This creamy potato leek soup recipe is reassuring and scrumptious! Simple to make with easy elements, it is considered one of our favourite fall and winter meals.
Let’s make potato leek soup! Now that it’s fall, I’ve been bringing residence tall, lush leeks from the farmers market almost each week. This potato leek soup recipe is my favourite method to make use of them.
It’s creamy, wealthy, and flavorful, full of the fragile, oniony leeks, buttery yellow potatoes, garlic, and thyme. Simple to make with easy elements, it’s precisely the sort of warming, veggie-forward fare I crave all through the autumn and winter.
You can also make this potato leek soup recipe in two methods. First, you may have 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. 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 take pleasure in it too!
Potato Leek Soup Components
Right here’s what you’ll must make this traditional potato leek soup recipe:
- Potatoes, after all! Yellow potatoes, reminiscent of Yukon Gold potatoes, are greatest on this recipe. They’ve a butterier, richer taste than russet potatoes, and so they give the soup a beautiful creamy texture.
- Leeks – You’ll simply want the white and light-weight inexperienced components for making the soup. You would 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 fantastic depth of taste to this soup!
- Butter – For sautéing the leeks. Vegan butter works right here too.
- Garlic – For savory depth of taste.
- Contemporary 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 possibility like oat milk might even work!
- Contemporary lemon juice – Optionally available, however scrumptious! I like the intense, tangy end it provides to the soup.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements under.
How you can 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 skin, their inside layers can maintain a LOT of grit and sand. You don’t need all of it to enter your soup!
- To scrub the leeks, minimize off the darkish inexperienced tops.
- Then, minimize 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.
Whilst 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 (it’s possible you’ll must work in batches), or use an immersion blender to mix it instantly 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 entire 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 can thicken barely within the fridge, so it’s possible you’ll must stir in just a little water to loosen it whenever you reheat it. It reheats properly within the microwave or on the range.
Are you able to freeze potato leek soup?
Generally, I don’t advocate freezing potato soups as a result of they’ll separate and develop into gummy when thawed.
Nonetheless, for those who’d prefer to freeze this one, you’ll be able to 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 Strive
When you love this leek and potato soup, strive considered one of these home made soup recipes subsequent:
Potato Leek Soup
Serves 8
This potato leek soup recipe is considered one 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 fast leek high broth under. It intensifies the candy, oniony taste of this straightforward soup.
Optionally available Leek Prime 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 from going darkish
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Optionally available: Make the leek high broth. Reduce the darkish inexperienced tops off the leeks. Wash properly and add to a big pot with the water, thyme, garlic, salt, and peppercorns. Deliver to a boil over excessive warmth, then scale 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 light-weight 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 a number of other grinds of pepper and cook dinner for 8 to 10 minutes, stirring sometimes, or till the leeks are tender. If the leeks begin browning earlier than they soften, scale 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 clean. 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.
