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Ready to dive into a bowl of pure comfort? This creamy potato soup is a French cuisine gem. It’ll warm you up on chilly nights. It’s the perfect easy soup recipe for when you’re craving a hug in a bowl.
This classic comfort food comes together in just 30 minutes. Whether you’re serving it as an appetizer or a cozy lunch, this potato leek soup is sure to become a family favorite.
Let’s get cooking and bring a taste of France to your kitchen with this simple yet delicious dish!
5 Reasons You’ll Love This Recipe
This potato leek soup recipe will become your new favorite. It turns simple ingredients into a tasty soup. It warms you up on cold days and is good for you.
Here are five reasons why this soup will win you over:
- Flavor packed: The blend of potato and leek creates a rich taste that’s hard to resist.
- Nutritious meal: Packed with vitamins and minerals, this soup nourishes your body.
- Budget-friendly: Using affordable ingredients, it’s perfect for frugal cooks.
- Versatile recipe: Customize it with your favorite toppings or make it vegan-friendly.
- Crowd-pleaser: From picky eaters to food enthusiasts, everyone will ask for seconds.
This soup is great for meal prep. Make a big batch and freeze it for quick lunches or dinners. Its creamy texture and comforting flavors are perfect for any occasion.
I never thought a simple soup could be so satisfying. It’s now a staple in my kitchen!
Whether you’re cooking for one or having a dinner party, this potato leek soup will impress. Get ready to fall in love with this easy, delicious, and versatile recipe.
Exact Ingredients List (+ Possible Substitutes)
Get ready to make a delicious potato leek soup with these key ingredients. You’ll need 3-4 large leeks, sliced into 4-5 cups. For the base, grab 3 tablespoons of olive oil or butter. Mince 4 cloves of garlic and gather 1 tablespoon of fresh thyme. The star of the show: 1.5 pounds of Yukon Gold potatoes.
For the liquid, you’ll use 4 cups of chicken broth. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. To finish, add 1/2 cup of heavy cream and 2 tablespoons of fresh chives.
- Replace Yukon Gold potatoes with red or fingerling potatoes
- Swap fresh herbs for dried (use 1 teaspoon dried thyme instead of fresh)
- Use vegetable broth for a vegetarian version
- Substitute heavy cream with sour cream for a tangy twist
For a vegan-friendly soup, skip the dairy and use plant-based alternatives. Want to add extra flavor? Try drizzling some homemade leek oil on top, made from the green leek tops. This soup is versatile, so feel free to adjust ingredients to your taste!
Instructions
Are you ready to make this tasty potato leek soup? Let’s begin! First, slice your leeks and rinse them well. Then, heat oil in a big pot and cook leeks with garlic and thyme for 8-10 minutes. They should be soft and smell great.
After that, add diced potatoes, broth, salt, and pepper to the pot. Bring it to a boil, then simmer for 15-20 minutes. The potatoes should be tender when you check them with a fork.
Now, it’s time to blend the soup. You can use an immersion blender or move the mix to a regular blender. Blend until it’s smooth but not too much. You want it creamy but still a bit thick.
Finally, add cream to the soup. Mix in sour cream or heavy cream for extra richness. Heat the soup gently over low heat and adjust the seasoning. Serve it hot, topped with fresh chives. You can also add leek oil for extra flavor.
This soup is best enjoyed immediately, but it tastes even better the next day!
From start to finish, making this soup takes about 30-45 minutes. You’ll end up with a delicious bowl of homemade potato leek soup that everyone will love.
Tips, Tricks & Storing
Cleaning leeks is important for a clean soup. Cut off the root end and the dark green tops. Then, slice the white and light green parts lengthwise. Rinse under cold water, spreading out the layers to get rid of dirt.
When blending hot soup, safety is key. Fill your blender less than halfway and cover the lid with a towel. This stops steam from building up and prevents burns. Blend in short bursts to keep the texture smooth.
This soup can be made ahead for busy days. It stays good in the fridge for up to 4 days. For longer, freeze it without cream for up to 6 months. When you reheat it, warm it gently on the stovetop. Then, stir in fresh cream for the best taste.
If you have extra leek tops, don’t throw them away. Make a tasty leek oil by simmering the greens in olive oil while your soup cooks. Drizzle this over your soup for an extra boost of flavor.