Save This creamy potato leek soup is my weeknight trick when comfort is needed and time is tight. Silky smooth and deeply satisfying, it tastes slow-simmered but comes together fast, making it perfect for cozy evenings or an effortless lunch.
The first time I made this I was struck by how just a few fresh leeks and potatoes could transform into something so elegant. Now, whenever chilly weather hits, it is the first recipe I crave.
Ingredients
- Olive oil or butter: adds richness and helps soften the leeks choose a good quality for extra flavor
- Leeks: provide a delicate oniony sweetness look for firm stalks with bright white bases
- Potatoes: create a creamy texture russet or Yukon Gold work best and select ones with smooth skins
- Vegetable broth: infuses savory depth use a low sodium variety if preferred
- Salt and pepper: for seasoning always taste and adjust at the end
- Cream or plant-based cream: finishes the soup silky smooth choose fresh cream or a trusted alternative for richness
- Chopped chives: brighten up the flavor and add a pop of color always snip just before serving
Instructions
- Prepare the leeks:
- Clean the leeks well as dirt often hides between the layers Slice just the white and pale green parts for the mildest flavor
- Sauté the leeks:
- Heat oil or butter in a large pot over medium heat Add sliced leeks and cook for five to seven minutes stirring often until completely soft and fragrant This step unlocks the sweet flavor of the leeks
- Simmer potatoes and broth:
- Add diced potatoes and pour in vegetable broth Bring to a gentle boil then lower the heat and simmer for fifteen to twenty minutes until the potatoes are fork tender This gives the soup its classic texture
- Blend until smooth:
- Use an immersion blender right in the pot or carefully transfer the soup in batches to a blender Puree until perfectly smooth for a luxurious mouthfeel
- Finish with cream:
- Stir in cream or plant-based cream and season with salt and pepper Taste and adjust as needed A last swirl of cream at the end elevates every bowl
- Garnish and serve:
- Ladle soup into bowls and sprinkle with fresh chives Serve hot with crusty bread if desired
Save Leeks are my favorite part of this soup There is something about their sweet gentle flavor that brings everyone to the kitchen When my kids see the leeks on the counter they already know what is for dinner and start laying out the bowls
Storage Tips
Once cooled place leftovers in an airtight container and refrigerate for up to four days The flavors deepen overnight making for a wonderful reheated lunch or dinner For longer storage ladle into freezer safe jars or bags and freeze for up to three months Thaw in the fridge overnight and reheat gently on the stove adding a splash of broth if needed
Ingredient Substitutions
No leeks on hand try sweet onions or shallots instead For creaminess without dairy use a full fat coconut milk or your favorite unsweetened plant cream Yukon Gold potatoes blend up slightly creamier than russet but both work beautifully Taste and adjust seasoning as needed if swapping ingredients
Serving Suggestions
This soup shines as a starter yet is filling enough for a main Add a crisp green salad a chunk of good bread or a sprinkle of parmesan for extra heartiness For a brunch twist serve in mugs with a side of smoked salmon or a poached egg Chives or fresh tarragon make simple but tasty garnishes
Cultural or Historical Notes
Potato leek soup has roots in classic French cuisine Often named potage parmentier this humble bowl became household fare across Europe for both flavor and thrift I love thinking of all the generations before me making this same comforting soup with whatever they had on hand
Seasonal Adaptations
In early spring swap potatoes for a mix of turnips and parsnips for a lighter twist Toss in a handful of fresh peas at the end In autumn stir in sautéed wild mushrooms for an earthy variation
Freezer Meal Conversion
Let soup cool fully then portion into freezer containers leaving a little space at the top for expansion I like to freeze a few single servings for quick lunches Soup can be reheated straight from frozen just warm over low heat and stir well
Save I learned the hard way not to rush the leek sautéing Step too short and the flavor will not shine Take your time here and you will be rewarded every time
Recipe FAQs
- → How can I clean leeks properly?
Slice leeks lengthwise, then rinse under running water to remove dirt from the layers before chopping.
- → What potatoes work best for this soup?
Starchy varieties like Yukon Gold or Russet potatoes contribute to a smooth, creamy texture when blended.
- → Can I make this soup dairy-free?
Yes, substitute plant-based cream and use olive oil instead of butter for a dairy-free version.
- → Is it possible to make a chunky version?
For a chunkier texture, only blend half the soup and leave some potato pieces intact before serving.
- → How can I add extra flavor?
Try sautéing a clove of garlic with the leeks or adding fresh herbs, such as thyme or parsley, for depth.
- → What is the ideal garnish?
Chopped fresh chives or a drizzle of extra cream enhance presentation and add a fresh note to the soup.