Creamy Potato Leek Soup
There’s something undeniably comforting about a hot bowl of Potato Leek Soup. This simplistic dish, brimming with hearty flavors and velvety textures, is more than just a meal—it’s a warm hug on chilly days. With the earthiness of russet potatoes paired with delicate leeks, this classic recipe feels both homey and sophisticated. Whether it’s a casual weeknight dinner or a fancy gathering, this soup makes the perfect companion.
Why you’ll love this dish
Potato leek soup is a delightful blend of simple ingredients that come together to create a rich, creamy delight. It’s perfect for meal prepping, making it an excellent choice for those busy weeks when you need something comforting and delicious. Not to mention, it’s budget-friendly, using just a handful of pantry staples.
“This potato leek soup is like a warm hug in a bowl! Perfect for dinner parties or just a cozy night in with the family.”
When temperatures drop and you crave something nurturing, this soup fits the bill beautifully. It suits various occasions—from quick lunches to elegant dinner parties—making it a versatile recipe every cook should have in their arsenal.
Step-by-step overview
Making Potato Leek Soup is simpler than you might think. The procedure involves sautéing leeks for that soft, sweet flavor, adding the richness of potatoes, and finishing with a splash of heavy cream. You’ll be blending it all up to achieve that comforting, smooth consistency that everyone loves. Prepare to indulge in a delightful culinary experience that can be on your table in under an hour!
What you’ll need
To whip up this delicious potato leek soup, gather the following ingredients:
- 12-15 russet potatoes (small/medium in size, peeled and cubed)
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves (minced)
- 3 large leeks (roughly chopped, ends removed)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- Drizzle of olive oil (for garnish)
- Sour cream (for garnish)
- Black pepper (for garnish)
- Crumbled bacon (for garnish)
- Green onions (for garnish)
Feel free to substitute vegetable broth for chicken broth to make it vegetarian, or use half-and-half in place of heavy cream for a slightly lighter soup.
Step-by-step instructions
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Begin by peeling and cubing your potatoes into similarly sized pieces. Set them aside until you’re ready to use them.
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Next, chop your leeks, removing their ends, and rinse them thoroughly under cold water to eliminate any dirt or sand buildup.
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In a large pot, add your butter. Once it has melted, toss in the chopped leeks. Sauté on low to medium heat for about 7-10 minutes until the leeks soften. Remember, try not to brown them; low and slow is key!
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After the leeks have softened, add the minced garlic, red pepper flakes, salt, and bay leaf. Sauté these together on medium heat for an additional 2 minutes, then add your cubed potatoes.
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Pour in 6 cups of chicken broth, or enough to ensure that the potatoes are fully submerged. Optional: Keep an extra 2 cups of chicken broth on hand to thin out the soup as needed.
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Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender enough to be pierced easily with a fork.
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Remove the pot from heat, take out the bay leaf, and pour in the heavy cream.
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Using an immersion blender, blend the mixture until silky smooth. You can add the remaining chicken stock to achieve your desired thickness and consistency.
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Taste your soup and adjust the seasoning if necessary. Depending on your broth’s salt content, you may want to add more salt.
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Serve the soup hot, garnished with a drizzle of olive oil, a dollop of sour cream, black pepper, crumbled bacon, and green onions.
Best ways to enjoy it
This Potato Leek Soup is perfect on its own but can be enhanced with delightful accompaniments. Consider pairing it with a crusty baguette or a light salad for a complete meal. For a more filling option, grilled cheese sandwiches or crispy croutons work wonderfully as dippers.
Storage and reheating tips
To store leftover soup, allow it to cool completely, then transfer it to airtight containers. It will keep in the fridge for about 3-4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. When reheating, always make sure to bring it back to a simmer to ensure it’s heated thoroughly.
Helpful cooking tips
- Before you sauté the leeks, make sure they’re cleaned meticulously; the layers can trap dirt and grit.
- If you don’t have an immersion blender, a regular blender will work well—just be cautious of the hot liquid. Blend in batches if necessary.
- Adjust the creaminess to your liking. If you prefer a lighter version, decrease the amount of cream.
Creative twists
Looking to mix things up? Consider adding a handful of fresh herbs like thyme or dill for an aromatic touch. For a spicy kick, try incorporating diced jalapeños or a splash of pepper sauce. You can also experiment with toppings—grated cheese, roasted garlic, or even sautéed mushrooms can elevate your dish into something exciting and new!
Common questions
How long does it take to prepare?
Preparation and cooking time combined usually take about 30-40 minutes, making this recipe perfect for busy weeknights.
Can I make this soup in advance?
Absolutely! It holds up well in the fridge for a few days and can even be frozen for later enjoyment.
What can I substitute for heavy cream?
You can use half-and-half or even coconut milk for a non-dairy option, though it may alter the flavor slightly.
With this comforting Potato Leek Soup recipe, you’re not just feeding yourself—you’re nourishing your soul. Enjoy those wholesome flavors today!
Potato Leek Soup
Ingredients
Method
- Peel and cube the potatoes into similarly sized pieces. Set aside.
- Chop the leeks, removing their ends, and rinse thoroughly under cold water to eliminate dirt.
- In a large pot, add butter. Once melted, add the chopped leeks and sauté on low to medium heat for about 7-10 minutes until softened without browning.
- Add minced garlic, red pepper flakes, salt, and bay leaf. Sauté for an additional 2 minutes, then add cubed potatoes.
- Pour in 6 cups of chicken broth until the potatoes are submerged, keeping extra broth on hand to thin out the soup if needed.
- Cover the pot and let it simmer for 15-20 minutes, until the potatoes are fork-tender.
- Remove from heat, take out the bay leaf, and add the heavy cream.
- Blend the mixture using an immersion blender until silky smooth, adjusting thickness with remaining chicken stock as desired.
- Taste and adjust seasoning if necessary.
- Serve hot, garnishing with olive oil, sour cream, black pepper, crumbled bacon, and green onions.
