Potato Leek Soup
Potato leek soup is a simple, comforting classic with a smooth, creamy texture and a delicate flavor profile. Originating in French cuisine, it’s known as “potage parmentier,” a dish loved for its warming, hearty qualities and minimal ingredients.
Made with tender potatoes, leeks, and a handful of basic seasonings, it offers a refined, subtly sweet, and savory taste that’s perfect for chilly days.
The leeks provide a mild, onion-like aroma that pairs beautifully with the soft, starchy potatoes, resulting in a satisfying bowl of warmth. This easy-to-make soup can be enjoyed as an appetizer or a main course, served with crusty bread or a side salad for a complete meal.
Ingredients: This recipe serves 4-6 people.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large leeks (white and light green parts only), thinly sliced
- 1 medium onion, diced
- 4 large potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup water (optional, to thin the soup as needed)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
- Optional: a pinch of nutmeg for added depth
How to Make Potato Leek Soup
Prepare the Leeks:
Begin by trimming the leeks. Remove the dark green tops and root ends, keeping only the white and light green parts.
Slice the leeks thinly, then place them in a bowl of water. Swirl them around to remove any dirt or sand that may be trapped in the layers. Lift the leeks out of the water with your hands or a slotted spoon to drain.
Sauté the Vegetables:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once the butter is melted, add the diced onion and sliced leeks.
Sauté the leeks and onions for 6-8 minutes until they soften and become fragrant, but avoid browning them, as this can alter the soup’s delicate flavor.
Add the Potatoes and Broth:
Add the diced potatoes to the pot and stir them into the leeks and onions.
Pour in the vegetable or chicken broth, ensuring it covers the vegetables. Add an additional cup of water if necessary for a thinner consistency.
Season with a pinch of salt and freshly ground black pepper, then bring the soup to a gentle boil.
Simmer Until Tender:
Once the soup reaches a boil, reduce the heat to low and let it simmer for about 20-25 minutes or until the potatoes are tender when pierced with a fork.
Blend for a Creamy Texture:
Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, being cautious with the hot liquid.
If you prefer a chunkier soup, blend only part of the mixture, leaving some pieces of potato for texture.
Finish with Cream and Seasoning:
Return the soup to low heat, stir in the heavy cream, and allow it to heat through for another 5-10 minutes. Avoid boiling after adding the cream, as it may cause the soup to curdle.
Taste and adjust seasoning with additional salt and pepper if needed. If using, add a small pinch of nutmeg for a subtle, nutty flavor.
Serve and Garnish:
Ladle the soup into bowls, garnish with chopped chives or parsley, and add a drizzle of cream if desired.
Serve the soup hot with crusty bread on the side for a satisfying meal.
Chef’s Note:
Potato Selection: Yukon Gold potatoes provide a buttery texture and slightly sweet flavor that works beautifully in potato leek soup, while Russets yield a creamier result. You can use either variety based on your preference.
Blending: For an ultra-smooth consistency, you can strain the soup through a fine-mesh sieve after blending. This is optional but provides a luxurious texture.
Dairy-Free Option: Substitute heavy cream with coconut milk or cashew cream for a dairy-free version. These alternatives add a similar creaminess without the use of dairy.
Extra Flavor: For a richer flavor, add a clove of minced garlic to the leeks and onions or toss in a sprig of thyme or bay leaf while simmering, removing it before blending.
Nutritional Information (per serving):
- Calories: ~300 kcal
- Protein: 4-5g
- Fat: 15-18g
- Carbohydrates: 35-40g
- Fiber: 5-6g
- Sodium: ~500 mg (depending on broth used)
Potato leek soup is a good source of potassium, vitamin C, and dietary fiber, particularly from the leeks and potatoes. The cream adds healthy fats, while the olive oil provides heart-healthy monounsaturated fats. This soup is both nourishing and satisfying, offering a well-rounded balance of flavors and nutrients that make it perfect for a wholesome, comforting meal.
Enjoy your homemade potato leek soup—a simple, elegant classic with a heartwarming taste!
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