Classic Potato Leek Soup
A velvety smooth and incredibly comforting Classic Potato Leek Soup, featuring tender leeks and potatoes simmered in a savory broth, then blended to perfection. It's a simple yet elegant dish that's both nourishing and deeply satisfying.
For 4 servings
**Prepare Leeks:** Trim off the dark green tops and root ends of the leeks. Slice the white and light green parts lengthwise, then thinly slice crosswise into half-moons. Place the sliced leeks in a colander and rinse thoroughly under cold running water, separating the layers to remove any trapped dirt or grit. Drain very well.
**Sauté Aromatics:** In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent. Add the cleaned and sliced leeks along with the minced garlic, cooking for another 8-10 minutes, stirring occasionally, until the leeks are very tender and translucent but not browned.
**Simmer Soup Base:** Add the peeled and diced potatoes to the pot. Pour in the vegetable broth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are completely fork-tender.
**Blend to Smoothness:** Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a stand blender (being cautious with hot liquids by filling only halfway and venting the lid) and blend until smooth. Return the blended soup to the pot.
**Adjust and Serve:** Return the blended soup to the stove over low heat. Taste and adjust seasoning with more salt and pepper if needed. If desired, stir in the optional 1/4 cup of heavy cream or milk for extra richness and a silkier texture; heat through gently without boiling. Ladle the hot soup into bowls and garnish generously with fresh chopped chives before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Clean Leeks Thoroughly:** Leeks are notorious for trapping dirt. Always slice them first, then rinse them vigorously in a colander to ensure no grit ends up in your soup.
- 2**Don't Over-Brown Leeks:** Sauté the leeks until they are tender and translucent, but avoid browning them too much, as this can give the soup a slightly bitter or caramelized flavor that isn't traditional for this dish.
- 3**Potato Choice Matters:** Yukon Gold or Russet potatoes are ideal for this soup. Their starchy nature helps them break down beautifully and contributes to a naturally creamy texture when blended, preventing a gummy consistency.
- 4**Immersion Blender for Ease:** An immersion blender is a game-changer for blending hot soups directly in the pot, making cleanup much easier. If using a regular blender, work in small batches and always vent the lid to allow steam to escape.
Adapt it for your goals.
Vegan/Dairy-Free
For a completely vegan or dairy-free version, simply omit the optional heavy cream. You can add a swirl of full-fat coconut milk or a plant-based cream alternative at the end for similar richness.
Smoky DepthSmoky Depth
Introduce a subtle smoky flavor by adding a pinch of smoked paprika or a dash of liquid smoke along with the vegetable broth during the simmering phase.
Heartier VersionHeartier Version
To make the soup more substantial, stir in some cooked, shredded chicken, crispy bacon bits, or even a handful of sautéed mushrooms at the very end before serving.
Why this is on our healthy list.
Gut Health Support
Leeks are rich in prebiotics, particularly inulin, which feed beneficial gut bacteria, promoting a healthy digestive system and potentially boosting immunity.
Rich in Vitamins & Minerals
Potatoes provide a good source of Vitamin C, B6, and potassium, while leeks offer Vitamin K, A, and folate, contributing to overall bodily functions and health.
High in Fiber
Both leeks and potatoes contribute dietary fiber, which aids in digestion, promotes satiety, helps regulate blood sugar levels, and supports cardiovascular health.
Frequently asked questions
Yes, potato leek soup often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
