Creamy Potato Leek Soup with Skyr
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 large white onion
- 1½ pounds (700 g) leeks trimmed and sliced - white and light green part only
- 1½ pounds (700 g) potatoes Yukon Gold potatoes, peeled and chopped
- 4 cups (1 L) vegetable broth or bouillon powder dissolved in water instead
- ½ teaspoon dried thyme or 3 sprigs fresh thyme
- ½ cup (120 g) skyr plus more for topping - sub Greek yogurt
- ¾ teaspoon salt or more to taste + black pepper
- 2 tablespoons chives for garnish or sub your favorite fresh herb
- Cook the Leeks and Onion: Trim the roots and dark green tops from the leeks (you'll need 1½ pounds leeks after trimming). Slice them in half lengthwise and rinse well to remove any dirt. Thinly slice the clean leeks and 1 large white onion.Heat 2 tablespoons extra virgin olive oil in a large pot and cook the leeks and onion for about 5 minutes, stirring often, until soft.
- Add Potatoes and Broth: Peel and chop 1½ pounds potatoes, then add them to the pot with 4 cups vegetable broth, ½ teaspoon dried thyme, ¾ teaspoon salt, and pepper. Simmer 15–20 minutes, until the potatoes are tender.
- Blend the Soup: Turn off the heat and stir in ½ cup skyr. Blend until creamy using an immersion blender, or carefully in batches with a regular blender.
- Finish and Serve: Taste and adjust seasoning if needed. Serve hot, topped with extra skyr, black pepper, and fresh chives. Add bread on the side if you like.
Substitutions
- Olive oil → Avocado oil or a light drizzle of butter.
- Leeks → Pre-washed, pre-chopped leeks from the store, or a mix of green onions and shallots.
- White onion → Yellow onion or a couple of shallots.
- Potatoes → Yukon Golds, Russets, or sweet potatoes for extra sweetness.
- Vegetable broth → Bouillon powder dissolved in water (our favorite trick), or chicken broth.
- Skyr → Low-fat Greek yogurt or plain unsweetened yogurt for a lighter option.
- Dried thyme → Oregano, rosemary, or Italian seasoning.
- Salt and pepper → Adjust to taste, or add red pepper flakes for gentle heat.
- Chives → Spring onions, parsley, or dill.
- Save time with pre-chopped leeks: Many U.S. grocery stores sell them washed and sliced for a quicker easy potato leek soup recipe.
- Cook low and slow: Sauté the leeks and onion gently until soft to build a rich flavor base.
- Use bouillon for broth: Skip packaged vegetable or chicken broth - we dissolve bouillon powder in water. It’s lighter to carry and lasts for weeks.
- Pick the right potatoes: Yukon Golds make the soup silky, while Russets create a fluffier light creamy potato soup.
- Blend your way: Puree until smooth for velvety texture, or leave some chunks for rustic charm.
- Top it off: Add a swirl of skyr or low-fat Greek yogurt for extra creaminess and a healthy potato leek soup finish.
