Potato Leek Creamy Soup

Warm up with a bowl of this French-inspired Potato Leek Soup, a creamy and comforting dish that celebrates simple, wholesome ingredients. This recipe features the delicate sweetness of leeks paired with tender Yukon Gold potatoes, creating a velvety base that is both satisfying and elegant.

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Whether you are looking for a standalone vegetarian meal or a sophisticated starter, this soup is perfectly adaptable. The combination of butter, garlic, and fresh thyme provides a deep aromatic profile that makes every spoonful a delight.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large leeks (white and light green parts only), cleaned and sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 medium Yukon Gold potatoes, peeled and diced (about 600 g)
• 2 stalks celery, diced
• 1 liter (4 cups) low-sodium vegetable broth (or chicken broth)
• 1 cup whole milk (or cream for richness)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt (to taste)
• Optional Garnish: 200 g cooked seafood, 4 strips cooked bacon, or fresh chives/parsley

Instructions

Step 1

In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5–6 minutes until soft but not browned.

Step 2

Add garlic and celery, sautéing for 2 minutes until fragrant.

Step 3

Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.

Step 4

Reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are very tender.

Step 5

Remove the bay leaf. Use an immersion blender to purée the soup until smooth (or leave slightly chunky if preferred).

Step 6

Stir in the milk (or cream) and gently reheat. Adjust seasoning as needed.

Step 7

For seafood chowder: Fold in cooked seafood and heat through for 2–3 minutes.

Step 8

For bacon garnish: Ladle soup into bowls and top with crumbled bacon.

Step 9

Garnish with fresh chives or parsley, if desired. Serve hot.

Zusatztipps für die Zubereitung

For a dairy-free version, substitute olive oil for butter and use your preferred non-dairy milk. If you don't have an immersion blender, a regular blender works well—just be sure to blend in small batches to avoid pressure buildup from the heat.

Varianten und Anpassungen

Feel free to add corn, peas, or diced carrots for extra texture and vibrant color. If you prefer a more robust flavor, using chicken broth instead of vegetable broth adds a savory depth to the base.

Serviervorschläge

This soup pairs beautifully with rustic, crusty bread to soak up every drop. For a complete dining experience, serve it alongside a crisp white wine such as Sauvignon Blanc.

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Whether served with crispy bacon or fresh seafood, this Potato Leek Soup is a timeless classic that brings warmth to any table. Enjoy your homemade, creamy creation!

Frequently Asked Questions

→ How do I clean leeks properly?

Slice leeks lengthwise and rinse under cold running water, fanning out the layers to remove hidden sand and dirt. Alternatively, slice them into rings and swish in a bowl of water, letting grit settle to the bottom before lifting leeks out.

→ Can I make this soup ahead of time?

Absolutely. The flavors actually improve overnight. Prepare completely, cool to room temperature, and refrigerate for up to 3 days. Reheat gently over low heat, stirring in a splash of milk or broth if it has thickened too much.

→ What other potatoes work well?

Yukon Golds are ideal for their creamy texture, but Russets will create an even silkier purée. Red potatoes hold their shape better if you prefer a chunkier consistency with more texture in every spoonful.

→ How can I make it dairy-free?

Use olive oil instead of butter and substitute full-fat coconut milk, cashew cream, or your favorite unsweetened non-dairy milk. The result will still be velvety and satisfying, just with a slightly different flavor profile.

→ Why is my soup too thick or thin?

If too thick, simply add warm broth or water until desired consistency. If too thin, simmer uncovered to reduce, or mash a few extra potatoes directly into the soup. Remember it will thicken slightly as it cools.

→ Can I freeze this soup?

Yes, though the texture may change slightly. Freeze before adding the milk or cream. Thaw overnight in the refrigerator, reheat gently, and stir in dairy when hot. Best used within 2-3 months for optimal flavor and texture.