Creamy Potato Leek Soup with Skyr
A comforting and creamy potato leek soup enriched with tangy skyr for a unique twist.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 6 servings 1x
- Category: Soups
- Method: Blending
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large white onion, chopped
- 1½ pounds leeks, trimmed and sliced
- 1½ pounds Yukon Gold potatoes, peeled and chopped
- 4 cups vegetable broth
- ½ teaspoon dried thyme
- ½ cup skyr (plus more for topping)
- ¾ teaspoon salt (or to taste)
- Black pepper, to taste
- 2 tablespoons chives, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leeks and onion and sauté for about 5 minutes until softened.
- Add the potatoes, vegetable broth, dried thyme, salt, and black pepper. Increase heat to medium-high and simmer for 15-20 minutes until potatoes are tender.
- Turn off the heat and stir in the skyr until combined. Blend the soup until creamy using an immersion blender.
- Adjust seasoning, serve hot, garnished with extra skyr and chives.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Find it online: https://us.recipesfood.org/creamy-potato-leek-soup/
