Ingredients
• 2 tbsp olive oil or butter
• 3 leeks (white & light green parts only), cleaned & thinly sliced
• 3 cloves garlic, minced
• 1½ lbs Yukon Gold potatoes, peeled & cubed
• 4 cups low-sodium vegetable or chicken broth
• ¼ cup dry white wine (optional—adds brightness)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup heavy cream, half-and-half, or full-fat coconut milk (optional—skip for dairy-free)
• 1 tbsp lemon juice
• Salt & white pepper to taste
Garnish:
• Crispy chopped bacon or prosciutto
• Fresh thyme sprigs
• Chives or green onions
• Drizzle of olive oil or truffle oil
Instructions
- In a large pot, heat oil over medium. Sauté leeks 8–10 mins until very soft (not browned—cover pan if needed to steam). Add garlic; cook 1 min.
- Stir in potatoes, broth, wine (if using), and thyme. Bring to a boil. Reduce heat, cover, and simmer 15–20 mins until potatoes are fork-tender.
- Remove from heat. Stir in lemon juice.
- Blend until smooth:
→ Immersion blender: Right in the pot.
→ Countertop blender: In batches, venting lid. - Return to low heat. Stir in cream (if using); warm gently (do not boil). Season with salt and white pepper.
- Ladle into bowls. Top with bacon, herbs, and a drizzle of oil.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 6
Calories: 180 (without cream), 230 (with cream), Net Carbs: 22g, Fats: 8g, Protein: 4g
✅ Dairy-free? Skip cream, use coconut milk, or leave it out—the potatoes make it creamy on their own!
✅ Naturally gluten-free and vegetarian (use veggie broth).