Potato Leek Soup

There’s something incredibly comforting about a warm bowl of soup, especially during chilly days. Potato Leek Soup holds a special place in my heart because it brings back memories of cozy evenings with family. The rich, creamy texture combined with the gentle flavor of leeks makes this soup an inviting dish that warms you from the inside out. It’s not just a recipe; it’s a hug in a bowl.

Why You’ll Love Making This Potato Leek Soup

Making Potato Leek Soup is easy, and you’ll find joy in each step. The best part? It fills your home with a savory aroma that welcomes everyone to the kitchen. Not only is it delicious, but it’s also a healthy option packed with nutrients. And, you can make it as smooth or chunky as you like cooking this soup is all about making it your own!

Step-by-Step: How to Make Potato Leek Soup

Ingredients You’ll Need:

• 2 tablespoons extra-virgin olive oil
• 3 large leeks
• 2 garlic cloves (minced)
• 4 cups vegetable broth (or more for a thinner texture)
• 2 pounds Yukon Gold potatoes (peeled and diced into ½-inch pieces)
• 1 teaspoon kosher salt
• 1 bay leaf
• 2 sprigs of fresh thyme
• Freshly chopped chives and black pepper for garnish

Directions: Cooking with Confidence

1. Start by preparing the leeks. Slice off the stem and green leaves, leaving only the white and light green parts. Cut the leeks in half lengthwise, then chop them crosswise.
2. Place the chopped leeks in a colander and run them under cold water to wash away any dirt and debris.
3. Heat the olive oil in a large pot or Dutch oven over medium heat. Once heated, add the leeks and sauté them for 8 to 10 minutes until they’re soft but not browned. Add the minced garlic and stir for another minute, letting the lovely aroma fill your kitchen.
4. Now, it’s time to add the potatoes! Toss in the diced Yukon Gold potatoes, kosher salt, bay leaf, thyme, and the vegetable broth. Increase the heat to high and bring everything to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
5. After simmering, remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until it reaches your desired level of creaminess. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a high-powered blender.
6. Serve your Potato Leek Soup hot, garnished with freshly chopped chives and a sprinkle of black pepper for an extra pop of flavor.

How to Serve Potato Leek Soup and Make It Shine

Serve your delicious Potato Leek Soup with a slice of crusty bread or a fresh green salad for a complete meal. It’s perfect for a light lunch or as a cozy dinner option. Don’t forget to drizzle a little olive oil or sprinkle some cheese on top for added delight!

How to Store Potato Leek Soup for Later

If you have leftovers (though it’s hard to resist a second bowl!), let the soup cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen!

Clara’s Tips for Success

• Make sure to clean the leeks thoroughly, as they can have grit hidden between their layers.
• For extra flavor, you can add a splash of white wine while sautéing the leeks.
• If you prefer a creamier texture, stir in a little heavy cream or milk right before serving.

Simple Variations to Try

• Add a handful of spinach or kale during the last few minutes of cooking for a pop of color and extra nutrients.
• Try substituting half of the potatoes with cauliflower for a lighter version of this soup.
• Experiment with herbs! Fresh dill or parsley can add a new twist to the flavor profile.

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Potato Leek Soup

A warm and creamy Potato Leek Soup that’s easy to make and perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Vegetarian

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

  

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For the soup base

• 2 tablespoons extra-virgin olive oil
• 3 large leeks Clean thoroughly
• 2 cloves garlic (minced)
• 4 cups vegetable broth More for a thinner texture
• 2 pounds Yukon Gold potatoes (peeled and diced into ½-inch pieces)
• 1 teaspoon kosher salt
• 1 leaf bay leaf
• 2 sprigs fresh thyme

For garnish

• to taste Freshly chopped chives
• to taste black pepper

Method

 

Preparation

1. Slice off the stem and green leaves of the leeks, keeping only the white and light green parts. Cut the leeks in half lengthwise and then chop them crosswise.
2. Rinse the chopped leeks in a colander under cold water to remove any dirt.

Cooking

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the leeks and sauté for 8 to 10 minutes until they are soft but not browned.
2. Add the minced garlic and stir for another minute.
3. Add the diced potatoes, kosher salt, bay leaf, thyme, and vegetable broth. Increase heat to high and bring to a boil.
4. Once boiling, reduce heat to low, cover, and let simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
5. Remove and discard the bay leaf and thyme sprigs. Blend the soup to your desired consistency using an immersion blender.
6. Serve the soup hot, garnished with freshly chopped chives and a sprinkle of black pepper.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 600mgFiber: 4gSugar: 2g

Notes

You can add a splash of white wine while sautéing the leeks for extra flavor. To make it creamier, stir in heavy cream or milk just before serving. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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FAQs About Potato Leek Soup

Now, grab your apron and get cooking! Enjoy this delicious recipe and the warmth it brings to your kitchen.