Cozy Homemade Potato Leek Soup Recipe: Creamy Winter Comfort

Potato leek soup embodies comfort in its most delectable form, offering a silky smooth embrace of hearty ingredients.

This classic culinary creation reinvents humble vegetables into a luxurious dining experience that warms both body and soul.

Rich, creamy textures blend seamlessly with subtle herbaceous notes, creating a symphony of flavor that feels like a warm hug.

The combination of earthy potatoes and delicate leeks produces a harmonious balance that speaks to traditional cooking techniques.

Subtle aromatics dance throughout the kitchen, promising a meal that nourishes and delights with every spoonful.

Home cooks and professional chefs alike appreciate the simplicity and depth of this timeless recipe.

You’ll fall in love with its effortless preparation and deeply satisfying results.

What Makes Potato Leek Soup So Comforting

• Creamy Comfort in a Bowl: This potato leek soup delivers ultimate comfort with its silky smooth texture and rich, warming flavors that hug you like a cozy blanket on a chilly day.
• Minimal Effort, Maximum Flavor: The recipe requires simple ingredients and basic cooking techniques, making it perfect for home cooks of all skill levels who want a delicious meal without complicated steps.
• Healthy and Hearty Meal Prep: Packed with nutritious vegetables and adaptable for different dietary needs, this soup provides a wholesome one-pot meal that's quick to prepare and can be easily stored for future lunches or dinners.

Ingredients for a Creamy Potato Leek Soup

• Leeks: Mild onion-like flavor, white and light green parts provide a subtle sweetness to the soup.
• Potatoes: Starchy vegetable that creates a creamy texture and provides hearty substance to the soup.
• Vegetable Broth: Liquid base that adds depth of flavor and helps cook the vegetables.

• Garlic: Adds a robust, pungent flavor to enhance the overall taste of the soup.
• Bay Leaf, Thyme: Classic herbs that provide earthy and aromatic undertones to the soup.
• Salt: Enhances and balances the flavors of all ingredients.

• Chives: Fresh herb that adds a mild onion-like flavor and bright green color.
• Black Pepper: Adds a subtle heat and completes the seasoning of the soup.
• Olive Oil: Helps sauté the vegetables and adds a smooth, rich base flavor.

Easy Steps to Prepare Potato Leek Soup at Home

Step 1: Prepare Leeks

Slice off the tough, dark green stems and leaves from leeks, keeping only the white and light green sections. Slice leeks in half lengthwise, then chop into small pieces. Rinse chopped leeks thoroughly in a colander under cold water to remove any hidden dirt.

Step 2: Sauté Aromatic Base

Heat olive oil in a large pot over medium heat. Add chopped leeks and cook, stirring occasionally, until they become soft and translucent (about 8-10 minutes). Stir in minced garlic and cook for an additional minute to release its fragrant flavors.

Step 3: Build the Soup Foundation

• Diced potatoes
• Salt
• Bay leaf
• Fresh thyme
• Vegetable broth

Increase heat to high and bring the mixture to a boil. Reduce heat to low, cover the pot, and let simmer for 15-20 minutes until potatoes become tender when tested with a fork.

Step 4: Blend and Smooth

Remove and discard bay leaf and thyme sprigs. Use an immersion blender to puree the soup to your preferred consistency. For an ultra-smooth texture, transfer soup to a high-powered blender and process in batches.

Step 5: Finish and Serve

• Freshly chopped chives
• Freshly ground black pepper

Serve immediately while warm and enjoy the creamy, comforting flavors.

Best Tips for Velvety Potato Leek Soup

• Clean Leeks Thoroughly: Rinse chopped leeks meticulously under cold water to eliminate all hidden grit and sand, ensuring a smooth, clean soup texture.
• Sauté Without Browning: Gently cook leeks over medium heat, stirring occasionally to soften them evenly without developing dark, bitter edges.
• Blend for Silky Consistency: Use an immersion blender for convenient, smooth blending or transfer to a high-powered blender for an ultra-creamy potato leek soup.
• Season Progressively: Taste and adjust salt and pepper throughout cooking to build deep, balanced flavor layers.
• Choose Waxy Potatoes: Select Yukon Gold or white potatoes for their creamy texture and ability to hold shape while providing a rich, velvety soup base.

