CategorySoups
Creamy Potato Leek Soup is a velvety and comforting dish that’s perfect for cooler days. The mild, onion-like flavor of leeks complements the rich, earthy potatoes, creating a balanced and delicious soup. Topped with cream, fresh chives, or crispy bacon, this soup is simple yet elegant.
For the Soup
2 tbsp butter (unsalted)
1 tbsp olive oil
3 medium leeks (white and light green parts only, cleaned and sliced thinly)
2 cloves garlic (minced)
4 medium potatoes (Yukon Gold or Russet, peeled and diced)
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup water
½ tsp salt (adjust to taste)
¼ tsp freshly ground black pepper
½ cup heavy cream (optional, for extra creaminess)
For Garnish
Fresh chives (chopped)
Crispy bacon bits (optional)
A swirl of heavy cream or olive oil
Crusty bread (for serving)
Prepare the Leeks
1
- Clean the Leeks:
- Slice the leeks lengthwise and rinse thoroughly under running water to remove any dirt or grit.
- Slice thinly, using only the white and light green parts.
Sauté the Aromatics
2
- Heat Butter and Oil:
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Cook the Leeks:
- Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and fragrant but not browned.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes.
Build the Soup
3
- Add Potatoes and Broth:
- Stir in the diced potatoes, chicken or vegetable broth, and water. Season with salt and pepper.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Blend the Soup
4
- Cool Slightly:
- Remove the pot from the heat and let the soup cool for a few minutes.
- Blend Until Smooth:
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
- Add Cream (Optional):
- Stir in the heavy cream for an extra velvety texture. Adjust the seasoning if needed.
Serving Suggestions
5
- Garnish the Soup:
- Ladle the soup into bowls and garnish with chopped chives, crispy bacon bits, or a swirl of cream for added flavor and presentation.
- Pair with Bread:
- Serve alongside crusty bread or a warm baguette for dipping.
Pro Tips
6
- Make It Vegan: Use vegetable broth and replace butter with olive oil. Skip the cream or use coconut milk for richness.
- Thicker Texture: Add an extra potato or reduce the liquid slightly for a thicker consistency.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth if needed.
Ingredients
For the Soup
2 tbsp butter (unsalted)
1 tbsp olive oil
3 medium leeks (white and light green parts only, cleaned and sliced thinly)
2 cloves garlic (minced)
4 medium potatoes (Yukon Gold or Russet, peeled and diced)
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup water
½ tsp salt (adjust to taste)
¼ tsp freshly ground black pepper
½ cup heavy cream (optional, for extra creaminess)
For Garnish
Fresh chives (chopped)
Crispy bacon bits (optional)
A swirl of heavy cream or olive oil
Crusty bread (for serving)
Directions
Prepare the Leeks
1
- Clean the Leeks:
- Slice the leeks lengthwise and rinse thoroughly under running water to remove any dirt or grit.
- Slice thinly, using only the white and light green parts.
Sauté the Aromatics
2
- Heat Butter and Oil:
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Cook the Leeks:
- Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and fragrant but not browned.
- Add Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes.
Build the Soup
3
- Add Potatoes and Broth:
- Stir in the diced potatoes, chicken or vegetable broth, and water. Season with salt and pepper.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Blend the Soup
4
- Cool Slightly:
- Remove the pot from the heat and let the soup cool for a few minutes.
- Blend Until Smooth:
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
- Add Cream (Optional):
- Stir in the heavy cream for an extra velvety texture. Adjust the seasoning if needed.
Serving Suggestions
5
- Garnish the Soup:
- Ladle the soup into bowls and garnish with chopped chives, crispy bacon bits, or a swirl of cream for added flavor and presentation.
- Pair with Bread:
- Serve alongside crusty bread or a warm baguette for dipping.
Pro Tips
6
- Make It Vegan: Use vegetable broth and replace butter with olive oil. Skip the cream or use coconut milk for richness.
- Thicker Texture: Add an extra potato or reduce the liquid slightly for a thicker consistency.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth if needed.
Notes
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