Creamy Potato Leek Soup with Skyr

If you’re looking for a warm and comforting bowl of soup, look no further than Creamy Potato Leek Soup with Skyr. This delicious dish combines the earthy flavors of potatoes and leeks with the creamy tang of skyr, making it a perfect choice for a cozy night in or a light lunch.

Why make this recipe

This recipe is not only easy to make, but it also packs a nutritious punch. The leeks and potatoes provide vitamins and minerals, while skyr adds a creamy texture along with protein. Plus, it’s a great way to use simple ingredients you might already have at home.

How to prepare Creamy Potato Leek Soup with Skyr

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 large white onion
  • 1½ pounds leeks (trimmed and sliced – white and light green part only)
  • 1½ pounds potatoes (Yukon Gold potatoes, peeled and chopped)
  • 4 cups vegetable broth (or bouillon powder dissolved in water instead)
  • ½ teaspoon dried thyme (or 3 sprigs fresh thyme)
  • ½ cup 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)

Steps:

  1. Cook the Leeks and Onion: Start by trimming the roots and dark green tops from the leeks. You should have 1½ pounds of leeks after trimming. Slice them in half lengthwise and rinse to get rid of any dirt. Thinly slice the clean leeks along with 1 large white onion. Heat 2 tablespoons of extra virgin olive oil in a large pot and cook the leeks and onion for about 5 minutes, stirring often, until they are soft.
  2. Add Potatoes and Broth: Peel and chop 1½ pounds of potatoes. Add the chopped potatoes to the pot along with 4 cups of vegetable broth, ½ teaspoon of dried thyme, ¾ teaspoon of salt, and some black pepper. Let everything simmer for 15–20 minutes until the potatoes are tender.
  3. Blend the Soup: After cooking, turn off the heat and mix in ½ cup of skyr. Blend the soup until it’s creamy. You can use an immersion blender or a regular blender, but be careful if you opt for the regular blender and do it in batches.
  4. Finish and Serve: Taste the soup and adjust seasoning if needed. Serve it hot, topped with extra skyr, some black pepper, and fresh chives. Adding bread on the side makes for a delightful meal.

How to serve Creamy Potato Leek Soup with Skyr

Serve the soup in warm bowls and garnish each serving with a dollop of skyr, a sprinkle of black pepper, and fresh chives. Pair it with crusty bread for dipping. This meal is best enjoyed hot, especially on chilly days.

How to store Creamy Potato Leek Soup with Skyr

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Just thaw it overnight in the fridge before reheating.

Tips to make Creamy Potato Leek Soup with Skyr perfectly

  • Make sure to wash the leeks well to remove any hidden grit.
  • For a richer flavor, consider roasting the potatoes before adding them to the soup.
  • If you like a little spice, add a pinch of cayenne pepper or red pepper flakes while cooking.

Variations

  • Swap out Yukon Gold potatoes for other types like Russet or red potatoes.
  • Add in veggies like carrots or celery for extra flavor and nutrition.
  • Try using cream instead of skyr for a richer soup, but note that this will change the texture slightly.

FAQ

1. Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth for a different flavor profile.

2. Is skyr necessary, or can I use something else?
While skyr adds a unique flavor and texture, you can substitute it with Greek yogurt or sour cream.

3. Can I make this soup vegan?
Absolutely! Just ensure to use vegetable broth and stick with plant-based garnishes. You can still enjoy the creaminess without the skyr by using a dairy-free yogurt alternative.

Enjoy your delicious bowl of Creamy Potato Leek Soup with Skyr!

Print

Creamy Potato Leek Soup with Skyr

A warm and comforting bowl of soup combining earthy potatoes and leeks with creamy skyr, perfect for cozy nights or light lunches.

  • Author: tahiriimouhsingmail-com
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Blending
  • Cuisine: Icelandic
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 large white onion
  • pounds leeks (trimmed and sliced – white and light green part only)
  • 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
  • 2 tablespoons chives (for garnish)

Instructions

  1. Heat olive oil in a large pot and cook sliced leeks and onion for about 5 minutes, stirring often, until soft.
  2. Add chopped potatoes, vegetable broth, thyme, salt, and black pepper. Simmer for 15-20 minutes until potatoes are tender.
  3. Turn off heat and mix in skyr. Blend the soup until creamy using an immersion blender or a regular blender.
  4. Taste and adjust seasoning if needed. Serve hot topped with extra skyr, black pepper, and fresh chives.

Notes

For a richer flavor, consider roasting the potatoes before adding them to the soup. Make sure to wash the leeks well to remove any grit.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 5mg

Keywords: soup, creamy, potatoes, leeks, skyr, vegetarian, comfort food

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