Rustic Leek & Potato Soup

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
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This Rustic Leek & Potato Soup is a cozy classic perfect for chilly days. With its velvety texture and heartwarming flavors, it’s a staple that transforms simple ingredients into a bowl of comfort.

Ingredients for Rustic Leek & Potato Soup

The star of the show is, of course, the leeks. They bring a subtle sweetness and mellow onion flavor that’s the backbone of this soup. Look for ones that are firm and bright. Butter adds richness and helps soften the leeks without browning them. It’s the first step in layering flavors.

Garlic is the supporting actor, bringing a warm, aromatic depth to the mix. Chicken broth and water are the liquid base that carries the flavors while keeping the soup light. Russet potatoes are starchy, breaking down beautifully to create that smooth, creamy consistency.

The addition of heavy cream takes the soup from ordinary to extraordinary, adding a silky finish. Finally, a sprinkle of fresh chives not only brightens up the presentation but also adds a fresh, mild onion flavor that complements the leeks.

Tips & Tricks

  • If you don't have an immersion blender, a regular blender works too. Just let the soup cool slightly before blending in batches.
  • For a richer flavor, use homemade chicken broth if you have it.
  • Make sure to clean your leeks thoroughly; dirt can hide between the layers.

Serving Suggestions

This soup pairs beautifully with a slice of crusty sourdough bread. Try topping it with a drizzle of truffle oil for an indulgent touch. It’s also lovely alongside a simple salad of mixed greens with lemon vinaigrette.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors continue to develop. Just store it in the fridge and reheat gently on the stove.
What if I don’t have heavy cream?
You can substitute it with half-and-half or even a splash of milk, though the soup will be less rich.

Rustic Leek & Potato Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. You want it foamy, not browned. Toss in the sliced leeks and garlic, giving them a good stir to coat everything in the buttery goodness. Cook them gently for about 8 minutes until the leeks are soft and fragrant.

Next, pour in the chicken broth and water. Add the diced potatoes, making sure they're submerged. Crank up the heat to bring it all to a boil, then reduce to a simmer. Let it bubble away gently for about 20 minutes, just until the potatoes are tender.

Now, grab that immersion blender and blend the soup right in the pot. You can go completely smooth or leave a bit of texture, depending on your preference. Stir in the heavy cream and season with salt and pepper to your liking. Let it simmer for another 5 minutes to let the flavors meld together.

Serve it up hot, garnishing with a sprinkle of fresh chives for that finishing touch.

Why You'll Love This Recipe

  • It's a perfect way to use up extra leeks from your garden or market haul.
  • The creamy texture makes it feel luxurious without being heavy.
  • Simple ingredients lead to complex, savory flavors.
  • Easy to make vegetarian by swapping chicken broth with vegetable broth.

Ingredients

3 large leeks (white and light green parts only, sliced thin)
4 tbsp unsalted butter
2 cloves garlic (minced)
4 cups chicken broth
2 cups water
1.5 lbs russet potatoes (peeled and diced)
1 cup heavy cream
Salt and pepper to taste
2 tbsp fresh chives (chopped for garnish)

Step-by-step Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and garlic, sauté until the leeks are soft, about 8 minutes.
3. Pour in the chicken broth and water, then add the diced potatoes.
4. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
5. Use an immersion blender to blend the soup to your desired consistency.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to meld flavors.
8. Serve hot, garnished with fresh chives.

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