I really like potato dishes throughout the chilly months. Potatoes simply persist with your bones, maintain you feeling cozy from the within out, and to not point out, good and full for pennies! After I need to eat a bit lighter however nonetheless maintain it comforting, I make this creamy, scrumptious, and oh-so-easy Potato Leek Soup recipe. I’ll fortunately cook dinner an enormous pot and eat all of it week lengthy! It’s one among my daughter’s favourite meals, and it couldn’t be any simpler to make!
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Creamy Leek and Potato Soup
Potato and leek soup is a basic soup made with tender potatoes, buttery leeks, broth, and cream for a comfortable bowl that feels easy and comforting abruptly. If leeks are new to you, they’re a part of the onion household with a light oniony taste that turns into extremely mushy and mellow as soon as cooked, which makes them excellent for soup!
The flavour profile on this recipe for potato leek soup is delicate and easy. In contrast to another potato soup recipes which have numerous additional add-ins, this one stays pared again, so I’m extra intentional with the approach to maintain the flavors balanced and the feel good. I boil the potatoes entire (with the pores and skin on for added taste!), so that they don’t take in an excessive amount of water and switch gummy or boring the flavour of the soup. As soon as tender, I cube some and reserve them to stir again in on the finish. The remainder are mashed into the broth earlier than a portion of the soup is mixed till clean. That provides this home made potato leek soup the BEST mixture of silky broth, creamy potato, and tender chunks all through! (Although you’ll be able to mix all of it for a completely clean texture, if most well-liked! You do you!)
- Give these leeks clear. Even when the skin appears high quality, leeks are infamous for hiding dust and grit between their layers. I prefer to peel away the harder outer leaves, trim the ends, after which rinse the tender internal layers very well earlier than chopping so none of that grit results in the soup.
- Let the soup cool a little bit earlier than mixing. I by no means suggest mixing soup whereas it’s boiling sizzling. Trapped steam can construct up quick and drive the lid proper off your blender, and no person desires a potato leek soup explosion within the kitchen!! This one is simply simmering, so it’s not fairly as dangerous, however I nonetheless prefer to let it cool for a minute or two and ensure steam can escape earlier than mixing a part of it.
- Use room temperature cream. Utilizing chilly dairy could make it extra more likely to separate as soon as it hits the new soup. Letting the heavy cream come nearer to room temperature first helps it mix in additional easily!
- Mood the cream earlier than including it. To maintain the soup silky and creamy, I like to recommend stirring a little bit of the new broth into the cream first earlier than pouring it into the pot to assist forestall splitting.
- Preserve the soup at a delicate simmer after including the cream. As soon as the dairy goes in, DON’T let the soup boil. I exploit the identical rule right here as in our zuppa toscana recipe: maintain the warmth low and let it gently simmer so the soup stays clean, creamy, and balanced as an alternative of turning grainy or break up!
- Don’t skip the ACV! I really like utilizing a little bit apple cider vinegar to brighten up my soups, particularly in the event that they’re very wealthy or creamy. That is such a small quantity of vinegar, but it surely actually lifts the flavour of the leeks, in my view, with out the chance of the broth curdling.
Potato Leek Soup
Price $8.46 recipe / $1.05 serving
This creamy Potato Leek Soup recipe is wealthy & cozy, made with buttery leeks, tender potatoes, and some easy methods for one of the best texture.
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Collect all of the components.
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Boil potatoes (pores and skin on) till fork tender, 15-20 minutes.
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In the meantime, trim and clear leeks. I separate the robust outer layers and the ends from the tender, internal layers. You need to use the internal layers in your soup!
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Rinse any dust off the robust outer leaves and ends and reserve it for future inventory. Nothing goes to waste in our budget-friendly kitchen!
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Mince the inexperienced onion, leeks, and garlic.
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Pressure potatoes as soon as fork tender.
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Soften butter and oil in the identical pot you boiled the potatoes in and add ready leeks, garlic, salt, and black pepper. Sauté till softened, about 8 minutes over medium warmth.
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Cube 2 cups of the potatoes into ½” items. Put aside.
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Add entire potatoes, thyme, bay leaf, apple cider vinegar, and vegetable broth to the pot with the sauteed leeks. Convey to a simmer.
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Mash the potatoes within the pot whereas simmering.
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Take away bay leaf and thyme stem. Mood the cream by including among the sizzling broth to the room temperature heavy cream.
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Add the tempered cream to the pot and switch the warmth all the way down to low, simmering for 5-8 minutes.
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Ladle half of the soup broth (with chunks of potatoes and leeks included) right into a blender. Let it cool for a couple of minutes earlier than mixing till clean.****
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Pour the pureed soup again into the simmering pot with the remainder of the soup.
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Add the inexperienced onions and reserved diced potatoes into the pot.
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Modify seasoning with further salt and pepper, if desired. (Add corn starch to thicken by making a slurry, if desired.) Serve and luxuriate in.
