why make this recipe
Potato Leek Soup is a comforting dish that brings warmth and satisfaction, perfect for chilly days. It combines simple ingredients to create a rich, creamy soup that is both nutritious and delicious. The earthy flavor of potatoes pairs perfectly with the sweet, mild taste of leeks, making this soup a beloved choice for many. Plus, it’s easy to prepare and can be enjoyed by the whole family.
how to make Potato Leek Soup
Ingredients:
- 12-15 russet potatoes (small/medium in size, peeled and cubed)
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves (minced)
- 3 large leeks (roughly chopped, ends removed)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- drizzle of olive oil (garnish)
- sour cream (garnish)
- black pepper (garnish)
- crumbled bacon (garnish)
- green onions (garnish)
Directions:
- Start by peeling and cubing the potatoes into similar-sized pieces. Set them aside until you’re ready to use them.
- Chop the leeks, removing the ends, and rinse them under cold water to remove any dirt or sand.
- In a large pot, add the butter. Once it melts, add the leeks and sauté on low/medium heat for 7-10 minutes, stirring often. The leeks should soften but not brown.
- Tip: Cook them low and slow for the best flavor.
- Add the garlic, red pepper flakes, salt, and bay leaf, then sauté on medium heat for 2 minutes before adding the cubed potatoes.
- Pour in 6 cups of chicken broth, adding enough to fully cover the potatoes.
- Tip: You can later add 2 more cups of chicken broth if you want a thinner soup.
- Cover the pot and let it simmer for 15-20 minutes or until the potatoes are fully cooked and tender enough to be pierced with a fork.
- Remove from heat, take out the bay leaf, and stir in the heavy cream.
- Using an immersion blender, blend the mixture until smooth.
- Add the remaining 2 cups of chicken stock or more as needed to reach your desired thickness and consistency. Taste and adjust the seasoning if necessary.
- Tip: If you used salted broth, check the salt level before adding more.
- Serve hot, garnished with a drizzle of olive oil, a dollop of sour cream, a sprinkle of black pepper, crumbled bacon, and green onions.
how to serve Potato Leek Soup
Serve your Potato Leek Soup warm in a deep bowl. You can top it with a drizzle of olive oil, a spoonful of sour cream, and a sprinkle of black pepper or crumbled bacon for extra flavor. Pair it with crusty bread or a simple salad for a complete meal.
how to store Potato Leek Soup
If you have leftover soup, let it cool down before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. When freezing, make sure to leave some space in the container for the soup to expand as it freezes.
tips to make Potato Leek Soup
- Use fresh leeks and potatoes for the best flavor.
- Don’t rush the cooking of the leeks; cooking them slowly enhances their sweetness.
- Taste the soup before serving and adjust the flavors as needed.
- For a richer flavor, you can add herbs like thyme or rosemary while cooking.
variation
For a different twist, you can add other vegetables like carrots or celery to the soup for added nutrition and flavor. You can also experiment with different types of cream, such as half-and-half or coconut cream, for a unique taste.
FAQs
Q: Can I make this soup vegetarian?
A: Yes, you can use vegetable broth instead of chicken broth and omit the bacon for a vegetarian version.
Q: How can I make Potato Leek Soup vegan?
A: To make it vegan, substitute butter with olive oil or vegan butter and use coconut cream or a plant-based cream alternative.
Q: Can I reheat Potato Leek Soup?
A: Yes, you can reheat the soup on the stove over low heat. Stir frequently and add a little water or broth if it has thickened too much.
Potato Leek Soup
Ingredients
Main Ingredients
- 12-15 pieces russet potatoes (small/medium, peeled and cubed)
- 8 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 3/4 cup heavy cream Can substitute with coconut cream for a vegan version.
- 1/4 cup butter Can substitute with olive oil for a vegan version.
- 4 cloves garlic (minced)
- 3 large leeks (roughly chopped, ends removed)
Seasoning and Garnish
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 piece bay leaf
- 1 tbsp olive oil (drizzle for garnish)
- to taste sour cream (for garnish)
- to taste black pepper (for garnish)
- to taste crumbled bacon (for garnish)
- to taste green onions (for garnish)
Instructions
Preparation
- Peel and cube the potatoes into similar-sized pieces and set aside.
- Chop the leeks, removing the ends, and rinse them under cold water to remove any dirt or sand.
Cooking
- In a large pot, melt the butter over low/medium heat. Add the leeks and sauté for 7-10 minutes, stirring often, until softened but not browned.
- Add the garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes.
- Add the cubed potatoes and pour in 6 cups of chicken broth to fully cover the potatoes.
- Cover the pot and let it simmer for 15-20 minutes until the potatoes are tender.
- Remove from heat, discard the bay leaf, and stir in the heavy cream.
- Blend the mixture until smooth with an immersion blender, adding more chicken broth as needed to reach desired consistency.
Serving
- Serve hot, garnished with a drizzle of olive oil, sour cream, black pepper, crumbled bacon, and green onions.
Notes
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