This creamy potato leek soup recipe is reassuring and scrumptious! Straightforward to make with easy components, it is certainly one of 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. Straightforward to make with easy components, 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 may have 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. 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 have to make this basic potato leek soup recipe:
- Potatoes, after all! Yellow potatoes, equivalent to Yukon Gold potatoes, are greatest on this recipe. They’ve a butterier, richer taste than russet potatoes, and so they 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 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.
- 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 – Optionally available, however scrumptious! I like the intense, tangy end it offers to the soup.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements under.
Easy methods 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 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, 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 high broth, rinse each components below cool working water, gently separating the layers as you rinse to take away any dust. In case you’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, if you happen to’re utilizing it. It comes collectively in a fast 30-minute simmer on the stovetop. Yow will discover the entire recipe with measurements on the backside of this put up.
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 contemporary chives on high. Get pleasure from!
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’ll thicken barely within the fridge, so it’s possible you’ll have to stir in just a little 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?
On the whole, I don’t suggest freezing potato soups as a result of they’ll separate and change into gummy when thawed.
Nonetheless, if you happen to’d prefer to freeze this one, you may 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 sizzling.
Extra Soup Recipes to Attempt
In case you love this leek and potato soup, strive certainly one of these do-it-yourself soup recipes subsequent:
Potato Leek Soup
Serves 8
This potato leek soup recipe is certainly 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 short leek high broth under. It intensifies the candy, oniony taste of this easy soup.
Optionally available Leek Prime 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 screen from going darkish
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Optionally available: Make the leek high broth. Reduce the darkish inexperienced tops off the leeks. Wash nicely 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 nicely.
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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 prepare dinner for 8 to 10 minutes, stirring often, or till the leeks are gentle. 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 gentle. 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.
