Potato Leek Soup Recipe

This classic Potato Leek Soup is the perfect comfort food for chilly days. Creamy, hearty, and packed with flavor, it’s a French-inspired dish that’s surprisingly easy to make.

The combination of tender potatoes and savory leeks creates a velvety texture and rich taste that will warm you from the inside out.

Ready in just 45 minutes, this soup is ideal for busy weeknights or lazy weekends when you crave something satisfying and delicious.

Ingredients

• 4-5 large Yukon Gold or Russet potatoes (about 2 pounds), peeled and cubed
• 3 medium leeks, white and light green parts only, cleaned and chopped
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4-5 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1-2 sprigs fresh thyme
• 1 cup heavy cream
• Chopped chives or parsley, for garnish

Instructions

1. Prepare the vegetables. Peel and cube the potatoes. Clean and chop the leeks, ensuring all grit is removed.

2. Heat the butter and olive oil in a large pot over medium heat. Add the leeks and sauté for about 5 minutes until soft, stirring occasionally.

3. Add minced garlic to the pot and cook until fragrant, about 30 seconds.

4. Add the cubed potatoes, 4 cups of broth, salt, pepper, bay leaf, and thyme to the pot. Bring to a simmer.

5. Cover the pot, reduce heat to medium-low, and cook for 20-25 minutes, stirring occasionally. The potatoes should be very soft and easily mashed.

6. Remove the pot from heat. Carefully remove and discard the thyme and bay leaf.

7. Blend the soup using an immersion blender until just smooth. Be careful not to over-puree.

8. Stir in the heavy cream. If the soup is too thick, add more vegetable broth until desired consistency is reached.

9. Taste and adjust seasoning if needed. Serve warm, garnished with chopped chives or parsley.

Possible Substitutes and Variations

– Use chicken broth instead of vegetable broth for a different flavor profile.

– Substitute half-and-half or milk for heavy cream to reduce calories.

– Add diced bacon or pancetta for a smoky flavor.

– Include a diced carrot or celery stalk for added depth.

– Use coconut milk instead of cream for a dairy-free version.

Serving Suggestions

– Serve with crusty bread or garlic croutons for dipping.

– Top with a dollop of sour cream and crispy bacon bits.

– Pair with a crisp green salad for a complete meal.

– Garnish with a drizzle of truffle oil for an elegant touch.

– Serve in bread bowls for a hearty, rustic presentation.