This creamy potato leek soup is warm and comforting, perfect for chilly days. With soft potatoes and sweet leeks, it’s simple yet delicious!
Whenever I make this soup, I’m always tempted to add extra crispy bread for dipping. It’s all about that cozy vibe, right? 🍞😊
Plus, it’s super easy to make! Just cook the leeks, add the potatoes and broth, and blend it all together. Quick, tasty, and satisfying!
Key Ingredients & Substitutions
Leeks: These add a sweet onion flavor to the soup. If leeks are hard to find, green onions or shallots can work as substitutes, but adjust the quantity as they have a stronger taste.
Potatoes: Yukon Gold potatoes are perfect for their creaminess, but russets are fine too. If you’re looking for a lower-carb option, cauliflower can be a great substitute, giving a similar texture.
Broth: While vegetable broth is great for a vegetarian option, chicken broth adds more depth. Homemade or store-bought works, just check for low-sodium versions if you prefer.
Heavy Cream: For creaminess, heavy cream is rich, but you can use milk, half-and-half, or even a non-dairy milk like coconut milk for a lighter option.
Chives: They add a subtle onion flavor. If you don’t have chives, fresh parsley or scallions also make a lovely garnish.
How Do I Properly Prepare Leeks?
Cleaning leeks is important as they often hold dirt between their layers. Here’s how:
- Cut off the dark green tops and slice the light green and white parts.
- Submerge the sliced leeks in cold water, swishing them around to remove grit.
- Let them sit for a couple of minutes, then carefully lift them out, letting dirt settle at the bottom.
This ensures your soup is free from any gritty texture, allowing the leeks’ sweetness to shine through.
What’s the Best Way to Blend the Soup Smoothly?
To achieve a creamy texture, blending is key. Here are some tips:
- Use an immersion blender right in the pot for convenience.
- If using a countertop blender, allow the soup to cool slightly first, and blend in batches; avoid filling it too full to prevent splattering.
- For an extra smooth finish, you can strain the blended soup through a fine mesh sieve, but this step is optional.
This will give you that luxurious texture that makes potato leek soup special!
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 (Yukon Gold or Russet), peeled and diced
- 4 cups vegetable or chicken broth
- 2 tbsp unsalted butter
- 1 cup heavy cream or whole milk (optional for creaminess)
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This delicious potato leek soup will take about 10 minutes for preparation and another 30 minutes for cooking. In total, you’re looking at around 40 minutes from start to finish, making it a perfect quick and cozy meal!
Step-by-Step Instructions:
1. Prepare the Leeks:
Start by trimming the leeks, cutting off the dark green parts. Slice the white and light green parts thinly. Remember, leeks can be sandy, so rinse them thoroughly under cold water to remove any grit. This will keep your soup nice and clean!
2. Sauté the Leeks:
In a large pot, melt the unsalted butter over medium heat. Once melted, add the sliced leeks and cook gently for about 5-7 minutes, stirring occasionally. We want them to soften without browning, which helps develop their sweet flavor.
3. Add Potatoes:
Next, toss in the diced potatoes and stir everything together. This will help the potatoes soak in the flavors from the leeks.
4. Pour in the Broth:
Add the vegetable or chicken broth to the pot, enough to cover your vegetables—about 4 cups should do the trick. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
5. Blend the Soup:
Once the potatoes are tender, take the pot off the heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy. Just remember to return it to the pot afterward!
6. Add Cream and Season:
If you like your soup with a bit of creaminess, stir in the heavy cream or whole milk now. Season generously with salt and freshly ground black pepper to taste. Adjust the seasoning to your preference for the best flavor!
7. Serve and Garnish:
Now it’s time to dig in! Ladle the soup into bowls and garnish with chopped fresh chives and maybe an extra sprinkle of black pepper for color. This looks fantastic!
8. Enjoy with Bread:
Serve the soup hot alongside your favorite crusty bread for a warm, comforting meal. Perfect for chilly days when you need a little extra coziness!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are best for creamy soups, you can also use red potatoes or even fingerlings. Just keep in mind that starchier potatoes will give you a creamier texture.
Can I Make This Soup Vegan?
Yes! To make this potato leek soup vegan, simply substitute the butter with olive oil or a vegan butter alternative, use vegetable broth, and replace the heavy cream with coconut milk or a cashew cream for richness.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a bit of extra broth or water if needed to maintain the desired consistency.
Can I Freeze Potato Leek Soup?
Yes, potato leek soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop for the best results.