Potato Leek Soup
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Potato Leek Soup
Potato leek soup is pure comfort, velvety and mild with a gentle onion sweetness from the leeks. You soften the leeks in butter, simmer them with potatoes and broth until everything is very tender, then blend it smooth with a splash of cream. It takes 45 minutes from start to finish and tastes like something from a bistro.
Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks, white and light green parts, sliced and rinsed
- 2 garlic cloves, minced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 5 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon white pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh chives
Directions
- Melt the butter in a large pot over medium heat. Add the leeks and cook until soft but not browned, about 8 minutes.
- Stir in the garlic and cook 1 minute more.
- Add the potatoes, broth, salt, and white pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 18 minutes.
- Blend the soup smooth with an immersion blender, or work in batches in a countertop blender.
- Stir in the cream and warm through without boiling. Taste and adjust the salt.
- Ladle into bowls and top with chopped chives.
Tips and variations
- Rinse the sliced leeks in a bowl of cold water to remove any grit trapped between the layers. Lift them out and the dirt sinks to the bottom.
- Yukon Golds give the smoothest texture. Russets work too but can make the soup gluey if over-blended.
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Serve it cold as vichyssoise by chilling overnight and thinning with a little extra broth if needed.
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Common questions
- How do I clean leeks properly
- Slice off the root end and the tough dark green tops. Slice the white and light green parts into rounds, then soak them in a bowl of cold water for a few minutes. The grit sinks and you lift the clean leeks out.
- Can I make this without cream
- Yes. The soup is still smooth and delicious without it. For richness, stir in a tablespoon of butter at the end or use an extra splash of broth to loosen the texture.
- What is vichyssoise
- Vichyssoise is the cold version of potato leek soup. Make the soup as directed, chill it overnight, and thin with a little cold broth before serving. Top with chives and a drizzle of cream.
- Can I freeze this soup
- Yes, but freeze it before adding the cream. Cream-based soups can separate when frozen. Add the cream after reheating for the best texture.
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