This creamy Potato Leek Soup is a warm hug in a bowl! It’s made with simple ingredients like potatoes, leeks, and a splash of cream for extra smoothness.
You can enjoy this soup hot or even warm—it’s comforting any way you serve it! I love dunking my bread into it; it’s just a cozy combo that makes me smile! 😊
Key Ingredients & Substitutions
Leeks: The star of this soup! Use the white and light green parts for the best flavor. If leeks are hard to find, green onions or shallots can work as substitutes, though they will change the soup’s character slightly.
Potatoes: Yukon Gold potatoes offer a creamier texture, while Russets are fluffier. If you’re looking to lighten things up, try using cauliflower instead for a low-carb version.
Broth: Use vegetable broth for a vegetarian soup or chicken broth for richer flavor. Homemade broth is always a great option if you have it!
Cream: Heavy cream makes the soup luxurious. You can substitute it with half-and-half, whole milk, or even a non-dairy milk like coconut or almond milk for a lighter version.
Chives: Fresh chives add a vibrant touch. If you don’t have chives, parsley or green onions can add a fresh finish as well.
How Do I Get My Leeks Soft Without Browning Them?
Cooking leeks properly is crucial for a smooth soup base. Here’s how to do it without browning:
- Start by melting the butter over medium heat. This ensures slow cooking.
- Add the chopped onions first; they’ll soften before the leeks.
- Add the leeks and garlic, then stir often for even cooking—this helps them retain their beautiful color and sweet flavor.
- If you notice them starting to stick or brown, reduce the heat slightly; patience pays off!
By taking your time with the leeks, you’ll achieve that perfect, delicate flavor that makes Potato Leek Soup so comforting!
Delicious Potato Leek Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups vegetable broth or chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half (optional for creaminess)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh chives, chopped
- Fresh rosemary sprig (optional)
How Much Time Will You Need?
This hearty Potato Leek Soup takes about 10 minutes to prepare and approximately 30 minutes to cook. So, you can have a delicious meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent and fragrant. This step builds a flavorful base for your soup.
2. Cooking the Leeks and Garlic:
Add the sliced leeks and minced garlic to the pot. Stir occasionally to prevent browning. Cook until the leeks are softened but not browned, which should take about 5-7 minutes.
3. Adding the Potatoes:
Next, add the diced potatoes to the pot and stir everything together. The potatoes will absorb the delicious flavors from the leeks and onion!
4. Simmering:
Pour in enough broth to cover the vegetables—approximately 4 cups. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender.
5. Blending the Soup:
Once the potatoes are tender, use an immersion blender to purée the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, then return to the pot.
6. Adding Cream and Seasoning:
If you like a creamy soup, stir in the heavy cream or half-and-half and gently heat through. Then, season with salt and freshly ground black pepper to taste. Adjust to your liking!
7. Serving:
Ladle the warm soup into bowls. Garnish with chopped fresh chives and a sprig of rosemary, if you desire. This adds a touch of freshness to your dish!
8. Enjoy!
Serve hot alongside some crusty bread or your favorite side. Enjoy this comforting, velvety Potato Leek Soup! It’s the perfect dish for chilly days or when you need a cozy meal.
Can I Use Frozen Leeks for This Soup?
Yes, you can use frozen leeks! Just make sure to thaw them completely before sautéing. You may need to adjust the cooking time slightly since frozen vegetables often release extra moisture.
How Can I Make This Soup Vegan?
To make this Potato Leek Soup vegan, substitute the butter with olive oil or a vegan butter alternative. Use vegetable broth and replace the heavy cream with coconut milk, cashew cream, or any non-dairy milk of your choice for a creamy texture.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, stirring occasionally until heated through. If the soup thickens too much, add a splash of broth or water to achieve your desired consistency.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables such as carrots, celery, or even spinach for extra nutrition and flavor. Just make sure to adjust the cooking time so that all the vegetables cook evenly!
