Classic Potato Leek Soup Creamy Leek Potato Potage
Quick Hook
Potato Leek Soup Recipe is the bowl I make on drizzly evenings. I swear it comforts like a warm blanket. Fun fact: vichyssoise became popular in the early 20th century.
Leeks give a mild, sweet oniony flavor. The texture is a silky, Creamy Potato Leek Soup finish. You can add smoky bacon or make it dairy-free.
Brief Overview
This Potato Leek Soup likely began in French kitchens. It lives in both home kitchens and bistro menus today.
Difficulty is easy and very forgiving. Prep takes 15– 20 minutes. Cook time is 25– 35 minutes. Total time is 40– 55 minutes.
Yields about six generous bowls. Serve with crusty bread or a simple salad. Try chilled style too as Vichyssoise .
Main Benefits
Top health perk is fibre and vitamins. Leeks add folate and vitamin K naturally. It makes for a cozy, Healthy Soup choice.
Perfect for weeknight dinners or weekend lunch. It also shines at casual dinner parties. Guests love the smooth, comforting flavor.
What makes it special is simplicity and flexibility. Use Yukon Gold or Russet for texture balance this is the Best potatoes for soup (Yukon Gold vs Russet) question solved.
You can finish with cream, make it as dairy-free potato leek soup , or crisp some bacon for a Smoky bacon potato leek soup twist.
I learned to always clean leeks well. That one time I skipped rinsing, my soup had grit. Never again. Also, sweat, don’t brown the leeks for true delicate sweetness.
This recipe is basically a Creamy leek and potato potage at home. It doubles easily and freezes well without cream. Next up, ingredients and simple step-by-step instructions.
Opening quick note
I love this Potato Leek Soup Recipe. It’s cozy and simple. Think creamy, soothing, and a little fancy. Fun fact: vichyssoise is just chilled leek and potato soup.
I once tried chilling mine and nearly fainted from pride.
Main Ingredients
For the soup base:
- Unsalted butter 2 tbsp (28 g) or olive oil 2 tbsp (30 ml) for dairy-free.
- Leeks (white + light green only): 3 large — about 12 14 oz (350 400 g) after trimming. Clean well.
- Medium yellow onion (optional): 1 small (~100 g) .
- Garlic: 1 2 cloves , minced.
- Yukon Gold or Russet potatoes: 2 lb (900 g) , peeled and cut into 1 inch (2.5 cm) cubes.
- Kosher salt: 1 tsp (6 g) .
- Freshly ground black pepper: 1/2 tsp .
- Fresh thyme: 1 2 sprigs or 1/2 tsp dried .
- Bay leaf: 1 .
- Stock (low-sodium chicken or veg): 6 cups (1.4 L) .
Finishing:
- Whole milk or half and-half: 1/2 cup (120 ml) .
- Heavy cream or crème fraîche: 1/2 cup (120 ml) .
- Fresh chives for garnish: 1 2 tbsp .
Quality tips: choose firm leeks. No limp leaves. Pick potatoes free of sprouts. For the best texture, use Yukon Gold for creaminess. Russets make a fluffier potage.
Seasoning Notes
Essential combo: salt, pepper, thyme. Add bay leaf for depth. Aromatics: a little garlic and onion boost body. Finish with chives.
Flavor enhancers: a splash of lemon juice wakes it up. A pinch of nutmeg adds warmth. If you want smoky notes, add cooked bacon.
For dairy-free potato leek soup, use olive oil and cashew cream. Quick swaps: no thyme? Use dried or 1/2 tsp Herbes de Provence.
No cream? Use milk or coconut cream.
Equipment Needed
Large heavy bottomed pot or Dutch oven (5 6 qt / 5 6 L) . Chef’s knife and cutting board. Measuring cups, spoons, or kitchen scale.
Immersion blender (preferred) or countertop blender. Wooden spoon and ladle.
Household alternatives: no immersion blender? Use a potato masher for chunky soup. No Dutch oven? Use any heavy pan with tall sides.
Honestly, this is comfort in a bowl. I once scorched my leeks. Don’t rush the sweat step. Low heat matters. Follow those cues and you’ll nail the creamy leek and potato potage.
Cooking Method
Fun fact: Vichyssoise is simply the chilled version of this soup. I love that. A bowl of Homemade Soup feels like a hug. It also adds vegetables to your day.
Prep Steps
- Mise en place first. Trim leeks, rinse between layers. Chop potatoes into 1 inch cubes. Measure stock and herbs.
- Save time by peeling and cubing potatoes while the leeks soak. Clean once. Work clean.
- Safety first. Beware of hot steam when blending . Use the blender lid vent or an immersion blender.
step-by-step Process
- Melt butter or heat oil over medium low. Add leeks and onion. Sweat gently for 8– 10 minutes .
- Add potatoes, thyme, bay leaf, and stock. Stir and bring to simmer.
- Reduce heat and simmer 15– 20 minutes until potatoes are fork tender.
- Remove herbs. Purée with an immersion blender until smooth.
- Stir in milk or cream. Warm gently; do not boil after adding cream.
- Season with salt and pepper. Serve with chives and optional bacon.
Visual cues tell you everything. Leeks should be soft and translucent. Potatoes should break apart with a fork. The finished soup has a silky sheen.
Critical temperature points matter. Bring to a simmer at 185– 205° F (85– 96° C) . Finish warm, never boiling, after cream.
