Potato Leek Soup

why make this recipe

Potato Leek Soup is a classic dish that is loved for its creamy texture and comforting flavors. This soup is simple to make, using ingredients that are easy to find and usually very affordable. It’s perfect for any time of the year, whether you need a warm meal in the winter or a light, refreshing dish in the spring. This recipe not only fills you up but also warms your soul. Plus, it can easily be customized with different toppings or garnishes to suit your taste.

how to make Potato Leek Soup

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 (garnish)
• sour cream (garnish)
• black pepper (garnish)
• crumbled bacon (garnish)
• green onions (garnish)

Directions:

1. Begin by peeling and cubing the potatoes into similar-sized pieces. Set them aside until ready to use.
2. Chop the leeks, removing the ends, and rinse them under cold water to remove any dirt or sand.
3. In a large pot, add the butter and melt it over low to medium heat. Add the leeks and sauté for 7-10 minutes until they soften, stirring often. Try not to brown the leeks; cook them low and slow.
4. Add the minced garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes, then add the cubed potatoes.
5. Pour in 6 cups of chicken broth, enough to cover the potatoes fully. You can add an additional 2 cups of chicken broth later if you want a thinner soup.
6. Cover the pot and let it simmer for 15-20 minutes until the potatoes are fully cooked and fork-tender.
7. Remove from heat, take out the bay leaf, and add the heavy cream.
8. Use an immersion blender to blend the soup until smooth. Add the remaining 2 cups of chicken stock as needed to achieve your desired thickness.
9. Taste and adjust the seasoning. Depending on whether you used a salted broth, you may need to add more salt.
10. Serve and garnish with a drizzle of olive oil, sour cream, black pepper, crumbled bacon, and green onions.

how to serve Potato Leek Soup

Potato Leek Soup can be served hot in bowls. You can add your favorite garnishes on top, like a drizzle of olive oil, sour cream, crumbled bacon, green onions, or black pepper for added flavor. It pairs well with crusty bread or a fresh salad on the side.

how to store Potato Leek Soup

To store Potato Leek Soup, let it cool completely before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through.

tips to make Potato Leek Soup

• Use fresh leeks for a sweeter, more flavorful soup.
• You can adjust the thickness by adding more or less chicken broth when blending.
• For a vegetarian option, use vegetable broth instead of chicken broth.
• Try adding herbs like thyme or parsley for extra flavor.

variation

You can make variations of Potato Leek Soup by adding ingredients like bacon for a smoky flavor, cheese for a rich taste, or other vegetables such as carrots or celery for added nutrition.

FAQs

Q: Can I use other types of potatoes for this soup?
A: Yes, you can use other types of potatoes, but russet potatoes provide the best texture and creaminess.

Q: Can I make this soup ahead of time?
A: Absolutely! Potato Leek Soup tastes even better the next day after the flavors have melded together. Just store it in the fridge or freezer.

Q: Is it necessary to blend the soup?
A: Blending the soup creates a smooth and creamy texture, but if you prefer a chunkier soup, you can skip this step and enjoy it as is.

Potato Leek Soup

A comforting and creamy Potato Leek Soup that's easy to make and perfect for any time of the year.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12-15 pieces russet potatoes (small/medium in size, peeled and cubed) Provides the best texture and creaminess.
• 8 cups chicken broth Vegetable broth can be used for a vegetarian option.
• 3/4 cup heavy cream For a creamy texture.
• 1/4 cup butter Melted for sautéing.
• 4 cloves garlic (minced) Adds flavor.
• 3 pieces large leeks (roughly chopped, ends removed) Use fresh for the best flavor.
• 1 tsp salt Adjust to taste.
• 1/2 tsp red pepper flakes For a hint of spice.
• 1 piece bay leaf Remove before blending.

Garnishes

• drizzle of olive oil For serving.
• sour cream For serving.
• black pepper For serving.
• crumbled bacon For serving.
• green onions For serving.

Method

 

Preparation

1. Peel and cube the potatoes into similar-sized pieces. Set aside.
2. Chop the leeks, removing the ends, and rinse them under cold water to remove any dirt or sand.

Cooking

1. In a large pot, melt the butter over low to medium heat. Add the leeks and sauté for 7-10 minutes until softened.
2. Add the minced garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes.
3. Add the cubed potatoes and pour in 6 cups of chicken broth, enough to cover the potatoes.
4. Cover the pot and let it simmer for 15-20 minutes until the potatoes are fork-tender.
5. Remove from heat, take out the bay leaf, and add the heavy cream.
6. Blend the soup using an immersion blender until smooth, adding the remaining 2 cups of chicken stock as needed.
7. Taste and adjust the seasoning as necessary.

Serving

1. Serve hot in bowls, garnished with a drizzle of olive oil, sour cream, black pepper, crumbled bacon, and green onions.

Notes

Let the soup cool completely before storing in an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.