Potato leek soup is a classic creamy soup made with potatoes, leeks, broth, and often finished with cream. Learn how to make potato leek soup with step by step pictures.
Potato Leek Soup Recipe
Potato leek soup is one recipe which I wanted to try for a long time. This soup is one beloved soup in my family. I made it few days back and everyone in the family seemed to enjoy this soup.
About Potato Leek Soup Recipe
Potato leek soup is a traditional dish and has become a staple in French cuisine. The concept of combining potatoes and leeks in a soup is created in europe.
Why is Potato Leek Soup Popular?
Potatoes and leeks are common pantry staples in many households, and the soup can be made with basic cooking techniques. The combination of creamy potatoes and the mild onion-like flavor of leeks creates a hearty and nourishing soup that is perfect for warming up on cold days or as a comforting meal.
Potato leek soup can easily be adapted to different dietary preferences. It is naturally vegetarian and can be made vegan by omitting dairy or using plant-based alternatives. It can also be gluten-free and can accommodate various dietary restrictions and preferences.
Potato leek soup offers nutritional benefits. A basic potato leek soup without added cream or butter typically contains approximately 150 to 200 calories per serving.
Video for Potato Leek Soup Recipe
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Ingredients for Potato Leek Soup Recipe
- Butter
- 6 Garlic peeled
- 1 Leek Chopped finely
- 1 Potato peeled, cubed
- 1 tsp Dried Thyme
- Salt to taste
- 1 tsp White Pepper Powder
- 3 to 4 cups Veg Stock
- ½ cup Cream
- 2 tbsp parsley chopped finely
Potato Leek Soup Preparation
- Preparing vegetables
- Sauteing veggies
- Cooking leeks and potatoes in broth
- Pureeing the soup
- Warming soup and finishing with cream
- Serving
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📖 Recipe
Potato Leek Soup Recipe
Ingredients
Instructions
- In a large pot, melt the butter or heat the olive oil over medium heat.
- Add garlic and saute for a min.
- Add the sliced leeks to the pot and cook for about 5 minutes, stirring occasionally, until they become soft and fragrant.
- Add the peeled and cubed potatoes to the pot and stir them with the leeks for a minute or two.
- Sprinkle in salt, white pepper powder and dried thyme.
- Pour in the vegetable or chicken broth, ensuring that the potatoes and leeks are fully submerged. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20 to 25 minutes or until the potatoes are tender and easily mashed with a fork.
- Remove the pot from the heat and allow the soup to cool slightly.
- Use an immersion blender or transfer the soup to a blender or food processor to puree it until smooth. Be cautious when blending hot liquids and work in batches if necessary.
- Return the pureed soup to the pot and stir in the heavy cream or milk, if desired, to add extra creaminess. Season with more salt and pepper to taste.
- Reheat the soup gently over low heat, stirring occasionally, until heated through.
- Serve the potato leek soup hot, garnished with chopped chives or parsley if desired.
Video
Notes
- Use leeks that are firm, with bright green leaves and white/light green stalks. Avoid leeks with wilted leaves or browning.
- Leeks often have dirt and grit trapped between their layers. To clean them, slice the leeks lengthwise, keeping the root intact. Rinse them under cold water, separating the layers and ensuring all the dirt is removed.
- Potato leek soup typically has a mild and delicate flavor. You can enhance the taste by adding herbs such as thyme, bay leaves, or parsley during the cooking process.
- If you prefer a chunkier soup, you can reserve some cooked potatoes before pureeing the rest of the soup. Mash the reserved potatoes and add them back to the soup, giving it a heartier texture.
- If you want a lighter version, you can omit the cream altogether or use a lighter alternative such as half-and-half or milk.
- You can use oil instead of butter for a lighter option. Also chicken or vegetable stock can be used.
- You can garnish potato leek soup as you like. Crispy bacon bits, grated cheese, or croutons can also provide extra texture and flavor.
Make-ahead and storage
Potato leek soup can be stored in the refrigerator for about 3 to 4 days. It's important to cool the soup completely before storing it to prevent bacterial growth. Reheat gently on the stovetop, adding a splash of broth or water to adjust the consistency if necessary.Nutrition
Potato Leek Soup Recipe with Step by Step Pictures
1)Heat butter in a pan
2)Add in garlic
3)Add in chopped leeks
4)Saute for 4 to 5 mins.
5)Add in peeled cubed potatoes
6)Pour in veg stock or chicken stock
6)In goes some tarragon
7)Add in salt and white pepper powder.
8)Cover and cook till potatoes are tender.
9)Remove the veggies and add it to a blender
10)Grind till smooth.
11)Pour the soup back into the pot and warm the soup.
12)Add cream
13)Finish with some chopped parsley
14)Serve
Tips & Tricks
- Use firm, with bright green leaves and white/light green stalks leeks. Avoid leeks with wilted leaves or browning.
- Leeks often have dirt and grit trapped between their layers. To clean them, slice the leeks lengthwise, keeping the root intact. Rinse them under cold water, separating the layers and ensuring all the dirt is removed.
- Potato leek soup typically has a mild and delicate flavor. You can enhance the taste by adding herbs such as thyme, bay leaves, or parsley during the cooking process.
- If you prefer a chunkier soup, you can reserve some cooked potatoes before pureeing the rest of the soup. Mash the reserved potatoes and add them back to the soup, giving it a heartier texture.
- If you want a lighter version, you can omit the cream altogether or use a lighter alternative such as half-and-half or milk.
- You can use oil instead of butter for a lighter option. Also chicken or vegetable stock can be used.
- You can garnish potato leek soup as you like. Crispy bacon bits, grated cheese, or croutons can also provide extra texture and flavor.
Make-ahead and storage
Potato leek soup can be stored in the refrigerator for about 3 to 4 days. It's important to cool the soup completely before storing it to prevent bacterial growth. Reheat gently on the stovetop, adding a splash of broth or water to adjust the consistency if necessary.
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