Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp unsalted butter; 4 leeks, white and light green parts only, cleaned and sliced; 2 cloves garlic, minced; 4 cups chicken stock; 1 lb russet potatoes, peeled and diced; 1 bay leaf; 1 tsp salt; 1/2 tsp ground white pepper; 1 cup heavy cream; 2 tbsp chopped fresh chives

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Leek and Potato Soup is a comforting classic that never goes out of style. This recipe is all about bringing out the natural sweetness of leeks and the creamy goodness of potatoes, perfect for a cozy night in. Let’s dive into this simple yet satisfying dish that warms the soul.

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Ingredients for Leek and Potato Soup

Butter is essential for sautéing the leeks and garlic, adding a rich depth of flavor. Leeks bring a mild onion-like taste that becomes sweet and tender when cooked. Garlic enhances the overall aroma and adds a bit of warmth. Chicken stock serves as the soup’s base, infusing the dish with savory notes. If you prefer vegetarian, swap it for vegetable broth. Russet potatoes contribute to the creamy texture due to their starchy nature. Bay leaf adds a subtle herbal note that complements the other flavors. Salt and white pepper are the seasoning stars that balance the flavors. Heavy cream gives the soup its smooth, luxurious finish. Finally, fresh chives offer a burst of color and mild oniony flavor for garnish.

Tips & Tricks

Use a white pepper to keep the soup looking clean and smooth.
Be cautious when blending hot liquids; let the soup cool slightly or use an immersion blender for safety.
If the soup is too thick, add a bit more stock or cream to reach your desired consistency.

Serving Suggestions

This soup pairs beautifully with a crusty baguette or some garlic bread for dipping. It also complements a fresh green salad with a tangy vinaigrette, balancing the creamy richness of the soup with some crisp, fresh greens.

Frequently Asked Questions

Can I freeze this soup?: Yes, you can freeze the soup before adding the cream. Add the cream after reheating for a smoother texture.
How do I clean leeks?: Cut the leeks in half lengthwise and rinse under running water to remove any dirt trapped between the layers.

Leek and Potato Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. This sets the stage for the leeks and garlic to work their magic. Add the sliced leeks and minced garlic to the pot. Cook them gently, stirring occasionally, until they become soft and fragrant, which should take about five minutes.

Next, pour in the chicken stock. This is where the soup begins to come together. Add the diced potatoes, bay leaf, salt, and white pepper. Bring everything to a boil, then reduce the heat to let it simmer. You’re aiming for the potatoes to become tender, which usually takes around 20 minutes.

Once the potatoes are perfect, fish out the bay leaf and get ready to blend. Use an immersion blender right in the pot for convenience, or transfer the soup in batches to a regular blender. Blend until the soup is smooth and creamy.

Now, stir in the heavy cream. This step adds that final touch of creaminess. Reheat the soup gently on low heat, making sure it doesn’t boil. Taste and adjust the seasoning if needed. Serve hot, garnished with a sprinkle of fresh chives.

Why You'll Love This Recipe

Quick and easy to prepare, perfect for busy weeknights.
Creamy texture without being too heavy.
Uses simple, budget-friendly ingredients.
Can be easily adapted for vegetarians.

Ingredients

2 tbsp unsalted butter

4 leeks, white and light green parts only, cleaned and sliced

2 cloves garlic, minced

4 cups chicken stock

1 lb russet potatoes, peeled and diced

1 bay leaf

1 tsp salt

1/2 tsp ground white pepper

1 cup heavy cream

2 tbsp chopped fresh chives

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat.

2. Add the leeks and garlic, cooking until softened, about 5 minutes.

3. Pour in the chicken stock, add the potatoes, bay leaf, salt, and pepper. Bring to a boil.

4. Reduce heat and simmer until potatoes are tender, about 20 minutes.

5. Remove the bay leaf. Blend the soup until smooth using an immersion blender or in batches in a regular blender.