Potato Leek Soup
Ingredients
- 3 tbspunsalted butter
- 4large leeks
white and light green parts only, roughly chopped
- 3 clovesgarlic
peeled and smashed
- 2 lbYukon Gold potatoes
peeled and roughly chopped into ½-inch pieces
- 7 cchicken or vegetable broth
- 2bay leaves
- 3 sprigsfresh thyme
- 1 tspsalt
- ¼ tspground black pepper
- 1 cheavy cream
- Chives
finely chopped, for serving
Directions
- 1
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- 2
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- 3
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- 4
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- 5
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Potato Leek Soup
Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2015__01__Potato-Leek-Soup-LEAD-3-46cba90a2d854a1089c2aca4b90282d3.jpg)
Ratings & Reviews
Based on 1,179 ratings
Rating Breakdown
About this Recipe
Warm Up with This Classic Creamy Potato Leek Soup
There's nothing quite like a bowl of creamy potato leek soup to bring warmth and comfort to your day. This beloved French classic is a testament to simple ingredients coming together to create something truly extraordinary. Our easy potato leek soup recipe delivers rich, delicate flavors with minimal effort, making it perfect for a cozy weeknight dinner or an elegant starter for a special meal.
What makes this homemade potato leek soup so special? It's the harmonious blend of tender Yukon Gold potatoes and the subtle, sweet oniony notes of fresh leeks, all simmered in a savory broth and finished with a touch of heavy cream for that irresistibly velvety texture. This recipe is designed to be quick and easy, ensuring you can enjoy a gourmet-quality soup in just over an hour. The comforting soup is naturally hearty, yet feels wonderfully light on the palate, making it a favorite for all ages.
Tips for the Perfect Potato Leek Soup
- Leek Preparation: Ensure your leeks are thoroughly cleaned to remove any grit. Slice off the dark green tops and the root end, then slice the white and light green parts. Rinse them well under cold water, separating the layers to wash out any hidden dirt.
- Flavor Boosts: While this simple leek soup is delicious as is, feel free to experiment! A pinch of nutmeg can enhance the creaminess, or a splash of white wine added with the broth can deepen the flavor profile.
- Serving Suggestions: Serve your potato leek soup hot with a garnish of fresh chives for a pop of color and freshness. A side of crusty bread for dipping is highly recommended, or pair it with a light green salad for a complete and satisfying meal.
Whether you're new to making soups or a seasoned home cook, this quick potato leek soup will become a cherished recipe in your repertoire. It’s a comforting hug in a bowl, promising deliciousness with every spoonful.