Terra Cream of Leek Soup

Indulge in the velvety richness of Terra Cream of Leek Soup, a comforting bowl of flavor that highlights the delicate, buttery essence of leeks paired with the creamy goodness of Yukon gold potatoes. Perfectly blended into a smooth, luxurious texture, this soup is enhanced with fresh thyme and a touch of heavy cream for a truly gourmet experience. Whether garnished with tender sautéed microgreens or paired with slices of crusty bread, it’s a hearty yet refined dish ideal for chilly evenings or elegant gatherings. Ready in just 50 minutes, this easy-to-make recipe is a celebration of seasonal ingredients, offering a versatile option for vegetarians or those who prefer a chicken broth enhancement. Rich in antioxidants and brimming with flavor, this creamy leek soup will undoubtedly earn its place in your recipe repertoire.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 large (white and light green parts only) leeks
• 2 tablespoons unsalted butter
• 2 minced garlic cloves
• 2 medium (peeled and diced) Yukon gold potatoes
• 4 cups vegetable or chicken broth
• 0.5 cups heavy cream
• 1 teaspoon (fresh, or 1/3 teaspoon dried) thyme leaves
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (freshly ground, or to taste) black pepper
• 1 teaspoon olive oil
• 0.25 cups (for garnish, optional) microgreens
• 4 slices (for serving, optional) crusty bread

Directions

Step 1

Prepare the leeks by removing the tough green tops and root ends. Split the leeks in half lengthwise and rinse thoroughly to remove dirt between the layers. Slice into thin half-moons.

Step 2

In a large pot, melt the butter over medium heat and add the sliced leeks. Cook for 5-7 minutes, stirring occasionally, until softened but not browned.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Stir in the diced gold potatoes, thyme leaves, salt, and pepper. Pour in the vegetable or chicken broth and bring the mixture to a gentle boil.

Step 5

Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are tender and easily pierced with a fork.

Step 6

Remove the pot from the heat and allow it to cool slightly. Use an immersion blender to puree the soup directly in the pot until creamy and smooth. Alternatively, carefully blend the soup in batches using a countertop blender and return it to the pot.

Step 7

Stir in the heavy cream and adjust the seasoning with additional salt and pepper if necessary. Reheat gently over low heat if needed, but do not boil after adding the cream.

Step 8

In a small skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the microgreens for 1-2 minutes until just wilted. These will be used as an optional garnish for the soup.

Step 9

Ladle the soup into bowls and top with sautéed microgreens or a drizzle of cream, if desired. Serve warm with slices of crusty bread on the side for dipping.

Nutrition Facts

Serving size	2220.4 grams (2220.4g)

Amount per serving	% Daily Value*
Calories	1975

Total Fat 89.90g	115%
Saturated Fat 42.80g	214%
Polyunsaturated Fat 1.30g
Cholesterol 182mg	61%
Sodium 7128mg	310%
Total Carbohydrate 253.60g	92%
Dietary Fiber 18.20g	65%
Total Sugars 26.50g
Protein 41.60g	83%

Vitamin D 0IU	0%
Calcium 478mg	37%
Iron 21mg	114%
Potassium 3035mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 8.4%

Carbs: 51.0%