Classic Potato Leek Soup

Potato Leek Soup is a quintessential French comfort dish that relies on the simple, elegant combination of tender potatoes and fragrant leeks. This creamy soup is gently flavored, making it a soothing choice for a chilly evening or a sophisticated starter for your next dinner gathering.

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By simmering the vegetables until they are perfectly soft and then blending them into a smooth purée, you unlock a depth of flavor that is both hearty and light. The addition of a touch of cream or milk provides a luxurious finish that ties the earthy potatoes and sweet leeks together perfectly.

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

To ensure the best results, use a large soup pot and have your chefs knife and cutting board ready for prep. If you don't have an immersion blender, a countertop blender works well; just be sure to blend in batches and use a ladle to transfer the hot liquid carefully. Remember that Yukon Gold potatoes are preferred for their naturally creamy texture, though Russets are a suitable alternative.

Varianten und Anpassungen

For a vegan-friendly version, simply substitute the butter with olive oil and use your favorite plant-based milk or cream. If you want to add more complexity, try adding a splash of dry white wine after the leeks have softened. This recipe is naturally gluten-free as long as you use a certified gluten-free vegetable broth.

Serviervorschläge

Serve this soup hot with a generous garnish of fresh chives or parsley. For those who enjoy meat, topping the bowl with crispy bacon bits adds a wonderful smoky contrast. Each serving contains approximately 260 calories, making it a satisfying yet balanced dish. Always check your broth and cream labels to remain aware of any dairy or hidden allergens.

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This Potato Leek Soup is a testament to how a few simple ingredients can create a meal that is truly greater than the sum of its parts. Whether enjoyed as a light lunch or a cozy dinner, it remains a timeless favorite for any home cook.

Recipe FAQs

→ Can I make this soup dairy-free?

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

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their naturally creamy texture, but Russet potatoes also work well and create a slightly fluffier consistency when blended.

→ How do I properly clean leeks?

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

→ Can I freeze potato leek soup?

The soup freezes well for up to 3 months. However, cream-based soups may separate slightly when thawed. Reheat gently and whisk to restore smoothness.

→ How can I add more flavor depth?

Add a splash of dry white wine after sautéing the vegetables, incorporate fresh thyme sprigs during simmering, or top with crispy bacon bits and a drizzle of truffle oil.

→ What consistency should I aim for?

The soup should be smooth and creamy, similar to heavy cream. If too thick, thin with additional broth or milk. If too thin, simmer uncovered to reduce.