This creamy Potato Leek Soup is perfect for chilly days! It blends tender potatoes and flavorful leeks into a warm, comforting bowl of goodness.
Making this soup is so easy, you’ll wonder why you didn’t try it sooner! I love topping it with a sprinkle of chives for a pop of color and flavor!
Key Ingredients & Substitutions
Leeks: The star of this soup! Leeks have a mild, sweet taste. If you can’t find leeks, mild onions or shallots could work, but be mindful they will change the flavor a bit.
Potatoes: Yukon Gold potatoes give a nice, creamy texture. Russet potatoes are another good choice, but they can make the soup a bit starchier. You can also use cauliflower for a lighter, low-carb option.
Broth: Vegetable or chicken broth adds depth. If you’re aiming for vegetarian or vegan, stick with vegetable broth. You can also use water for a lighter soup, but the flavor won’t be as rich.
Heavy Cream: This adds creaminess to the soup. You can skip it for a lighter soup, or substitute with coconut milk or cashew cream for a dairy-free option.
How Do I Ensure My Leeks Are Clean?
Leeks often hide dirt between their layers. To clean them effectively:
- Cut off the dark green tops and the root end.
- Slice the white and light green parts in half lengthwise.
- Rinse them under cold water, fanning the layers apart to wash out any grit.
This will ensure your soup is smooth and free of unwanted crunch!
What’s the Best Way to Blend the Soup Smoothly?
For a creamy texture, you have a couple of options:
- **Immersion Blender:** Hold it vertically at the bottom of the pot and gradually lift it as you blend. This helps make sure everything gets mixed well.
- **Regular Blender:** Let the soup cool slightly before transferring in batches. Always secure the lid tightly and start blending on low to avoid hot splashes!
Both methods will give you that velvety finish we love in Potato Leek Soup!
Delicious Potato Leek Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and thinly sliced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, chopped (optional for extra flavor)
- 2 cloves garlic, minced
- 1 cup heavy cream or whole milk (optional for creamier soup)
- Salt and freshly ground black pepper, to taste
- Fresh chives or thyme for garnish
- Crusty bread for serving
How Much Time Will You Need?
This comforting Potato Leek Soup will take roughly 10 minutes for prep and about 30 minutes for cooking, making it a quick and easy meal in just under an hour! Plus, it’s perfect for leftovers.
Step-by-Step Instructions:
1. Prepare Your Leeks:
Start by cutting off the dark green tops and the root ends of the leeks. Slice the white and light green parts thinly and give them a good rinse under cold water to remove any grit or dirt that might be hidden in the layers.
2. Sauté the Leeks:
In a large pot, melt the butter (or heat olive oil) over medium heat. Add the sliced leeks, and the chopped onion if you choose to use it. Sauté them gently for about 8-10 minutes until they become soft and translucent, stirring occasionally to prevent browning.
3. Add Garlic:
Stir the minced garlic into the pot and cook for an additional minute. You want it to be fragrant but not burnt!
4. Cook the Potatoes:
It’s time to add your diced potatoes! Pour in the broth and water, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 20-25 minutes or until the potatoes are tender.
5. Blend the Soup:
Once the potatoes are cooked through, take the pot off the heat. Use an immersion blender to blend the soup until smooth and creamy. If you’re using a regular blender, let the soup cool slightly, then blend in batches. Just be careful of hot splashes!
6. Add Cream (Optional):
Put the blended soup back on low heat. Stir in heavy cream or milk if you want it creamier. Gently warm it without letting it boil, then season with salt and freshly ground black pepper to taste.
7. Serve and Enjoy:
Serve the hot soup in bowls, garnished with freshly chopped chives or thyme, and sprinkle a little black pepper on top. Pair it with some crusty bread for a cozy meal!
Enjoy your rich, silky Potato Leek Soup that’s perfect for a comforting meal! It’s sure to warm your heart and satisfy your taste buds.
Can I Make This Soup Vegan?
Absolutely! You can replace the butter with olive oil and use vegetable broth instead of chicken broth. Also, skip the heavy cream or substitute it with coconut cream for a dairy-free option!
What if I Don’t Have an Immersion Blender?
No worries! You can use a regular blender. Just be cautious and let the soup cool slightly before blending it in batches. Make sure to secure the lid tightly and start on a low setting to avoid any splatters!
How Long Can I Store Leftovers?
Leftover Potato Leek Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.
Can I Freeze Potato Leek Soup?
Yes, you can freeze it! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep well for about 2-3 months. Just remember to leave some space at the top of the container for expansion when freezing.
