This creamy potato leek soup recipe is reassuring and scrumptious! Simple to make with easy elements, it is one among our favourite fall and winter meals.
Let’s make potato leek soup! Now that it’s fall, I’ve been bringing house tall, lush leeks from the farmers market practically each week. This potato leek soup recipe is my favourite means to make use of them.
It’s creamy, wealthy, and flavorful, stuffed with 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’ve got 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. Should 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 get pleasure from it too!
Potato Leek Soup Components
Right here’s what you’ll have to make this basic potato leek soup recipe:
- Potatoes, after all! Yellow potatoes, comparable to Yukon Gold potatoes, are greatest on this recipe. They’ve a butterier, richer taste than russet potatoes, they usually give the soup a stunning creamy texture.
- Leeks – You’ll simply want the white and lightweight inexperienced components for making the soup. You can discard the darkish inexperienced tops, however as a substitute, I like to recommend utilizing them to make a fast leek high broth (recipe beneath). It provides great 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 choice like oat milk might even work!
- Contemporary lemon juice – Non-obligatory, however scrumptious! I like the brilliant, tangy end it provides to the soup.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
How one can Make Potato Leek Soup
Step one on this potato leek soup recipe is prepping the leeks. Leeks have a unclean secret: even when they give the impression of being clear on the surface, their interior 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.
- Should you’re making the leek high broth, rinse each components underneath cool working water, gently separating the layers as you rinse to take away any dust. Should you’re skipping the broth, be happy to discard the tops.
When you’re at it, chop the potatoes (no have to peel!), grate the garlic, and bundle the thyme. You’re able to prepare dinner!
Subsequent, make the broth, when you’re utilizing it. It comes collectively in a fast 30-minute simmer on the stovetop. You’ll 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 have to 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 recent chives on high. Get pleasure from!
Discover the entire recipe with measurements beneath.
Storage
Leftover potato leek soup retains effectively 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 have to stir in a bit of 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 turn out to be gummy when thawed.
Nevertheless, when you’d wish to freeze this one, you possibly can 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 typically to convey it again collectively if separated. Stir the milk or cream into the soup when scorching.
Extra Soup Recipes to Attempt
Should you love this leek and potato soup, strive one among these do-it-yourself soup recipes subsequent:
Potato Leek Soup
Serves 8
This potato leek soup recipe is one among 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 beneath. It intensifies the candy, oniony taste of this straightforward soup.
Non-obligatory Leek Prime 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 from going darkish
-
Non-obligatory: Make the leek high broth. Minimize the darkish inexperienced tops off the leeks. Wash effectively and add to a big pot with the water, thyme, garlic, salt, and peppercorns. Convey 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.
-
Make the soup: Chop the white and lightweight inexperienced components of the leeks. Wash effectively.
-
Warmth the butter in a big pot or Dutch oven over medium warmth. Add the leeks, salt, and several other grinds of pepper and prepare dinner for 8 to 10 minutes, stirring sometimes, or till the leeks are mushy. If the leeks begin browning earlier than they soften, scale back the warmth.
-
Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or till the potatoes are very mushy. 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.
-
Garnish with chives and serve.