There's something incredibly comforting about a bowl of rich, creamy soup that warms you right through—this Leek and Potato Soup Recipe is exactly that. It’s velvety, simple to make, and perfect for cozy dinners or when you want a homemade touch without too much fuss.
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Why You'll Love This Recipe
I genuinely adore this Leek and Potato Soup Recipe because it's a perfect mix of simple ingredients that come together effortlessly. Each spoonful is soothing, and the creamy texture feels like a hug on a chilly day.
- Easy to Make: It uses straightforward ingredients and steps, so it’s ideal even if you’re new to cooking soup.
- Comforting Flavor: The gentle sweetness of leeks with creamy potatoes creates a timeless, satisfying taste.
- Flexible: You can adjust the creaminess or add toppings to customize the soup your way.
- Great for Meal Prep: It holds well in the fridge and freezes beautifully, making it easy to enjoy later.
Ingredients & Why They Work
Each ingredient in this Leek and Potato Soup Recipe plays a crucial role in achieving that silky, rich texture and balanced flavor. Here’s what you’ll want to know before you shop:
- Leeks: The white and light green parts pack a delicate onion flavor without overpowering the soup; make sure to clean them well as dirt tends to hide between layers.
- Potatoes: Go for starchy ones like Russet for that creamy texture when blended—waxy potatoes won’t break down as nicely.
- Vegetable Stock: Using a good-quality broth is key since it’s the soup’s flavor base; homemade or low-sodium store-bought works well.
- Olive Oil: A gentle sautéing fat that adds a subtle fruity note and helps soften the leeks without masking their flavor.
- Butter: Adds richness and rounds out the soup’s flavor, balancing the earthiness of the leeks and potatoes.
- Cream Cheese: This gives the soup a luscious, creamy finish without the heaviness of cream—the tang adds depth, too.
- Salt and Pepper: Essential for seasoning; adjust to your taste as you go to enhance all the flavors.
Make It Your Way
I’m a big fan of keeping this Leek and Potato Soup Recipe straightforward, but I love sprinkling a bit of smoked paprika or a swirl of pesto when I want it to pop. You should definitely feel free to experiment with what you have on hand!
- Variation: I once tried adding crispy bacon bits on top, and the smoky contrast was fantastic. If you’re vegetarian, topping with toasted nuts or fresh herbs works beautifully.
- Dairy-Free Option: Swap the cream cheese for coconut cream or a nut-based cream to keep it rich without dairy.
- Seasonal Twist: Stir in some roasted garlic or fresh thyme for an extra layer of flavor during cooler months.
Step-by-Step: How I Make Leek and Potato Soup Recipe
Step 1: Prepping the Veggies
Start by peeling your potatoes and chopping them into 1-inch cubes—that size cooks perfectly without turning to mush too quickly. For the leeks, trim off the dark green tops, slice them lengthwise, and then rinse thoroughly under cold water to wash away any grit hiding between the layers. A clean, soft leek base is essential for this soup’s delicate taste.
Step 2: Softening the Leeks
Heat olive oil over medium heat in a large saucepan, then add the sliced leeks. Patience here is key—let the leeks sauté gently for about 5 minutes until they're soft and sweet. Avoid turning the heat up too high or you might burn them, which can give the soup a bitter edge.
Step 3: Building the Soup
Add the butter to the softened leeks, stirring it in until melted and combined. Season with salt and pepper to start layering flavor early. Then throw in the potato cubes and pour over the vegetable stock, ensuring everything's submerged. Bring it to a boil, then reduce the heat to medium, cover, and let it simmer for 25 minutes. You’ll know it’s ready when the potatoes are tender and easily pierced with a fork.
Step 4: Pureeing to Perfection
I usually blend the soup right in the pot with an immersion blender—it’s faster and fewer dishes to wash. If you don’t have one, a regular blender works great; just blend in batches, careful not to overfill. Then stir in the cream cheese and blend again until silky smooth. Taste and adjust salt and pepper before serving.
Top Tip
From countless batches of this Leek and Potato Soup Recipe, I’ve learned a few tricks that really take it to the next level:
- Clean Leeks Thoroughly: Dirt loves to hide in the layers, so always slice then soak or rinse well to avoid gritty bites.
- Don’t Rush Sautéing: Gently cooking the leeks brings out their natural sweetness without bitterness.
- Consistent Potato Size: Cutting evenly ensures all pieces cook through at the same rate, so your soup stays smooth and creamy.
- Blend While Warm: It’s easier to get a silky texture when the soup isn’t cold, but be careful to avoid splashes by blending in small batches if using a blender.