How to Store and Reheat Potato Leek Soup Leftovers

• Refrigerate: Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent absorption of other food odors.
• Freeze: Pour soup into freezer-safe containers, leaving 1-inch space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm soup in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of vegetable broth if the soup seems too thick. Heat until steaming hot, about 5-7 minutes.

What Pairs Well with a Bowl of Potato Leek Soup

• Elevate with Crusty Bread Pairing: Serve the creamy potato leek soup alongside a warm, rustic sourdough or French baguette. The crisp, golden crust provides a delightful textural contrast to the smooth soup, while helping soak up every delicious spoonful.
• Match with Crisp White Wine: Select a bright, acidic white wine like Sauvignon Blanc or Pinot Grigio. These wines complement the soup's mild, delicate flavors and cut through the richness with their refreshing minerality.
• Create a Fresh Side Salad: Prepare a light green salad with peppery arugula, cucumber slices, and a tangy lemon vinaigrette. The salad's bright, crisp elements balance the soup's creamy warmth and add a vibrant nutritional boost to the meal.
• Top with Crispy Bacon Bits: Sprinkle some crumbled, crispy bacon over the soup for an indulgent flavor enhancement. The salty, smoky bacon adds depth and a delightful crunch that transforms the simple soup into a more complex, satisfying dish.

Unique Takes on Classic Potato Leek Soup

• Roasted Veggie Fusion: Replace some potatoes with roasted carrots and parsnips for deeper, caramelized flavors and added nutritional complexity.
• Creamy Bacon Infusion: Crisp and crumble bacon on top, stirring some rendered bacon fat into the soup for a rich, smoky undertone that enhances the leek's mild sweetness.
• Herbed Mediterranean Style: Add fresh rosemary and oregano, then finish with crumbled feta cheese and a drizzle of extra virgin olive oil for a Greek-inspired version with bright, aromatic notes.
• Spicy Green Chile Version: Incorporate roasted green chiles and a pinch of cayenne pepper to introduce a warm, subtle heat that complements the soup's creamy base.

Potato Leek Soup Recipe

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4.6 from 35 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Classic French potato leek soup whispers comfort from Normandy’s kitchens. Creamy velvet textures blend smooth potatoes with delicate leek notes, offering a warm embrace that transports diners to charming countryside dining experiences.

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Ingredients

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Main Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch pieces
• 3 large leeks (white and light green parts only)
• 4 cups vegetable broth

Aromatics and Seasonings:

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 bay leaf
• 2 sprigs fresh thyme

Garnish:

• Freshly chopped chives
• Black pepper

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Instructions

1. Prepare leeks by removing tough dark green tops, keeping only white and light green sections. Slice lengthwise and chop into small segments.
2. Thoroughly rinse chopped leeks in a colander under cold water to eliminate any hidden soil or grit.
3. Warm olive oil in a substantial pot over moderate temperature. Introduce leeks and gently cook until they become soft and translucent, stirring periodically to prevent browning.
4. Add minced garlic and sauté briefly to release aromatic flavors without burning.
5. Incorporate diced potatoes, seasoning with salt, and introduce bay leaf, thyme, and vegetable broth into the pot.
6. Elevate heat to maximum, allowing mixture to reach a rolling boil, then immediately reduce to minimal heat.
7. Cover and let simmer quietly, permitting potatoes to tenderize completely, approximately 15-20 minutes. Test potato softness by piercing with a fork.
8. Carefully extract and discard bay leaf and thyme sprigs from the liquid.
9. Utilize an immersion blender to transform soup into desired consistency. For ultracreamy results, process in controlled batches using a high-performance blender.
10. Ladle hot soup into serving bowls, adorning with freshly snipped chives and a delicate sprinkle of black pepper.

Notes

• Thoroughly wash leeks under cold water to eliminate hidden dirt and grit lurking between layers.
• Choose waxy potatoes like Yukon Gold for maximum creaminess and smooth soup texture.
• Avoid browning leeks during sautéing to preserve their delicate, sweet flavor profile.
• Adjust soup consistency by blending partially or completely based on personal preference.
• Add optional garnishes like crispy bacon bits or croutons for extra crunch and flavor complexity.
• Store leftover soup in airtight container for up to 4 days, reheating gently to maintain silky consistency.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg