Potato Leek Soup
Potato Leek Soup is a comforting, versatile dish perfect for fall. The combination of tender leeks, creamy potatoes, and a rich broth makes this soup both soothing and delicious. Whether you prefer it chunky or smooth, this easy recipe is sure to become a staple in your kitchen.
Equipment
- Dutch oven or large soup pot (for cooking)
- Immersion blender or standing blender (for blending)
- Wooden spoon or spatula (for stirring)
- Sharp knife (for chopping)
- Cutting board
- Ladle (for serving)
Ingredients
- 4 cups diced Yukon Gold or Russet potatoes
- 3 large leeks white and light green parts, sliced and thoroughly washed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- Optional: 1/2 cup heavy cream for creamier texture
Instructions
- Sauté Leeks and Garlic: In a Dutch oven, melt butter and olive oil over medium heat. Add leeks and sauté for 6-8 minutes until soft. Add garlic and sauté for another 30 seconds.
- Cook Potatoes and Broth: Add diced potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, until the potatoes are tender.
- Blend Soup: Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or blend part of the soup for a chunkier texture. Stir in heavy cream if desired, and adjust seasoning to taste.
- Serve: Ladle the soup into bowls and enjoy hot.
Ingredient Substitutes:Leeks: Use celery, onions, or shallots for similar depth of flavor.Cream: Replace with buttermilk, milk, or cream cheese for a lighter alternative.Potatoes: Turnips can be used instead of potatoes for a similar hearty texture.
How to Store Potato Leek Soup:Refrigeration: Store cooled soup in an airtight container for 3-5 days.Freezing: Store in a freezer-safe container, leaving space for expansion. Thaw in the fridge overnight and reheat on the stove.Avoid Toppings: Store the soup without cream, bacon, or herbs. Add them just before serving.
Notes
Nutrition Facts (per serving):
- Calories: 126–205 (depending on ingredients)
- Carbs: 35%–56% of the total macronutrient content
- Fat: 35%–58%
- Protein: 7%–9%
- Fiber: Moderate (varies)
- Vitamin C: 31% of the Daily Value
- Calcium & Iron: Present in smaller amounts
- Potassium: Provided by the potatoes