Description
A warm and comforting soup made with tender leeks, Yukon Gold potatoes, and skyr, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large white onion, thinly sliced
- 1½ pounds leeks, cleaned and sliced (white and light green parts only)
- 1½ pounds Yukon Gold potatoes, peeled and chopped
- 4 cups vegetable broth
- ½ teaspoon dried thyme (or 3 sprigs fresh thyme)
- ¾ teaspoon salt (or to taste, plus black pepper)
- ½ cup skyr (and more for serving)
- 2 tablespoons chives (for garnish)
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
- Add thinly sliced leeks and onion, cooking for about 5 minutes or until softened.
- Add chopped Yukon Gold potatoes to the pot, then pour in vegetable broth, followed by dried thyme, salt, and pepper.
- Allow to simmer for 15–20 minutes until the potatoes are tender.
- Stir in ½ cup of skyr and blend to achieve a creamy texture.
- Adjust seasonings as needed and serve hot, topped with extra skyr, black pepper, and chives.
Notes
For a richer flavor, consider roasting the potatoes before adding them to the pot. Adjust seasoning based on the saltiness of the vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: soup, potato leek, skyr, comfort food, vegetarian
