There’s nothing quite like a bowl of Potato Leek Soup when you’re craving pure, soul-soothing comfort! This classic French-inspired dish features velvety potatoes and tender leeks simmered together, swirled with just enough cream to make every spoonful luxuriously smooth. Gentle flavors, natural sweetness from the vegetables, and an incredibly creamy texture make Potato Leek Soup a favorite in any season—whether you’re warming up in the winter or looking for a light spring lunch.
Ingredients You’ll Need
Potato Leek Soup comes together with a handful of humble ingredients, but each one brings something essential to the bowl. Every component contributes to the soup’s unmatched flavor, creamy consistency, or delicate color.
- Leeks: The star of the show! Use only the white and light green parts for mild, sweet onion flavor and a silky texture.
- Unsalted butter: Melting butter ensures the leeks cook gently, adding a delicate richness without overwhelming the other flavors.
- Onion: Balances the leeks and adds a savory backbone to the soup’s flavor.
- Yukon Gold potatoes: These waxy potatoes help create the soup’s signature creamy consistency and a lovely pale yellow color.
- Vegetable or chicken broth: The base that ties everything together—use homemade if possible, or a good-quality store-bought option.
- Heavy cream: Swirling in cream at the end gives the soup its trademark richness and smoothness.
- Salt: Just enough to enhance all the natural flavors of the vegetables.
- Black pepper: Adds a touch of warmth and depth to every bite.
- Fresh chives (optional): A sprinkle on top makes all the flavors pop and brings a flash of color to your bowl!
How to Make Potato Leek Soup
Step 1: Preparing the Leeks and Onion
Leeks can be a little dirty, so be sure to thoroughly clean and slice only the white and light green parts. Melt the butter in a large pot over medium heat, then add your leeks and chopped onion. Sauté gently for about 8 minutes, stirring occasionally, until everything is soft but not browned. This is the secret to developing the sweet, mellow undertones that make Potato Leek Soup so irresistible.
Step 2: Adding Potatoes and Broth
Now toss in the diced Yukon Gold potatoes and pour in your vegetable or chicken broth. The potatoes are what give this soup its lovely creamy body! Bring everything to a gentle boil. This is when irresistible aromas start to fill your kitchen and you know something wonderful is in store.
Step 3: Simmer Until Tender
Reduce the heat and let your soup simmer uncovered for 20 to 25 minutes. The potatoes should become perfectly tender, soaking up all those incredible flavors from the leeks and broth. Taste a potato to make sure it’s soft—you want zero resistance when you poke it with a fork.
Step 4: Puree for Creaminess
Turn off the heat. Now, use an immersion blender right in the pot to blend everything until smooth and luscious. (Alternatively, carefully puree the soup in batches in a regular blender.) This step transforms the broth, potatoes, and vegetables into the signature silky base that defines Potato Leek Soup.
Step 5: Finish with Cream and Seasoning
Return the pureed soup to low heat and stir in the heavy cream, salt, and black pepper. Let it warm through for about 5 minutes, tasting and adjusting seasoning as needed. Suddenly, the simple ingredients meld into something truly luxurious—smooth, rich, and oh-so-satisfying.
How to Serve Potato Leek Soup
Garnishes
A sprinkle of fresh chives is the classic finishing touch for Potato Leek Soup. Try a swirl of cream, a drizzle of olive oil, or homemade croutons for a little extra flair. These little touches add bursts of color and fresh flavor that elevate every bowl.
Side Dishes
Serve Potato Leek Soup with a crusty baguette or a slice of toasted sourdough to soak up all that creamy goodness. For a heartier meal, pair with a crisp green salad tossed in a bright vinaigrette—the acidity cuts through the richness and refreshes your palate between bites.
Creative Ways to Present
Don’t be afraid to get playful! Try serving Potato Leek Soup in small mugs or shooter glasses for appetizers at a dinner party. Drizzle with herb oil, top with crispy pancetta, or add roasted garlic chips for a gourmet twist. Presentation can transform this humble classic into a stunning first course or elegant lunch.
Make Ahead and Storage
Storing Leftovers
Potato Leek Soup tastes even better the next day as its flavors continue to blend and deepen. Let the soup cool completely before transferring to an airtight container, then refrigerate for up to 4 days. It’s the kind of dish that rewards you for making extra!
Freezing
This soup freezes beautifully, especially if you hold off on adding the cream until after reheating. Ladle cooled soup (without cream) into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight, then stir in cream as you warm it up for best texture.
Reheating
To reheat Potato Leek Soup, simply warm gently on the stovetop over medium-low heat, stirring frequently until hot. If the soup has thickened in the fridge or freezer, add a splash of broth or milk to loosen it up. Avoid boiling after adding cream to keep the texture ultra-smooth.
FAQs
Can I make Potato Leek Soup dairy-free?
Absolutely! Use olive oil or a dairy-free butter alternative to sauté the vegetables, and swap the heavy cream for coconut cream or a plant-based milk. The soup still comes out beautifully creamy and flavorful.
Do I have to blend the soup until it’s completely smooth?
Nope! If you like a chunkier texture, simply puree half the soup and leave some of the potatoes and leeks in bite-sized pieces. It’s all about personal preference—Potato Leek Soup is wonderfully adaptable.
What’s the best way to clean leeks?
Leeks often hide dirt between their layers. Slice them first, then swish the pieces in a big bowl of water, letting the grit sink to the bottom. Lift the leeks out afterward—they’ll be perfectly clean and ready for your soup.
Can I make Potato Leek Soup ahead of time for a dinner party?
Yes! In fact, making it a day ahead gives the flavors time to meld and deepen. Reheat gently on the stove and finish with fresh cream and chives just before serving for restaurant-worthy results.
What potatoes work best for this soup?
Yukon Golds are the gold standard for Potato Leek Soup thanks to their creamy, buttery flesh and subtle flavor. Russets will work in a pinch, but the texture will be slightly different—still delicious though!
Final Thoughts
If you’re searching for that quintessential cozy dish to share with loved ones (or to treat yourself with some self-care in a bowl), you need to try Potato Leek Soup. The simplicity of this recipe is truly its magic—just a few fresh ingredients come together for something both nostalgic and restaurant-worthy. Let it become a staple in your kitchen, too!
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Potato Leek Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy comfort of this classic Potato Leek Soup. With tender potatoes, flavorful leeks, and a touch of cream, this French-inspired soup is a satisfying meal on a chilly day.
Ingredients
Ingredients:
- 4 large leeks (white and light green parts only, cleaned and sliced)
- 2 tablespoons unsalted butter
- 1 medium onion (chopped)
- 4 cups peeled and diced Yukon Gold potatoes
- 5 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
- In a large pot over medium heat, melt the butter. Add the sliced leeks and chopped onion and cook for about 8 minutes, stirring occasionally, until softened but not browned.
- Add the diced potatoes and broth, then bring to a boil. Reduce the heat and simmer uncovered for 20 to 25 minutes, or until the potatoes are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender.
- Stir in the heavy cream, salt, and pepper, then return the pot to low heat and cook for another 5 minutes until heated through.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped chives if desired.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- This soup can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
