Rustic Potato and Leek Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Rustic Potato and Leek Soup is your go-to cozy meal for chilly days. It's simple yet satisfying, with a creamy texture that warms you from the inside out. Perfect for when you crave comfort without the fuss.

Ingredients for Rustic Potato and Leek Soup

Russet potatoes are the backbone of this soup, providing a creamy base when blended. Their starchy nature thickens the soup beautifully. Leeks bring a mild, sweet onion flavor that complements the potatoes without overpowering them. Butter adds richness to the sautéed vegetables, enhancing their natural sweetness. Onion and garlic are the aromatic foundation, adding depth and warmth. Chicken stock is the soup's flavorful liquid, marrying all the ingredients together. Heavy cream gives the soup its luscious, velvety finish. Thyme, with its subtle earthy notes, elevates the soup's flavor profile, while a splash of lemon juice brightens it up. Finally, fresh parsley offers a pop of color and freshness, rounding out the dish.

Tips & Tricks

  • For a vegetarian version, swap chicken stock with vegetable stock.
  • Use a potato masher if you don’t have an immersion blender for a chunkier texture.
  • Adjust the level of creaminess by adding more or less heavy cream to suit your taste.
  • Cleaning leeks properly is crucial—slice them and rinse well to remove any grit hiding between layers.

Serving Suggestions

This soup pairs wonderfully with a crusty baguette or homemade bread, perfect for dunking. For a heartier meal, serve it alongside a simple green salad with a light vinaigrette. A glass of crisp white wine or a cider complements the flavors beautifully.

Frequently Asked Questions

Can I freeze this soup?
Yes, but do so before adding the cream as dairy can separate when frozen. Add the cream when reheating.
How can I make this soup vegan?
Use vegetable stock instead of chicken stock, replace butter with a plant-based alternative, and substitute heavy cream with coconut milk or a creamy oat milk.

Rustic Potato and Leek Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once melted, drizzle in the olive oil. Toss in your onions, garlic, and leeks. Let them sauté gently until they’re softened and just starting to caramelize—this usually takes about 5-7 minutes.

Next, add the diced potatoes to the pot. Stir them around to coat them in the buttery leek mixture, letting them cook for a few minutes. This helps them absorb some of the flavors right from the start.

Pour in the chicken stock, bringing everything to a gentle boil. Once boiling, reduce the heat to a simmer. Let the soup bubble away for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

If you prefer a smooth soup, use an immersion blender to puree the mixture right in the pot. For a more rustic texture, blend just half of it or leave it chunky—your call!

With the heat on low, stir in the heavy cream, thyme, and lemon juice. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld the flavors.

Before serving, garnish with a sprinkle of fresh parsley for a touch of color and freshness.

Why You'll Love This Recipe

  • Quick and easy to make with just a handful of ingredients.
  • Rich and creamy texture that feels indulgent.
  • Uses seasonal ingredients, perfect for fall and winter.
  • Customizable texture: smooth or chunky, your choice.
  • A comforting dish that's both gluten-free and vegetarian-friendly.

Ingredients

2 lbs Russet potatoes (peeled and diced)
3 medium leeks (cleaned and sliced)
2 tbsp unsalted butter
1 medium onion (chopped)
3 cloves garlic (minced)
6 cups chicken stock
1 cup heavy cream
Salt and pepper to taste
1 tsp dried thyme
1/4 cup fresh parsley (chopped)
1 tbsp olive oil
1 tsp lemon juice

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat. Add the olive oil and sauté the onions, garlic, and leeks until softened.
2. Add the diced potatoes to the pot, stirring to combine with the leek mixture. Cook for 5 minutes.
3. Pour in the chicken stock and bring to a boil. Reduce the heat and let simmer for 15-20 minutes until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for a rustic texture.
5. Stir in the heavy cream, thyme, lemon juice, salt, and pepper. Simmer for another 5 minutes.
6. Garnish with fresh parsley before serving.

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