This creamy Potato Leek Soup is warm and comforting, perfect for chilly days. It’s made with smooth potatoes and tender leeks, blending together for that cozy hug in a bowl.
I love how easy it is to whip up. Just chop, simmer, and blend! Sometimes, I top it with a sprinkle of cheese—because cheese makes everything better, right? 🧀
Key Ingredients & Substitutions
Leeks: Use the white and light green parts of the leek for a mild onion flavor. If leeks aren’t available, onions can work, but the soup will taste different. Green onions could also be a fresh alternative.
Potatoes: Yukon Gold or Russets add creaminess, but you can swap them for red potatoes or even sweet potatoes for a twist. Just note that the texture will change with sweet potatoes.
Broth: Vegetable or chicken broth serves as the soup’s base. If you’re looking to lower sodium, use low-sodium options or homemade broth. Water can work in a pinch but will be less flavorful.
Cream or Milk: For extra richness, heavy cream is fantastic, but whole milk or even plant-based milk (like almond or oat milk) can provide a lighter option.
How Do I Clean and Prepare Leeks Properly?
Leeks can trap dirt between their layers, so cleaning them is essential! Here’s how:
- Cut off the dark green tops and root ends.
- Slice the leeks lengthwise to expose the layers.
- Place them in a bowl of cold water to wash away dirt, then swish around and remove.
- Drain and rinse again under running water if needed.
Taking these steps helps you avoid gritty bites in your soup!
What’s the Best Way to Blend the Soup for Creaminess?
To achieve a smooth texture, you can use an immersion blender right in the pot—it’s super quick and minimizes cleanup. If using a regular blender:
- Let the soup cool for a few minutes first.
- Blend in batches, filling the blender halfway to avoid spills.
- Return blended soup to the pot and heat gently.
Blending well adds that creamy quality that makes this soup so comforting!
Potato Leek Soup
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 4 medium-large potatoes (such as Yukon Gold or Russet), peeled and diced
- 4 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or whole milk (optional for creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Chopped fresh chives
- Olive oil or extra butter (optional, for sautéing topping potatoes)
How Much Time Will You Need?
This delicious Potato Leek Soup takes about 15 minutes to prepare and 30 minutes to cook, totaling around 45 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Leeks:
Start by preparing the leeks. Trim off the dark green tops and the root ends. Slice the white and light green parts into thin, even rounds. Rinse the sliced leeks thoroughly under cold water to get rid of any grit.
2. Sauté the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the chopped onion and minced garlic. Sauté for about 3 minutes, or until the onion is fragrant and translucent.
3. Cook the Leeks:
Add the sliced leeks to the pot. Cook stirring occasionally, until the leeks are tender but not browned—about 5 to 7 minutes.
4. Add Potatoes and Broth:
Now, add the diced potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are very tender, which should take around 20 minutes.
5. Blend the Soup:
Remove the pot from heat. Using an immersion blender, blend the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, puree until silky smooth, and return it to the pot.
6. Add Cream and Seasoning:
Stir in the heavy cream or milk (if you want extra creaminess), and gently reheat the soup. Taste and season with salt and freshly ground black pepper to your liking.
7. Optional Garnish:
If you’d like a crispy garnish, sauté a small amount of diced potatoes in a bit of butter or olive oil until golden and crispy.
8. Serve the Soup:
Ladle the soup into bowls. For a beautiful presentation, top each bowl with a few sautéed potato cubes, sprinkle with chopped fresh chives, and a dash of freshly ground black pepper.
9. Enjoy!
Serve your warm Potato Leek Soup with crusty bread or a light salad and savor the cozy flavors!
Enjoy your velvety and comforting Potato Leek Soup!
Can I Use Other Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes are ideal for their creaminess, you can use red potatoes or even sweet potatoes for a different flavor. Just keep in mind that the texture may vary slightly.
What If I Don’t Have an Immersion Blender?
No problem! You can transfer the soup in batches to a regular blender to puree until smooth. Be sure to allow the soup to cool slightly before blending, and fill the blender only halfway to prevent spills.
How Can I Make This Soup Vegan?
To make this Potato Leek Soup vegan, simply substitute the unsalted butter with olive oil or vegan butter, and use plant-based milk, like almond or coconut milk, in place of heavy cream or whole milk. Vegetable broth ensures it stays vegan-friendly!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.