Potato Leek Soup Recipe
A warm, creamy bowl of potato leek soup is the epitome of comfort. The delicate sweetness of leeks blends harmoniously with the earthiness of Yukon Gold potatoes, creating a satisfying and smooth texture. This classic soup offers a balance of flavors, making it a perfect companion on a cold day or whenever you seek a cozy meal. With its simplicity and heartwarming appeal, this recipe is a must-try for both beginners and seasoned cooks alike.
Ingredients Breakdown
Potato leek soup relies on key ingredients for its signature flavor and texture. Yukon Gold potatoes provide a creamy, velvety base when pureed, while leeks add a mild, sweet onion flavor—using only the white and light green parts. Unsalted butter softens the leeks, enhancing their sweetness, and garlic brings a subtle depth. Chicken or vegetable broth offers savory richness, complemented by thyme and bay leaves for added aroma. Heavy cream creates a luxurious texture, and a garnish of chopped chives adds freshness and color.
Step-by-Step Cooking Guide
Begin by melting the unsalted butter in a large pot over medium heat. Once the butter has fully melted and begins to sizzle, add the chopped leeks and smashed garlic cloves. It’s important to cook the leeks slowly, stirring regularly to ensure they soften and become translucent without browning. This should take about 10 minutes. Adjust the heat as necessary to avoid scorching, as browned leeks can alter the soup’s flavor, making it bitter.
Add the diced Yukon Gold potatoes, broth, thyme sprigs, bay leaves, salt, and black pepper to the pot. Turn up the heat and bring the mixture to a boil. Once boiling, cover the pot and lower the heat to a gentle simmer. Let the soup cook for about 15 minutes, or until the potatoes become fork-tender, absorbing the flavors from the broth and herbs.
When the potatoes are soft, carefully remove the bay leaves and thyme sprigs. Use an immersion blender to puree the soup directly in the pot until you achieve a smooth consistency. If you prefer using a traditional blender, blend the soup in batches for safety, ensuring it’s smooth and creamy.
Pour in the heavy cream, stirring gently, and bring the soup back to a light simmer. Taste the soup and adjust the seasoning with more salt and pepper if needed. If the consistency seems too thin, allow the soup to simmer further until it thickens to your liking. Alternatively, if it becomes too thick, add a splash of broth or water to reach the perfect texture.
Recipe Tips
Adjust the seasoning gradually to avoid oversalting. Remember, the soup’s flavors will develop further as it simmers.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk.
When storing leftovers, refrigerate the soup in an airtight container for up to 4 days. Reheat gently over low heat, stirring occasionally.
What to Serve With This Recipe
Pair your potato leek soup with crusty baguettes or slices of toasted sourdough. The crispy exterior and soft interior of the bread make it perfect for dipping, soaking up the creamy broth. For a lighter option, serve the soup alongside a fresh green salad with a zesty vinaigrette.
Roasted vegetables, such as carrots or brussels sprouts, can also be excellent sides, adding a contrasting texture and flavor profile that complements the soup’s creaminess.
Customization Ideas
For a heartier meal, consider adding shredded chicken or crispy bacon bits to the soup. These protein additions can transform the dish into a more filling and satisfying main course.
Enhance the soup’s flavor by incorporating additional herbs or spices like rosemary or a pinch of paprika for a slight kick. For a vegan-friendly option, replace the butter with olive oil and the heavy cream with a plant-based alternative, such as almond or oat milk.
Frequently Asked Questions
Can I use a different type of potato for this recipe?
Yes, while Yukon Gold potatoes are recommended for their creamy texture, russet potatoes can also work well. Keep in mind that russets may result in a slightly different texture, as they are starchier and may make the soup thicker.
How can I thicken the soup if it’s too thin?
If the soup appears too thin, continue to simmer it uncovered until it reduces to the desired consistency. You can also add a small amount of cornstarch mixed with water as a thickening agent.
Can the soup be frozen, and if so, how long will it last?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months. When reheating, thaw overnight in the refrigerator and warm it gently on the stovetop, stirring occasionally.
To elevate the presentation, garnish your soup with a sprinkle of fresh chives or a swirl of cream for added richness. Freshly ground black pepper and a drizzle of olive oil can also enhance its visual appeal and flavor.
For leftovers, store the soup in an airtight container and refrigerate. When reheating, do so over low heat, adding a bit of water or broth to adjust the consistency if needed. This ensures the soup remains smooth and creamy, retaining its original flavor.
Ingredients
2 pounds Yukon Gold potatoes, peeled and diced into ½-inch pieces
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, smashed
7 cups chicken or vegetable broth
3 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Fresh chives, finely chopped, for garnish
Instructions
In a large soup pot, melt the butter over medium heat. Add the chopped leeks and smashed garlic cloves, stirring frequently, until the leeks soften and become translucent, approximately 10 minutes. Ensure the heat remains moderate to avoid browning the leeks.
Incorporate the diced potatoes, broth, bay leaves, thyme sprigs, salt, and black pepper into the pot. Increase the heat to bring the mixture to a rolling boil, then cover and lower the heat to a gentle simmer. Let the soup cook for about 15 minutes, or until the potatoes are tender enough to break apart with a fork.
Remove and discard the bay leaves and thyme sprigs. Using an immersion blender, carefully blend the soup directly in the pot until smooth. (Alternatively, if using a standard blender, work in batches and blend until smooth—refer to note for details).
Pour in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed. If the soup appears too thin, let it simmer further to thicken; if too thick, add a splash of broth or water to reach the desired consistency. Serve with a sprinkle of fresh chives for a vibrant finish.
Potato Leek Soup Recipe
Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced into ½-inch pieces
- 3 tablespoons unsalted butter
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic smashed
- 7 cups chicken or vegetable broth
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- Fresh chives finely chopped, for garnish
Instructions
- In a large soup pot, melt the butter over medium heat. Add the chopped leeks and smashed garlic cloves, stirring frequently, until the leeks soften and become translucent, approximately 10 minutes. Ensure the heat remains moderate to avoid browning the leeks.
- Incorporate the diced potatoes, broth, bay leaves, thyme sprigs, salt, and black pepper into the pot. Increase the heat to bring the mixture to a rolling boil, then cover and lower the heat to a gentle simmer. Let the soup cook for about 15 minutes, or until the potatoes are tender enough to break apart with a fork.
- Remove and discard the bay leaves and thyme sprigs. Using an immersion blender, carefully blend the soup directly in the pot until smooth. (Alternatively, if using a standard blender, work in batches and blend until smooth—refer to note for details).
- Pour in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed. If the soup appears too thin, let it simmer further to thicken; if too thick, add a splash of broth or water to reach the desired consistency. Serve with a sprinkle of fresh chives for a vibrant finish.