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 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 elements, it’s precisely the form of warming, veggie-forward fare I crave all through the autumn and winter.
You may make this potato leek soup recipe in two methods. First, you will have the choice to make a fast broth utilizing the darkish inexperienced tops of the leeks. Evenly candy and fragrant, it provides superb depth to the soup. For those who’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 take pleasure in it too!
Potato Leek Soup Substances
Right here’s what you’ll have to make this traditional potato leek soup recipe:
- Potatoes, in fact! Yellow potatoes, comparable to Yukon Gold potatoes, are finest on this recipe. They’ve a butterier, richer taste than russet potatoes, and so they give the soup a stunning creamy texture.
- Leeks – You’ll simply want the white and lightweight inexperienced components for making the soup. You possibly can 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 great depth of taste to this soup!
- Butter – For sautéing the leeks. Vegan butter works right here too.
- Garlic – For savory depth of taste.
- Recent 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 may even work!
- Recent lemon juice – Elective, 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 whole recipe with measurements under.
Learn how 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 appear clear on the surface, their internal layers can maintain a LOT of grit and sand. You don’t need all of it to enter your soup!
- To clean the leeks, lower off the darkish inexperienced tops.
- Then, lower the darkish tops and the sunshine root ends in half lengthwise.
- For those who’re making the leek high broth, rinse each components beneath cool operating water, gently separating the layers as you rinse to take away any grime. For those who’re skipping the broth, be at liberty 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, in the event you’re utilizing it. It comes collectively in a fast 30-minute simmer on the stovetop. You will discover the whole recipe with measurements on the backside of this submit.
Then, get occurring 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 straight 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. Take pleasure in!
Discover the whole 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’ll thicken barely within the fridge, so it’s possible you’ll have to stir in somewhat water to loosen it once 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, in the event you’d wish 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 typically to convey it again collectively if separated. Stir the milk or cream into the soup when scorching.
Extra Soup Recipes to Strive
For those who love this leek and potato soup, strive one among these selfmade 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 under. It intensifies the candy, oniony taste of this straightforward soup.
Elective Leek Prime Broth
- 4 giant 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
Stop your display from going darkish
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Elective: 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. 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 a number of other grinds of pepper and prepare dinner for 8 to 10 minutes, stirring often, or till the leeks are mushy. 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 mushy. 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.
