The Coziest Potato Leek Soup Recipe for Chilly Nights

Creamy potato leek soup whispers comfort on chilly afternoons, inviting warmth into your kitchen.

Soft ingredients blend together like a culinary symphony, promising delightful flavors.

Every spoonful carries memories of rustic French countryside cooking.

Rich and velvety textures promise a satisfying meal that feels like a gentle embrace.

Hearty vegetables create magical alchemy when simmered with care and patience.

Subtle herbs dance through each bowl, transforming simple ingredients into something extraordinary.

You’ll want to savor every delectable moment of this classic soup experience.

Potato Leek Soup To Savor This Season

• Spice Up Family Dinner: Transform ordinary chicken into a zesty, mouthwatering casserole that brings excitement to the dinner table with bold jalapeno and bacon flavors.
• Customize with Ease: Adjust spice levels by removing jalapeno seeds or adding extra for heat lovers, making this recipe perfectly adaptable for different taste preferences.
• Quick Comfort Food Solution: Combine pre-cooked chicken with creamy, cheesy ingredients for a satisfying meal that comes together faster than traditional casseroles, perfect for busy weeknights.
• Crowd-Pleasing Potential: Packed with popular ingredients like bacon, cheese, and a crunchy topping, this dish appeals to both kids and adults, guaranteeing clean plates and happy faces.

What You Need For Potato Leek Soup

• Leeks: Mild, sweet onion-like vegetable that provides a delicate flavor foundation for the soup.
• Potatoes: Starchy vegetable that creates a creamy and hearty texture when blended.

• Garlic: Adds a rich, pungent flavor that enhances the overall depth of the soup.
• Bay Leaf, Thyme: Herbs that contribute subtle, earthy undertones and complexity to the soup's taste profile.

• Butter: Provides richness and helps sauté the leeks to develop a smooth, soft base.
• Broth: Creates the liquid base and adds additional savory flavor to the soup.
• Heavy Cream: Introduces a luxurious, velvety texture and extra richness.
• Salt, Pepper: Essential seasonings that balance and enhance the soup's flavors.

• Chives, Parsley, Olive Oil: Fresh herbs and oil that add brightness, color, and a final flavor layer.
• Bacon, Parmesan, Sour Cream: Optional toppings that provide extra texture and richness.

Stepwise Directions For Potato Leek Soup

Step 1: Preparing The Aromatic Base

Warm a spacious cooking pot over medium heat. Gently melt butter until it becomes golden and fragrant.

Add chopped leeks and let them dance in the butter, softening and releasing their sweet flavors for 5-7 minutes. Toss in minced garlic and let it sizzle for another minute, creating a delightful foundation for your soup.

Step 2: Creating The Soup Foundation

• Diced potatoes
• Vegetable or chicken broth
• Bay leaf
• Fresh thyme

Bring the mixture to a rolling boil, then lower the heat. Allow the soup to simmer gently, letting the potatoes become wonderfully tender, approximately 15-20 minutes.

Step 3: Transforming The Soup Texture

Carefully remove the bay leaf. Use an immersion blender or standard blender to transform the soup.

For a silky smooth experience, blend completely. If you prefer a rustic feel, blend partially to leave some potato chunks.

Step 4: Enriching The Flavor

Stir in heavy cream to create a luxurious, velvety finish. Season with salt and freshly ground black pepper, tasting and adjusting until the flavors sing.

Step 5: Serving With Flair

Ladle the soup into warm bowls. Sprinkle fresh chopped chives or parsley on top.

Drizzle a touch of olive oil for extra richness. For an indulgent twist, consider adding crispy bacon bits, grated Parmesan, or a dollop of sour cream.

Tips For Making Potato Leek Soup Shine

• Swap butter with olive oil for a lighter version of the soup, perfect for those watching their saturated fat intake.
• Soak blended soup in a slow cooker to develop deeper, richer flavors and keep it warm for serving.
• Add a splash of white wine while sautéing leeks to enhance the overall depth and complexity of the soup's taste.
• For a vegan alternative, replace heavy cream with coconut milk or cashew cream and use vegetable broth instead of chicken broth.
• Roast potatoes before adding to the soup for an extra layer of caramelized, nutty flavor that elevates the entire dish.

Flavorful Potato Leek Soup Twists

• Rustic Country Soup: Replace half the potatoes with chopped carrots for added sweetness and vibrant color. Add a sprinkle of smoked paprika for depth and warmth.
• Mediterranean Herb Fusion: Swap thyme for rosemary and oregano. Include diced tomatoes and a handful of chopped spinach during the last cooking minutes. Finish with crumbled feta cheese.
• Spicy Southwestern Style: Roast green chiles and add them with cumin during cooking. Top with crispy tortilla strips and a dollop of Greek yogurt. Garnish with fresh cilantro.
• Creamy Vegetable Blend: Incorporate cauliflower alongside potatoes for extra nutrients. Use vegetable broth and coconut milk instead of heavy cream. Sprinkle toasted pumpkin seeds on top for crunch.

