Save to Pinterest Experience the ultimate comfort in a bowl with this French-inspired Potato Leek Soup. This recipe creates a velvety, soothing dish by combining the mild sweetness of sautéed leeks with the heartiness of Yukon Gold potatoes. Whether you are looking for a simple vegetarian meal or a sophisticated base for a seafood chowder, this soup is as versatile as it is delicious.
Save to Pinterest Prepared in just 50 minutes, this dish serves as an excellent midweek dinner or an elegant first course for a weekend gathering. The blend of fresh thyme and a hint of black pepper enhances the natural flavors of the vegetables without overpowering them.
Ingredients
- Vegetables: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 2 large leeks (white and light green parts only, cleaned and sliced), 1 medium yellow onion (diced), 3 cloves garlic (minced), 4 medium Yukon Gold potatoes (peeled and diced, about 600 g), 2 stalks celery (diced).
- Liquids: 1 liter (4 cups) low-sodium vegetable broth or chicken broth, 1 cup whole milk or cream for added richness.
- Seasonings: 1 bay leaf, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), 1/2 teaspoon freshly ground black pepper, 3/4 teaspoon kosher salt.
- Optional Garnish & Add-ins: 200 g cooked seafood (shrimp, scallops, or white fish), 4 strips cooked bacon (crumbled), chopped fresh chives or parsley.
Instructions
- Step 1: Sauté Aromatics
- In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5–6 minutes until soft but not browned.
- Step 2: Add Garlic and Celery
- Add garlic and celery, sautéing for 2 minutes until fragrant.
- Step 3: Combine and Boil
- Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring the mixture to a boil.
- Step 4: Simmer
- Reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are very tender.
- Step 5: Purée the Soup
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
- Step 6: Finish with Dairy
- Stir in the milk or cream and gently reheat. Adjust seasoning as needed.
- Step 7: Optional Seafood Variation
- For seafood chowder: Fold in cooked seafood and heat through for 2–3 minutes.
- Step 8: Optional Bacon Garnish
- For bacon garnish: Ladle soup into bowls and top with crumbled bacon.
- Step 9: Final Garnish and Serve
- Garnish with fresh chives or parsley, if desired. Serve hot.
Zusatztipps für die Zubereitung
When preparing the leeks, ensure you only use the white and light green parts, as the dark green tops can be tough and fibrous. If you do not have an immersion blender, a regular blender works well; however, be sure to blend in small batches and hold the lid down firmly with a kitchen towel to prevent steam pressure from splashing hot liquid.
Varianten und Anpassungen
For a dairy-free version, simply substitute the butter for olive oil and use a non-dairy milk alternative. You can also add extra texture and color by stirring in corn, peas, or diced carrots during the simmering stage.
Serviervorschläge
This soup pairs beautifully with crusty bread and a crisp white wine such as Sauvignon Blanc. For a more rustic presentation, serve it with large chunks of warm baguette and a sprinkle of cracked black pepper.
Save to Pinterest Enjoy this comforting French-inspired classic as a cozy lunch or an elegant dinner. With its simple ingredients and rich flavor, it is sure to become a staple in your recipe collection.
Recipe Q&A
- → What makes this soup creamy without heavy cream?
Yukon Gold potatoes naturally break down during simmering, creating a velvety texture. The addition of whole milk provides subtle richness while keeping the soup light and balanced.
- → How do I clean leeks properly?
Slice leeks lengthwise and fan out the layers under cold running water, removing all grit and sand hidden between the layers. Pat dry before cooking to prevent excess moisture in your soup.
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves overnight as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to restore consistency.
- → What's the best way to achieve a smooth texture?
An immersion blender works perfectly directly in the pot. For an ultra-silky finish, pass the puréed soup through a fine-mesh sieve. Alternatively, leave some chunks intact if you prefer a rustic texture.
- → How can I make this dairy-free?
Replace butter with additional olive oil and substitute whole milk with unsweetened almond, oat, or coconut milk. The result remains satisfyingly creamy while accommodating dietary restrictions.