This creamy potato leek soup is a cozy bowl of comfort. With tender potatoes and sweet leeks, it’s warm and satisfying, perfect for chilly days!
I love how simple it is to make—just chop, simmer, and blend! Plus, it’s wonderful with a slice of crusty bread for dipping. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Leeks: Leeks bring a mild onion flavor. If you can’t find leeks or want a budget-friendly option, shallots or green onions work well as alternatives.
Potatoes: Yukon Golds are my favorite for their creamy texture. If you want a lower-carb option, cauliflower can be used instead. Just adjust cooking time until tender.
Broth: Chicken stock adds depth, but vegetable broth is a great substitute for a vegetarian version, ensuring the soup remains flavorful.
Cream: Heavy cream makes the soup rich, but you can leave it out for a lighter version or use coconut milk for a vegan touch.
How Do I Clean and Prepare Leeks Properly?
Cleaning leeks is key, as dirt often hides between their layers. Follow these tips to prep them correctly:
- Slice off the root end and the dark green tops, keeping the white and light green parts.
- Cut leeks lengthwise and rinse them under running water to wash away dirt.
- Slice thinly for easy cooking, ensuring even softening.
By preparing your leeks well, you’ll have a flavorful base for this lovely soup! Enjoy cooking!
How to Make Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and thinly sliced
- 4 tablespoons unsalted butter
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups chicken stock or vegetable broth
- 1 cup water (optional, adjust to desired consistency)
- 1/2 cup heavy cream or half-and-half (optional for creamier texture)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Chopped fresh chives or green onions
- Olive oil or melted butter for drizzling (optional)
- Crusty bread, toasted, for serving
How Much Time Will You Need?
This recipe will take approximately 10 minutes to prep, with about 30 minutes to cook. And there’s no chill time necessary! You’ll have a delicious soup ready to enjoy in about 40 minutes.
Step-by-Step Instructions:
1. Clean and Prepare the Leeks:
Start by slicing the white and light green parts of the leeks thinly. Since leeks can trap dirt, rinse them well under cold water to remove any grit. Drain well and set aside.
2. Cook the Leeks:
In a large pot, melt the butter over medium heat. Once melted, add the sliced leeks. Cook gently, stirring occasionally, until the leeks are soft and translucent, about 8-10 minutes. Make sure not to let them brown.
3. Add the Potatoes:
Add the diced potatoes to the pot with the leeks and stir everything together. Pour in the chicken stock (and the water if you want a lighter consistency). Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook until the potatoes are very tender, around 20-25 minutes.
4. Blend the Soup:
Once the potatoes are tender, remove the pot from heat. Use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
5. Add Cream and Season:
If you’d like a creamier soup, stir in the heavy cream or half-and-half at this point. Gently reheat the soup if necessary, then season with salt and freshly ground black pepper to taste.
6. Serve the Soup:
Ladle the soup into bowls. For a lovely finishing touch, garnish with chopped chives or green onions and drizzle a bit of olive oil or melted butter on top if desired. Serve it with toasted crusty bread on the side to soak up all the goodness!
This potato leek soup is creamy and comforting, making it a cozy dish that’s perfect for any occasion. Enjoy every spoonful!
Can I Use Other Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes are ideal for their creamy texture, you can also use red potatoes or even sweet potatoes for a different flavor profile. Just keep in mind that cooking times might vary slightly.
What’s the Best Way to Store Leftover Soup?
Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You can add a splash of broth or cream to loosen it up if it thickens in the fridge.
Can I Make This Soup Vegan?
Absolutely! To make a vegan version, use olive oil instead of butter, opt for vegetable broth, and replace heavy cream with coconut milk or a plant-based cream. It will still be rich and delicious!
How Can I Thicken the Soup Further?
If you prefer a thicker soup, you can easily mash some of the potatoes in the pot after blending or add a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) to the simmering soup until it thickens to your liking.