As autumn rolls in and the air gets a bit crispier, there’s nothing quite like a warm bowl of creamy potato leek soup to lift your spirits. This recipe is not just about satisfying hunger; it’s about cozying up in the kitchen with ingredients that remind me of hearty family dinners. I still remember the first time I tried making it let’s just say it didn’t go as planned. I mistook a tablespoon for a teaspoon while adding salt, resulting in a soup that could have doubled as seawater! But each kitchen mishap taught me something new, and now my creamy potato leek soup is a beloved staple.
What makes this so good:
- Creamy texture that’s soothing and rich
- Earthy flavor from leeks paired with savory potatoes
- Customizable for different dietary needs
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups (960 ml) vegetable broth (or chicken broth)
- 1 cup (240 ml) water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) heavy cream (optional)
- Chopped chives or parsley (for garnish)
Smart Swaps:
- Use olive oil instead of butter for a lighter version
- Substitute cauliflower for half the potatoes for a lower carb option
- Replace heavy cream with coconut milk for a vegan twist
Sourcing Tips:
When selecting leeks, opt for ones that are firm with no browning on the ends. Fresh herbs in your soup can make a big difference; if you can, pick up some chives or parsley from a local farmer’s market.
Directions
Sauté Leeks and Garlic: In a large pot, melt the butter over medium heat (about 350°F/175°C). Add the leeks and garlic, stirring often until the leeks are softened and translucent, about 5-7 minutes.
Add Potatoes: Stir in the diced potatoes, mixing well.
Add Liquids and Seasonings: Pour in the vegetable broth and water. Add thyme, salt, and pepper. Bring to a boil (should take about 5 minutes).
Simmer: Reduce heat to low and let it simmer, uncovered, for 20-25 minutes, or until the potatoes are fork-tender and easily mashable.
Blend for Creaminess: Using an immersion blender, blend the soup until smooth—a few chunks of potatoes add texture, so blend to your preference. If you don’t have an immersion blender, carefully transfer it in batches to a countertop blender.
Finish with Cream: If you’re using heavy cream, stir it into the blended soup over low heat. Warm through for an additional 5 minutes, and taste to adjust seasoning.
Garnish & Serve: Ladle into bowls, garnish with chives or parsley, and enjoy while it’s hot!
Pro Tips
- Make-ahead: The soup keeps well in the refrigerator for up to 3 days.
- Transport: This soup can be an excellent option for potlucks. Consider refrigerating in a sealed container and reheating on-site.
- Reheat: Gently heat on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.
Variations
- Vegan version: Replace butter with olive oil and heavy cream with coconut milk or cashew cream.
- Add-ins: For some protein, consider adding shredded chicken or bacon bits.
- Spicy twist: Incorporate a pinch of red pepper flakes for some heat.
Serving Suggestions
Creamy potato leek soup pairs beautifully with crusty bread or a fresh salad. It’s perfect as a starter or as a light main course. My family often pairs it with a grilled cheese sandwich for a comforting meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on the stove over medium heat, stirring occasionally until warmed through.
FAQs
Can I freeze this soup?
Yes, this soup freezes well! Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.How do I make it thinner/thicker?
If it’s too thick, add a little more broth or water until it reaches the desired consistency. For a thicker soup, let it simmer longer so some of the liquid evaporates.Can I use different types of potatoes?
Absolutely! While Yukon or Russets work best for their creaminess, you can use red potatoes or even sweet potatoes for a different flavor profile.
Enjoy creating this memorable recipe over time, your own kitchen stories will likely become a part of its charm!
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Creamy Potato Leek Soup
A warm, creamy potato leek soup that is perfect for autumn, combining earthy flavors and a comforting texture.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups (960 ml) vegetable broth (or chicken broth)
- 1 cup (240 ml) water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) heavy cream (optional)
- Chopped chives or parsley (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and garlic, stirring often until the leeks are softened and translucent, about 5-7 minutes.
- Stir in the diced potatoes, mixing well.
- Pour in the vegetable broth and water. Add thyme, salt, and pepper. Bring to a boil (should take about 5 minutes).
- Reduce heat to low and let it simmer, uncovered, for 20-25 minutes, or until the potatoes are fork-tender and easily mashable.
- Using an immersion blender, blend the soup until smooth, leaving a few chunks of potatoes for texture. If you don’t have an immersion blender, carefully transfer it in batches to a countertop blender.
- If using heavy cream, stir it into the blended soup over low heat. Warm through for an additional 5 minutes and taste to adjust seasoning.
- Ladle into bowls, garnish with chives or parsley, and enjoy while it’s hot!
Notes
Make-ahead: The soup keeps well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian