Potato Leek Soup

Why You’ll Love This Recipe

Potato Leek Soup is a classic, comforting dish with a creamy texture and delicate flavor. It’s simple yet satisfying, making it a perfect starter or light main course. With just a handful of ingredients, this soup delivers rich flavor without being heavy, ideal for chilly days or when you’re craving something warm and wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

leeksrusset potatoesunsalted buttervegetable or chicken brothheavy cream (optional)saltblack pepperbay leaffaithyme

directions

Clean the leeks thoroughly, removing dark green tops and slicing the white and light green parts.

In a large pot, melt butter over medium heat and sauté the leeks until soft but not browned.

Peel and dice the potatoes, then add them to the pot along with the broth, bay leaf, and thyme.

Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.

Remove the bay leaf and thyme sprigs.

Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender.

Stir in the heavy cream if using, and season with salt and pepper to taste.

Serve hot, garnished with fresh herbs or a drizzle of cream if desired.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes

Variations

Use Yukon Gold potatoes for a naturally creamier consistency.

Add a handful of spinach at the end of cooking for a nutrient boost.

Top with crispy bacon or fried leeks for added texture.

Substitute cream with coconut milk for a dairy-free version.

Include garlic for an extra layer of flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Freeze in individual portions for up to 3 months.Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

FAQs

Can I make Potato Leek Soup vegan?

Yes, use vegetable broth and replace butter and cream with olive oil and coconut milk.

Do I have to peel the potatoes?

Peeling is recommended for a smooth texture, but you can leave the skins on for a more rustic soup.

Can I use frozen leeks?

Yes, just be sure they’re well-drained before cooking.

Why is my soup too thick?

Simply thin it out with more broth or water until the desired consistency is reached.

Is it okay to make this soup ahead of time?

Absolutely, the flavors deepen as it sits, making it even better the next day.

Can I serve this cold?

Yes, chilled Potato Leek Soup is known as “Vichyssoise” and is especially refreshing in warm weather.

What herbs go well with this soup?

Thyme, chives, parsley, and dill all complement the flavors nicely.

Can I add cheese?

Yes, stirring in a bit of grated Gruyère or cheddar can add richness.

How can I make it more filling?

Serve with crusty bread or add cooked white beans or shredded chicken.

Is this soup gluten-free?

Yes, as long as your broth is certified gluten-free.

Conclusion

Potato Leek Soup is a timeless favorite that’s both easy to prepare and deeply comforting. Its smooth, velvety texture and subtle onion-like flavor make it a reliable go-to for cozy meals at home. Whether served as an appetizer or enjoyed as a main course, this soup is sure to warm hearts and satisfy appetites.

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