Discover the ultimate recipe for Potato Leek Soup, a rich and creamy dish perfect for cozy dinners. This easy-to-make soup combines tender potatoes, flavorful leeks, and a touch of cream for a velvety texture that will warm you up on chilly days. With simple ingredients like carrots, celery, garlic, and chicken broth, this classic recipe is quick to prepare and perfect for meal prep or freezing. Whether you’re looking for a healthy, hearty meal or a comforting family favorite, this Potato Leek Soup will be your go-to recipe. Customizable with cheddar cheese, bacon, or thyme, it’s a versatile dish everyone will love!
Ingredients
- 2 cups diced leeks (about 4 leeks)
- 3 cloves garlic, minced
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 stick celery, diced
- ½ cup diced carrots
- 4 large Russet potatoes (about 2 lbs.), peeled and cubed
- 6 cups chicken broth, divided
- 1 bay leaf
- ¼ teaspoon ground sage
- 1 teaspoon soy sauce
- 1/3 cup cream (or ½ cup half-and-half)
- 2 Tablespoons sour cream
- Salt and pepper, to taste
Optional Additions: White wine, cheddar cheese, Parmesan, bacon, thyme (see tips for incorporating).
Instructions
- Prepare the Leeks:
- Cut off the dark green tops and the root ends of the leeks. Use the light green and white parts of the stems.
- Wash thoroughly to remove dirt, then pat dry and dice.
- Cook the Vegetables:
- In a 3½ to 4-quart soup pot, heat butter and olive oil over medium heat.
- Add diced leeks, carrots, and celery. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
- Add Potatoes and Broth:
- Add 5 cups of chicken broth (reserve 1 cup for later) along with the bay leaf, ground sage, and soy sauce.
- Submerge the potato cubes in the broth. Bring to a gentle boil, cover partially, and cook for 20 minutes or until potatoes are fork-tender.
- Blend the Soup:
- Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches.
- Finish with Cream:
- Reduce heat to low. Stir in cream (or half-and-half) and sour cream. Adjust the consistency with the reserved broth if desired.
- Season and Serve:
- Season with salt and pepper to taste. Simmer gently until ready to serve.
Optional: Stir in shredded cheddar cheese for added richness or sprinkle Parmesan on top. For best results, let the soup cool slightly before adding cheese to avoid grainy texture.
Why You’ll Love This Recipe
- Comforting and Creamy: Perfect for cozy nights, this soup is velvety and flavorful.
- Easy to Customize: Simple to adapt with your favorite add-ins or dietary preferences.
- Great for Leftovers: Tastes even better the next day!
Tips
- Cleaning Leeks: Leeks often trap dirt between their layers. Slice them lengthwise, rinse under running water, and pat dry.
- Cheese Rinds: Adding a Parmesan or Romano rind while cooking enhances the depth of flavor. Just remove any remaining rind before blending.
- Consistency Control: Use an additional cup of broth to adjust the thickness of the soup to your preference.
Variations and Substitutions
- Vegetarian Option: Swap chicken broth with vegetable broth and omit the soy sauce.
- Dairy-Free: Use coconut cream or cashew cream instead of heavy cream and sour cream.
- Add Protein: Include diced bacon, ham, or shredded chicken for a heartier dish.
- Herbaceous Notes: Add a sprig of fresh thyme or a pinch of dried rosemary for an aromatic touch.
FAQs
Can I freeze potato leek soup?
Yes! Let it cool completely before transferring to airtight containers. Thaw overnight in the fridge and reheat gently on the stove.
Why use soy sauce in a soup?
Soy sauce adds umami and balances the sweetness of the leeks and carrots.
What can I use instead of an immersion blender?
A standard blender works well. Blend in small batches to avoid spills.
Serving Suggestions
- Toppings: Garnish with crispy bacon bits, croutons, fresh parsley, or a drizzle of olive oil.
- Sides: Serve with crusty bread, a side salad, or a grilled cheese sandwich.
- Pairings: A glass of white wine or sparkling water complements the creamy texture.
Enjoy this hearty, wholesome potato leek soup as a simple meal or an elegant starter!
Potato Leek Soup
12
servings10
minutes30
minutesIngredients
2 cups diced leeks (about 4 leeks)
3 cloves garlic, minced
2 Tablespoons butter
1 Tablespoon olive oil
1 stick celery, diced
½ cup diced carrots
4 large Russet potatoes (about 2 lbs.), peeled and cubed
6 cups chicken broth, divided
1 bay leaf
¼ teaspoon ground sage
1 teaspoon soy sauce
1/3 cup cream (or ½ cup half-and-half)
2 Tablespoons sour cream
Salt and pepper, to taste
Optional Additions: White wine, cheddar cheese, Parmesan, bacon, thyme (see tips for incorporating).
Directions
- Prepare the Leeks:
- Cut off the dark green tops and the root ends of the leeks. Use the light green and white parts of the stems.
- Wash thoroughly to remove dirt, then pat dry and dice.
- Cook the Vegetables:
- In a 3½ to 4-quart soup pot, heat butter and olive oil over medium heat.
- Add diced leeks, carrots, and celery. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
- Add Potatoes and Broth:
- Add 5 cups of chicken broth (reserve 1 cup for later) along with the bay leaf, ground sage, and soy sauce.
- Submerge the potato cubes in the broth. Bring to a gentle boil, cover partially, and cook for 20 minutes or until potatoes are fork-tender.
- Blend the Soup:
- Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches.
- Finish with Cream:
- Reduce heat to low. Stir in cream (or half-and-half) and sour cream. Adjust the consistency with the reserved broth if desired.
- Season and Serve:
- Season with salt and pepper to taste. Simmer gently until ready to serve.
- Optional: Stir in shredded cheddar cheese for added richness or sprinkle Parmesan on top. For best results, let the soup cool slightly before adding cheese to avoid grainy texture.
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