Creamy Potato Leek Soup

A Comforting Classic

If you’re looking for a creamy, flavorful, and comforting soup that’s perfect for any time of the year, this Potato Leek Soup is an excellent choice. Made with simple ingredients, this soup is not only easy to prepare but also rich in taste. Whether you’re a beginner cook or an experienced home chef, this recipe is foolproof and yields a dish that will warm your soul.

Why You’ll Love This Recipe

  • Perfect for all seasons – Light enough for spring and summer, yet hearty enough for fall and winter.
  • Simple ingredients – Uses pantry and fridge staples, making it budget-friendly.
  • Rich and creamy texture – Thanks to the combination of potatoes, butter, and sour cream.
  • Great for meal prep – Stores well in the fridge or freezer.
  • Easy to customize – Adjust flavors, swap ingredients, and add garnishes to make it your own.

Ingredients You’ll Need

  • 4-5 cups leeks, sliced ¼ inch thin
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme (or 2 stems)
  • 2 pounds thin-skinned potatoes, sliced ¼ inch thin (yellow potatoes recommended)
  • 4 cups chicken broth
  • 1 teaspoon salt (or more to taste)
  • ½ teaspoon black pepper
  • ½ cup sour cream
  • Fresh thyme leaves, parsley, or chives (for garnish)
  • Drizzle of fresh cream or optional leek oil (for garnish)

Kitchen Equipment Needed

  • Sharp knife or mandolin slicer
  • Large Dutch oven or heavy-bottomed pot
  • Strainer
  • Immersion blender or standard blender
  • Wooden spoon
  • Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Leeks and Potatoes

  • Remove and set aside the green tops of the leeks (they can be used for making leek oil if desired).
  • Thinly slice the white portion of the leeks.
  • Rinse the leek slices under cold water in a strainer to remove any dirt or grit.
  • Using a sharp knife or mandolin, slice the potatoes into thin rounds.

2. Cook the Aromatics

  • Heat the olive oil in a Dutch oven over medium heat.
  • Add the sliced leeks, minced garlic, and thyme. Sauté until the leeks are tender and golden brown.

3. Simmer the Soup

  • Add the potatoes, chicken stock, butter, salt, and pepper.
  • Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
  • Cover and cook for about 20 minutes or until potatoes are fork-tender.

4. Blend and Finish

  • Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
  • Stir in sour cream and mix until well incorporated.
  • Taste and adjust seasoning if needed.

5. Serve and Garnish

  • Ladle the soup into bowls.
  • Garnish with fresh thyme, parsley, chives, or a drizzle of leek oil.
  • Enjoy warm!

Storage and Reheating Tips

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
  • Reheating: Warm on the stove over low heat, stirring occasionally. If too thick, add a splash of broth or water.

Recipe Variations

  • Vegetarian version: Swap chicken broth for vegetable broth.
  • Dairy-free option: Use coconut cream instead of sour cream and dairy-free butter.
  • Spicy twist: Add red pepper flakes or cayenne for some heat.
  • Extra creamy: Stir in heavy cream or extra butter before serving.

What to Serve with Potato Leek Soup

  • Crusty Bread – A slice of sourdough or French bread pairs beautifully.
  • Side Salad – A simple green salad with a lemon vinaigrette adds freshness.
  • Grilled Cheese – Take comfort to the next level with a gooey sandwich on the side.
  • White Wine – A crisp Sauvignon Blanc complements the soup’s creaminess.

FAQs

1. Can I make this soup ahead of time?

Yes! This soup stores well and tastes even better the next day as flavors deepen.

2. Can I make this soup without blending it?

Absolutely! If you prefer a chunkier texture, mash the potatoes slightly with a fork instead of pureeing.

3. What are the best potatoes for this soup?

Thin-skinned varieties like Yukon Gold work best as they add creaminess without needing extra dairy.

4. How can I make the soup even more flavorful?

Try roasting the garlic before adding it, or add a dash of nutmeg for depth.

5. Can I add protein to this soup?

Yes! Shredded chicken, crispy bacon, or even crumbled sausage are great additions.

Final Thoughts

This Potato Leek Soup is a classic, cozy, and satisfying meal that’s perfect for any occasion. It’s easy to make, packed with flavor, and endlessly customizable. Give it a try and let me know how it turns out!

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