Potato Leek Soup
Potato Leek Soup is a simple, comforting dish that originates from French cuisine but has become beloved worldwide. Its smooth, creamy texture and mild, satisfying flavor make it the perfect cold-weather comfort food.
The key ingredients—potatoes and leeks—are humble yet flavorful, creating a soup that feels luxurious despite its simplicity. Whether you serve it hot in the winter or chilled as Vichyssoise in the summer, Potato Leek Soup is a versatile dish that’s easy to make and sure to please.
This recipe will walk you through creating a traditional Potato Leek Soup, with tips on achieving the perfect balance of creaminess and flavor.
Ingredients
For the Soup:
- 3 large leeks, white and light green parts only, thoroughly washed and chopped
- 4 medium russet or Yukon Gold potatoes, peeled and diced
- 3 tbsp butter (or olive oil for a vegan option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 5 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp dried thyme (optional)
- 1 bay leaf
For Garnish:
- Fresh chives, finely chopped
- A drizzle of extra virgin olive oil or cream
- Crusty bread or croutons
Instructions
Prepare the Leeks
Begin by cleaning the leeks thoroughly. Leeks often have dirt and grit hidden between their layers, so it’s important to rinse them well. Slice the white and light green parts of the leeks, discarding the dark green tops (or save them for making vegetable stock). Soak the sliced leeks in a bowl of water, swishing them around to remove any remaining dirt. Drain and pat dry.
Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks, onion, and garlic. Sauté for about 10 minutes, stirring occasionally, until the leeks and onions are soft and translucent but not browned. This slow cooking helps to bring out the natural sweetness of the leeks and onions.
Add the Potatoes and Broth
Add the diced potatoes to the pot and stir them into the leek mixture. Pour in the vegetable broth, making sure the vegetables are fully submerged. Add the bay leaf and dried thyme if using. Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Blend the Soup
Once the potatoes are cooked, remove the bay leaf and discard it. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup and leave some potato pieces intact. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, being careful to allow steam to escape while blending.
Add Cream and Season
Once the soup is blended, return it to low heat. Stir in the heavy cream (or coconut milk for a vegan option) and season with salt and freshly ground black pepper to taste. Heat the soup gently, but don’t let it boil once the cream is added, as this can cause the soup to separate. Taste and adjust the seasoning if necessary.
Serve
Ladle the hot soup into bowls and garnish with freshly chopped chives and a drizzle of cream or olive oil for added richness. Serve with crusty bread or croutons on the side for a complete, comforting meal.
Chef’s Note
Leek Cleaning Tips: Leeks can be very sandy, so it’s important to clean them thoroughly. After slicing, soaking the leeks in a bowl of cold water helps to remove any grit. Swish them around, then lift them out of the water, leaving any dirt behind.
Choosing Potatoes: Russet potatoes will give you a creamier texture, while Yukon Golds add a buttery richness to the soup. Either variety works well, but the choice depends on your texture preference.
Vegan or Dairy-Free Option: For a vegan version, substitute the butter with olive oil and use coconut milk or a plant-based cream. The coconut milk adds a lovely richness without overpowering the flavor of the leeks and potatoes.
Serving Suggestions: While this soup is delicious on its own, it pairs beautifully with a simple green salad or a piece of warm, crusty bread. For an extra touch, you can top the soup with croutons, crispy bacon bits, or a dollop of sour cream.
Nutrition Information (per serving)
- Calories: 250
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 4g
- Sodium: 600mg
- Potassium: 650mg
- Vitamin A: 20% of daily value
- Vitamin C: 15% of daily value
- Calcium: 8% of daily value
- Iron: 10% of daily value
Potato Leek Soup is a nourishing, fiber-rich dish that offers a balanced combination of carbohydrates, healthy fats, and a small amount of protein. The soup is also packed with vitamins A and C from the leeks and potatoes, making it a comforting meal that’s also good for you.
Conclusion
Potato Leek Soup is a timeless classic that’s easy to make and full of flavor. Its creamy texture and subtle sweetness make it an ideal comfort food, whether you enjoy it as a hearty lunch or a light dinner. With simple ingredients and a straightforward process, this recipe allows you to savor the delicious combination of potatoes and leeks in a warm, velvety soup. Serve it with crusty bread and your favorite garnishes for a truly satisfying meal.
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