Potato Leek Soup Recipe
Richly comforting and irresistibly creamy, Potato Leek Soup is the kind of dish that brings friends and family to the kitchen with its savory aroma alone. This classic French-inspired recipe is the perfect blend of buttery leeks, tender Yukon Gold potatoes, and a gentle kiss of herbs, all melded together in a velvety base. Whether you’re looking for a cozy dinner or an impressive starter for a gathering, this soup delivers both subtle elegance and soul-warming satisfaction in every spoonful.
Ingredients You’ll Need
Potato Leek Soup thrives on simplicity. Each ingredient shines with its unique contribution, from creaminess and subtle sweetness to earthy depth and a hint of herbal freshness. Gather these essentials and you’ll be amazed at how easily magic comes together in a single pot.
- Leeks: Their gentle onion-like flavor adds luxurious depth and a silky texture to the soup base.
- Unsalted butter: Gives a rich, mellow foundation and helps the vegetables soften beautifully without overpowering the dish.
- Onion: Rounds out the sweetness and aroma, enhancing the savory notes of the soup.
- Yukon Gold potatoes: Their creamy, buttery nature thickens the soup perfectly and brings signature “potato” flavor.
- Vegetable or chicken broth: Infuses layers of savory goodness and ensures the soup has just the right amount of body and warmth.
- Heavy cream: The secret to that lush, velvety finish—feel free to lighten it up if you wish!
- Fresh thyme leaves (or dried): Offers an aromatic, herbal backdrop that balances the richness of the other ingredients.
- Bay leaf: Subtly enhances the flavor profile with gentle herbal complexity—just be sure to remove it before blending.
- Salt and pepper: Season to taste for that perfect finish, highlighting all the lovely flavors.
- Chopped fresh chives (optional): A pop of color and bright oniony bite makes a wonderful garnish.
How to Make Potato Leek Soup
Step 1: Prep Your Veggies
Start by giving your leeks a good rinse—be sure to get into all those layers where grit likes to hide. Slice just the white and light green parts, reserving the tougher dark greens for homemade stock another day. Dice the onion and peel then cube the Yukon Gold potatoes into bite-sized pieces, aiming for even sizes so everything cooks at the same speed.
Step 2: Sauté for Extra Flavor
Melt the butter in a large, heavy-bottomed pot over medium heat. Add the cleaned leeks and diced onion, stirring occasionally. With patience, they’ll soften and turn translucent, becoming sweet and irresistible after 8–10 minutes. This gentle sautéing coaxes out beautiful flavors—the foundation of every memorable Potato Leek Soup.
Step 3: Simmer the Soup
Toss in the diced potatoes, pouring in the vegetable or chicken broth, thyme, and a bay leaf for herby warmth. Bring everything to a gentle boil, then reduce the heat and let it simmer quietly for 20–25 minutes. The potatoes should be so soft they almost fall apart when poked with a fork—this means the soup will blend up silky-smooth.
Step 4: Blend Until Velvety
Before blending, don’t forget to fish out that bay leaf! Then, use an immersion blender directly in the pot for super easy clean-up. Alternatively, transfer the soup in batches to a blender (just be cautious with the hot liquid). Blend until your Potato Leek Soup is as smooth as you like—it’s one of those moments when you can really see the transformation.
Step 5: Add Cream and Season
Pour in the heavy cream and give everything a gentle stir. Taste, then season generously with salt and pepper—the right balance here elevates all the flavors. If the soup has cooled during blending, warm it gently over low heat. It’s now ready to ladle into bowls and await your finishing flourishes.
How to Serve Potato Leek Soup
Garnishes
A shower of freshly chopped chives is always a classic choice, adding color and a gentle oniony freshness that wakes up every bowl. A swirl of cream or a sprinkle of crispy fried leeks makes an eye-catching presentation too. Don’t be shy—garnishes are your chance to get playful and make each serving feel just a bit more special.
Side Dishes
Serve Potato Leek Soup alongside slices of crusty sourdough, a warm baguette, or seeded rye bread for that essential soup-dunking action. If you crave something light, a simple leafy salad with a tangy vinaigrette brings balance to the creamy soup. For a heartier meal, add a bit of smoked salmon or a wedge of sharp cheese on the side.
Creative Ways to Present
Layer bowls with a handful of sautéed mushrooms, a drizzle of herb oil, or a few roasted garlic croutons to give your Potato Leek Soup an elegant twist. For special gatherings, serve it in small mugs or shot glasses as a cozy yet sophisticated appetizer. Tiny edible flowers or microgreens can make even the simplest bowl look dinner-party ready.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Potato Leek Soup completely, then transfer to an airtight container and refrigerate for up to four days. The flavors deepen and mingle as they sit, making tomorrow’s lunch or dinner even more enjoyable.
Freezing
This soup is a meal-prepper’s dream! Let it cool, portion it into freezer-safe containers (leaving a little room for expansion), and freeze for up to three months. If you plan to freeze, consider adding the cream after reheating for the freshest, silkiest result.
Reheating
Reheat Potato Leek Soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If it thickens in the fridge or freezer, just whisk in a splash of broth or milk to loosen it up before serving. Avoid boiling after adding cream to keep the soup lusciously smooth.
FAQs
Can I make Potato Leek Soup vegan?
Absolutely! Use olive oil or vegan butter for sautéing, swap the heavy cream for coconut cream or cashew cream, and stick with vegetable broth. You’ll still capture that well-loved creamy texture and vibrant flavor.
What if I don’t have Yukon Gold potatoes?
No worries—Russet or white potatoes work beautifully in this soup as well. The key is to use a variety that cooks up creamy and blends smoothly, so avoid waxy potatoes like red or fingerling for this recipe.
Can I make this soup ahead of time?
Yes, Potato Leek Soup actually tastes better after a day in the fridge, as the flavors meld and develop. Prepare a batch in advance and reheat just before serving for easy entertaining or meal prepping.
Why do I need to remove the bay leaf before blending?
Bay leaves add subtle herbal flavor, but they’re tough and not meant to be eaten. Always fish it out before blending to ensure your soup stays smooth and safe to eat.
How can I adjust the thickness of the soup?
If you prefer a thinner soup, simply add an extra splash of broth or milk until it reaches your desired consistency. If thicker soup is your goal, simmer a bit longer to allow more liquid to evaporate, or add fewer potatoes to start.
Final Thoughts
If you’ve been searching for a true comfort dish that’s as nourishing as it is delicious, give this Potato Leek Soup a try. It’s the sort of recipe that quickly becomes a staple in any kitchen, and I have a feeling it’ll win you over from the very first cozy spoonful!
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Potato Leek Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy and comforting, this Potato Leek Soup is a classic French dish perfect for a cozy meal. Made with tender leeks, Yukon Gold potatoes, and a touch of cream, this soup is both satisfying and delicious.
Ingredients
Leek Mixture:
- 3 large leeks, white and light green parts only, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 medium onion, diced
Soup:
- 4 cups Yukon Gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh chives for garnish (optional)
Instructions
- Cook Leek Mixture: In a large pot, melt the butter and cook leeks and onion until soft.
- Add Ingredients: Add potatoes, broth, thyme, and bay leaf. Simmer until potatoes are tender.
- Purée Soup: Blend the soup until smooth. Stir in cream, season, and reheat if needed.
- Serve: Garnish with chives and serve hot.
Notes
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
