Potato Leek Soup

The creamy texture of a well-made potato leek soup is like a cozy hug in a bowl. As the leeks slowly soften in the pot, they release a subtle, sweet fragrance that mingles perfectly with the earthy aroma of potatoes. The simplicity of this dish is what makes it so special—each ingredient shines, but together, they create something truly comforting. I love to use Yukon Gold potatoes for this soup, as they have a natural buttery flavor that blends beautifully with the leeks. After simmering in vegetable broth, the potatoes break down slightly, thickening the soup just enough to make each spoonful velvety without being heavy. A splash of cream adds that final touch of indulgence, giving it a smooth, rich finish that feels like pure comfort. It’s one of those recipes that reminds me of cozy evenings at home, when the weather is chilly, and I want nothing more than a bowl of something warm and soothing to wrap myself up in.

Key Ingredients in Potato Leek Soup

Every ingredient in this soup plays a vital role, contributing to its comforting texture and layers of flavor. Here’s a breakdown of what you’ll need:

* Butter

Adds richness and depth, creating a silky base for sautéing the leeks and garlic.

* Leek

The star of the show, with its mild, sweet flavor that gives the soup its distinct taste. Leeks soften beautifully when cooked, infusing the broth with a subtle, aromatic essence.

* Potatoes

The foundation of the soup, their starchy texture thickens the broth and creates that perfect creamy consistency. Yukon Gold potatoes, in particular, bring a natural buttery flavor that enhances the soup.

* Vegetable Broth

This is the liquid that ties everything together, providing a savory, umami base without overpowering the other flavors. It lets the ingredients shine while offering that necessary depth.

* Heavy Cream

Adds the final touch of luxury, giving the soup its velvety smoothness and making each spoonful feel indulgent.

* Salt

A pinch of salt balances all the flavors, bringing everything into harmony without overpowering the natural sweetness of the leeks or the earthiness of the potatoes.

* Black Pepper

Adds just the right amount of heat and depth, elevating the flavors and bringing a slight warmth to the overall dish.

* Dried Thyme

Its herbaceous, slightly minty flavor complements the richness of the potatoes and cream, infusing the soup with an aromatic fragrance.

* Bay Leaf

Adds a subtle, slightly floral flavor to the broth. Just a single bay leaf gives the soup a gentle background note that enhances the overall depth.

* Olive Oil

Used to sauté the leeks and garlic at the start, it adds a mild, fruity flavor and helps soften the vegetables without burning them.

* Garlic

The warm, savory scent of garlic adds a depth of flavor that rounds out the sweetness of the leeks, infusing the soup with an irresistible aroma.

How to Make Potato Leek Soup

1. Melt 2 tablespoons of butter in a large pot over medium heat. Let the butter melt completely, creating a rich and silky base for the soup.

2. Add the sliced leek to the pot and cook, stirring occasionally, for about 5 minutes until it becomes soft and fragrant. The leeks will release their natural sweetness, filling your kitchen with a delightful aroma.

3. Peel and dice the 4 medium potatoes into small cubes. The potatoes should be cut into even pieces so they cook evenly and break down into a creamy texture.

4. Once the leek has softened, add the diced potatoes to the pot and stir well. Make sure the potatoes are evenly distributed with the leeks and butter.

5. Pour in 4 cups of vegetable broth and stir to combine the ingredients. The broth will form the base of the soup and bring all the flavors together.

6. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to the pot. These seasonings will enhance the flavors, with the thyme adding a lovely herbal note.

7. Place 1 bay leaf into the pot, ensuring it is submerged in the broth. This will infuse a subtle floral aroma into the soup as it simmers.

8. Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently, allowing all the flavors to meld together.

9. Let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. The potatoes should easily break apart, thickening the broth and creating that velvety texture.

10. While the soup is simmering, heat 1 tablespoon of olive oil in a small skillet over medium heat. The oil will help sauté the garlic, bringing out its savory flavor.

11. Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic brown—it should just become aromatic and golden.

12. Once the potatoes are tender, remove the pot from the heat and discard the bay leaf. The bay leaf has done its job, so it’s time to take it out before blending the soup.

13. Use an immersion blender to puree the soup until smooth and creamy, or transfer the soup in batches to a blender. Blending the soup will create a luscious, velvety texture that makes every spoonful so satisfying.

14. After the soup has been blended, return it to low heat and stir in 1 cup of heavy cream. The cream will give the soup that rich, luxurious texture and flavor.

15. Taste the soup and adjust the seasoning with more salt and pepper if necessary. It’s always good to check the flavors at this point and make sure everything is just right.

