Print

Potato Leek Soup

Potato Leek Soup
Print Recipe

Potato Leek Soup is a creamy, soothing, and comforting classic soup that blends tender starchy potatoes with fragrant leeks into a velvety and savory dish. Ideal as a starter or main course, this easy-to-make recipe offers a rich yet light texture, perfect for warming up on a chilly day. Customizable for vegan, low-calorie, or indulgent variations, it’s a timeless comfort food made with simple, fresh ingredients.

Ingredients

Scale

Vegetables

  • 4 large Russet potatoes, peeled and diced
  • 3 large leeks, white and light green parts only, cleaned and chopped

Fat for Sautéing

  • 2 tablespoons butter or olive oil

Liquid Base

  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or milk

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Garnish

  • Fresh thyme or parsley, chopped

Instructions

  1. Preparing the Leeks: Trim the dark green tops and root ends of the leeks. Slice them lengthwise and rinse thoroughly under cold running water to remove any dirt and grit trapped between the layers. Once cleaned, chop the white and light green parts finely.
  2. Sautéing the Leeks: Heat the butter or olive oil in a large pot over medium heat. Add the chopped leeks and cook gently, stirring occasionally, until they are soft and translucent but not browned, about 8 to 10 minutes.
  3. Adding Potatoes and Broth: Peel and dice the potatoes into uniform cubes. Add them to the pot with the leeks. Pour in enough vegetable or chicken broth to fully cover the potatoes and leeks. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15 to 20 minutes.
  4. Blending the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. For a chunkier texture, blend only half of the soup. Alternatively, carefully transfer the soup in batches to a countertop blender to blend.
  5. Finishing Touches: Return the blended soup to the pot if removed. Stir in the heavy cream or milk, and season with salt and pepper to taste. Heat gently until warmed through but avoid bringing it to a boil. Garnish with fresh chopped thyme or parsley before serving.

Notes

  • Clean leeks thoroughly to avoid gritty texture in the soup.
  • Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
  • Sauté leeks slowly over medium heat to bring out their natural sweetness.
  • Adjust the quantity of broth to control the soup’s thickness.
  • Add cream at the end of cooking to prevent curdling.
  • For vegan versions, replace butter with olive oil and cream with plant-based milk like coconut or almond milk.

Nutrition

Keywords: Potato Leek Soup, creamy soup, comfort food, vegetarian soup, vegan soup option, easy soup recipe, classic soup

Find it online: https://jamescookes.com/potato-leek-soup/