This creamy potato leek soup recipe is reassuring and scrumptious! Straightforward 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 manner to make use of them.
It’s creamy, wealthy, and flavorful, stuffed with the fragile, oniony leeks, buttery yellow potatoes, garlic, and thyme. Straightforward to make with easy substances, 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’ve gotten the choice to make a fast broth utilizing the darkish inexperienced tops of the leeks. Evenly candy and fragrant, it provides wonderful 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 get pleasure from it too!
Potato Leek Soup Components
Right here’s what you’ll must make this traditional potato leek soup recipe:
- Potatoes, in fact! Yellow potatoes, resembling Yukon Gold potatoes, are finest 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 elements for making the soup. You may 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.
- 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 entire milk too. A non-dairy possibility like oat milk might even work!
- Recent lemon juice – Elective, however scrumptious! I really 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 under.
The right way to Make Potato Leek Soup
Step one on this potato leek soup recipe is prepping the leeks. Leeks have a unclean secret: even when they appear clear on the skin, their interior layers can maintain a LOT of grit and sand. You don’t need all of it to enter your soup!
- To clean the leeks, minimize off the darkish inexperienced tops.
- Then, minimize the darkish tops and the sunshine root ends in half lengthwise.
- For those who’re making the leek high broth, rinse each elements below cool operating water, gently separating the layers as you rinse to take away any dust. For those who’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 prepare dinner!
Subsequent, make the broth, should you’re utilizing it. It comes collectively in a fast 30-minute simmer on the stovetop. You will discover 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 contemporary chives on high. Take pleasure in!
Discover the entire recipe with measurements under.
Storage
Leftover potato leek soup retains nicely in an hermetic container within the fridge for as much as 3 days. It is going to thicken barely within the fridge, so it’s possible you’ll must stir in a bit of 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?
Basically, I don’t suggest 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 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 usually to convey it again collectively if separated. Stir the milk or cream into the soup when sizzling.
Extra Soup Recipes to Strive
For those who 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 straightforward to make. Any vegetable broth will work right here, however I particularly love the short leek high broth under. It intensifies the candy, oniony taste of this easy soup.
Elective Leek High Broth
- 4 giant 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
Forestall your display from going darkish
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Elective: Make the leek high broth. Minimize the darkish inexperienced tops off the leeks. Wash nicely 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 an additional use.
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Make the soup: Chop the white and lightweight inexperienced elements of the leeks. Wash nicely.
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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 smooth. 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 smooth. 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.
