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Creamy Potato Leek Soup Recipe

Creamy Potato Leek Soup Recipe
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★★★★★

4.9 from 30 reviews

This Creamy Potato Leek Soup is a comforting and classic French-inspired recipe that blends tender potatoes and mild leeks into a smooth, velvety delight. Perfect for chilly days, it offers a rich texture complemented by subtle herbaceous notes. Easily adaptable for a lighter or richer version, this soup serves as a cozy meal or an elegant starter.

Ingredients

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Main Ingredients

  • 2 tablespoons unsalted butter
  • 3 medium leeks (white and light green parts only), cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 4 medium Yukon Gold or Russet potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (optional)
  • Chopped chives or parsley (for garnish)

Instructions

  1. Prepare the leeks: Melt the butter in a large pot over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5 minutes, until softened but not browned. Add the minced garlic and cook for an additional minute to bring out the aromatics.
  2. Add potatoes and broth: Stir in the diced potatoes, vegetable broth, water, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook gently for 20-25 minutes or until the potatoes become tender and easily pierced with a fork.
  3. Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until velvety. Exercise caution to avoid burns from hot liquid.
  4. Add cream (optional): Stir in the heavy cream to enrich the soup’s texture and flavor. Taste and adjust seasoning by adding more salt or pepper as needed for perfect balance.
  5. Serve: Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley. Pair with crusty bread or crackers for a complete comforting meal.

Notes

  • For a lighter version, omit the heavy cream or substitute it with milk or a non-dairy alternative such as almond or oat milk.
  • If you prefer a chunkier texture, blend only half of the soup and leave the rest with potato pieces.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling.
  • For added flavor, sauté a strip of bacon and crumble it on top as a savory garnish just before serving.

Nutrition

Keywords: Potato Leek Soup, creamy soup recipe, leek and potato soup, comforting soup, classic potato soup, vegetarian soup, easy potato leek soup, winter soup recipe, French soup, blended soup

Find it online: https://foodbylina.com/creamy-potato-leek-soup-recipe/