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 almost each week. This potato leek soup recipe is my favourite manner to make use of them.
It’s creamy, wealthy, and flavorful, stuffed with 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 might have the choice to make a fast broth utilizing the darkish inexperienced tops of the leeks. Evenly candy and fragrant, it provides superb depth to the soup. When you’re brief 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 Components
Right here’s what you’ll must make this basic potato leek soup recipe:
- Potatoes, after all! Yellow potatoes, resembling Yukon Gold potatoes, are greatest on this recipe. They’ve a butterier, richer taste than russet potatoes, and so they give the soup a stunning creamy texture.
- Leeks – You’ll simply want the white and lightweight inexperienced components 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 beneath). It provides fantastic 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 entire milk too. A non-dairy choice like oat milk may even work!
- Recent lemon juice – Optionally available, however scrumptious! I like the brilliant, tangy end it offers to the soup.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
The best way to Make Potato Leek Soup
Step one on this potato leek soup recipe is prepping the leeks. Leeks have a grimy secret: even when they give the impression of being clear on the surface, their internal layers can maintain a LOT of grit and sand. You don’t need all of it to enter your soup!
- To clean the leeks, reduce off the darkish inexperienced tops.
- Then, reduce the darkish tops and the sunshine root ends in half lengthwise.
- When you’re making the leek high broth, rinse each components below cool working water, gently separating the layers as you rinse to take away any dust. When you’re skipping the broth, be at liberty to discard the tops.
When you’re at it, chop the potatoes (no must peel!), grate the garlic, and bundle the thyme. You’re able to cook dinner!
Subsequent, make the broth, for those who’re utilizing it. It comes collectively in a fast 30-minute simmer on the stovetop. Yow will discover the entire recipe with measurements on the backside of this publish.
Then, get happening 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 could must work in batches), or use an immersion blender to mix it immediately 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 recent chives on high. Take pleasure in!
Discover the entire recipe with measurements beneath.
Storage
Leftover potato leek soup retains properly in an hermetic container within the fridge for as much as 3 days. It is going to thicken barely within the fridge, so you could must stir in slightly 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?
Basically, I don’t suggest freezing potato soups as a result of they will separate and turn out to be gummy when thawed.
Nonetheless, for those who’d prefer to freeze this one, you may 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 carry it again collectively if separated. Stir the milk or cream into the soup when scorching.
Extra Soup Recipes to Attempt
When you love this leek and potato soup, strive 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 simple to make. Any vegetable broth will work right here, however I particularly love the fast leek high broth beneath. It intensifies the candy, oniony taste of this straightforward soup.
Optionally available Leek High Broth
- 4 massive leeks, about 2½ kilos, darkish inexperienced tops solely
- 12 cups water
- 8 recent thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
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Optionally available: Make the leek high broth. Lower 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 components 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 several other grinds of pepper and cook dinner for 8 to 10 minutes, stirring often, or till the leeks are mushy. 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 mushy. 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.
