Why Make This Recipe
Potato leek soup is a comforting and hearty dish that warms you from the inside out. It’s a perfect meal for chilly days. With simple ingredients, it’s easy to prepare and offers a rich, creamy flavor that everyone will love. This soup is also a great way to use up a bunch of leeks, which are often overlooked in many kitchens. You’ll find that this recipe is not only delicious but also satisfying.
How to Make Potato Leek Soup
Ingredients:
- 12-15 russet potatoes (small/medium in size, peeled and cubed)
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves (minced)
- 3 large leeks (roughly chopped, ends removed)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- Drizzle of olive oil (garnish)
- Sour cream (garnish)
- Black pepper (garnish)
- Crumbled bacon (garnish)
- Green onions (garnish)
Directions:
- Begin by peeling and cubing your potatoes into similar-sized pieces. Set aside until ready to use.
- Next, chop your leeks, removing the ends, and rinse them under cold water to remove any dirt.
- In a large pot, add your butter. Once melted, add your leeks and sauté on low to medium heat for 7-10 minutes, stirring often. Try not to brown the leeks; just cook them low and slow.
- Add your garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes, then add your cubed potatoes.
- Pour in 6 cups of chicken broth, or enough to fully cover the potatoes. If you want, you can add an additional 2 cups of chicken broth later to thin out the soup.
- Cover and let it simmer for 15-20 minutes or until the potatoes are fully cooked and fork-tender.
- Remove from heat, take out the bay leaf, and add the heavy cream.
- Using an immersion blender, blend until smooth. You can add the remaining 2 cups of chicken stock as needed to achieve your desired thickness.
- Taste and adjust the seasoning as needed, keeping in mind that a salted broth may change how much salt you need.
- Serve and garnish with a drizzle of olive oil, sour cream, black pepper, crumbled bacon, and green onions.
How to Serve Potato Leek Soup
Serve the soup hot in bowls. You can add a dollop of sour cream for creaminess and sprinkle crumbled bacon and chopped green onions for added flavor and texture. It pairs well with crusty bread for dipping.
How to Store Potato Leek Soup
You can store leftover potato leek soup in an airtight container in the refrigerator. It should last for about 3 to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through. If the soup thickens after refrigeration, feel free to add a little broth or water to get the desired consistency.
Tips to Make Potato Leek Soup
- For a deeper flavor, you can roast the garlic before adding it to the soup.
- If you want a thicker soup, use less chicken broth or let the soup simmer longer to reduce it.
- To add a bit of tang, you can squeeze in fresh lemon juice just before serving.
Variation
You can make a vegan version of this soup by substituting the chicken broth with vegetable broth and using coconut cream instead of heavy cream. You can also add vegetables like carrots or celery for additional flavor.
FAQs
1. Can I freeze potato leek soup?
Yes, you can freeze potato leek soup. Just let it cool completely before placing it in a freezer-safe container. It should last for about 2-3 months in the freezer.
2. Can I use other types of potatoes?
Yes, you can use other types of potatoes, but russet potatoes are preferred for their creaminess. You can also mix different types for a unique flavor.
3. How can I make the soup spicier?
If you want a spicier soup, you can increase the amount of red pepper flakes or add some chopped jalapeños or other hot peppers when cooking.
Potato Leek Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and hearty potato leek soup perfect for chilly days, offering a rich and creamy flavor.
Ingredients
- 12-15 small/medium russet potatoes, peeled and cubed
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves, minced
- 3 large leeks, roughly chopped, ends removed
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- Drizzle of olive oil (for garnish)
- Sour cream (for garnish)
- Black pepper (for garnish)
- Crumbled bacon (for garnish)
- Green onions (for garnish)
Instructions
- Peel and cube the potatoes into similar-sized pieces. Set aside.
- Chop the leeks, removing the ends, and rinse under cold water to remove any dirt.
- In a large pot, melt the butter. Add the leeks and sauté on low to medium heat for 7-10 minutes, stirring often.
- Add the garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes, then add the cubed potatoes.
- Pour in 6 cups of chicken broth, enough to fully cover the potatoes.
- Cover and let it simmer for 15-20 minutes until the potatoes are fork-tender.
- Remove from heat, take out the bay leaf, and add the heavy cream.
- Blend with an immersion blender until smooth, adjusting thickness with the remaining chicken stock if needed.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with olive oil, sour cream, black pepper, crumbled bacon, and green onions.
Notes
For added flavor, roast the garlic before adding to the soup. Adjust thickness by simmering longer or using less broth.