This creamy potato leek soup is pure comfort in a bowl! Made with simple ingredients like potatoes and leeks, it has a rich, velvety texture that warms you right up.
I love making this soup on chilly days—it’s so easy! Just sauté the leeks, add the potatoes, simmer, and blend. Perfect with some crusty bread on the side, right? 🥖
Key Ingredients & Substitutions
Leeks: These are the star of the show! Make sure to use the white and light green parts as they are tender and flavorful. If leeks aren’t available, you can substitute them with scallions or shallots, but keep in mind that the taste will be slightly different.
Yukon Gold Potatoes: These potatoes are creamy and hold their shape well, making them perfect for this soup. If you can’t find them, you could use Russet potatoes, but the texture may be less silky. Red potatoes can also work, though they’re waxier.
Broth: Using chicken broth adds depth, but vegetable broth is a great option for a vegetarian version. If you’re low on broth, feel free to use water combined with your choice of seasoning for extra flavor!
Cream or Milk: For creaminess, heavy cream works beautifully, but whole milk or even a non-dairy milk can be used. If you’re keeping things light, skip the cream altogether; the soup will still be delicious!
How Do I Get the Perfect Creamy Texture?
The key to achieving that perfect creamy texture lies in how you blend the soup! After cooking, let the soup cool slightly before blending. If you’re using a blender, do it in batches to avoid overflow. An immersion blender is the easiest way—just blend it right in the pot!
- For a smoother soup, blend longer until all chunks are gone.
- If you prefer it chunkier, blend only half for a nice mix of smooth and textured.
- Always remember to taste and adjust the seasoning before serving—everyone likes their soup a little different!
Delicious Potato Leek Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 2 tablespoons unsalted butter
- 4 medium Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup water (optional, for desired consistency)
- 1/2 cup heavy cream or whole milk (optional, for creaminess)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh chives, finely chopped
How Much Time Will You Need?
This potato leek soup takes about 10 minutes to prep and 30 minutes to cook, giving you a total time of about 40 minutes. It’s quick enough for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Leeks:
Start by trimming the leeks to remove the dark green tops and root ends. Slice the remaining white and light green parts in half lengthwise, then rinse them well under cold running water to get rid of any dirt or sand. Once clean, slice the leeks thinly for cooking.
2. Sauté the Leeks:
In a large pot, melt the butter over medium heat. Add the sliced leeks along with a pinch of salt. Cook gently while stirring occasionally until the leeks become soft and translucent—you want them tender but not browned. This should take about 8-10 minutes.
3. Add Potatoes:
Now, add the diced potatoes to the pot and give everything a good stir to combine with the leeks. This will help to infuse those lovely leek flavors into the potatoes!
4. Simmer the Soup:
Pour in the chicken or vegetable broth (and the cup of water if you desire a thinner soup) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the potatoes are tender and easily pierced with a fork. This typically takes about 20-25 minutes.
5. Blend Until Smooth:
After the soup has finished cooking, remove the pot from heat. Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender, blend until smooth, and then return it to the pot.
6. Add Cream and Season:
If you’re using cream or milk, stir it into the soup now. Gently warm the soup over low heat while stirring. Then season with salt and freshly ground black pepper to taste. It’s always nice to adjust these seasonings based on your preference!
7. Garnish and Serve:
Ladle the soup into bowls and top with a sprinkle of finely chopped fresh chives for a burst of color and flavor.
8. Enjoy!
Serve your delicious potato leek soup hot, and it pairs beautifully with some crusty bread on the side. Perfect for a cozy meal!
This recipe yields a velvety smooth, comforting potato leek soup with a delicate oniony aroma from the leeks—truly perfect for chilly days!
Can I Use Frozen Leeks or Potatoes?
Yes, you can use frozen leeks and potatoes! Just make sure to add them directly to the pot without thawing first, as they will cook down and blend smoothly in the soup. You may need to adjust the cooking time slightly since frozen ingredients can take a bit longer to become tender.
Can I Make This Soup Vegan?
Absolutely! Simply replace the butter with olive oil or vegan butter, and use vegetable broth in place of chicken broth. You can also omit the cream or use a non-dairy alternative like coconut milk or cashew cream for creaminess.
How to Store Leftover Potato Leek Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, do so gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Can I Add Other Ingredients to This Soup?
Definitely! Feel free to add other vegetables like carrots, celery, or even spinach for added nutrition. If you want a protein boost, you could stir in some cooked bacon or ham just before serving. Adjust the cooking time as needed to ensure everything is tender!
