why make this recipe
Potato Leek Soup is a comforting dish that warms you from the inside out. It’s simple to make, using just a few ingredients that create a delicious, creamy texture. This soup is perfect for chilly days, and its vibrant flavors make it a favorite among many. Plus, it’s a fantastic way to incorporate veggies into your meal.
how to make Potato Leek Soup
Ingredients:
- 2 large leeks (light green and white parts only)
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil or butter for sautéing
Directions:
- Slice the leeks thinly, then wash and dry them thoroughly.
- In a large pot, heat olive oil or butter over medium heat. Add the leeks and sauté until they are softened.
- Add the diced potatoes and the stock, making sure the vegetables are not completely covered.
- Cook until the potatoes are tender, about 15-20 minutes.
- Blend the soup while it is still warm until it is velvety smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve warm.
how to serve Potato Leek Soup
Potato Leek Soup is best served warm. You can enjoy it on its own or with a side of crusty bread. Garnishing with fresh herbs like chives or parsley adds a nice touch and enhances the flavor.
how to store Potato Leek Soup
If you have leftovers, let the soup cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will last for about 3-4 days. You can also freeze the soup for longer storage, keeping it fresh for up to 3 months.
tips to make Potato Leek Soup
- Make sure to wash the leeks thoroughly to remove any grit or sand.
- For added flavor, you can sauté some garlic with the leeks.
- Feel free to adjust the amount of cream based on your preference for richness.
- If you like a chunkier texture, reserve some potato pieces and add them back after blending.
variation
You can add other vegetables, like carrots or celery, to give the soup different flavors. For a lighter version, use low-fat cream or substitute more stock for cream.
FAQs
How can I make this soup vegan?
You can replace the heavy cream with coconut cream or a plant-based cream. Use vegetable stock instead of chicken stock.
Can I make this soup ahead of time?
Yes, Potato Leek Soup can be made ahead of time. Just reheat it on the stove before serving.
Can I use frozen leeks or potatoes?
Yes, you can use frozen leeks and potatoes. Just make sure they are thawed and drained before adding them to the pot.
Potato Leek Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A comforting and creamy potato leek soup that warms you on chilly days.
Ingredients
- 2 large leeks (light green and white parts only)
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil or butter for sautéing
Instructions
- Slice the leeks thinly, then wash and dry them thoroughly.
- In a large pot, heat olive oil or butter over medium heat. Add the leeks and sauté until they are softened.
- Add the diced potatoes and the stock, making sure the vegetables are not completely covered.
- Cook until the potatoes are tender, about 15-20 minutes.
- Blend the soup while it is still warm until it is velvety smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve warm.
Notes
Make sure to wash the leeks thoroughly to remove any grit or sand. For added flavor, sauté some garlic with the leeks. Adjust the amount of cream based on your preference for richness. For chunkier texture, reserve some potato pieces and add them back after blending.