Creamy Potato Leek Soup

Potato Leek Soup is a classic creamy soup featuring tender potatoes and leeks, simmered together for a comforting, gently flavored dish perfect for any occasion. This French-style favorite offers a velvety texture and a subtle sweetness that makes it a sophisticated yet simple meal for any day of the week.

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The combination of butter-softened leeks and creamy Yukon Gold potatoes creates a base that is both hearty and light, providing a soul-warming experience in every bowl.

Ingredients

• 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 medium Yukon Gold potatoes, peeled and diced (about 600 g)
• 2 cloves garlic, minced
• 4 cups (1 liter) low-sodium vegetable broth
• 1 cup (240 ml) whole milk or heavy cream
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons chopped fresh chives or parsley
• Drizzle of olive oil or swirl of cream (optional)

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Instructions

1.

Prepare the leeks by slicing them lengthwise, then into thin half-moons. Rinse thoroughly to remove any grit.

2.

In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, about 7 minutes.

3.

Add garlic and cook for 1 minute until fragrant.

4.

Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are very tender.

5.

Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.

6.

Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.

7.

Serve hot, garnished with chives or parsley and a swirl of cream or olive oil if desired.

Zusatztipps für die Zubereitung

Cleaning leeks properly is a vital step to ensure no grit remains in the soup. For the best texture, use Yukon Gold potatoes as they provide a natural creaminess, though Russets are a reliable alternative if needed.

Varianten und Anpassungen

To make a vegan version, simply substitute the butter with olive oil and use your preferred plant-based milk or cream. For extra depth of flavor, add a splash of dry white wine after sautéing the vegetables. Non-vegetarians may enjoy topping the soup with crispy bacon bits.

Serviervorschläge

Serve this soup hot with a garnish of chopped chives or parsley. For an elegant presentation, add a drizzle of olive oil or a swirl of heavy cream just before serving.

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With its simple preparation and sophisticated flavor profile, this Potato Leek Soup is sure to become a staple in your collection of comforting recipes.

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Recipe Q&A

→ What makes this soup so creamy?

The natural starches from Yukon Gold potatoes create a smooth texture when blended, while cream or whole milk adds luxurious richness without needing heavy thickeners or flour.

→ How do I clean leeks properly?

Slice leeks lengthwise and into half-moons, then place them in a bowl of cold water. Swish vigorously to dislodge sand and grit hiding between the layers. Repeat until water runs clear.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in the refrigerator for up to 4 days and reheat gently, adding a splash of broth or milk if needed to thin consistency.

→ What's the best way to achieve smooth texture?

An immersion blender works perfectly directly in the pot. If using a countertop blender, purée in batches and be careful with hot liquids—never fill more than halfway and vent the lid slightly.

→ How can I add more flavor depth?

Deglaze the pan with a splash of dry white wine after sautéing leeks and onions. You can also roast the vegetables first for caramelized sweetness or add herbs like thyme during simmering.

→ What potatoes work best?

Yukon Gold potatoes are ideal for their naturally creamy texture and buttery flavor. Russets also work well and create an even smoother purée, though they may absorb more liquid.