There’s something profoundly comforting about a warm bowl of Potato Leek Soup. It’s the culinary equivalent of a cozy blanket on a chilly day. This isn’t just any potato soup; the subtle sweetness of leeks elevates it to something truly special. Forget those bland, overly-starchy versions – we’re aiming for creamy, flavorful perfection. This recipe is surprisingly simple, relying on quality ingredients and a little patience to build layers of flavor. Get ready to experience potato leek soup like never before!
Why You’ll Love This Recipe
- Creamy Texture: We achieve a luxuriously smooth texture without relying on heavy cream.
- Flavorful Base: The leeks and potatoes create a naturally sweet and savory foundation.
- Easy to Make: Despite its elegant taste, this soup is incredibly straightforward to prepare.
- Comfort Food Classic: A guaranteed crowd-pleaser, perfect for any occasion.
- Versatile: Easily customizable with your favorite toppings and garnishes.
Ingredients
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, thoroughly cleaned and sliced
- 4 cloves garlic, minced
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth (or chicken broth for richer flavor)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup heavy cream or milk (for extra richness)
- Optional Garnish: Fresh chives, croutons, a swirl of olive oil
Instructions
- Sauté the Leeks and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until softened and translucent, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
- Add Potatoes and Broth: Add potatoes, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Blend the Soup: Remove the bay leaf. Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot.
- Season and Finish: Return the soup to the pot. Season with salt and pepper to taste. If desired, stir in heavy cream or milk for extra richness. Heat through gently.
- Serve: Ladle into bowls and garnish with fresh chives, croutons, or a swirl of olive oil.
Expert Tips
- Leek Cleaning is Key: Leeks often trap dirt between their layers. Slice them lengthwise, then rinse thoroughly under cold water.
- Don’t Overcook the Potatoes: Overcooked potatoes can make the soup gummy. Test for tenderness with a fork.
- Blending Safety: When blending hot liquids, vent the blender lid to prevent pressure buildup.
- Broth Quality Matters: Using a good quality vegetable or chicken broth will significantly impact the flavor of the soup.
- Adjust Consistency: If the soup is too thick, add more broth. If it’s too thin, simmer uncovered for a few minutes to reduce the liquid.
Storage
Refrigerating: Leftover potato leek soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: While potato soup can be frozen, the texture may change slightly upon thawing. It’s best to freeze it without any dairy added. Thaw overnight in the refrigerator and reheat gently.
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Potato Leek Soup Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This potato leek soup is creamy, flavorful, and comforting. A classic fall and winter favorite, it can be made with vegetable broth or a homemade leek top broth for extra flavor.
Ingredients
For the soup:
4 large leeks (about 2½ pounds), white and light green parts only
3 tablespoons unsalted butter
1 teaspoon sea salt
Freshly ground black pepper
2 pounds Yukon gold or yellow potatoes, chopped
3 garlic cloves, grated
6 cups Leek Top Broth (see below) or vegetable broth
3 fresh thyme sprigs, bundled
1 cup milk or heavy cream
1 tablespoon fresh lemon juice, optional
Chopped fresh chives, for garnish
Optional Leek Top Broth:
4 large leeks (dark green tops only, about 2½ pounds)
12 cups water
8 fresh thyme sprigs
5 garlic cloves, smashed
1 tablespoon sea salt
1 tablespoon black peppercorns
Instructions
1. Optional broth: Cut dark green tops off the leeks. Wash well and place in a large pot with water, thyme, garlic, salt, and peppercorns. Bring to a boil, then reduce heat and simmer 30 minutes. Strain and measure 6 cups for soup. Freeze or refrigerate the rest.
2. Make the soup: Chop the white and light green parts of the leeks. Wash well.
3. Heat butter in a large pot or Dutch oven over medium heat. Add leeks, salt, and several grinds of pepper. Cook 8–10 minutes, stirring occasionally, until leeks are soft. Reduce heat if they begin to brown.
4. Add potatoes, garlic, broth, and thyme bundle. Simmer 20 minutes, or until potatoes are very soft.
5. Remove thyme sprigs. Use an immersion blender or transfer soup to a blender and blend until smooth.
6. Return soup to pot, stir in milk or cream, and season to taste. Add lemon juice if desired.
7. Serve hot, garnished with chopped chives.
Notes
Leek top broth enhances the sweet, oniony flavor of the soup but vegetable broth works just as well.
Soup can be made ahead and stored in the fridge for up to 4 days or frozen for 2–3 months.
For a vegan version, use plant-based butter and non-dairy milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg