Creamy Potato Leek Soup

Embrace the warmth of a French-inspired kitchen with this creamy Potato Leek Soup. This comforting dish brings together the earthy goodness of Yukon Gold potatoes and the subtle sweetness of sautéed leeks, blended into a velvety smooth texture that is both satisfying and elegant. Whether you're seeking a simple vegetarian meal or a hearty base for seafood, this easy-to-follow recipe is a perfect choice for chilly evenings or cozy lunches.

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This soup is a masterclass in balanced flavors, utilizing aromatic garlic, yellow onion, and fresh thyme to enhance the natural richness of the vegetables. Its simplicity is its strength, making it a reliable staple that feels like a gourmet treat every time it's served.

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)
• Optional Garnish & Add-ins: 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

For the smoothest texture, ensure you use an immersion blender or a high-quality regular blender once the bay leaf is removed. Using a large soup pot and a sharp chef's knife for even dicing of the Yukon Gold potatoes will ensure they cook uniformly. Remember that each serving contains approximately 220 calories and 7g of fat in its base form.

Varianten und Anpassungen

To create a dairy-free version, simply substitute olive oil for butter and use your favorite non-dairy milk. For added texture and color, feel free to stir in corn, peas, or diced carrots. You can also transform this into a hearty seafood chowder by folding in cooked shrimp, scallops, or white fish at the final stage.

Serviervorschläge

Ladle the soup into warm bowls and top with a garnish of fresh chives, parsley, or crispy bacon bits for a savory crunch. This soup pairs beautifully with crusty bread and a glass of crisp white wine, such as Sauvignon Blanc, making for a sophisticated and cozy meal.

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This Potato Leek Soup is more than just a dish; it's a warm embrace in a bowl. With its simple ingredients and refined taste, it is sure to become a favorite in your kitchen rotation for any season.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens. If adding seafood, stir it in fresh when reheating to prevent overcooking.

→ What's the best way to clean leeks?

Slice the leeks lengthwise, then rinse under cold running water, fanning the layers to remove any trapped dirt or sand. Pat dry before slicing into rounds for the soup.

→ Can I freeze potato leek soup?

You can freeze the soup for up to 3 months, though cream-based soups may separate slightly when thawed. Freeze before adding dairy, then stir in milk or cream when reheating for best texture.

→ How do I make this soup vegan?

Replace butter with additional olive oil and use unsweetened plant-based milk such as cashew or oat milk. Choose vegetable broth and skip any seafood or bacon add-ins.

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture and buttery flavor. Russet potatoes also work well and create an even silkier consistency when blended.

→ Can I leave the soup chunky instead of blending?

Absolutely! For a rustic texture, mash some of the potatoes with a fork or potato masher, leaving plenty of chunks. This creates a heartier, more textured soup while still keeping it comforting.