Pro Tips
- For the creamiest result use Yukon Gold . For fluffier body try Russet . Think Best potatoes for soup (Yukon Gold vs Russet) .
- Shortcut: render bacon first. Use the fat to sweat leeks. That gives you a tasty Smoky bacon potato leek soup twist.
- Common mistake: not washing leeks well. Grit ruins texture. Another mistake: boiling after cream. It breaks the finish.
make-ahead options
- Cool and refrigerate up to 3 days. Reheat gently. Freeze without cream for three months.
- For a dairy-free potato leek soup , use olive oil and cashew cream.
Honestly, this Creamy Potato Leek Soup is forgiving. I burned dinner once and this soup saved the night. Try it. You’ll get cozy fast.
Recipe Notes
"Soup is cuisine’s way of saying I’ve got you." That sums it up. I call this my go-to comfort food.
Serving Suggestions
For a cozy bowl, ladle into warm bowls. Top with chopped chives. A swirl of crème fraîche adds shine.
Try crusty sourdough or buttered baguette. A simple peppery arugula salad cuts richness. For drinks, a crisp Sauvignon Blanc works. For non-alcoholic, sparkling water with lemon is perfect.
If you want cold, make Vichyssoise (chilled potato leek soup) . It’s elegant and refreshing on hot days.
Storage Tips
Refrigerate in airtight containers. Keeps well for 3 4 days .
Freeze only soup without cream. Freeze in portions for up to 3 months . Thaw overnight in the fridge.
Reheat gently on low. Stir often. Do not boil after adding cream. This keeps texture smooth.
Variations
Want dairy-free? Make a dairy-free potato leek soup . Use olive oil and cashew cream. It’s surprisingly rich.
Like smoky flavors? Try Smoky bacon potato leek soup . Render bacon, sweat leeks in that fat, and finish with crumbled bacon.
Seasonal swaps are fun. Add spring peas in April. Roast butternut squash in autumn. Both brighten the potage.
Oh, and pick your spud wisely. For texture, see Best potatoes for soup (Yukon Gold vs Russet) . Yukon Gold is creamy. Russet gives a fluffier body.
Nutrition Basics
Per serving roughly 260 kcal . Protein about 4 5 g. Fat around 14 16 g.
Leeks add vitamin K and folate. Potatoes give fiber and potassium. This is a comforting, relatively balanced Healthy Soup choice.
It’s also a proper Homemade Soup —hearty, simple, and satisfying. If you need a lighter bowl, skip cream and use milk.
Final thought
Honestly, this classic Potato Leek Soup Recipe has saved many weeknights for me. It’s forgiving and feels fancy. Try it, tweak it, and serve it with love. You’ll nail it.
Frequently Asked Questions
How do I clean leeks properly so my soup isn’t gritty?
Trim the root and the tough dark green tops, halve the white and light green parts lengthwise, then fan the layers under cold running water to remove trapped grit repeat until the water runs clear.
For extra reassurance, slice and soak the pieces in a bowl of cold water for a few minutes so any sand falls to the bottom, then lift the leeks out with a slotted spoon. Don’t toss the trimmed dark greens; simmer them in your stock for extra flavour, then discard before blending.
How can I make this Potato Leek Soup Recipe extra silky, like at a French bistro?
Use Yukon Gold potatoes for a naturally creamy texture, blend thoroughly with an immersion blender, and for a restaurant smooth finish push the purée through a fine mesh sieve. Stir in cream or crème fraîche off the heat to preserve a silky sheen, and avoid boiling after adding dairy.
A final knob of butter or a drizzle of good olive oil lifts the mouthfeel in classic bistro style.
Can I make the Potato Leek Soup Recipe vegan or lighter without losing flavour?
Yes sweat the leeks in olive oil, use a rich vegetable stock, and finish with blended soaked cashews or unsweetened coconut milk for creaminess; a splash of lemon juice or a teaspoon of nutritional yeast adds depth.
To keep it lighter, use half and-half or milk instead of cream and reduce the butter, which cuts calories and fat while preserving comfort. Remember sodium varies with stock, so taste and adjust seasoning at the end.
What’s the best way to store and reheat leftover potato leek soup can I freeze it?
Cool soup quickly, refrigerate in airtight containers for 3 4 days, and reheat gently over low heat avoid bringing cream added soup to a boil. Freeze for up to 3 months but leave out the cream when freezing; thaw, reheat, then finish with cream or crème fraîche for best texture.
Portioning into single serve containers before freezing makes thawing and reheating much easier.
What are easy ways to vary the flavour smoky, herby, or chilled vichyssoise?
For smoky notes render and use crispy bacon or stirred-in smoked paprika; add fresh thyme and a bay leaf while simmering for herbaceous depth, or finish with chopped chives and a little lemon zest for brightness.
To make vichyssoise, chill the soup thoroughly, thin slightly with cold milk, and serve cold with chives perfect for a summer lunch like something from a Paris café.
If you’re watching nutrition, swap cream for milk or cashew cream and expect roughly 200 300 kcal per serving depending on additions.
Classic Potato Leek Soup Creamy Leek Potato Pota
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 260 kcal |
|---|---|
| Protein | 4.5 g |
| Fat | 15 g |
| Carbs | 30 g |
| Fiber | 3.5 g |
| Sugar | 3.5 g |
| Sodium | 650 mg |
