Potato Leek Soup recipe
Classic Potato Leek Soup offers a soothing balance of tender potatoes and fragrant leeks, creating a creamy, velvety texture in every spoonful. Its gentle flavors and simple ingredients make it an enduring favorite for cozy dinners or elegant starters.
This timeless recipe celebrates the art of slow cooking, where butter-sautéed leeks release a delicate sweetness that blends beautifully with hearty potatoes and aromatic herbs. The result is a nourishing dish that feels both rustic and refined.
Finished with a swirl of rich cream and a sprinkle of fresh chives, this soup is as visually inviting as it is comforting. Perfect for chilly evenings, it’s a warm, satisfying bowl that welcomes everyone to the table.
Potato Leek Soup Ingredients
Yukon Gold Potatoes – Provide a naturally buttery texture and mild sweetness, creating the creamy backbone of the soup.
Leeks – Bring a gentle onion-like flavor and delicate aroma that infuse every spoonful with earthy sophistication.
Garlic – Adds a subtle depth and warm savoriness, enhancing the overall richness of the broth.
Fresh Thyme – Lends fragrant herbal notes that balance the soup’s creamy character with bright, garden-fresh accents.
Heavy Cream – Finishes the dish with velvety smoothness, transforming the simple base into a luxurious, comforting delight.
Recipe Tips
1. Perfectly Clean Leeks
Leeks can harbor dirt and grit between their layers, so thorough cleaning is essential. After trimming off the dark green tops and root ends, slice the leeks lengthwise and swish them in a bowl of cold water. The dirt will sink, leaving you with spotless, tender leeks ready for cooking. This step ensures the soup remains smooth and free from unwanted texture.
2. Balancing the Creaminess
For a rich but not overly heavy soup, add the cream gradually and taste as you go. If you prefer a lighter version, substitute part of the cream with whole milk or omit it entirely for a naturally silky texture from the potatoes alone. Adjusting the cream allows you to control both flavor and calorie content without sacrificing that luscious mouthfeel.
3. Achieving the Ideal Consistency
The thickness of Potato Leek Soup can vary depending on the starch content of the potatoes and how long it simmers. For a thicker, heartier bowl, let it cook uncovered a few extra minutes after blending. If you want a thinner, more pourable soup, whisk in warm broth or water until it reaches the perfect consistency for your preference.
What to Serve with Potato Leek Soup
Pair this creamy soup with a warm, crusty baguette or a slice of artisan sourdough for a comforting meal that soaks up every drop. A crisp green salad with a tangy vinaigrette adds a fresh contrast to the soup’s rich flavors. For a heartier spread, serve alongside roasted chicken or a simple quiche to create a balanced, satisfying dinner that feels both elegant and cozy.
FAQ
Q1: Can I make Potato Leek Soup ahead of time?
Yes, prepare it up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently and stir in the cream just before serving for the best texture.
Q2: Is this soup freezer-friendly?
Absolutely. For best results, freeze without the cream. Add the cream after thawing and reheating to maintain a smooth, velvety finish.
Q3: Can I use different potatoes?
Yukon Golds are ideal, but russet or red potatoes also work. Keep in mind that starchier potatoes create a slightly thicker soup, while waxier varieties yield a silkier consistency.
Q4: How can I make it vegetarian or vegan?
Use vegetable broth instead of chicken broth. For a vegan version, replace butter with olive oil and choose a dairy-free cream alternative like coconut milk or cashew cream.
Potato Leek Soup
Ingredients
Method
- Melt the butter in a large soup pot over medium heat. Add the chopped leeks and garlic, cooking gently and stirring often until the leeks turn soft and translucent, about 10 minutes. Adjust the flame as necessary to avoid browning.
- Stir in the diced potatoes, broth, thyme, bay leaves, salt, and pepper. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for around 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Remove the thyme sprigs and bay leaves. Purée the soup directly in the pot using an immersion blender until smooth and creamy. If using a standard blender, work in small batches, blending carefully to prevent spills (see note).
- Add the heavy cream and return the soup to a low simmer. Taste and adjust seasoning with additional salt or pepper as needed. For a richer texture, allow the soup to simmer uncovered to thicken slightly; for a lighter consistency, incorporate extra broth or water.
- Serve hot, ladled into bowls and finished with a sprinkle of finely chopped chives.
