This Potato Leek Soup is creamy and comforting, perfect for chilly days. Made with fresh leeks and tender potatoes, it’s simple yet so satisfying!
I love how easy it is to whip up, and the best part? You can enjoy it with crusty bread and a sprinkle of chives. It feels like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Leeks: The star of the soup! Choose fresh leeks for the best flavor. If leeks are hard to find, green onions or shallots can work as substitutes, though the taste will be different.
Potatoes: I recommend using starchy potatoes like Russets for creaminess. If you have waxy potatoes on hand, they will work too, but the soup may be less smooth.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds a richer flavor. You can also use water, but it will be less flavorful. Consider adding extra herbs if using water!
Heavy cream: Adds richness, but you can skip it for a lighter soup. Substitute with half-and-half or plain yogurt for a different twist, or use coconut milk for dairy-free options.
How Do You Get the Perfect Creamy Texture?
A smooth soup is key! Here’s how to achieve that velvety texture. Start with blended leeks and potatoes, and remember to blend the soup after cooking.
- Use an immersion blender right in the pot for ease, or let it cool slightly before transferring to a blender.
- Blend until completely smooth to avoid chunkiness.
- For an even creamier texture, consider straining after blending to remove any remaining bits.
With these tips and tricks, your Potato Leek Soup will be a creamy delight perfect for dipping bread into!
How to Make Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 cup heavy cream or milk (optional for creaminess)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs (optional)
- Chopped leek greens or chives for garnish
Time Needed:
This Potato Leek Soup will take about 10 minutes to prepare and around 30 minutes to cook. In total, you’re looking at about 40 minutes before you can enjoy a warm bowl of this delicious soup!
Step-by-Step Instructions:
1. Prepare the Leeks:
Start by trimming the leeks. Cut off the roots and remove any tough dark green tops. Slice the white and light green parts into thin rounds. Make sure to rinse them thoroughly under running water to get rid of any dirt, then drain well.
2. Sauté the Leeks:
In a large pot, melt the butter over medium heat. Add the sliced leeks along with a pinch of salt. Gently sauté them for about 8–10 minutes until they become soft and translucent. Be careful not to let them brown; we want them tender and sweet!
3. Add the Potatoes:
Add the diced potatoes to the pot with the leeks. Stir everything together until the potatoes are well combined with the leeks.
4. Pour in the Broth:
Pour the vegetable or chicken broth into the pot. If you want, toss in a few fresh thyme sprigs for added flavor. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until the potatoes are tender and can be easily pierced with a fork.
5. Blend the Soup:
After cooking, carefully remove the thyme sprigs. Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a blender and puree until smooth.
6. Add Cream and Season:
If you’re using cream or milk, stir it in now and warm the soup through. Taste and adjust the seasoning with salt and freshly ground black pepper according to your preference.
7. Serve and Enjoy:
Serve the soup hot, garnished with finely chopped leek greens or chives and a sprinkle of black pepper. Enjoy your comforting and creamy Potato Leek Soup!
Perfect for a cozy dinner or a light lunch, this soup is bound to please. Enjoy every spoonful!
Can I Use Other Types of Potatoes?
Yes! While starchy potatoes like Russets provide the creamiest texture, waxy potatoes like Yukon Golds will also work. Just keep in mind that the soup may be less smooth with waxy potatoes.
Can I Make This Soup Vegan?
Definitely! To make it vegan, simply substitute the butter with olive oil or vegan butter and use plant-based cream or coconut milk instead of heavy cream. Ensure your broth is vegetable-based as well!
How Long Does Leftover Soup Last?
Leftover Potato Leek Soup can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portions for up to 3 months. Just be sure to reheat it gently on the stove or in the microwave.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like carrots, celery, or spinach to enhance the flavor and nutrition of the soup. Just sauté them along with the leeks for even cooking.