See how we calculate recipe prices right here.
**We like to make use of Higher Than Bouillon when making broth to maintain prices low.
***In order for you your soup thicker, you’ll be able to create a slurry with 1-2 Tbsp of cornstarch to thicken it. I like a looser broth and the blended potatoes thickened it sufficient for me, so I skipped the cornstarch.
****In case you like your potato leek soup pureed fully, you’ll be able to puree all of it within the blender in batches as an alternative of solely mixing half.
Serving: 1servingEnergy: 289kcal (14%)Carbohydrates: 32g (11%)Protein: 4g (8%)Fats: 17g (26%)Sodium: 1051mg (46%)Fiber: 4g (17%)
Percentages are of each day worth.
the best way to make Potato Leek Soup step-by-step pictures
Collect your whole components.
Prepare dinner the potatoes: Add 2½ lbs Yukon gold potatoes (pores and skin on, except you like to take away it) to a big pot of water. Convey to a boil and cook dinner till fork-tender, about 15-20 minutes.
Clear the leeks: Whereas the potatoes boil, trim and wash 2 leeks (about 1½ lbs untrimmed). I separate the robust outer layers and the ends from the tender internal layers. You need to use the internal layers in your soup.
Rinse any dust off the robust outer leaves and ends and save them for if you make inventory sooner or later.
I prefer to bag the undesirable scraps from the leeks up and freeze them. Then I can simply pull them from the freezer after I subsequent make inventory. Nothing goes to waste in our budget-friendly kitchen!
Chop aromatics: Mince the cleaned leeks, mince 3 garlic cloves, and mince 1 inexperienced onion. Put aside.
Drain the potatoes: As soon as fork tender, drain the potatoes and set them apart briefly.
Sauté the leeks and garlic: In the identical pot, soften 3 Tbsp salted butter with 1 Tbsp olive oil over medium warmth. Add the two minced leeks and three minced garlic cloves, plus 1 tsp salt and 1 tsp black pepper. Prepare dinner, stirring sometimes, till softened, about 8 minutes.
Reserve some potato chunks: Cube about 2 cups of the cooked potato into ½-inch items. Put aside for later.
Construct the soup base: Add the remaining entire potatoes again to the pot together with 1 sprig thyme (or ½ tsp dried thyme), 1 bay leaf, 1 tsp apple cider vinegar, and 6 cups vegetable broth. Convey to a delicate simmer.
Whereas the soup simmers, mash the potatoes proper within the pot till the broth appears creamy however nonetheless has some texture.
Mood the cream: Take away the bay leaf and the thyme sprig/stem if utilizing contemporary. Slowly whisk a ladleful of the new broth into 1 cup room-temperature heavy cream to heat it up.
Add cream and gently simmer: Stir the warmed cream combination into the pot, cut back warmth to low, and simmer gently for 5-8 minutes. Don’t let it come to a boil or the cream might break up.
Mix a part of the soup: Rigorously ladle about half of the soup (together with some potato/leek solids) right into a blender. Let it cool for a pair minutes, then mix till clean.
In case you prefer to mix all of the soup, I’d suggest doing it in batches.
Pour the blended soup again into the pot and stir to mix.
Add texture: Now stir within the reserved diced potatoes and 1 minced inexperienced onion.
Season and modify thickness: Style and add additional salt/pepper if wanted. In order for you it thicker, whisk 1-2 Tbsp cornstarch with a splash of chilly water in a small bowl to make a slurry, then stir it in and simmer for 1-2 minutes till thickened. Serve sizzling and luxuriate in!
Serving Ideas
This potato leek soup is wealthy and creamy, so I really like including one thing crunchy on high for a little bit distinction. I’d go for home made croutons, however some crispy air fryer bacon crumbles would additionally work effectively. It’s additionally so good with a facet of crusty sourdough, ciabatta, or no-knead focaccia for dipping. My daughter particularly loves dunking items of bread into this soup, so I virtually at all times serve it that method.
Storage & Reheating
Leftover potato leek soup retains effectively within the fridge for as much as 3-4 days. You’ll be able to reheat it within the microwave or gently on the stovetop (strive to not let it boil as soon as reheated, since that may have an effect on the feel of the cream). If it thickens up within the fridge, add a splash of broth to loosen it again up. I don’t suggest freezing this one, since each cream and potatoes have a tendency to not freeze and thaw very effectively. There’s an excellent probability the feel will change into grainy and separated if frozen and thawed.
Love Potato Soups? Attempt These Subsequent!
- This Sluggish Cooker Potato Soup is a critically hearty potato soup recipe that lets the sluggish cooker do all of the work, whereas cream, bitter cream, and loads of potatoes make it additional cozy!
- I simply love this simple and budget-friendly Potato Corn Chowder. It’s hearty, thick, and full of candy corn taste.
- My Ham and Potato Soup is creamy however not too heavy, with salty ham and contemporary greens in each bowl.
