Creamy Potato Leek Soup Recipe

Introduction

This creamy potato leek soup is a comforting and velvety dish perfect for chilly days. Its smooth texture and delicate flavors make it a simple yet elegant starter or main course.

Ingredients

• 3 medium leeks (white and green parts), sliced
• 4 cups peeled and diced potatoes (Russet or Yukon Gold)
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Step 1: Rinse the leeks thoroughly to remove any dirt, then slice them thinly. Peel and dice the potatoes.
2. Step 2: In a large pot over medium heat, melt the butter. Add the sliced leeks and sauté until soft, about 5 minutes.
3. Step 3: Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the potatoes are fork-tender.
4. Step 4: Blend the mixture until smooth using an immersion blender, or transfer to a regular blender in batches for a creamy consistency.
5. Step 5: Return the soup to low heat, stir in the heavy cream, season with salt and pepper, and warm through without boiling.
6. Step 6: Serve the soup hot, garnished with crispy bacon bits or fresh herbs if desired.

Tips & Variations

• Use coconut milk instead of heavy cream for a dairy-free or vegan-friendly option.
• For extra flavor, add a small amount of minced garlic while sautéing the leeks.
• Top with chopped chives, parsley, or thyme for a fresh herbal note.
• Roast the potatoes before adding them to the soup for a deeper, caramelized flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, Yukon Gold and Russet potatoes are ideal for their texture, but you can also use red potatoes or other starchy varieties. Avoid waxy potatoes as they might make the soup less creamy.

How do I clean leeks properly?

Leeks can trap dirt between their layers. Slice them thinly, then soak the slices in a large bowl of cold water. Swirl gently to release any dirt, then lift the leeks out to drain, leaving the dirt behind.

Creamy Potato Leek Soup Recipe

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4.8 from 77 reviews

This Creamy Potato Leek Soup is a comforting and velvety dish made with tender leeks and potatoes simmered in vegetable broth, then blended to a smooth texture and enriched with cream. Perfect for chilly days, this soup is a simple yet elegant way to enjoy classic flavors with a dairy-free option available.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables

• 3 medium leeks (white and green parts), sliced
• 4 cups peeled and diced potatoes (Russet or Yukon Gold)

Liquids

• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)

Others

• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Prepare Vegetables: Rinse the leeks thoroughly to remove all dirt and grit, then thinly slice them. Peel and dice the potatoes into even pieces for uniform cooking.
2. Sauté Leeks: In a large pot over medium heat, melt the butter. Add the sliced leeks and cook until they are soft and fragrant, about 5 minutes, stirring occasionally to prevent browning.
3. Cook Potatoes: Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer gently. Let it cook for about 20 minutes, or until the potatoes are fork-tender and starting to break down.
4. Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy.
5. Add Cream and Season: Return the blended soup to low heat. Stir in the heavy cream (or coconut milk for a dairy-free option), then season with salt and pepper to taste. Warm the soup gently without bringing it back to a boil.
6. Serve: Ladle the hot soup into bowls and optionally garnish with crispy bacon bits or fresh herbs like chives or parsley for added flavor and texture.

Notes

• For a vegan or dairy-free version, substitute heavy cream with coconut milk or another plant-based cream.
• To make the soup gluten-free, ensure the vegetable broth is gluten-free certified.
• Crispy bacon bits are an optional garnish and can be omitted to keep the soup vegetarian.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• If you do not have a blender, use a potato masher for a chunkier texture.

Keywords: potato leek soup, creamy potato soup, easy soup recipe, vegetarian soup, dairy-free soup option