Classic Potato Leek Soup

Potato Leek Soup is a timeless classic of French cuisine, celebrated for its silky texture and gentle, comforting flavors. This soup brings together the earthiness of Yukon Gold potatoes and the subtle sweetness of sautéed leeks, creating a dish that is both sophisticated and incredibly simple to prepare. It is the perfect choice for a cozy dinner or an elegant starter.

Pin It

Whether you are looking for a light lunch or a warming evening meal, this Potato Leek Soup offers a delicate balance of savory and mild notes. Served with crusty bread, it captures the essence of rustic home cooking at its finest.

Ingredients

• 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 medium Yukon Gold potatoes, peeled and diced (about 600 g)
• 2 cloves garlic, minced
• 4 cups (1 liter) low-sodium vegetable broth
• 1 cup (240 ml) whole milk or heavy cream
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons chopped fresh chives or parsley
• Drizzle of olive oil or swirl of cream (optional)

Instructions

Step 1

Prepare the leeks by slicing them lengthwise, then into thin half-moons. Rinse thoroughly to remove any grit.

Step 2

In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, about 7 minutes.

Step 3

Add garlic and cook for 1 minute until fragrant.

Step 4

Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are very tender.

Step 5

Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.

Step 6

Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.

Step 7

Serve hot, garnished with chives or parsley and a swirl of cream or olive oil if desired.

Zusatztipps für die Zubereitung

For the best results, use Yukon Gold potatoes as they provide a naturally creamy texture. If you only have Russet potatoes on hand, they will still work well but may result in a slightly different consistency. Always ensure the potatoes are cut into uniform pieces to ensure they cook evenly.

Varianten und Anpassungen

To create a vegan version of this soup, substitute the butter with olive oil and use your favorite plant-based milk or cream. If you want to add a layer of complexity, stir in a splash of dry white wine after sautéing the leeks and onions to deglaze the pot and add bright acidity.

Serviervorschläge

For a non-vegetarian option, try topping the finished soup with crispy bacon bits. For a standard vegetarian serving, garnish with fresh chives or parsley and a swirl of olive oil. This soup pairs beautifully with a side of warm, crusty bread or a light green salad.

Pin It

This Potato Leek Soup is more than just a meal; it is a bowl of pure comfort. Its simple preparation and sophisticated flavor profile make it a reliable favorite for any time of year.

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, substitute butter with olive oil and use plant-based milk or cream alternatives like coconut cream or cashew cream for a vegan version.

→ What type of potatoes work best?

Yukon Gold potatoes create the creamiest texture due to their natural buttery quality, though Russet potatoes also work well for a slightly fluffier result.

→ How do I properly clean leeks?

Slice leeks lengthwise and rinse thoroughly under running water, separating the layers to remove any trapped dirt or grit between the leaves.

→ Can I make this ahead of time?

Absolutely. Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin.

→ How can I add more flavor depth?

Add a splash of dry white wine after sautéing the vegetables, or incorporate fresh thyme while simmering. Roasting the vegetables before adding broth also intensifies flavor.

→ Do I need an immersion blender?

No, you can use a regular countertop blender. Just blend the soup in batches and be careful with the hot liquid to avoid splattering.