Potato and Leek Soup

Potato and Leek Soup

Potato and Leek Soup is a classic, comforting dish that’s smooth, creamy, and full of flavor. The mild, sweet taste of leeks pairs perfectly with the richness of potatoes, creating a velvety texture that’s both satisfying and light.

This soup is perfect for any season—whether as a warming meal in the winter or a light starter in the summer.

Here’s a simple recipe for Potato and Leek Soup:

Potato and Leek Soup Recipe

Ingredients:

Leeks: 3-4 medium, cleaned and sliced (white and light green parts only)

Potatoes: 4-5 large (Yukon Gold or Russet are best, peeled and diced)

Onion: 1 medium, chopped

Garlic: 2-3 cloves, minced

Vegetable or chicken stock: 4 cups (or water)

Heavy cream: 1/2 cup (optional, for a creamier texture)

Olive oil or butter: 2 tablespoons

Salt and pepper: to taste

Fresh thyme: 1-2 sprigs (optional)

Fresh parsley or chives: for garnish

Instructions:

Prepare the Ingredients:

Clean the leeks thoroughly, as they can often have dirt trapped between their layers. Slice them into thin rounds. Peel and dice the potatoes. Chop the onion and mince the garlic.

Sauté the Aromatics:

In a large pot, heat the olive oil or butter over medium heat. Add the sliced leeks and onions, and sauté for about 5-7 minutes, until softened and translucent. Stir occasionally to avoid browning.

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Cook the Potatoes:

Add the diced potatoes to the pot, stirring to combine with the leeks and onion. Sauté for a couple of minutes.

Add Stock and Simmer:

Pour in the vegetable or chicken stock, and add the fresh thyme (if using). Bring the soup to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the potatoes are tender and easily break apart when pierced with a fork.

Blend the Soup:

Once the potatoes are fully cooked and soft, remove the pot from the heat. You can use an immersion blender to blend the soup directly in the pot until smooth, or transfer the soup in batches to a regular blender. If you prefer a chunkier soup, you can blend it partially, leaving some potato pieces intact for texture.

Add Cream (Optional):

For a richer, creamier soup, stir in the heavy cream once the soup is blended. Heat the soup gently over low heat to warm through.

Season the Soup:

Taste the soup and season with salt and pepper to your liking. If you prefer a bit more flavor, you can add a pinch of nutmeg or a squeeze of lemon juice for brightness.

Serve:

Ladle the soup into bowls and garnish with fresh parsley or chives. You can also drizzle a little extra cream or olive oil for added richness.

Tips:

For extra flavor: You can add a bit of white wine to the pot when sautéing the leeks and onions, letting it cook down before adding the stock.

For texture: If you like a bit more texture in your soup, save a handful of the potatoes before blending and stir them back into the soup after blending.

Dairy-free version: To make this soup dairy-free, simply omit the cream and use a dairy-free butter or olive oil. You can also add a bit of coconut milk for a creamy texture without dairy.

Add-ins: Some people like to add a bit of crispy bacon or croutons on top for extra crunch and flavor.

Potato and Leek Soup is a simple yet luxurious dish that’s comforting and satisfying. It’s perfect for a cozy meal, and with its creamy texture and mild flavor, it’s sure to become a family favorite. Enjoy it with a slice of crusty bread or a light salad for a complete meal!