Why You’ll Love This Recipe
- Simple Ingredients: Requires basic pantry staples and fresh produce.
- Quick Preparation: Ready in about an hour, making it ideal for weeknight dinners.
- Versatile: Easily adaptable to include your favorite herbs or to accommodate dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup butter
- 2 leeks, cleaned and sliced
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream, or to taste
Directions
- Sauté the Leeks: In a large pot over medium heat, melt the butter. Add the sliced leeks and season with salt and pepper. Cook, stirring occasionally, until the leeks are tender, approximately 15 minutes.
- Add Broth and Potatoes: Dissolve the cornstarch in the chicken broth and pour into the pot. Add the diced potatoes and bring the mixture to a boil.
- Simmer: Reduce the heat and let the soup simmer until the potatoes are tender, about 20 minutes.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
- Add Cream: Return the pureed soup to the pot (if using a blender) and stir in the heavy cream. Heat gently over low heat, ensuring the soup does not boil. Adjust seasoning with additional salt and pepper if needed.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Variations
- Herb Infusion: Add fresh thyme or bay leaves during the simmering process for added depth of flavor.
- Cheesy Twist: Stir in shredded Cheddar cheese after blending for a richer, cheesy flavor.
- Vegetarian Version: Use vegetable broth instead of chicken broth to make the soup vegetarian-friendly.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
- Freezing: For longer storage, freeze the soup (without the cream) for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat, and then add the cream.
- Reheating: Warm the soup over medium heat on the stovetop, stirring occasionally. Avoid boiling, especially after adding the cream, to prevent curdling.
FAQs
What is the best type of potato to use for Potato Leek Soup?
Yukon Gold potatoes are ideal due to their creamy texture and buttery flavor. However, Russet potatoes can also be used for a fluffier consistency.
Can I make this soup dairy-free?
Yes, substitute the butter with olive oil and use coconut milk or a nut-based cream instead of heavy cream. Keep in mind this will alter the flavor slightly.
How can I thicken my Potato Leek Soup?
If a thicker consistency is desired, reduce the amount of broth slightly or add an extra tablespoon of cornstarch dissolved in a small amount of cold water.
Is it necessary to peel the potatoes?
Peeling the potatoes results in a smoother texture. If you prefer a more rustic soup and are using thin-skinned potatoes, you can leave the skins on.
Can I add other vegetables to this soup?
Absolutely. Carrots, celery, or parsnips make great additions and can enhance the flavor profile.
How do I clean leeks properly?
Leeks can harbor dirt between their layers. Slice them lengthwise, fan them under running water to remove any grit, then slice as needed.
Can I use milk instead of heavy cream?
Yes, milk can be used for a lighter version, though the soup will be less creamy. For a balance, consider using half-and-half.
What toppings go well with Potato Leek Soup?
Crumbled bacon, chopped chives, shredded cheese, or a drizzle of truffle oil make excellent toppings.
How can I make the soup more flavorful?
Sautéing the leeks until they are well caramelized adds depth. Additionally, incorporating herbs like thyme or bay leaves during cooking enhances the flavor.
Is it safe to blend hot soup?
If using a countertop blender, let the soup cool slightly and blend in batches to prevent the lid from blowing off due to steam pressure. Alternatively, use an immersion blender directly in the pot.
Conclusion
Potato Leek Soup is a timeless recipe that offers warmth and comfort with each spoonful. Its simplicity and versatility make it a favorite in many households. Whether enjoyed as a starter or a main course with crusty bread, this soup is sure to satisfy and delight.
Print
Potato Leek Soup Recipe
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
Potato Leek Soup is a creamy, comforting dish that blends the mild sweetness of leeks with the rich texture of Yukon Gold potatoes. This easy-to-make soup is perfect for chilly days, offering a smooth, velvety consistency with just a handful of ingredients. Whether you’re looking for a cozy weeknight meal or a classic starter, this soup is a must-try!
Ingredients
- 1 cup butter
- 2 leeks, cleaned and sliced
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream (or to taste)
Instructions
-
Sauté the Leeks:
- In a large pot over medium heat, melt the butter.
- Add sliced leeks, season with salt and pepper, and cook until tender (about 15 minutes).
-
Add Broth and Potatoes:
- Dissolve cornstarch in chicken broth and pour into the pot.
- Add diced potatoes and bring to a boil.
-
Simmer:
- Reduce heat and let the soup simmer until potatoes are tender (about 20 minutes).
-
Blend the Soup:
- Use an immersion blender to puree until smooth, or blend in batches using a countertop blender.
-
Add Cream:
- Stir in heavy cream and heat gently over low heat. Avoid boiling.
- Adjust seasoning with additional salt and pepper if needed.
Notes
- For extra depth of flavor, add fresh thyme or bay leaves while simmering.
- For a cheesy twist, stir in shredded Cheddar after blending.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
