Classic Creamy Potato Leek Soup

$- 3 large leeks, cleaned and sliced (white and light green parts only) - 4 medium Yukon gold potatoes, peeled and diced - 1 medium onion, chopped - 3 tablespoons unsalted butter - 4 cups vegetable broth - 1 cup heavy cream - Salt and pepper, to taste - Fresh chives, finely chopped (for garnish) Using the right amounts makes a big difference. Here is what you need: - Leeks: Use 3 large ones. You can swap them with green onions if needed. - Potatoes: Yukon gold gives a rich flavor. You can use russet potatoes if you prefer. - Onion: One medium onion adds sweetness. Shallots can be a nice substitute. - Butter: Unsalted butter is best. Olive oil works if you want a lighter taste. - Vegetable broth: Four cups are key for a deep flavor. Chicken broth is a good swap if you like. - Heavy cream: One cup makes it creamy. Coconut milk is a dairy-free option. Fresh ingredients make this soup shine. Here’s why: - Flavor: Fresh leeks and potatoes taste better. They add depth to the soup. - Nutrition: Fresh vegetables pack more vitamins. They are good for your health. - Texture: Fresh ingredients give a lovely, smooth texture. This is key for a creamy soup. Using fresh ingredients can elevate your cooking. This is true for any recipe, but it shines in this soup. {{ingredient_image_1}} Start by melting the butter in a large pot over medium heat. Add the chopped onions and sliced leeks. Sauté them for about 5 to 7 minutes. You want them to soften but not brown. This step builds a flavorful base for your soup. The sweet aroma will fill your kitchen! Next, add the diced Yukon gold potatoes to the pot. Stir everything together well. Let it cook for another 2 to 3 minutes. This step helps bring out the flavor of the potatoes. Now, pour in the vegetable broth. Bring the mix to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. The potatoes should become tender and easy to pierce with a fork. Once the potatoes are cooked, remove the pot from heat. Use an immersion blender to purée the soup until it’s smooth. If you don’t have one, you can blend in batches with a countertop blender. Be careful with hot soup! Return the smooth soup to low heat and stir in the heavy cream. Cook for another 5 minutes until it is heated through. Season with salt and pepper to your taste. Now you have a rich, creamy potato leek soup! When making potato leek soup, keep it simple. Use fresh leeks and potatoes for the best flavor. Julia Child loved to sauté the leeks until they were soft. This brings out their natural sweetness. She also suggested using Yukon gold potatoes. They add a nice creaminess to the soup. Always remember to taste as you go. Adjust the salt and pepper to your liking. One common mistake is overcooking the leeks. You want them soft, not browned. If they brown, the soup may taste bitter. Another mistake is not blending enough. You want a smooth texture, so blend thoroughly. Finally, don’t skip the cream. It adds richness. Without it, the soup can taste flat. The key to a creamy soup is blending. Use an immersion blender for ease. If you don’t have one, a regular blender works too. Just be careful when blending hot liquids. Always blend in small batches. After blending, return the soup to low heat. This keeps it warm and ready to serve. If the soup is too thick, add more broth or cream. This helps reach your desired consistency. Pro Tips Use Fresh Leeks: Ensure the leeks are fresh for the best flavor. Look for vibrant green tops and firm white bases. Blend for Texture: For a creamier texture, blend the soup longer. You can also reserve some potato chunks for added texture. Adjust Creaminess: Feel free to adjust the amount of cream based on your preference. For a lighter version, substitute half-and-half or evaporated milk. Add Herbs: Enhance the flavor by adding fresh herbs like thyme or parsley during the cooking process. {{image_2}} You can add herbs and spices to boost the soup's flavor. Try adding thyme or bay leaves while cooking. These herbs give a warm, earthy taste. You can also add garlic for extra depth. A pinch of nutmeg brings a lovely warmth, too. Just remember to remove any whole herbs before blending. To make this soup vegan, swap the butter for olive oil. Use coconut milk instead of heavy cream. It adds a touch of sweetness and a creamy texture. You can also add cashew cream for a rich flavor. Make sure the vegetable broth is plant-based to keep it vegan-friendly. Toppings can change the whole dish. Instead of chives, try crispy bacon bits or toasted croutons. You can also sprinkle some fresh parsley for a bright finish. A drizzle of olive oil adds richness, too. For a spicy kick, add a dash of hot sauce. Each topping gives the soup a new twist, making it fun to enjoy! After you enjoy your soup, let it cool. Pour any leftovers into a clean container. Make sure it has a tight lid. Store it in the fridge for up to three days. Always label the container with the date. This way, you will know when to use it. To reheat, you have a few options. You can use a pot on the stove. Heat it over low heat, stirring often. This helps keep the soup creamy. If you prefer a microwave, pour the soup into a bowl. Heat it in short bursts, stirring in between. Check the soup's temperature before serving. Freezing your potato leek soup is simple. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. Enjoy the creamy flavor delight whenever you want! To make the soup thicker, you can use less broth. Start with three cups instead of four. You can also add more potatoes. Diced potatoes will cook down and thicken the soup. Another option is to blend some of the soup back into the pot. This adds body without changing the flavor. If you need a substitute for vegetable broth, use chicken broth. It gives a rich flavor. You can also use water with added seasonings. Try adding bay leaves, garlic, or herbs for extra taste. Keep in mind that these options may change the soup's final flavor. Yes, you can prepare the soup in advance. Make the soup and cool it down first. Store it in an airtight container in the fridge for up to three days. When ready to eat, just reheat on low heat. You may want to add a splash of cream when reheating for extra richness. In this post, we covered the key ingredients for a tasty soup, along with their measurements and importance. You learned step-by-step instructions, from sautéing to blending for a creamy finish. We shared tips from Julia Child and common mistakes to avoid, ensuring you achieve the perfect consistency. You also explored delicious variations and storage tips for leftovers. In conclusion, fresh ingredients and careful cooking make the best soup. Enjoy experimenting with your flavors!$

A rich and creamy soup made with leeks, potatoes, and heavy cream, perfect for a comforting meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine French

Servings 4

Calories 300 kcal

Ingredients

3 large leeks, cleaned and sliced (white and light green parts only)
4 medium Yukon gold potatoes, peeled and diced
1 medium onion, chopped
3 tablespoons unsalted butter
4 cups vegetable broth
1 cup heavy cream
to taste salt and pepper
for garnish fresh chives, finely chopped

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onions and leeks, and sauté for about 5-7 minutes until they are softened but not browned.
Add the diced potatoes to the pot and stir to combine. Cook for an additional 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the potatoes are tender.
Once cooked, remove the pot from heat and use an immersion blender to purée the soup until smooth. You can also blend in batches using a countertop blender if preferred.
Return the puréed soup to low heat, and stir in the heavy cream. Cook for another 5 minutes until heated through. Season with salt and pepper to taste.
Serve hot, garnished with freshly chopped chives.

Notes

Ladle the soup into bowls and add a drizzle of cream on top, followed by a sprinkle of chives for a pop of color.

Keyword creamy, leek, potato, soup