Classic Potato Leek Soup

Potato Leek Soup is a timeless classic that defines comfort in a bowl. This French-inspired dish brings together the mild, onion-like sweetness of leeks and the buttery texture of Yukon Gold potatoes, simmered in a savory broth until perfectly tender. It is a gentle, elegantly flavored soup that feels sophisticated enough for a dinner party but simple enough for a cozy weekday meal at home.

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The secret to this soup's success is the gentle sautéing of the vegetables. By melting the butter and softening the leeks and onions without browning them, you preserve the light color and delicate aromatics of the dish. Once blended, the soup transforms into a velvety masterpiece that highlights the natural creaminess of the potatoes.

Ingredients

• 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 medium Yukon Gold potatoes, peeled and diced (about 600 g)
• 2 cloves garlic, minced
• 4 cups (1 liter) low-sodium vegetable broth
• 1 cup (240 ml) whole milk or heavy cream
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons chopped fresh chives or parsley
• Drizzle of olive oil or swirl of cream (optional)

Instructions

Step 1

Prepare the leeks by slicing them lengthwise, then into thin half-moons. Rinse thoroughly to remove any grit.

Step 2

In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, about 7 minutes.

Step 3

Add garlic and cook for 1 minute until fragrant.

Step 4

Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are very tender.

Step 5

Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.

Step 6

Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.

Step 7

Serve hot, garnished with chives or parsley and a swirl of cream or olive oil if desired.

Zusatztipps für die Zubereitung

To ensure the best results, use a large soup pot and a high-quality chef's knife for dicing the vegetables uniformly. An immersion blender is the most convenient tool for achieving a smooth consistency directly in the pot, though a countertop blender can be used if you use a ladle to transfer the soup in safe, small batches.

Varianten und Anpassungen

This recipe is incredibly flexible. For a vegan version, simply substitute the butter with olive oil and use your favorite plant-based milk or cream. If you want more depth, add a splash of dry white wine after the leeks have softened. For a non-vegetarian twist, top the finished soup with crispy bacon bits. While Yukon Gold potatoes provide the best texture, Russets can also be used for a slightly different consistency.

Serviervorschläge

Serve this soup piping hot in rustic bowls. It pairs wonderfully with a side of crusty baguette or a fresh green salad. For a final touch of elegance, garnish with a sprinkle of fresh chives, a crack of black pepper, and an optional swirl of cream or a drizzle of high-quality olive oil.

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Whether you're looking for a simple dinner or a sophisticated starter, this Potato Leek Soup is sure to become a household favorite. Its balanced flavors and creamy texture provide a comforting experience with every spoonful. Enjoy the simplicity and warmth of this homemade classic.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to adjust consistency. The flavors often deepen overnight.

→ How do I properly clean leeks?

Slice leeks lengthwise and fan out the layers under cold running water to remove trapped dirt and grit. Alternatively, slice them first, then swirl in a bowl of cold water and lift out, leaving sediment behind.

→ Can I freeze potato leek soup?

Yes, though the texture may change slightly upon thawing. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, whisking to restore creaminess.

→ What can I substitute for heavy cream?

Use whole milk for a lighter version, half-and-half for moderate richness, or coconut milk and cashew cream for dairy-free alternatives. Greek yogurt stirred in off-heat also adds tanginess and body.

→ Why are my potatoes not getting tender?

Ensure potatoes are cut into uniform, bite-sized pieces for even cooking. Old potatoes may take longer to soften. Simmer gently for the full 20-25 minutes and test with a fork before blending.

→ How can I add more flavor depth?

Deglaze the pot with white wine after sautéing aromatics, add fresh thyme sprigs while simmering, or finish with a squeeze of lemon juice. Crispy bacon, croutons, or truffle oil make excellent garnishes.