Save Creamy potato leek soup brings comfort in every spoonful with delicate leeks and tender potatoes transformed into the most velvety bowl. Whenever the weather turns chilly this recipe becomes my family’s answer to easy homemade coziness.
My first time making this soup was after a long rainy day and it instantly melted the chill away. Each time I serve it I remember that feeling of pure comfort.
Ingredients
- Potatoes: Choose starchy varieties like Yukon Gold or Russet for a silkier texture. They add body and subtle sweetness. Make sure to use firm potatoes without sprouts or green patches.
- Leeks: Mild aromatic that brings a gentle onion flavor. Clean them thoroughly since dirt hides in the layers. Look for leeks with crisp green tops and unblemished white stalks.
- Chicken or Vegetable Broth: This creates the flavorful base. Go for low sodium if you want more control or homemade if you have the time.
- Cream: Adds richness and silkiness. For best taste select fresh heavy cream or use full fat coconut milk for dairy free.
- Salt and Pepper: This soup is simple so seasoning with good quality sea salt and fresh cracked pepper really matters.
Instructions
- Prepare the Leeks:
- Trim off the tough dark green tops and root ends of your leeks. Split them lengthwise and fan out the layers under water to rinse away any grit. Slice the clean leeks into thin half moons.
- Sauté the Leeks:
- Melt a pat of butter or splash of olive oil in a heavy pot over medium low heat. Add the sliced leeks. Stir gently and cook for about ten minutes until softened and sweet. Be patient so they do not brown. This step builds the soul of the soup.
- Add Potatoes and Broth:
- Stir in your diced potatoes to coat them in the leeks. Then pour in the broth. Bring to a gentle simmer. Cover and cook until the potatoes are fork tender. This usually takes twenty minutes. Keep the heat low so flavors meld without boiling off too much liquid.
- Blend to Your Liking:
- Decide if you want a rustic chunky feel or extra smooth. Purée half the soup with an immersion blender for some body or all the soup if you want it silky. Some folks like to keep a few potato pieces for texture.
- Add Cream and Season:
- Return the pot to low heat. Stir in the cream and let it gently warm through. Taste for seasoning adding a pinch more salt and pepper if needed. Do not let the soup boil once cream is added for the best texture.
- Serve Warm and Enjoy:
- Ladle the soup into bowls. Garnish with a swirl of cream, chive snips or cracked black pepper if you like.
Save Leeks remind me of my grandmother’s kitchen where she always taught me to slice them paper thin for better flavor and that tip never fails to bring out the best in this soup. Even now the scent of cooking leeks fills me with nostalgia.
Storage Tips
Let soup cool completely before storing in the fridge. It will keep well for up to four days. An airtight container is best for keeping flavors fresh. If you want to freeze it skip adding the cream until you are ready to reheat and serve.
Ingredient Substitutions
Swap heavy cream for half and half, Greek yogurt or even coconut milk if you want a dairy free version. Use sweet onions if you are out of leeks or add a little celery for extra depth. Vegetable broth makes this fully vegetarian.
Serving Suggestions
Serve the soup with warm crusty bread or a sprinkle of sharp cheddar cheese. For a festive touch top with crispy cooked bacon bits or roasted garlic. Simple green salads pair very well alongside.
Cultural Notes
Potato leek soup is a classic in French and Irish kitchens. Known as vichyssoise when served chilled, it has roots stretching back to farmhouse meals where both leeks and potatoes grew abundantly.
Seasonal Adaptations
Top with fresh chives in spring for a light lift. Blend in roasted garlic for a richer flavor during fall. Add a splash more cream or a pat of butter for winter indulgence.
Success Stories
This recipe has helped many friends fall in love with making homemade soup from scratch. I have received messages and photos from readers who say their skeptical eaters are now total fans. It is especially popular at family gatherings and potlucks.
Freezer Meal Conversion
If you plan to freeze the soup, make it without the cream. Let it thaw and then reheat gently, stirring in the cream at the last minute. This keeps the flavor and consistency just right.
Save This soup offers cozy comfort any time of year. Enjoy each spoonful and don’t forget to savor the aroma while it cooks.
Recipe FAQs
- → How do you clean leeks before cooking?
Slice the leeks lengthwise and rinse thoroughly under running water to remove grit and dirt hidden between the layers.
- → Can I make this soup dairy-free?
Yes, substitute the cream with coconut milk or a plant-based alternative for a dairy-free version that remains creamy.
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal—they soften well and blend into a smooth, velvety texture.
- → How can I achieve a thicker texture?
Blend more of the soup until smooth and simmer a bit longer to reduce excess liquid for a thicker consistency.
- → Is it possible to freeze potato leek soup?
Yes, freeze in airtight containers after cooling. Reheat gently and stir to restore the creamy texture before serving.