Potato and Leek Soup

Name: Potato and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lbs russet potatoes, peeled and diced; 3 large leeks, white and light green parts only, thinly sliced; 1 medium onion, chopped; 4 cups chicken or vegetable broth; 1 cup heavy cream; 2 tbsp unsalted butter; 2 cloves garlic, minced; 1 bay leaf; Salt and pepper to taste; Chopped chives for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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Potato and Leek Soup is the perfect comfort food for chilly days, offering a rich and velvety texture that warms you from the inside out. With simple ingredients and straightforward steps, this classic recipe is both hearty and satisfying, making it a staple in any home cook's repertoire.

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Ingredients for Potato and Leek Soup

Russet potatoes are ideal for this soup because they break down nicely, creating a creamy base. Leeks bring a mild, sweet onion flavor that complements the potatoes without overpowering them. Butter adds richness and depth, while the onion and garlic provide aromatic undertones. Chicken or vegetable broth forms the foundation of the soup, adding savory notes. Heavy cream gives the soup its luxurious texture, making each spoonful a delight. The bay leaf infuses a subtle herbal hint, and salt and pepper allow you to fine-tune the seasoning. Finally, chopped chives offer a fresh, vibrant finish.

Tips & Tricks

Clean the leeks thoroughly to remove grit hidden between layers.
For a lighter version, substitute half and half for the heavy cream.
If you prefer a chunky soup, reserve some cooked potatoes before blending and add them back afterward.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a simple green salad. For an extra touch, serve it with a side of roasted vegetables or a grilled cheese sandwich for a comforting meal.

Frequently Asked Questions

Can I make this soup ahead of time?: Yes, this soup stores well in the fridge for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?: It's best to freeze the soup before adding the cream. Once thawed, add the cream when reheating.
Can I use other types of potatoes?: Yes, but the texture may vary slightly. Russet potatoes are recommended for their creaminess.

Potato and Leek Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's melted, toss in the onion and garlic. Let them sauté until the onion turns translucent. This should take about 5 minutes, allowing the flavors to meld beautifully.

Next, add the leeks. Keep cooking and stirring for another 5 minutes. You'll know they're ready when they soften and their aroma fills the kitchen.

Now, it's time for the main ingredient: potatoes. Add them along with the bay leaf and broth. Bring the mixture to a boil, then lower the heat to let it simmer gently. Allow the potatoes to cook for about 20-25 minutes until they're tender and easily pierced with a fork.

Once the potatoes are soft, remove the bay leaf. Take your immersion blender and puree the soup until it's smooth and creamy. If you don't have an immersion blender, a regular blender works too—just be careful with the hot liquid.

Stir in the heavy cream, and season with salt and pepper to taste. Heat the soup through, but avoid letting it boil to maintain that lovely creaminess.

Serve your soup hot, garnished with a sprinkle of chopped chives for that extra burst of flavor and color.

Why You'll Love This Recipe

Simple and straightforward, perfect for beginners.
Rich, creamy texture without the need for complicated techniques.
Versatile enough to adapt to vegetarian or vegan diets.
Uses pantry staples, making it an affordable option.

Ingredients

2 lbs russet potatoes, peeled and diced

3 large leeks, white and light green parts only, thinly sliced

1 medium onion, chopped

4 cups chicken or vegetable broth

1 cup heavy cream

2 tbsp unsalted butter

2 cloves garlic, minced

1 bay leaf

Salt and pepper to taste

Chopped chives for garnish

Step-by-step Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and garlic, sauté until the onion is translucent.

2. Add the leeks and continue to cook for another 5 minutes until softened.

3. Add the diced potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.

4. Remove the bay leaf. Puree the soup using an immersion blender until smooth and creamy.

5. Stir in the heavy cream, and season with salt and pepper to taste. Heat through but do not boil.

6. Serve hot, garnished with chopped chives.

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