Creamy Potato Leek Soup Recipe
Potato leek soup is a classic, comforting dish that’s both simple and satisfying. The combination of mild leeks and starchy potatoes results in a smooth, velvety texture. This soup is perfect for cool days and can be served as a starter or a light main course. The recipe is versatile, and you can adjust the creaminess or thickness based on your preference. Below is a complete guide to making this hearty soup, with a few tips on how to make it even thicker if desired.
Ingredients:
- 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (optional for extra richness)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, for garnish
- Crusty bread, for serving (optional)
| Servings: 4-6 | Prep Time: 15 minutes |
| Cook Time: 40 minutes | Total Time: 55 minutes |
Instructions:
1. Prepare the Leeks
Leeks can harbor dirt between their layers, so cleaning them thoroughly is crucial. Slice the leeks lengthwise and rinse them well under cold water. Then slice them thinly. Only the white and light green parts are used in this recipe.
2. Sauté the Leeks and Garlic
Heat the butter and olive oil in a large soup pot over medium heat. Add the leeks and garlic, and cook for 8-10 minutes until the leeks are softened and fragrant. Stir occasionally to prevent browning. You want the leeks to be tender but not caramelized.
3. Add Potatoes and Broth
Add the diced potatoes to the pot and stir to coat with the leek mixture. Pour in the vegetable or chicken broth and add the bay leaf. Bring the soup to a gentle simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are very tender.
4. Blend the Soup
Remove the bay leaf and use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, blend the soup in batches. Be cautious as hot liquids expand when blended. Return the soup to the pot.
5. Add Cream (Optional)
For an even creamier texture, stir in the heavy cream. Heat the soup gently for another 5 minutes, but do not bring it to a boil. Taste and adjust seasoning with salt and pepper.
6. Serve
Ladle the soup into bowls, garnish with chopped fresh chives or parsley, and serve with crusty bread on the side.
How to Thicken Potato Leek Soup:
There are several ways to make potato leek soup thicker if you prefer a heartier consistency. Here are some tried-and-true methods:
- Simmer Uncovered:
After blending, let the soup simmer uncovered for an extra 10-15 minutes. This allows excess liquid to evaporate, naturally thickening the soup. - Add More Potatoes:
Potatoes are naturally starchy, which makes them excellent for thickening. You can add one or two more potatoes to the recipe and blend them for a thicker texture. - Use a Roux:
A roux is a mixture of fat and flour. Melt 2 tablespoons of butter in a small pan, whisk in 2 tablespoons of flour, and cook for 2-3 minutes until the raw flour taste is gone. Stir this mixture into the soup after blending to thicken it. - Cornstarch Slurry:
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup while it simmers, and cook for another 5 minutes to thicken. - Mashed Potatoes:
If you have leftover mashed potatoes, stir them into the soup until fully combined. This is a quick and easy way to thicken the soup without altering the flavor much.
Enjoy your warm, comforting bowl of potato leek soup! Whether you like it light and silky or thick and hearty, this recipe is easily adjustable to suit your taste.
| Nutrition Information (Per Serving) | |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 13 g |
| Saturated Fat | 8 g |
| Cholesterol | 35 mg |
| Sodium | 500 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Vitamin A | 25% DV |
| Vitamin C | 20% DV |
| Calcium | 8% DV |
| Iron | 10% DV |
