Why Make This Recipe
Potato leek soup is a comforting dish that warms the soul. It’s simple to prepare, uses fresh ingredients, and is packed with flavor. Whether it’s a chilly day or you need something cozy for dinner, this soup is perfect. It’s also a great way to make use of leeks and potatoes, two underrated ingredients that combine beautifully to create a delicious meal.
How to Make Potato Leek Soup
Ingredients:
- 3-4 large leeks (4-5 cups sliced)
- 3 tablespoons olive oil (or substitute with butter or ghee)
- 4 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or 1 tsp dry thyme)
- 1 1/2 pounds Yukon gold potatoes, thinly sliced (or substitute with any thin-skinned potatoes like red, fingerling, or russets, peeled)
- 4 cups veggie broth or chicken stock
- 1 teaspoon salt, more to taste
- ½ teaspoon fresh cracked pepper
- ½ cup sour cream (or heavy cream; see notes for vegan alternatives)
- 2 tablespoons fresh chives (or scallions) for garnish
Directions:
- Slice the leeks into ¼-inch thick slices. Rinse them under running water to remove any dirt and sediment. Drain well.
- Heat the olive oil in a heavy-bottom pot or Dutch oven over medium-low heat. Add the rinsed leeks, chopped garlic, and thyme. Sauté until the leeks are tender, golden, and fragrant, about 8-10 minutes.
- Add the sliced potatoes, veggie broth or chicken stock, salt, and pepper. Bring the mixture to a boil. Then, cover it, reduce the heat to low, and let it simmer for 15-20 minutes until the potatoes are fork-tender.
- If you want, you can make optional leek oil for drizzling later.
- When the potatoes are very tender, use an immersion blender to blend the soup until relatively smooth. Be cautious not to over-blend as it can make the soup gummy. Alternatively, you can blend in small batches in a regular blender. Just remember not to fill the blender more than half full with hot liquid to avoid a soup explosion. Hold the lid down with a kitchen towel while blending.
- Return the blended soup to the pot and whisk in the sour cream. Taste and adjust salt and pepper as needed. Gently warm the soup over low heat.
- To serve, divide the soup among bowls, drizzle with the leek oil, and sprinkle with fresh chives or scallions.
How to Serve Potato Leek Soup
Serve the potato leek soup hot, accompanied by crusty bread or a light salad. You can also top it with crispy bacon bits or croutons for added texture. A drizzle of extra virgin olive oil can enhance the flavors beautifully.
How to Store Potato Leek Soup
To store leftover potato leek soup, let it cool completely. Transfer it to an airtight container and refrigerate. It should last for 3-4 days in the fridge. You can also freeze the soup for longer storage. Just remember to leave some space in the container as the soup may expand when frozen.
Tips to Make Potato Leek Soup
- Make sure to rinse the leeks thoroughly to remove any hidden grit.
- If you want a creamier soup, you can add more sour cream or even a splash of milk.
- Adjust the seasoning to your taste. Adding a pinch of cayenne pepper can give it a nice kick.
Variation
You can add vegetables like carrots or celery for more flavor. For a vegan version, replace sour cream with coconut cream or a cashew cream substitute.
FAQs
1. Can I use other types of potatoes?
Yes, you can use any thin-skinned potatoes like red or fingerling potatoes. Just ensure you slice them thinly to cook evenly.
2. Can I make it ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator. It often tastes even better the next day as the flavors meld together.
3. Is this soup gluten-free?
Yes, potato leek soup is generally gluten-free as it doesn’t contain any flour or gluten-containing ingredients. Just be sure that the vegetable broth or chicken stock you use is also gluten-free.
