We get it.
You want to experiment with herbs in your leek and potato soup, but you just don’t know where to start.
How are you going to know which herbs go with leek and potato soup?
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You’re not alone there.
We’ve all been there—so here’s a quick list of 11 herbs that go with leek and potato soup.
Read Also: The 10 Best Toppings for Potato Soup
What Herbs Go with Leek and Potato Soup?
We recommend these herbs to go with leek and potato soup: garlic, thyme, sage, rosemary, and bay leaves.
Remember, the herbs should complement the leek and potato without overpowering them.
- Garlic will add the perfect amount of spiciness to help balance out the creaminess of the soup.
- Thyme will add an earthy flavor that brings out the best in potatoes.
- Sage is great for giving a little extra bite to your soup – but be careful not to use too much or it can overpower the other flavors.
- Rosemary will bring out the subtler flavors of both leeks and potatoes.
- Bay leaves are not as well known for their flavor as for their ability to bring out other flavors – use them generously and you’ll notice how much more flavorful your soup is!
But of course, there are more herbs that you can use for this kind of delicious soup!
So let’s get into it!
Fresh parsley adds a bright bit of color to any dish, but it also helps to balance out flavors.
Add some chopped parsley right before serving to give your soup a bit more depth.
See Also: 50 Best Soups with Turnips
Marjoram is another fragrant herb that pairs beautifully with leeks.
It’s also great for adding some visual interest to your finished product: try sprinkling some dried marjoram on top of your soup for a nice finishing touch.
Basil is a great herb to season your leek and potato soup with because it has a mild, slightly sweet, but earthy flavor profile.
This herb is the perfect complement to the mild sweetness of the potato, while also cutting through the richness of the cream in your soup.
Oregano is the herb that gives tomato sauce its irresistible flavor (except when you’re a kid, because then you think tomato sauce tastes like dirt).
The same goes for leek and potato soup!
Oregano might seem like an odd choice here but trust us: you won’t be sorry you added it!
5. Green onion
Green onion is often used as a garnish because it adds texture and color to a dish.
But it’s not just for show!
Green onion is also delicious and adorbs in soups—especially when paired with leeks and potatoes.
It adds just the right amount of crunch to complement the creaminess of the soup.
Dill is just about the easiest way to add a little bit of freshness to your leek and potato soup without putting in too much work.
Just plop a few dill sprigs on top of your serving bowl and you’re good to go!
A common herb added to leek and potato soup, tarragon’s a great choice because it complements the flavor of potatoes without overpowering them.
Add a small handful at the beginning of cooking and let your soup simmer on low heat for 10 minutes before removing it—don’t let it sit longer than that or you’ll end up with tarragon-flavored water!
Coriander is a versatile herb that can be used in a number of different ways to bring out the best in leek and potato soup.
For example, for a light, zesty flavor, you can finely chop the leaves and add them to the final product right before serving.
Alternatively, if you want something with more body, you can use the seeds instead—either by grinding them up into a powder or adding them whole.
Use only a small amount at first, since coriander packs quite a punch.
You can add more later if you need it.
Where does it go?
Add it near the end of cooking time so its essential oils don’t evaporate.
Since coriander has such a strong flavor, add only a little bit at first, then taste your soup and see if you want more—it can be easy to go overboard!
How do I prepare it?
If you’re using fresh coriander leaves, chop them up finely before adding them to your soup.
If you’re using dried coriander seeds, crush them up just before adding them so they don’t lose their potency while sitting on your shelf!
These guys are lovely in this kind of soup.
They’re one of the most versatile herbs around, and you probably have a bunch growing in your garden right now.
Chop up about half a cup and add them once your soup has been simmering for about 15 minutes, then let them cook for another 10 minutes before serving.
This will give them just enough time to infuse their beautiful onion-y flavor into the rest of your dish without overpowering it or losing their beautiful green color.
Half a cup
When to add it
After 15 minutes of simmering
How do I prepare it?
Chop them up! They’re ready to go!
If you want to add some spice to your leek and potato soup, ginger is the way to go!
Add about half a teaspoon per serving when the soup is almost done cooking for a hit of heat that won’t overwhelm your palate or your stomach.
You can also grate it into the pot at the beginning of cooking for a mellower flavor.
You don’t need much—a quarter teaspoon will do—but if you want something bolder, feel free to experiment with different amounts!
Just remember not to go overboard—too much ginger will make your soup taste like sushi rolls!
Garlic is another item that is easy to find at the grocery store or your local farmers’ market; it’s used in almost every cuisine around the world so it shouldn’t be too hard to track down.
Garlic is best added just before serving, so it keeps its flavor.
To prepare garlic, crush it with the flat side of your knife blade on a wooden cutting board until it is almost a paste; then add it to your soup.
How to Pick the Right Herbs to Put in Leek and Potato Soup
There are so many delicious herbs that go well with leek and potato soup, but you don’t want to overwhelm the delicious flavor of your potatoes and leeks!
There are some things you should consider when choosing the perfect herbs to go into your soup.
If you’re using leeks and potatoes that have been grown organically, you’ll probably want to use organic herbs as well.
The organic herbs will complement the flavors of your vegetables in a way that non-organic herbs probably won’t.
They’ll also be easier to find in the grocery store if you’re looking for them specifically.
Another thing you should consider is how dry or fresh your herbs are. If you’re buying dried herbs, it’s usually best to buy them in bottles because they tend to be packed with flavor.
But if you plan on growing your own or if you just want something fresher, fresh herbs are a great option! They’re more perishable than dried ones, so keep this in mind when making purchases at your local market.
11 Herbs that Go with Leek and Potato Soup
- Green onion
- Pick one or more herbs from this list to put in your delicious soup.
- Prepare the rest of your ingredients.
- Be ready to munch in less than 25 minutes!