This creamy Potato Leek Soup is warm and comforting, perfect for chilly days. It’s made with smooth potatoes and flavorful leeks for a simple yet tasty dish!
You know it’s a win when your kitchen smells amazing while it cooks. I love topping mine with crispy bacon bits for that extra yum! Who doesn’t love bacon? 😄
Making this soup is a breeze! Just peel, chop, and let it simmer—easy peasy. It’s great with crusty bread for dipping, making it a lovely meal any time!
Key Ingredients & Substitutions
Leeks: Leeks add a mild onion flavor to the soup. If you can’t find leeks, green onions or yellow onions can be substituted, although they have a stronger taste.
Potatoes: Yukon Golds are my favorite for their creaminess when cooked. Russets work too, but they may make the soup a bit grainy. If you want to go lighter, cauliflower can be a great low-carb substitute.
Heavy Cream: For creaminess, heavy cream is wonderful. You can substitute half-and-half for a lighter option, or use coconut milk for a dairy-free alternative. I personally enjoy adding a splash of sour cream for a tangy taste!
Broth: Vegetable or chicken broth is essential for flavor. If you’re looking for a vegetarian option, make sure to choose vegetable broth. You can also enhance the flavor with homemade broth!
How Do I Clean Leeks Properly?
Cleaning leeks can seem tricky since they often hide dirt between their layers. Start by slicing the leeks lengthwise and rinsing them well under cold water.
- Cut them into small rounds, and submerge them in a bowl of water.
- Stir gently to help loosen any grit, then let them sit for a few minutes.
- Lift the leeks out of the water, leaving the dirt at the bottom of the bowl.
This method ensures that your leeks are clean and ready to add that great flavor to your soup!
How to Make Potato Leek Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large leeks (white and light green parts only), chopped and cleaned
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (optional for added richness)
- Salt and pepper to taste
- Fresh thyme for garnish
- Extra olive oil for drizzling
How Much Time Will You Need?
This comforting potato leek soup will take about 15 minutes to prepare and 30 to 40 minutes to cook. So overall, you can expect to spend about 1 hour from start to finish! A perfect way to warm up!
Step-by-Step Instructions:
1. Prepare the Leeks:
Start by cleaning the leeks; slice them lengthwise and rinse them under cold water to get rid of any dirt or grit. It’s important to clean them well since sand can hide between their layers. Once clean, chop the leeks into smaller pieces.
2. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped leeks and onion. Cook them until they are softened, which should take about 5 to 7 minutes. Stir occasionally to avoid sticking or burning.
3. Add the Potatoes:
Next, toss the diced potatoes into the pot and give everything a good stir to mix well with the leeks and onion. This helps all the flavors meld together.
4. Simmer the Soup:
Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender; this will take about 15 to 20 minutes. Be sure to check periodically and stir so it doesn’t stick to the bottom of the pot.
5. Blend the Soup:
Once the potatoes are soft, carefully use an immersion blender to puree the soup until it’s smooth. If you like a chunkier texture, blend only half of the soup and leave some potato pieces intact for added bite.
6. Final Touches:
If you’re using heavy cream, stir it in now. Taste the soup and season with salt and pepper to suit your palate. Heat it through until it’s warmed to your liking.
7. Serve and Enjoy:
Serve the soup hot. Garnish it with fresh thyme and a drizzle of olive oil for a beautiful finish. Enjoy this warm and hearty dish!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes work well for their creaminess and texture, you can use other varieties like red potatoes or even sweet potatoes for a different flavor profile. Just remember that cooking times may vary slightly with different types of potatoes.
How Can I Make This Soup Vegan?
To make this potato leek soup vegan, simply substitute the heavy cream with a plant-based cream, like coconut cream or cashew cream. Additionally, use vegetable broth instead of chicken broth, which is already part of the recipe!
What’s the Best Way to Store Leftovers?
Leftover potato leek soup can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, gently heat on the stove over low to medium heat, stirring occasionally to ensure it warms evenly. If the soup thickens too much, you can add a splash of broth or water to reach your desired consistency.
Can I Freeze This Soup?
Yes, you can freeze potato leek soup! Let it cool completely, then transfer it to freezer-safe containers. It’ll last about 2-3 months in the freezer. When ready to eat, thaw it in the fridge overnight and reheat on the stove, adding a little broth or water if needed to refresh the texture.
