Save Creamy Potato Leek Soup is a velvety, comforting classic that showcases tender potatoes and delicate leeks blended into smooth perfection. This French-inspired soup is ideal for chilly days or as a refined starter, offering warmth and subtle flavors in every spoonful.
Save Mastering the art of this soup means savoring each fresh ingredient—from the mild sweetness of leeks to the earthy creaminess of potatoes. The gentle simmer and pureeing create a luscious blend that comforts and delights.
Ingredients
- Vegetables
- 3 large leeks, white and light green parts only, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced
- Liquids
- 4 cups vegetable broth (or chicken broth)
- 1 cup whole milk or heavy cream
- Seasonings
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional)
- Garnish (optional)
- Chopped chives or parsley
- Extra cream or olive oil drizzle
- Croutons
Instructions
- 1. Prepare the leeks by slicing them lengthwise, then rinsing thoroughly to remove grit. Chop into thin half-moons.
- 2. In a large pot, melt butter over medium heat. Add leeks and onion. Sauté until softened, about 7–8 minutes, without browning.
- 3. Add garlic and cook for 1 minute until fragrant.
- 4. Stir in diced potatoes. Season with salt, pepper, and nutmeg if using.
- 5. Pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until potatoes are very tender.
- 6. Remove pot from heat. Using an immersion blender, blend the soup until completely smooth. (Alternatively, blend in batches in a countertop blender, then return to pot.)
- 7. Stir in milk or cream. Warm gently over low heat; do not boil. Adjust seasoning as needed.
- 8. Ladle into bowls. Garnish with chives, parsley, drizzle of cream, or croutons if desired.
Zusatztipps für die Zubereitung
To deepen the flavors, consider adding a pinch of thyme or a bay leaf while simmering the soup; just remember to remove the bay leaf before blending. Using Yukon Gold potatoes ensures a naturally creamy texture, but russet potatoes also work well.
Varianten und Anpassungen
For a vegan adaptation, substitute olive oil for butter and replace dairy milk or cream with a plant-based alternative. Choose a gluten-free broth to keep the recipe suitable for gluten-sensitive diets.
Serviervorschläge
This soup pairs wonderfully with crusty bread and a crisp white wine such as Sauvignon Blanc. Top with fresh chives, parsley, a drizzle of cream or olive oil, and crunchy croutons for an inviting presentation.
Save With simple ingredients and straightforward steps, this creamy potato leek soup is a triumph of classic comfort food. Whether served as a hearty lunch or elegant starter, it invites you to savor the cozy flavors of French-inspired home cooking.
Recipe Questions & Answers
- → How do I clean and prepare leeks?
Slice the white and light green parts lengthwise, rinse thoroughly to remove grit, and chop into thin half-moons for even cooking.
- → Can I substitute the butter for a vegan option?
Yes, use olive oil instead of butter to keep the dish dairy-free and vegan-friendly without sacrificing flavor.
- → What type of potatoes works best for smooth texture?
Yukon Gold potatoes provide a naturally creamy texture, but russets can also be used for a slightly different consistency.
- → Is it necessary to peel the potatoes?
Peeling is recommended to achieve a velvety smooth finish, but leaving skins on can add texture if preferred.
- → Can I add herbs during cooking to enhance flavor?
Yes, adding thyme or a bay leaf while simmering can deepen flavor; remember to remove the bay leaf before blending.