Pin this There is something magical about simmering potatoes and sweet leeks together that instantly warms the whole house. This potato leek soup became a staple in my kitchen every time the weather turned chilly. Velvety smooth and comforting, it is humble yet so satisfying and deeply flavorful.
I started making this soup during a stretch of cold rainy afternoons and it quickly became my favorite lunch to keep leftovers for the week. Every time I serve a bowl with rustic bread it feels like a little celebration.
Ingredients
- Leeks cleaned and white and light green parts sliced: Leeks bring sweetness and delicate onion flavor. Look for firm leeks with bright unblemished stalks
- Yukon gold or russet potatoes peeled and chopped: Potatoes give the soup its creaminess. Yukon golds add a buttery note and hold their shape
- Unsalted butter or olive oil: This is for sautéing leeks. Butter adds classic richness and helps leeks caramelize gently
- Garlic minced: A clove or two sharpens the flavor
- Good quality vegetable or chicken broth: This provides the backbone. Choose low sodium to control seasoning
- Bay leaf and fresh thyme sprigs: Herbs add earthiness. Thyme works especially well with leeks
- Salt and pepper freshly ground: Essential for coaxing out the soup's layers of flavor
- Splash of heavy cream or milk optional: For extra silkiness at the end
- Toasted bread or chives for serving: These finish the soup with crunch or fresh flavor
Instructions
- Prepare the Leeks:
- Cut off the root end and tough dark greens from leeks. Slice in half and fan out the layers under running water to remove any dirt. Pat dry and slice into thin crescents so they melt into the soup.
- Sauté the Aromatics:
- Melt butter in a large pot over medium heat. Add sliced leeks and a pinch of salt. Let them sweat gently for 10 to 12 minutes, stirring often, until soft and very fragrant but not browned. Add the garlic and cook for about two minutes until it smells nutty.
- Add Potatoes and Herbs:
- Toss in the chopped potatoes and stir so they get coated in butter and leeks. Add bay leaf and a few sprigs of thyme. This bloom the herb flavor.
- Pour in Broth and Simmer:
- Add broth to cover the vegetables by about one inch. Bring to a gentle boil, then lower heat and cover. Simmer for 20 to 25 minutes until potatoes are completely tender when pierced.
- Remove Herbs and Blend:
- Lift out the bay leaf and thyme sprigs. For a rustic texture, use a potato masher to break up most of the vegetables directly in the pot. For a silky soup, blend with an immersion blender right in the pot until smooth.
- Finish With Cream:
- If using, stir in a few splashes of heavy cream or milk for extra silkiness. Taste and adjust salt and pepper.
- Serve:
- Ladle into warm bowls, topping each with chopped chives or a slice of toast. Serve piping hot.
Pin this Leeks have become my favorite allium for soups because they are so mellow and gentle. My daughter insists on dipping her bread into the first spoonful and says it tastes like cozy afternoons.
Storage Tips
Let the soup cool before refrigerating in a covered container for up to four days. Warm gently on the stovetop with a splash of broth if it has thickened. Potato leek soup also freezes well in single serve portions for quick future meals. Leave out the cream if planning to freeze and add it to the reheated soup instead for best texture.
Ingredient Substitutions
If you can not find leeks use a mix of sweet onions and a little green onion for some spring flavor. For dairy free simply use olive oil and swap out the cream for a pour of oat milk or coconut milk.
Serving Suggestions
Top with chopped fresh herbs like chives or dill. Crispy bacon bits or shredded cheese are delicious extra touches if you are feeling indulgent. Thick toasted country bread or a seeded roll makes each serving feel like a complete meal.
Cultural and Historical Context
Potato leek soup is a beloved staple in both French and British home kitchens. In France it is known as potage parmentier and enjoyed warm or chilled as vichyssoise. Every region has its little variations but at heart it is always a dish of comfort born out of everyday vegetables.
Seasonal Adaptations
In spring add a handful of fresh peas or asparagus tips in the last five minutes of simmering In summer use sweet early new potatoes for an extra delicate soup Finish with a swirl of lemon or herbed olive oil in warm weather
Success Stories
Over the years friends have asked for this recipe after trying it at my table. It is the kind of simple soup that somehow feels special and people always ask for second helpings. A few folks have sent pictures of their versions and added their own garden herbs.
Freezer Meal Conversion
After blending let the soup cool completely. Ladle into quart size freezer bags. Lay flat to freeze. Thaw overnight in the fridge then warm gently on the stove. Stir in cream or milk at this stage for a just made taste.
Pin this I always keep leeks in my fridge when fall arrives because this soup is the coziest answer to a cold rainy evening.
Frequently Asked Recipe Questions
- → What are the key ingredients?
Essential ingredients include potatoes, leeks, vegetable or chicken broth, and fresh herbs like thyme or parsley.
- → Can I add other vegetables?
Yes, carrots, garlic, or celery can be added for extra flavor and texture.
- → How do I achieve a creamy texture?
Blend the soup after simmering to create a smooth, velvety consistency. A hand blender or countertop blender works well.
- → Is this soup suitable for freezing?
Potato leek soup freezes well; store in airtight containers and reheat gently to maintain texture.
- → What pairs well with this soup?
Serve with crusty bread, crackers, or a simple green salad for a satisfying meal.