Save Potato Leek Soup is a timeless, French-inspired classic that defines comfort in a bowl. This creamy soup brings together the earthy sweetness of sautéed leeks and the velvety texture of Yukon Gold potatoes, creating a dish that is both elegant enough for a dinner party and simple enough for a weeknight meal.
Save The beauty of this recipe lies in its versatility. While the base is rich and satisfying on its own, it serves as a perfect canvas for hearty add-ins like succulent seafood or smoky, crispy bacon.
Ingredients
- Vegetables
- 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
- Liquids
- 1 liter (4 cups) low-sodium vegetable broth (or chicken broth)
- 1 cup whole milk (or cream for richness)
- Seasonings
- 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
- 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.
- 2.
- Add garlic and celery, sautéing for 2 minutes until fragrant.
- 3.
- Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
- 4.
- Reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are very tender.
- 5.
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth (or leave slightly chunky if preferred).
- 6.
- Stir in the milk (or cream) and gently reheat. Adjust seasoning as needed.
- 7.
- For seafood chowder: Fold in cooked seafood and heat through for 2–3 minutes.
- 8.
- For bacon garnish: Ladle soup into bowls and top with crumbled bacon.
- 9.
- Garnish with fresh chives or parsley, if desired. Serve hot.
Zusatztipps für die Zubereitung
For a dairy-free version of this soup, simply substitute olive oil for the butter and use your preferred non-dairy milk. When preparing the leeks, ensure you use only the white and light green parts, as the dark green tops can be tough and bitter.
Varianten und Anpassungen
You can easily add extra texture and color by stirring in corn, peas, or diced carrots. For a more indulgent meal, turn the base into a seafood chowder by folding in cooked shrimp or white fish, or garnish with crispy bacon for a smoky finish.
Serviervorschläge
This soup pairs beautifully with crusty bread and a crisp white wine such as Sauvignon Blanc. Each serving of the base soup provides approximately 220 calories, 7g of fat, 35g of carbohydrates, and 5g of protein.
Save With its creamy texture and fragrant herbs, this Potato Leek Soup is a heartwarming dish that satisfies with every spoonful. Enjoy the simplicity of these fresh ingredients brought together in one pot.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavor when made ahead. Store in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of milk or broth if it has thickened. The dairy may separate slightly when reheated, but whisking will bring it back together.
- → What's the best potato variety for this soup?
Yukon Gold potatoes are ideal because they have naturally creamy flesh and moderate starch content. They break down beautifully during simmering, creating that luxurious velvety texture. Russets work too but may become gluey if over-blended. Red potatoes hold their shape better if you prefer chunky soup.
- → How do I clean leeks properly?
Leeks often hide sand between their layers. Slice them first, then place in a bowl of cold water. Swish vigorously with your hands—the dirt will sink to the bottom. Lift the leeks out carefully, leaving the sediment behind. Repeat if the water remains cloudy. Pat dry before cooking.
- → Can I freeze this soup?
The base soup without milk or cream freezes well for up to 3 months. Dairy can sometimes separate when frozen and reheated, so add the milk after thawing and reheating. If you've already added dairy, the soup is still edible but may have a slightly grainy texture—simply whisk or blend to smooth it out.
- → What can I serve with this soup?
Crusty bread is classic for soaking up every drop. A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy texture. For a complete meal, pair with a simple green salad with vinaigrette. If serving as a starter, it pairs beautifully with roasted chicken or fish as the main course.