Easy, Creamy Potato Leek Soup
Discover the secret to a perfect Easy, Creamy Potato Leek Soup with tips on cleaning leeks, choosing potatoes, and making homemade croutons. This classic recipe is versatile and can be adapted for vegan diets.
This Easy, Creamy Potato and Leek Soup is one of those few dishes that can feel both comforting and refreshing. This delicious soup combines the mild sweetness of leeks with the creamy texture of Yukon Gold potatoes, enriched with a touch of cream. In the summer, served cold it serves as a perfect starter, while in the winter, it can be a warm, cozy entree.
Because of its creamy texture and mildly sweet flavor, kids tend to love this soup, especially when they have croutons to dunk in!
Why You’ll Love This Soup
1. Rich and Creamy Texture: The blend of Yukon Gold potatoes and heavy cream creates a velvety smooth texture that’s both filling and comforting. If you prefer a vegan option, substituting vegan butter and coconut cream can provide a similarly creamy texture without the dairy.
2. Simple Ingredients: This recipe calls for everyday ingredients that are easy to find at your local grocery store. Leeks, potatoes, and basic seasonings come together to make a soup that’s both wholesome and flavorful.
3. Versatile and Adaptable: Feel free to experiment with different types of potatoes – or even other vegetables like carrots and cauliflower – or use vegetable broth to make the soup vegan. For added texture and flavor, you can also make homemade croutons to garnish your soup.
Essential Tips for the Perfect Potato and Leek Soup
1. Cleaning Leeks: Leeks can trap dirt between their layers, so it’s crucial to clean them thoroughly. Trim the root end and tough dark green tops, slice the leeks lengthwise, and rinse them under cold water, separating the layers to remove any dirt.
2. Choosing Potatoes: Yukon Gold potatoes are ideal for their creamy texture and flavor. However, you can substitute with russet or baby potatoes if needed. Be sure to peel them if the skins are not in good condition.
3. Using an Immersion Blender: An immersion blender is perfect for blending soups directly in the pot, and hide ingredients that kids may be picky about. It’s safe and easy to use, but always ensure it’s unplugged before handling the blades. If you don’t have one, you can blend the soup in batches using a standard blender.
4. Making Homemade Croutons: For a crunchy garnish, make your own croutons by cubing day-old bread, tossing with olive oil and seasonings, and baking until crispy. Homemade croutons add a delightful texture to the creamy soup and can be customized with your favorite herbs and spices.
5. Adding Flavor: Fresh or dried thyme and bay leaves infuse the soup with aromatic flavors. Most store-bought dried herbs are flavorless, truly! My absolute favorite company for dried herbs and spices is Burlap and Barrel, which also ethically sources their products. You can shop the Emma Frisch Collection, which includes dried thyme.
More Easy, Delicious Soup Recipes
- Vegetarian Mung Bean Soup
- Carrot, Coconut and Tarragon Soup
- Curried Pumpkin and Pear Soup
- Kidney Bean and Yam Soup
Easy, Creamy Potato and Leek Soup is more than just a bowl of soup; it’s a comforting, adaptable dish that can be tailored to suit any dietary preference or occasion. Don’t forget to pair it with homemade croutons and a dollop of Greek yogurt for added texture and flavor. Enjoy!
PrintEasy, Creamy Potato and Leek Soup
This easy classic tends to be liked by adults and children, especially with homemade croutons!
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: About 6 servings 1x
Ingredients
- 3 Tbsp unsalted butter
- 2 leeks, cleaned and sliced thinly
- 3 cloves garlic, coarsely chopped
- 2 tsp Kosher salt
- 2 lbs (~900g) yukon gold potatoes, cut into quarters
- 7 cups chicken or vegetable broth
- 1 tsp fresh or dried thyme
- 2 bay leaves
- 3/4 cup heavy cream
- 1/2 lemon, juiced
- Freshly ground black pepper, to taste
Garnish (optional)
- Croutons (see notes for homemade croutons)
- Plain, greek yogurt
- Chives, minced
Instructions
- In a large pot over medium heat, melt the butter.
- Add the leeks and garlic, and season with 1 tsp of the salt. Stir to coat with butter, cover, and sauté for about 5 minutes, until the leeks are soft and wilted. Remove the lid and continue sautéing, about 5 more minutes.
- Add the potatoes, remaining tsp salt, broth, thyme, and bay leaves. Stir together, bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes.
- Remove the lid and check that the potatoes are done – they should easily be pierced with a fork.
- Using a slotted spoon or tongs, find the bay leaves and remove them.
- Remove from heat and add the heavy cream and lemon juice. Using an immersion blender, blend the soup until creamy.
- Serve warm or cold, garnished with croutons, a dollop of Greek yogurt, and sprinkle of chives.
Notes
Potatoes: You can replace the yukon gold potatoes with russet potatoes or baby potatoes. If you find potatoes with nice skins that are delicate and unbruised, there is no need to peel them. Otherwise, peel them before cooking.
How to clean leeks: To clean leeks, start by trimming off the root end and the very top of the tough dark green tops (which you can save in a ziplock in the freezer to use when making homemade broth). Slice the leeks in half lengthwise, then rinse them under cold running water, separating the layers with your fingers to remove any trapped dirt or sand. Finally, slice or chop the leeks as needed for your recipe.
Vegan: For a delicious vegan variation, substitute the butter for vegan butter, and the cream for coconut cream or full fat coconut milk.
How to make homemade croutons (you can do this with gluten-free bread): To make homemade croutons, start by cutting bread. preferably 1-3 days old, into cubes. Toss the bread cubes with olive oil, salt, and any desired seasonings like garlic powder or dried herbs. Spread the cubes in a single layer on a baking sheet and bake at 375°F (190°C) for about 10-15 minutes, or until they are golden brown and crispy, stirring once halfway through. Let them cool before using them in salads or soups. Store in an airtight container or ziplock bag at room temperature for up to 3 days.
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