Creamy Potato Leek Soup

A creamy, comforting soup featuring tender potatoes and sweet leeks, this Potato Leek Soup is perfect as a standalone dish or easily elevated with seafood or crispy bacon. This French-inspired classic is remarkably easy to prepare, making it an ideal choice for a cozy lunch or an elegant dinner starter.

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With its velvety texture and delicate balance of savory onion and sweet leeks, this soup is a crowd-pleaser. Whether you prefer it silky smooth or slightly chunky, it serves as a wonderful canvas for various garnishes and pairings.

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)

• 200 g cooked seafood (shrimp, scallops, or white fish)
• 4 strips cooked bacon, crumbled
• Chopped fresh chives or 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

Utilize a large soup pot for even heat distribution and a chef's knife for uniform dicing. An immersion blender is the most convenient tool for puréeing directly in the pot, though a regular blender or even a ladle for serving are equally essential for the perfect finish.

Varianten und Anpassungen

For a dairy-free version, substitute olive oil for butter and use non-dairy milk. You can also add corn, peas, or diced carrots for extra texture and color. To turn this into a hearty seafood chowder, fold in cooked shrimp, scallops, or white fish at the final stage.

Serviervorschläge

Serve this soup hot, paired with crusty bread and a crisp white wine such as Sauvignon Blanc. Garnish with fresh chives or parsley for a pop of color, or add crumbled bacon for a smoky, salty crunch.

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Each serving of the base soup provides 220 calories, 7g of fat, and 5g of protein. This recipe contains milk and may contain shellfish or pork depending on your chosen garnishes. This comforting dish is a timeless staple for any kitchen.

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, substitute the butter with additional olive oil and use your preferred non-dairy milk such as almond, oat, or coconut milk instead of whole milk or cream.

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture and buttery flavor. Russet potatoes also work well, though they create a slightly fluffier consistency when blended.

→ How do I properly clean leeks?

Slice the leeks lengthwise, then rinse thoroughly under cold water, separating the layers to remove any trapped dirt or sand. Use only the white and light green parts for the best flavor.

→ Can I make this soup ahead of time?

Yes, the soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of broth or milk if needed to adjust consistency.

→ What seafood works best as an addition?

Shrimp, scallops, and white fish like cod or halibut are excellent choices. Ensure the seafood is already cooked before adding it to the soup, and heat it through for just 2-3 minutes to avoid overcooking.

→ Should I leave the soup chunky or blend it completely smooth?

This is a matter of personal preference. Blend it completely smooth for a classic velvety texture, or pulse briefly for a rustic, chunky consistency with more texture.