This creamy potato leek soup recipe is reassuring and scrumptious! Simple to make with easy substances, 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 approach 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 substances, it’s precisely the type 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’ve the choice to make a fast broth utilizing the darkish inexperienced tops of the leeks. Flippantly candy and fragrant, it provides wonderful depth to the soup. In case you’re quick 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 get pleasure from it too!
Potato Leek Soup Substances
Right here’s what you’ll must make this traditional potato leek soup recipe:
- Potatoes, in fact! Yellow potatoes, corresponding to Yukon Gold potatoes, are greatest on this recipe. They’ve a butterier, richer taste than russet potatoes, they usually give the soup a beautiful creamy texture.
- Leeks – You’ll simply want the white and lightweight inexperienced components for making the soup. You could possibly discard the darkish inexperienced tops, however as an alternative, I like to recommend utilizing them to make a fast leek prime 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 entire milk too. A non-dairy possibility like oat milk might even work!
- Contemporary lemon juice – Non-obligatory, 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.
The way to 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 surface, 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, lower off the darkish inexperienced tops.
- Then, lower the darkish tops and the sunshine root ends in half lengthwise.
- In case you’re making the leek prime broth, rinse each components beneath cool working water, gently separating the layers as you rinse to take away any dust. In case you’re skipping the broth, be happy 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, should you’re utilizing it. It comes collectively in a fast 30-minute simmer on the stovetop. You could find the entire recipe with measurements on the backside of this put up.
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 immediately 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 recent chives on prime. Get pleasure from!
Discover the entire recipe with measurements under.
Storage
Leftover potato leek soup retains effectively in an hermetic container within the fridge for as much as 3 days. It’s going to thicken barely within the fridge, so it’s possible you’ll must stir in a bit water to loosen it while you reheat it. It reheats properly within the microwave or on the range.
Are you able to freeze potato leek soup?
On the whole, I don’t advocate freezing potato soups as a result of they’ll separate and develop into gummy when thawed.
Nevertheless, should you’d prefer to freeze this one, you may freeze it for as much as 3 months with out the cream.Â
Let frozen soup thaw in a single day within the fridge. Reheat it gently on the range, stirring typically to deliver it again collectively if separated. Stir the milk or cream into the soup when scorching.
Extra Soup Recipes to Strive
In case you love this leek and potato soup, strive considered one of these selfmade 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 simple to make. Any vegetable broth will work right here, however I particularly love the fast leek prime broth under. It intensifies the candy, oniony taste of this easy soup.
Non-obligatory Leek High Broth
- 4 massive leeks, about 2½ kilos, darkish inexperienced tops solely
- 12 cups water
- 8 recent thyme sprigs
- 5 garlic cloves, smashed
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
Forestall your display screen from going darkish
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Non-obligatory: Make the leek prime broth. Reduce the darkish inexperienced tops off the leeks. Wash effectively and add to a big pot with the water, thyme, garlic, salt, and peppercorns. Carry to a boil over excessive warmth, then cut 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 an additional use.
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Make the soup: Chop the white and lightweight inexperienced components of the leeks. Wash effectively.
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Warmth the butter in a big pot or Dutch oven over medium warmth. Add the leeks, salt, and several other grinds of pepper and cook dinner for 8 to 10 minutes, stirring often, or till the leeks are smooth. If the leeks begin browning earlier than they soften, cut 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 smooth. Use an immersion blender or switch to an upright blender to mix till easy. 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.