Sides To Enjoy With Potato Leek Soup

• Rustic Farmhouse Comfort Bowl: Ladle the creamy soup into wide, rustic ceramic bowls. Sprinkle fresh chopped chives and crumble crispy bacon on top for a hearty countryside feel that warms the soul.
• Elegant Dinner Party Presentation: Serve in delicate white porcelain bowls with a swirl of cream and delicate herb garnish. Pair with crusty sourdough bread and a crisp white wine for a sophisticated dinner experience.
• Cozy Lunch Companion: Pour soup into deep mugs for a casual lunch. Add a side of grilled cheese sandwich cut into triangles, creating a comforting meal perfect for chilly afternoons.

Storage Tips For Potato Leek Soup Leftovers

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Cover tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much during storage. Avoid boiling to prevent cream from separating.
• Divide soup into individual serving sizes before storing. This makes it easier to thaw and reheat only the amount you need, keeping the rest fresh.

FAQs

• What makes leeks different from onions?

Leeks are milder and have a subtle, sweet flavor compared to onions. They belong to the same family but have a more delicate taste and softer texture when cooked.

• Can I make this soup vegetarian?

Yes, simply replace butter with olive oil and use vegetable broth instead of chicken broth. The soup will remain creamy and delicious without any meat-based ingredients.

• How do I choose the best potatoes for this soup?

Select starchy potatoes like Russet or Yukon Gold. These varieties break down easily during cooking, creating a naturally creamy and smooth soup texture without requiring excessive blending.

Potato Leek Soup Recipe

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4.5 from 33 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Creamy potato leek soup from France offers a comforting classic with simple ingredients. Rich flavors blend seamlessly, inviting you to savor each spoonful of this elegant, hearty dish.

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Ingredients

Scale 1x2x3x

• 4 cups low-sodium chicken or vegetable broth
• 4 – 5 medium russet or Yukon Gold potatoes, peeled and diced
• 3 tbsps unsalted butter
• 3 large leeks, thinly sliced
• 1/2 cup heavy cream or half-and-half
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme or a few sprigs of fresh thyme
• 1 diced carrot
• 1 diced celery stalk
• Salt and pepper, to taste
• Chopped chives or parsley, for garnish
• Olive oil, for drizzling
• Optional: crispy bacon
• Optional: grated Parmesan
• Optional: sour cream

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Instructions

1. Heat a spacious pot over medium temperature, gently melt butter until it transforms into a silky liquid.
2. Carefully introduce chopped leeks into the melted butter, allowing them to soften and become translucent, approximately 5-7 minutes. Add minced garlic and cook for an additional minute, releasing its aromatic essence.
3. Incorporate diced potatoes, vegetable broth, fragrant bay leaf, and delicate thyme into the pot. Elevate the heat until the mixture reaches a vigorous boil, then reduce to a gentle simmer.
4. Allow the ingredients to meld and potatoes to tenderize, approximately 15-20 minutes, ensuring they’re fork-soft and easily mashed.
5. Carefully extract the bay leaf from the simmering liquid, preserving the soup’s smooth consistency.
6. Transform the soup’s texture using an immersion blender or standard blender, creating either a velvety smooth experience or maintaining rustic potato chunks according to preference.
7. Enrich the soup with a luxurious splash of heavy cream, enhancing its silky profile. Season judiciously with salt and freshly ground black pepper to balance flavors.
8. Ladle the warm soup into serving bowls, adorning with freshly chopped chives or parsley. Finish with a delicate drizzle of extra virgin olive oil.
9. Optional: Elevate the dish with crispy bacon fragments, freshly grated Parmesan, or a dollop of tangy sour cream for additional complexity.

Notes

• Optimize leek cleaning by slicing them in half lengthwise and rinsing thoroughly under running water to remove hidden dirt and sand.
• Swap heavy cream with coconut milk or plant-based alternatives for a dairy-free version that maintains creamy consistency.
• Enhance soup’s depth by roasting potatoes and leeks before adding to the pot, which caramelizes vegetables and intensifies flavor profiles.
• Create texture variations by partially blending the soup, leaving some potato chunks for a rustic, hearty feel that adds interesting mouthfeel.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 160 kcal
• Sugar: 2 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2.5 g
• Protein: 3 g
• Cholesterol: 25 mg