16. Allow the soup to heat through, then serve hot with a drizzle of extra cream if desired. A little extra cream on top can make the soup even more indulgent and visually inviting.

Serving Suggestions for Potato Leek Soup

– Crusty Bread

Serve your potato leek soup with a side of freshly baked crusty bread. The bread is perfect for dipping, and the slight crunch contrasts beautifully with the soup’s creamy texture. Try a rustic sourdough or baguette for a real treat.

– Crispy Bacon

For an added savory crunch, top your soup with a few crumbles of crispy bacon. The salty, smoky flavor pairs wonderfully with the sweetness of the leeks and the richness of the cream. It’s a delightful contrast that takes the soup to the next level!

– Chopped Fresh Herbs

Sprinkle a little chopped parsley or chives on top before serving. The fresh herbs brighten up the soup and add a burst of color. They also add a light, aromatic note that balances the richness of the cream and potatoes.

How to Store Potato Leek Soup

If you find yourself with leftover potato leek soup (lucky you!), storing it properly will ensure it stays just as delicious when you’re ready to enjoy it again.

– Refrigeration

Allow the soup to cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3-4 days. When reheating, stir in a splash of broth or cream if it has thickened too much.

– Freezing

If you’d like to store the soup for a longer period, freezing is a great option. Transfer the cooled soup into freezer-safe containers or bags, leaving a little space at the top for expansion. It will last for 2-3 months in the freezer. Just be sure to let it thaw overnight in the fridge before reheating.

– Reheating Tips

When you’re ready to enjoy the leftovers, gently reheat the soup on the stove over low heat. If needed, add a little more cream or broth to restore the soup’s creamy texture. Stir frequently to prevent burning, and you’ll have that same comforting bowl of soup as fresh as the first time!

Conclusion

There you have it—a warm, creamy bowl of potato leek soup that’s perfect for those cozy evenings when all you want is comfort in a bowl. From the buttery richness of the leeks to the smooth indulgence of the cream, every spoonful is a little hug for your taste buds. Whether you’re enjoying it with a crusty slice of bread, topping it with crispy bacon, or sprinkling fresh herbs on top, this soup never disappoints.

Feel free to print this recipe and save it for the next time you want to whip up something simple yet satisfying. And if you give it a try, I’d love to hear how it turns out! Leave a comment below or reach out if you have any questions or need a hand with any step. Happy cooking!

Print Recipe

Potato Leek Soup

Author: Emily Roberts Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 350

Description

A creamy, velvety blend of tender potatoes and fragrant leeks, this soup is comfort in a bowl. Its rich, earthy flavor is balanced with a hint of sweetness, creating a warm, satisfying dish that’s perfect for cozy moments.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons butter

• 1 large leek, cleaned and sliced

• 4 medium potatoes, peeled and diced

• 4 cups vegetable broth

• 1 cup heavy cream

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon dried thyme

• 1 bay leaf

• 1 tablespoon olive oil

• 2 cloves garlic, minced

Instructions

1. Melt 2 tablespoons of butter in a large pot over medium heat.
2. Add the sliced leek to the pot and cook, stirring occasionally, for about 5 minutes until it becomes soft and fragrant.
3. Peel and dice the 4 medium potatoes into small cubes.
4. Once the leek has softened, add the diced potatoes to the pot and stir well.
5. Pour in 4 cups of vegetable broth and stir to combine the ingredients.
6. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to the pot.
7. Place 1 bay leaf into the pot, ensuring it is submerged in the broth.
8. Bring the soup to a boil, then reduce the heat to low and cover the pot.
9. Let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
10. While the soup is simmering, heat 1 tablespoon of olive oil in a small skillet over medium heat.
11. Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant.
12. Once the potatoes are tender, remove the pot from the heat and discard the bay leaf.
13. Use an immersion blender to puree the soup until smooth and creamy, or transfer the soup in batches to a blender.
14. After the soup has been blended, return it to low heat and stir in 1 cup of heavy cream.
15. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
16. Allow the soup to heat through, then serve hot with a drizzle of extra cream if desired.

Note

• Use a leek with a white to light green section for the best flavor, and make sure to clean it thoroughly to remove any dirt between the layers.
• For a creamier texture, blend the soup longer or use a regular blender instead of an immersion blender.
• You can substitute the vegetable broth with chicken broth for a different flavor profile.
• For a vegetarian version, ensure that the heavy cream is plant-based or use coconut milk.
• Top with fresh herbs like chives or parsley for extra flavor and color.

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