Save It The first time I made potato leek soup, I was shocked that something so simple could taste so luxurious. It was a rainy Sunday afternoon, and I had a bag of leeks I needed to use before they went bad. My grandmother used to say that leeks were the poor man's asparagus, but honestly, I think this soup might be better.
I once served this at a dinner party when my friend Sarah came over, still wearing her coat from a long commute. She took one sip, closed her eyes, and said she felt like she was sitting in a tiny café in Paris. That moment of seeing someone completely unwind over a bowl of soup is why I keep coming back to this recipe.
Ingredients
- Leeks: These mild alliums add sweetness without the sharp bite of onions, and cleaning them thoroughly prevents any grit in your finished soup
- Unsalted butter: Creates the foundation of flavor as the vegetables soften, building depth before any liquid hits the pot
- Yellow onion: Works alongside the leeks to create a aromatic base that makes your whole kitchen smell welcoming
- Yukon Gold potatoes: Their naturally creamy texture means you do not need as much dairy to achieve that luxurious mouthfeel
- Garlic: Just two cloves add a subtle background note that makes people ask what makes this soup so good
- Vegetable broth: Low sodium lets you control the seasoning, and a good quality broth makes all the difference in the final flavor
- Whole milk or heavy cream: This is what transforms a simple vegetable purée into something indulgent and comforting
- Fresh chives or parsley: A bright garnish that cuts through the richness and adds a pop of color to each bowl
Instructions
- Clean and slice the leeks:
- Cut them lengthwise and rinse between the layers under cold running water until no sand remains, then slice into thin half moons
- Build your flavor base:
- Melt the butter in a large pot over medium heat, add the leeks and onion, and let them soften slowly until they are translucent and fragrant
- Add the garlic:
- Stir in the minced garlic and let it cook for just one minute until you can smell it, taking care not to let it brown or become bitter
- Simmer the vegetables:
- Pour in the broth, add the potatoes and bay leaf, then bring everything to a gentle boil before reducing to a simmer and covering for twenty to twenty five minutes
- Blend until smooth:
- Remove the bay leaf, then use an immersion blender right in the pot to purée the soup until it is completely creamy with no lumps remaining
- Add the cream and season:
- Stir in the milk or cream and warm gently without boiling, then taste and add salt, pepper, and nutmeg until it is perfectly balanced
- Serve with love:
- Ladle into warmed bowls and top with fresh herbs and a drizzle of olive oil or cream if you want to make it extra special
Save It Last winter, my partner was recovering from a bad cold and barely wanted to eat anything. I made a pot of this soup and watched them dip crusty bread into it, slowly coming back to life with each spoonful. Sometimes the simplest food is the most healing.
Making It Your Own
The beauty of this soup is how forgiving it is. I have made it with russet potatoes in a pinch, and while the texture is slightly less creamy, it is still delicious. A splash of white wine after sautéing the vegetables adds a lovely brightness that cuts through the richness.
Getting The Right Texture
The key is letting the potatoes cook completely soft before blending, which takes longer than you might expect. If you are using a regular blender instead of an immersion blender, work in small batches and leave the vent open to let steam escape.
Serving Suggestions
This soup is hearty enough to be a meal on its own, especially with good bread and a simple green salad. Aged cheddar or goat cheese crumbled on top takes it in a completely different but wonderful direction.
- Toasted sourdough or crusty baguette slices are perfect for dipping
- A crisp white wine like sauvignon blanc pairs beautifully with the creamy texture
- The soup actually tastes better the next day, so making it ahead is never a bad idea
Save It There is something so grounding about making soup from scratch, and this recipe has become my go-to for days when I need to slow down and take care of myself.
Common Questions About Recipes
- → How do I clean leeks properly?
Slice leeks lengthwise and cut into thin half-moons. Place sliced leeks in a bowl of cold water, swishing gently to loosen dirt. Let sit for 5 minutes so grit settles at bottom, then lift leeks out carefully. Rinse again under running water if needed.
- → Can I make this soup vegan?
Absolutely. Substitute butter with olive oil and replace whole milk or heavy cream with your preferred plant-based alternative like coconut milk, cashew cream, or almond milk. The flavor remains delicious and the texture stays creamy.
- → What potatoes work best?
Yukon Gold potatoes are ideal for their naturally creamy texture and buttery flavor. Russet potatoes also work well and create an even smoother consistency. Avoid waxy potatoes like red potatoes as they don't break down as easily during blending.
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Cool completely before transferring to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently on the stovetop, adding a splash of liquid if needed.
- → How can I add more flavor?
Add a splash of dry white wine after sautéing leeks and onions. Fresh herbs like thyme or rosemary during simmering enhance depth. A pinch of cayenne pepper provides subtle warmth. For richness, finish with a quality olive oil drizzle.
- → Why is my soup too thick?
If consistency is too thick, simply add more vegetable broth, milk, or cream until desired thickness is reached. Add liquid gradually while warming over low heat, stirring constantly to incorporate smoothly.