Potato leek soup is a classic French-inspired dish that’s both hearty and delicate. Made with just a few simple ingredients, this creamy soup is perfect for chilly days or whenever you crave something comforting. The mild flavor of leeks pairs wonderfully with tender potatoes, creating a smooth, velvety soup that’s ideal as a starter or main dish. Serve it with crusty bread for a warming, satisfying meal!
Equipment:
- Large pot or Dutch oven
- Immersion blender or regular blender
- Knife and cutting board
- Wooden spoon
Ingredients:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 2 tablespoons unsalted butter
- 4 cups diced potatoes (Yukon gold or russet potatoes work well)
- 4 cups vegetable or chicken broth
- 1 cup water
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions:
- Prepare the Leeks
Cut off the dark green parts of the leeks, leaving only the white and light green sections. Slice them into rounds, then rinse thoroughly under cold water to remove any dirt or sand. - Sauté the Leeks and Garlic
In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and cook until soft and fragrant, about 5-7 minutes. Add the minced garlic and cook for an additional minute, being careful not to let it burn. - Add the Potatoes and Broth
Add the diced potatoes, broth, and water to the pot. Stir to combine, then bring the mixture to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender. - Blend the Soup
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot. - Add the Cream and Season
Stir in the heavy cream, and season with salt and pepper to taste. Heat gently until warmed through, but do not let the soup boil after adding the cream. - Serve and Garnish
Ladle the soup into bowls and garnish with chopped fresh chives or parsley for added color and flavor. Serve hot with a side of crusty bread.
Presentation Ideas:
- Serve the soup in shallow bowls with a drizzle of cream on top and a sprinkle of fresh herbs.
- For a rustic look, serve in small bread bowls or soup crocks.
- Add a sprinkle of cracked black pepper for a final touch.
Tips:
- For extra depth of flavor, you can add a bay leaf to the broth while the potatoes cook, removing it before blending.
- For a thicker consistency, reduce the amount of water or add a peeled, diced apple for a touch of natural sweetness.
- Substitute coconut milk for the cream for a dairy-free version.
This potato leek soup is creamy, comforting, and full of gentle flavors that highlight the potatoes and leeks. With its smooth texture and rich taste, it’s a versatile soup perfect for any season. Make it for a cozy weeknight meal or as a starter for a dinner party—either way, it’s sure to impress!
Potato Leek Soup Recipe
This creamy potato leek soup is a comforting, flavorful soup made with tender potatoes, savory leeks, and a hint of garlic. Perfect for a cozy meal, it’s easy to prepare and deliciously satisfying.
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
- Knife and cutting board
- Wooden spoon
Ingredients
- 3 large leeks white and light green parts only, cleaned and sliced
- 2 tablespoons unsalted butter
- 4 cups diced potatoes Yukon gold or russet potatoes work well
- 4 cups vegetable or chicken broth
- 1 cup water
- 2 cloves garlic minced
- 1 cup heavy cream or half-and-half for a lighter option
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Prepare the Leeks
- Cut off the dark green parts of the leeks, leaving only the white and light green sections. Slice them into rounds, then rinse thoroughly under cold water to remove any dirt or sand.
- Sauté the Leeks and Garlic
- In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and cook until soft and fragrant, about 5-7 minutes. Add the minced garlic and cook for an additional minute, being careful not to let it burn.
- Add the Potatoes and Broth
- Add the diced potatoes, broth, and water to the pot. Stir to combine, then bring the mixture to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
- Blend the Soup
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth, then return it to the pot.
- Add the Cream and Season
- Stir in the heavy cream, and season with salt and pepper to taste. Heat gently until warmed through, but do not let the soup boil after adding the cream.
- Serve and Garnish
- Ladle the soup into bowls and garnish with chopped fresh chives or parsley for added color and flavor. Serve hot with a side of crusty bread.
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