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Leek and Potato Soup Recipe

Creamy leek potato soup being served with croutons and fresh herbs.
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Leek and potato soup is a classic comfort dish that combines the gentle sweetness of leeks with the hearty creaminess of potatoes. This French-inspired recipe is simple yet elegant, perfect for a cozy meal or an impressive starter. Whether served hot or chilled as vichyssoise, it’s a versatile recipe that works for any season.

Ingredients

Scale

Core Ingredients:

  • 1 leek (white and light green parts only), thinly sliced
  • 1 medium potato (Yukon Gold or Russet), peeled and diced
  • 1/3 cup onion, chopped
  • 3 cups vegetable stock
  • 1 tablespoon butter
  • 2–3 tablespoons whipping cream
  • Salt and black pepper to taste

Seasonings & Aromatics:

  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon fresh parsley, chopped
  • A pinch of freshly grated nutmeg

Optional Garnishes:

  • Chives, finely chopped
  • Croutons or a slice of French bread
  • Extra cream drizzle or sour curd

Instructions

1. Prepare the Leeks

  • Visual Cue: Leeks should be clean and sliced thinly for even cooking.
  • Trim off the dark green tops and root ends. Slice the leek lengthwise, rinse under running water, and remove any dirt trapped in layers. Chop into thin slices.

Pro Tip: Dry the leeks after rinsing to avoid excess water during sautéing.

2. Sauté the Base

  • Visual Cue: Leeks and onions should appear soft and translucent.
  • Melt butter in a large pot over medium heat. Add leeks and onions, stirring occasionally. Sauté for 8-10 minutes, avoiding browning.

Common Mistake: Browning the leeks can create a bitter taste. Adjust heat as necessary.

3. Build the Soup

  • Visual Cue: Potatoes should be fork-tender but not falling apart.
  • Add diced potatoes, vegetable stock, bay leaf, and thyme to the pot. Bring to a boil, then reduce to a simmer. Cover partially and cook for 15-20 minutes.

Pro Tip: Stir occasionally to prevent sticking and ensure even cooking.

4. Blend and Finish

  • Visual Cue: The soup should be smooth and creamy.
  • Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot. For a regular blender, blend in small batches, venting the lid to release steam. Stir in cream, season with salt, pepper, and nutmeg.

Pro Tip: Avoid over-blending to keep the soup’s texture silky, not gluey.

5. Garnish and Serve

  • Ladle soup into bowls. Garnish with a drizzle of cream, chives, and croutons. Serve hot with crusty bread, or chill for at least 4 hours for a refreshing vichyssoise.

Pro Tip: Adjust seasoning before serving, as cold soup may need a pinch more salt.

Notes

Serving Suggestions:

  • Pair with a crisp salad or roasted vegetables for a complete meal.
  • Add protein like grilled chicken or poached eggs for a heartier dish.

Storage:

  • Refrigerate in an airtight container for up to 4 days.
  • Freeze in portions for up to 3 months.

Reheating:

  • Warm gently on the stove over low heat, stirring frequently. Add a splash of stock or cream to restore consistency.

Tips & Tricks:

  • Swap vegetable stock with chicken stock for added depth.
  • For a vegan version, replace butter with olive oil and cream with coconut milk.

This leek and potato soup recipe is simple, adaptable, and undeniably delicious. Perfect for any cook, it’s sure to become a family favorite!

Find it online: https://recipesh.com/creamy-leek-potato-soup/