Potato Leek Soup Recipe

There’s just something magical about a warm bowl of potato leek soup on a chilly day. It’s hearty, smooth, and packed with comforting flavors that feel like a warm hug. This recipe takes you through each step, from prepping the leeks to the final garnish of fresh chives. It’s simple but incredibly satisfying—and it’s also vegan, which makes it a wonderful choice for anyone looking for a plant-based meal.

I have a bit of a nostalgic connection to potato leek soup. My mom used to make a big pot of it whenever the first autumn leaves started to fall. The whole house would fill with that earthy, savory aroma from the leeks and potatoes simmering away, and we’d all crowd into the kitchen for a taste before it was even ready. To this day, one sip of this soup transports me right back to those cozy family moments, and I hope it brings a little of that warmth into your kitchen, too.

this RECIPE

A little history: humble origins of potato leek soup

Potato leek soup has deep roots in European cuisine, particularly in France and Ireland. In France, it’s called “Potage Parmentier” (named after Antoine-Augustin Parmentier, who popularized the use of potatoes in French cooking). In Ireland, this soup became a staple thanks to the abundance of potatoes and the leek’s resilience in the country’s chilly climate. While the original versions were very rustic, made with just a few ingredients, the recipe has evolved over time. These days, you can find variations with added cream and fresh herbs. But at its core, potato leek soup remains simple, affordable, and comforting.

The key ingredients that make this soup shine

This potato leek soup is all about a few quality ingredients, so here’s a quick rundown on what you’ll need and why they matter.

• Leeks: Leeks are the star here, lending a mild, sweet onion flavor. Make sure to wash them thoroughly, as they can be sandy. If you can’t find leeks, you could substitute with sweet onions, but the flavor won’t be quite the same. When shopping, look for leeks that have a good amount of white and light green parts and feel firm.
• Yukon Gold potatoes: These potatoes are ideal for this soup because of their creamy texture and buttery flavor. They blend beautifully and give the soup a naturally velvety feel. If you can’t find Yukon Gold, other waxy potatoes like red potatoes will work, though they might not be quite as creamy.
• Vegetable broth: A good-quality vegetable broth provides a savory base without overpowering the other flavors. I recommend using a low-sodium option so you can better control the salt level. For extra richness, you could use a homemade broth if you have some on hand.
• Garlic and thyme: These aromatics add depth and a hint of earthiness to the soup. Fresh thyme is best, but if you only have dried, use about 1/2 teaspoon. And don’t skip the garlic—it’s just two cloves, but it makes a big difference!
• Olive oil: This is used to sauté the leeks and helps bring out their flavor. I like extra-virgin olive oil for its fruity notes, but regular olive oil or even a neutral oil like avocado oil will work in a pinch.

Essential kitchen tools for this recipe

Here’s what you’ll need to make this soup a breeze:

• Large pot or Dutch oven: A heavy-bottomed pot helps evenly distribute the heat, ensuring your soup doesn’t scorch at the bottom. If you have a Dutch oven, this is a great time to use it!
• Immersion blender: This tool makes blending soups super easy. You can blend the soup directly in the pot, which means fewer dishes! But if you don’t have one, a regular blender works too—just be sure to blend in batches and allow steam to escape so you don’t get a soup explosion.
• Sharp knife and cutting board: Since you’ll be chopping leeks and potatoes, a sharp knife makes the prep work faster and easier.
• Colander: To rinse the leeks thoroughly. They can hide a lot of dirt between their layers, so a good rinse is essential.

Step-by-step: making the perfect potato leek soup

Let’s dive into the details of how to make this classic soup. It’s a straightforward process, but a few little tips here and there can make all the difference.

