Potato leek soup is a creamy, velvety classic that’s perfect for cozy evenings or as a light yet satisfying starter. This hearty soup combines tender potatoes, the delicate sweetness of leeks, and a touch of cream to create a dish that warms you from the inside out. Whether served with crusty bread or enjoyed on its own, this soup is as versatile as it is delicious.
Why You’ll Love This Recipe
- Comforting and Creamy: A perfect blend of hearty potatoes and soft leeks.
- Simple Ingredients: Uses just a few basic pantry ingredients.
- Quick to Prepare: Ready in less than an hour.
- Customizable: Easily adjust flavors or make it vegan-friendly.
How to Make Potato Leek Soup
Prepare the Vegetables
- Rinse the leeks well to ensure all dirt and grit are removed.
- Slice them thinly.Peel and dice the potatoes into evenly sized pieces.
Cook the Leeks
- Heat the butter until melted in a large pot over medium heat.
- Add the leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the Potatoes and Stock
- Add the diced potatoes to the pot.
- Pour in the stock, ensuring the vegetables are fully submerged.
- Bring to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.
Blend the Soup
- Remove the pot from heat. Blend the soup with an immersion blender until it becomes smooth.
- Another option is to blend in batches with a standard blender. If using heavy cream, mix it in and season with salt and pepper to taste.
Serve and Garnish
- Ladle the soup into bowls.
- Garnish with fresh chives, parsley, or a drizzle of cream. Serve warm.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter (or olive oil for a dairy-free version)
- 3 medium Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream (optional)
- Three large leeks, sliced, using only the white and light green portions
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- Fresh chives or parsley for garnish
Variations
- Make It Vegan: Replace butter with olive oil and cream with coconut milk or omit it entirely.
- Add Protein: Stir in cooked bacon bits or shredded chicken for extra heartiness.
- Spice It Up: For a bit of heat, sprinkle in a pinch of cayenne or smoked paprika.
- Chunky Style: Blend only half the soup for a mix of textures.
Storage Instructions
Refrigerator:
- Allow the soup to cool completely.
- Place them sealed in an airtight container and refrigerate for up to 4 days.
Freezer:
- Cool the soup thoroughly before transferring it to a freezer-safe container.
- Freeze for up to 3 months. For best results, freeze without adding cream. Add the cream after reheating.
Reheating:
- Reheat in a pot on the stove over medium heat until warmed through, stirring occasionally.
- If frozen, allow it to defrost in the refrigerator overnight prior to reheating.
Recipe Details
Serving: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
FAQ
1. Can I freeze potato leek soup?
Yes! Allow the soup to cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
2. How do I clean leeks properly?
Slice the leeks lengthwise and rinse under running water, separating the layers to remove any dirt or grit.
3. Can I use other types of potatoes?
Yes, russet or red potatoes work well, though Yukon Gold potatoes yield a creamier texture.
4. What can I serve with potato leek soup?
Serve with crusty bread, a side salad, or grilled cheese for a complete meal.