How to Serve Leek and Potato Soup Recipe
Garnishes
I love adding a little fresh dill or chives on top for a pop of color and freshness. Sometimes I crisp up leek greens in a pan with a pinch of salt and scatter those on, which gives a lovely textural contrast. For an indulgent treat, a few small pieces of smoked salmon make a lovely pairing and take it up a notch.
Side Dishes
This soup pairs perfectly with crusty bread—think a rustic baguette or a warm whole-grain roll. I also like serving it alongside a crisp green salad or roasted vegetables for a more complete meal without heaviness.
Creative Ways to Present
For a dinner party, I've served this soup in small, elegant cups with a drizzle of herb oil and a parmesan crisp on top. It’s a cozy starter that feels special but stays true to the rustic roots of the dish. Don’t be shy about experimenting with presentation—it can really impress without much extra effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and pop them in the fridge. The soup keeps well for 3-4 days without losing its luscious texture, which makes it an easy, ready-to-go lunch or dinner option.
Freezing
I’ve had great success freezing this soup in portions—just leave out the cream cheese and add it after thawing for best results. This keeps the texture fresh and prevents any separation that might happen with dairy in the freezer.
Reheating
When warming leftover soup, I prefer doing it gently on the stove over low heat, stirring often to prevent sticking. Adding a splash of broth or water while reheating helps maintain that silky texture. If you left the cream cheese out before freezing, stir it in once warmed up and blend quickly for smoothness.
Frequently Asked Questions:
Absolutely! A regular blender works great for this Leek and Potato Soup Recipe. Just be sure to blend in batches, and don’t overfill to avoid hot splashes. Keep the lid slightly ajar to allow steam to escape, covering the opening with a kitchen towel for safety.
Yes! You can substitute cream cheese with heavy cream, sour cream, or even Greek yogurt, depending on your preference. Just add these at the end of blending for a creamy finish. Note that Greek yogurt can add a slight tang and won’t be as rich as cream cheese.
To make this soup vegan, simply use a plant-based butter alternative and swap the cream cheese for a vegan cream cheese or coconut cream. Use vegetable stock as usual and check that all your seasonings are vegan-friendly.
Yes, this soup is perfect for making ahead! You can prepare it up to a day in advance and store it in the fridge. Reheat gently on the stove before serving, then add any fresh garnishes or toppings last-minute to keep them vibrant and fresh.
Final Thoughts
This Leek and Potato Soup Recipe has been a comforting staple in my kitchen for years, especially in colder months. It’s one of those recipes that feels fancy without being complicated, and it’s always a hit when I share it with friends and family. Give it a try—you’ll be amazed at how such simple ingredients can create something so nourishing and delicious!
Print
Leek and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A creamy, comforting leek and potato soup made with sautéed leeks, tender potatoes, and blended with cream cheese for a smooth texture. Perfect as a warming starter or light meal, this classic French soup is easy to prepare and rich in flavor.
Ingredients
Vegetables
- 2 leeks, white and light green parts only
- 12 ounces potato, starchy such as Russet, peeled and cut into 1-inch cubes
Liquids & Fats
- 3 cups vegetable stock (600-750 ml)
- 2 tablespoons olive oil
- 2 tablespoons butter (30 g)
Dairy & Seasonings
- ⅔ cup cream cheese (80 g) or more to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare vegetables: Peel the potatoes and cut them into 1-inch or 3 cm cubes. Remove the dark green parts of the leeks, cut them in half, then rinse well under cold water to remove all dirt. Slice the leeks thinly.
- Sauté leeks: Heat olive oil in a large saucepan over medium heat. Add the sliced leeks and gently sauté for about 5 minutes until softened. Add butter, stir well, and season with salt and pepper.
- Cook potatoes: Add the cubed potatoes to the pan, pour in the vegetable stock, and bring to a boil. Reduce heat to medium, cover, and simmer for 25 minutes until vegetables are tender.
- Blend soup: Blend the soup directly in the saucepan with an immersion blender or carefully transfer to a blender. Add the cream cheese and blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Serve: Serve hot, optionally garnished with smoked salmon, fried leek greens, or fresh dill for added flavor.
Notes
- You can serve this soup with smoked salmon, fried leek greens, and a little fresh dill for extra flavor and presentation.
- Adjust cream cheese quantity based on how rich and creamy you want the soup.
- Use starchy potatoes like Russet for a creamier texture, avoid waxy potatoes.
- For a vegan version, substitute butter with additional olive oil and cream cheese with a plant-based alternative.
- To ensure the leek is clean, slice and rinse thoroughly to remove any grit.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
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