Creamy Potato Leek Soup

Category
DifficultyBeginner

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.

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
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

 

  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

 

  1. Heat Butter and Oil:
    • In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
  2. Cook the Leeks:
    • Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and fragrant but not browned.
  3. Add Garlic:
    • Stir in the minced garlic and cook for another 1-2 minutes.
Build the Soup
3

 

  1. Add Potatoes and Broth:
    • Stir in the diced potatoes, chicken or vegetable broth, and water. Season with salt and pepper.
  2. 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

 

  1. Cool Slightly:
    • Remove the pot from the heat and let the soup cool for a few minutes.
  2. 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.
  3. Add Cream (Optional):
    • Stir in the heavy cream for an extra velvety texture. Adjust the seasoning if needed.
Serving Suggestions
5

 

  1. 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.
  2. 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

 

  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

 

  1. Heat Butter and Oil:
    • In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
  2. Cook the Leeks:
    • Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and fragrant but not browned.
  3. Add Garlic:
    • Stir in the minced garlic and cook for another 1-2 minutes.
Build the Soup
3

 

  1. Add Potatoes and Broth:
    • Stir in the diced potatoes, chicken or vegetable broth, and water. Season with salt and pepper.
  2. 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

 

  1. Cool Slightly:
    • Remove the pot from the heat and let the soup cool for a few minutes.
  2. 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.
  3. Add Cream (Optional):
    • Stir in the heavy cream for an extra velvety texture. Adjust the seasoning if needed.
Serving Suggestions
5

 

  1. 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.
  2. 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

Creamy Potato Leek Soup
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