This Potato Leek Soup is a cozy dish that’s creamy and full of flavor. With soft potatoes and tender leeks, it’s like a warm hug in a bowl!
I love how easy it is to make—just chop, cook, and blend! Plus, it’s perfect for chilly days when you want something comforting. Yum!
Key Ingredients & Substitutions
Leeks: These are the star of the soup! When preparing, use the white and light green parts. If you can’t find leeks, green onions or shallots work in a pinch, though they will change the flavor slightly.
Potatoes: Yukon Gold potatoes offer a creamy texture, but you can use Russet or even red potatoes if that’s what you have. Just avoid waxy potatoes like new potatoes, as they won’t blend as smoothly.
Baking Ingredients: The recipe uses heavy cream for richness. If you’re looking for a lighter option, half-and-half or even whole milk can be substituted. For a vegan version, use coconut cream or a cashew cream instead!
Broth: Vegetable broth is great for a vegetarian soup, but chicken broth adds a nice depth of flavor. If making your own broth isn’t possible, a good-quality store brand works fine too!
How Do You Achieve the Perfect Smooth Texture?
Blending the soup to a silky smooth finish is key. If you’re using an immersion blender, do so while the soup is hot. For traditional blenders, let the soup cool slightly first, filling only halfway to avoid splattering.
- Blend in small batches if using a countertop blender to avoid overflow.
- For a silkier texture, strain the pureed soup through a fine mesh sieve, but this step is optional.
After blending, warm the soup gently to avoid curdling the cream. Taste and adjust the seasoning with salt and pepper before serving!
How to Make Delicious Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 4 large leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup water (optional, for adjusting consistency)
- 2 tablespoons unsalted butter
- 1 cup heavy cream or half-and-half
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives, finely chopped (for garnish)
- Crusty bread slices, toasted (for serving)
How Much Time Will You Need?
This Potato Leek Soup will take about 10 minutes to prep and around 30-35 minutes to cook. You’ll spend a bit of time slicing the leeks and potatoes, but the bulk of the time is simply letting everything simmer and blend together. In no time, you’ll have a warm, comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Leeks:
Start by trimming off the dark green tops of the leeks. Slice the white and light green parts into rounds, making sure to rinse them well under running water. Leeks are known for holding dirt between their layers, so this step is essential!
2. Soften the Leeks:
In a large pot, melt the butter over medium heat. Add your sliced leeks and cook gently, stirring frequently. You’re aiming for the leeks to become soft and fragrant but not browned, which should take about 8-10 minutes.
3. Combine with Potatoes:
Add the diced potatoes to the pot and stir everything together. Make sure the potatoes are mixed in well with the softened leeks.
4. Cook the Soup:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and allow the soup to simmer for about 20-25 minutes. You want the potatoes to be very tender.
5. Blend the Soup:
After simmering, remove the pot from heat. Use an immersion blender to puree the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, puree until creamy, and then return it to the pot.
6. Add Cream and Season:
Stir in the heavy cream to give the soup that rich, velvety texture. If it seems too thick, feel free to add the optional cup of water or more broth to reach your desired consistency. Season with salt and freshly ground black pepper to taste.
7. Warm It Up:
If needed, warm the soup gently over low heat but avoid boiling it once the cream is added, to keep it smooth and creamy.
8. Serve and Garnish:
Ladle the soup into bowls and garnish with chopped fresh chives and a sprinkle of black pepper for an extra touch of flavor.
9. Enjoy!
Serve the soup hot with toasted crusty bread on the side, perfect for dipping. Enjoy the warmth and comfort of this classic Potato Leek Soup!
Can I Use Different Potatoes for This Soup?
Yes! While Yukon Gold and Russet potatoes are ideal for their creamy texture, you can use red potatoes or even fingerlings. Just keep in mind that different types may alter the consistency slightly, so adjust your cooking time as needed.
How Can I Make This Soup Vegetarian or Vegan?
To make the soup vegetarian, use vegetable broth instead of chicken broth. For a vegan version, substitute the heavy cream with coconut milk or a cashew cream and use a plant-based butter alternative.
How Long Can I Store Leftovers?
Store any leftover Potato Leek Soup in an airtight container in the refrigerator for up to 3-4 days. You can reheat it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, Potato Leek Soup can be frozen! Allow it to cool completely before transferring it to a freezer-safe container. It will keep well for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove.
