If you're looking for a comforting and satisfying soup recipe, then potato leek soup is definitely worth trying. This classic soup has a creamy texture and a deliciously mild and sweet flavor that is sure to warm you up on a chilly day. It's also incredibly easy to make with just a few simple ingredients, making it a perfect option for a quick weeknight dinner or a cozy weekend lunch.
In this recipe, tender potatoes and fresh leeks are simmered in a rich and creamy broth to create a velvety smooth soup that is both hearty and wholesome. So, let's dive in and learn how to make this delicious and comforting potato leek soup that will surely become a staple in your recipe collection.
WHAT’S NEEDED FOR THE BEST POTATO LEEK SOUP
- Leeks: Given that it is leek season, you ought to be able to find some that are somewhat large in size. You will require 3 of them.
- Broth: You can choose between using chicken or veggie broth. But, I'm keeping this soup vegetarian by using veggie broth.
- Yukon Gold potatoes are the best choice because of their stunning yellow color and exceptionally creamy texture.
- Herbs & Aromatics: To give this soup a delicate herb-like flavor, all you need is garlic, fresh thyme, and a bay leaf.
How to clean leeks
Let's quickly review how to clean leeks before we begin. The leek is prone to having a lot of dirt build-up within the tight foliage layers since much of its body is buried in the soil. There are a few ways to clean them, but one method is effective at getting rid of grime quickly.
- Eliminate the ragged leaves. At the point where the dark green tops begin to become light green, remove them. The tops can be thrown away or added to soup stock.
- Remove the roots. Trim the leek's roots carefully, keeping the white sections whole for simple slicing.
- Leeks should be cut up. To create two halves, cut the leek lengthwise all the way through. Then, turn the pieces over so that the rounded side is now facing up. Leeks should be cut crosswise into slices that are ¼ inch thick for the white and light green portions.
- In a colander, rinse. After placing the slices in a colander, thoroughly wash them with running water.
How to make potato leek soup
The rest is simple to do now that your leeks have been washed and the materials prepared. So make sure your immersion blender is ready to use when it comes to blending. If an immersion blender is not available, a powerful blender will work just as well.
- Prepare the leeks. Leeks should be cooked for 8 to 10 minutes in a Dutch oven with hot olive oil until they are tender but not browned. After that, add the garlic and sauté for an additional minute.
- Add the remaining items. Add the salt, bay leaf, thyme, and vegetable stock along with the diced potatoes. The heat should be turned up too high, brought to a boil, then reduced to a simmer. Let Cook the potatoes for 15 to 20 minutes or until they are tender but not mushy.
- Blend in. Remove the thyme and bay leaves. The soup can then be blended in stages with a powerful blender or until it is sufficiently creamy to your preference.
- Dress it up. For the finishing touch, add a little black pepper and chopped fresh chives!
Ways to serve potato leek soup
- By itself! This soup is a little filling because potatoes make up much of its basis. But if you want to kick it up a notch, add a tonne of freshly chopped herbs, some crumbled bacon, or even some nuts.
- A soup side dish. I enjoy having this with a dish of crisp salads like this one with mandarin chicken, one with shaved Brussels sprouts, or one with just massaged kale.
- Make it the starter. Pour this into little bowls for a quick and filling starters
They are excellent for dinner preparation and leftovers, like any soup. Just freeze portions for later dinners!
To store: Place leftovers in the refrigerator for three to four days in airtight containers.
I enjoy freezing large batches of this soup in my Souper Cubes for quick reheating. Simply remove one and place it in a bowl. Microwave for two to three minutes. If not, they can be stored in a freezer-safe container for up to three months.
POTATO LEEK SOUP
- 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
- Slice the stem and green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
- Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened (but not browned). Then add the garlic and stir for another minute.
- Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, you can blend the soup in batches in a high-powered blender.
- Top the potato leek soup with chopped chives and freshly ground black pepper before serving.
- Each serving is about 1 ¼ cup.
- For a thicker texture, blend until it’s perfectly thick and creamy. But if you want to have chunky bits, don’t blend all the way or spot blend.
- For a thinner texture, add 1 to 2 more cups of vegetable broth. This is also a great option if you’ve got a larger crowd to feed and want to increase the servings.