Potato Leek Soup

Why You’ll Love This Recipe

This Potato Leek Soup is simple yet full of flavor. The combination of soft potatoes, sweet leeks, and a creamy broth makes for a delicious and satisfying meal. It’s a great way to enjoy seasonal vegetables and can be made in just under an hour. Plus, it’s versatile—you can serve it as a starter, a main course, or even freeze it for later use. The best part? It’s naturally vegetarian and can easily be made vegan or dairy-free.

Ingredients

• 4 large potatoes, peeled and diced

• 3 leeks, cleaned and sliced (white and light green parts only)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth (or chicken broth for non-vegetarian version)

• 1 cup heavy cream (or coconut milk for dairy-free version)

• 2 tablespoons olive oil or butter

• Salt and pepper, to taste

• 1/4 teaspoon dried thyme (optional)

• Fresh parsley or chives for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and sliced leeks. Sauté for 5-7 minutes, until softened and fragrant.

2. Add the garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.

3. Add the diced potatoes, vegetable broth, and thyme (if using). Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the potatoes are tender.

4. Once the potatoes are cooked, use an immersion blender to puree the soup directly in the pot until it’s smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful when blending hot liquids!

5. Return the soup to low heat and stir in the heavy cream (or coconut milk). Add salt and pepper to taste.

6. Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld.

7. Serve the soup hot, garnished with fresh parsley or chives if desired.

Servings and Timing

• Servings: 4-6 people

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Vegan Potato Leek Soup: Use coconut milk or almond milk in place of the cream and make sure to use vegetable broth for a dairy-free version.

• Chunky Potato Leek Soup: If you prefer a chunkier soup, blend only half of the soup and leave the rest as is for texture.

• Cheesy Potato Leek Soup: Stir in some shredded cheddar or Gruyère cheese after blending for a rich, cheesy variation.

• Add Bacon or Ham: For a non-vegetarian twist, add crispy bacon or diced ham to the soup for extra flavor.bacon or diced ham to the so

• Herb Variations: Add herbs like rosemary or parsley to the soup for an aromatic kick.

Storage/Reheating

Store any leftover Potato Leek Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup in a pot over medium heat, stirring occasionally. You can also microwave individual portions for 2-3 minutes.

This soup also freezes well! Let it cool completely before transferring it to an airtight container. It will last in the freezer for up to 3 months. To reheat, defrost in the fridge overnight and then heat on the stove or in the microwave.

FAQs

Can I use other types of potatoes for this soup?

Yes, you can use other types of potatoes like Yukon Gold or Russet potatoes. The texture may vary slightly, but they will still work well in the soup.

Can I make Potato Leek Soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have more time to develop. You can prepare it in advance and refrigerate it until you’re ready to serve.

Can I make this soup dairy-free?

Yes, simply replace the heavy cream with coconut milk or any plant-based milk for a dairy-free version.

How do I clean leeks properly?

Leeks can have dirt trapped between their layers. To clean them, cut off the root end and the tough dark green leaves, leaving only the white and light green parts. Slice the leeks, then rinse them thoroughly in cold water to remove any dirt.

Can I add other vegetables to the soup?

Yes, you can add vegetables like carrots, celery, or parsnips for extra flavor and nutrition. Just chop them into small pieces and add them along with the potatoes.

Can I blend the soup with a regular blender instead of an immersion blender?

Yes, you can use a regular blender. Just allow the soup to cool slightly before blending in batches to avoid splattering. Be sure to let the soup cool before transferring it back to the pot.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used in place of vegetable broth if you’re not concerned about keeping the soup vegetarian. It will add a slightly richer flavor.

How can I make the soup thicker?

If you want a thicker soup, you can blend a larger portion of the soup or add a small amount of cornstarch mixed with water. Simmer for a few extra minutes to allow the soup to thicken.

How can I make the soup spicier?

To add a little heat, you can include a pinch of red pepper flakes, a chopped jalapeño, or a dash of hot sauce.

Can I add cheese to the soup?

Yes, you can stir in shredded cheese like cheddar, Gruyère, or Parmesan for a creamy, cheesy variation.

Conclusion

Potato Leek Soup is the epitome of comfort food. With its creamy texture and rich flavors, it’s a dish that’s perfect for warming up on cold days or serving as a light meal. Whether you enjoy it as-is or customize it with your favorite ingredients, this soup is sure to be a hit at your table. Easy to make, flavorful, and versatile, it’s a recipe you’ll want to make again and again

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