1. Prepare the leeks
   Start by cutting off the tough, dark green leaves and the root end of each leek, leaving just the white and light green parts. Slice them in half lengthwise, then chop into small pieces. Place the chopped leeks in a colander and rinse them under cold water, swishing them around to remove any dirt. Leeks can be quite sandy, so don’t skip this step—it’ll keep any grit out of your soup.
2. Sauté the leeks and garlic
   Heat the olive oil in your large pot over medium heat. Once it’s warm, add the leeks and sauté for about 8-10 minutes, stirring occasionally, until they’re softened and starting to look translucent. Be careful not to brown them, as you want a mellow, sweet flavor. Add the minced garlic and stir for another minute or so—garlic can burn quickly, so keep an eye on it!
3. Add the potatoes, herbs, and broth
   Now, add your diced Yukon Gold potatoes, salt, bay leaf, thyme sprigs, and vegetable broth. Bring the soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes. The potatoes should be fork-tender by the end. If you prefer a thinner soup, feel free to add an extra cup or so of broth.
4. Blend the soup
   Remove the bay leaf and thyme sprigs, then use an immersion blender to puree the soup to your desired consistency. I like mine mostly smooth but with a bit of texture. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches. Just be sure to leave the lid slightly open to let steam escape.
5. Season and serve
   Taste the soup and add more salt if needed. Ladle it into bowls and garnish with freshly chopped chives and a sprinkle of black pepper. The chives add a pop of color and a mild oniony flavor that complements the leeks perfectly.

Variations to try

This potato leek soup is wonderfully versatile! Here are some ideas to switch things up:

• Creamier version: If you want an ultra-creamy soup, add a splash of coconut milk or cashew cream after blending. It’ll add richness without any dairy.
• Herb twist: Try adding a handful of fresh parsley or even some rosemary while the soup simmers. Just remember to remove the herbs before blending.
• Low-carb option: Substitute half of the potatoes with cauliflower for a lower-carb, lighter version. It still comes out creamy and delicious.
• Spicy kick: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat. It’s subtle but adds a nice warmth to the flavor.
• Seasonal flavors: In the fall, try adding a diced apple along with the potatoes for a touch of sweetness that plays nicely with the leeks.

Serving and presentation ideas

Serve your potato leek soup in wide bowls, topped with a sprinkle of freshly chopped chives and a twist of black pepper. A drizzle of extra-virgin olive oil on top adds a nice sheen and a bit of richness. For a more filling meal, pair it with a slice of crusty bread, perfect for dipping. If you’re hosting, garnish each bowl with a small thyme sprig to make it look extra special.

Beverage pairings

To keep things cozy, pair this soup with a warm drink like apple cider or a herbal tea, such as chamomile or thyme tea. If you prefer something cold, a sparkling water with a twist of lemon or cucumber is refreshing and doesn’t overpower the soup’s delicate flavors.

Storing and reheating leftovers

This soup keeps well in the fridge for up to 4 days. Let it cool completely before transferring it to an airtight container. When you’re ready to reheat, simply warm it over medium heat on the stove until hot, stirring occasionally. If the soup has thickened in the fridge, add a splash of vegetable broth or water to reach your preferred consistency. For longer storage, you can freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe makes about four servings, but it’s easy to scale up or down. If you’re cooking for a crowd, double the ingredients and use a large pot to make sure everything fits. If making a smaller batch, halve the ingredients, but keep an eye on the cooking time since a smaller quantity may cook a bit faster.

Frequently asked questions

1. Can I use a different type of potato?
Yes! Yukon Gold is best for creaminess, but russet potatoes or red potatoes work too. Just know the texture might be slightly different.

2. What if I don’t have fresh thyme?
No problem! Use 1/2 teaspoon of dried thyme instead. Fresh herbs are great, but dried ones work in a pinch.

3. Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for a more rustic, fiber-rich soup.

4. Can I add other veggies to this soup?
Definitely! Carrots or celery would be lovely additions. Just chop them small and add them when you add the potatoes.

5. How can I make it extra creamy without dairy?
A splash of coconut milk or cashew cream works wonders for adding creaminess without dairy.

Give this potato leek soup a try on your next cozy night in! It’s easy to make, endlessly adaptable, and perfect for sharing with family and friends. Don’t forget to experiment with the variations and make it your own. Enjoy!

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