This creamy potato leek soup recipe is reassuring and scrumptious! Straightforward to make with easy components, it is one in every of our favourite fall and winter meals.
Let’s make potato leek soup! Now that it’s fall, I’ve been bringing dwelling tall, lush leeks from the farmers market practically each week. This potato leek soup recipe is my favourite manner to make use of them.
It’s creamy, wealthy, and flavorful, full of the fragile, oniony leeks, buttery yellow potatoes, garlic, and thyme. Straightforward to make with easy components, it’s precisely the form of warming, veggie-forward fare I crave all through the autumn and winter.
You may make this potato leek soup recipe in two methods. First, you’ve the choice to make a fast broth utilizing the darkish inexperienced tops of the leeks. Frivolously candy and fragrant, it provides superb depth to the soup. For those who’re quick on time, don’t fear—common vegetable broth additionally works right here.
I like to pair this soup with slice of crusty bread, a grilled cheese sandwich, or a easy inexperienced salad for a comforting meal. I hope you get pleasure from it too!
Potato Leek Soup Elements
Right here’s what you’ll have to make this traditional potato leek soup recipe:
- Potatoes, after all! Yellow potatoes, reminiscent of Yukon Gold potatoes, are finest on this recipe. They’ve a butterier, richer taste than russet potatoes, they usually give the soup a stunning creamy texture.
- Leeks – You’ll simply want the white and lightweight inexperienced elements for making the soup. You might discard the darkish inexperienced tops, however as a substitute, I like to recommend utilizing them to make a fast leek high broth (recipe under). It provides great depth of taste to this soup!
- Butter – For sautéing the leeks. Vegan butter works right here too.
- Garlic – For savory depth of taste.
- Recent thyme – Its earthy, citrusy, woodsy taste provides freshness to the soup.
- Milk or cream – For richness. Heavy cream is conventional in potato leek soup, however we’ve had nice outcomes with 2% and complete milk too. A non-dairy choice like oat milk might even work!
- Recent lemon juice – Non-compulsory, however scrumptious! I like the intense, tangy end it offers to the soup.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements under.
Tips on how to Make Potato Leek Soup
Step one on this potato leek soup recipe is prepping the leeks. Leeks have a unclean secret: even when they give the impression of being clear on the skin, their interior layers can maintain a LOT of grit and sand. You don’t need all of it to enter your soup!
- To clean the leeks, minimize off the darkish inexperienced tops.
- Then, minimize the darkish tops and the sunshine root ends in half lengthwise.
- For those who’re making the leek high broth, rinse each elements underneath cool operating water, gently separating the layers as you rinse to take away any dust. For those who’re skipping the broth, be at liberty to discard the tops.
When you’re at it, chop the potatoes (no have to peel!), grate the garlic, and bundle the thyme. You’re able to cook dinner!
Subsequent, make the broth, in case you’re utilizing it. It comes collectively in a fast 30-minute simmer on the stovetop. You will discover the whole recipe with measurements on the backside of this submit.
Then, get occurring the potato leek soup. Sauté the leeks within the butter till tender, turning down the warmth in the event that they begin to brown. Add the potatoes, garlic, broth, and thyme and simmer till the potatoes are tender, about 20 minutes.
Puree the soup in an upright blender (you might have to work in batches), or use an immersion blender to mix it straight within the pot. Stir within the milk or cream and lemon juice, if utilizing.
Season to style with salt and pepper.
Ladle the soup into bowls and serve with a drizzle of olive oil, freshly floor black pepper, and contemporary chives on high. Get pleasure from!
Discover the whole recipe with measurements under.
Storage
Leftover potato leek soup retains properly in an hermetic container within the fridge for as much as 3 days. It’s going to thicken barely within the fridge, so you might have to stir in just a little water to loosen it while you reheat it. It reheats properly within the microwave or on the range.
Are you able to freeze potato leek soup?
Normally, I don’t suggest freezing potato soups as a result of they will separate and develop into gummy when thawed.
Nevertheless, in case you’d wish to freeze this one, you possibly can freeze it for as much as 3 months with out the cream.
Let frozen soup thaw in a single day within the fridge. Reheat it gently on the range, stirring usually to convey it again collectively if separated. Stir the milk or cream into the soup when sizzling.
Extra Soup Recipes to Attempt
For those who love this leek and potato soup, attempt one in every of these do-it-yourself soup recipes subsequent:
Potato Leek Soup
Serves 8
This potato leek soup recipe is one in every of our favourite meals all through the autumn and winter. It is creamy, flavorful, and straightforward to make. Any vegetable broth will work right here, however I particularly love the short leek high broth under. It intensifies the candy, oniony taste of this easy soup.
Non-compulsory Leek High Broth
- 4 massive leeks, about 2½ kilos, darkish inexperienced tops solely
- 12 cups water
- 8 contemporary thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Stop your display screen from going darkish
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Non-compulsory: Make the leek high broth. Minimize the darkish inexperienced tops off the leeks. Wash properly and add to a big pot with the water, thyme, garlic, salt, and peppercorns. Carry to a boil over excessive warmth, then cut back the warmth and simmer for half-hour. Pressure and measure 6 cups broth for the soup. Freeze the remaining broth or retailer it within the fridge for one more use.
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Make the soup: Chop the white and lightweight inexperienced elements of the leeks. Wash properly.
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Warmth the butter in a big pot or Dutch oven over medium warmth. Add the leeks, salt, and a number of other grinds of pepper and cook dinner for 8 to 10 minutes, stirring often, or till the leeks are tender. If the leeks begin browning earlier than they soften, cut back the warmth.
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Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or till the potatoes are very tender. Use an immersion blender or switch to an upright blender to mix till easy. Return the soup to the pot and stir within the milk. Season to style, including the lemon juice, if desired.
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Garnish with chives and serve.
