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This homemade Potato Leek Soup is an easy recipe that brings classic French comfort to your table. Featuring tender leeks and potatoes simmered in a rich broth and finished with cream, this versatile soup can be served hot as a cozy winter meal or chilled as Vichyssoise for an elegant summer dish. Simple ingredients combine to create a soup that's both rustic and refined.
Why You'll Love This Soup
This soup strikes the perfect balance between simplicity and sophistication. The leeks provide a delicate onion flavor while the potatoes create a naturally creamy texture. It's incredibly versatile - serve it hot topped with crispy bacon for a hearty meal, or chill it for an elegant first course. Best of all, it comes together in one pot with basic ingredients and minimal prep time.
Ingredients for Potato Leek Soup
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- For the Base:
- 4 large leeks (white and light green parts only), cleaned and chopped
- 2 pounds Yukon Gold potatoes, peeled and diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Liquids and Seasonings:
- 6 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For Garnish:
- Fresh chives, chopped
- Fresh thyme leaves
- Crispy fried leeks (optional)
- Crumbled bacon (optional)
Step-by-Step Instructions
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- Prepare the Leeks
- Trim root ends and dark green tops from leeks. Slice lengthwise, rinse thoroughly under cold water to remove grit. Chop into 1/2-inch pieces.
- Start the Base
- Melt butter in large Dutch oven over medium heat. Add leeks and garlic, cooking 5-7 minutes until soft but not browned.
- Build the Soup
- Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to boil, then reduce to simmer. Cover and cook 15 minutes until potatoes are tender.
- Blend and Finish
- Remove bay leaves and thyme sprigs. Purée with immersion blender until smooth. Stir in cream gradually, return to simmer. Adjust seasoning.
- Garnish and Serve
- Ladle into bowls, top with fresh herbs and optional garnishes. Serve hot with crusty bread.
Pro Tips for Success
Clean leeks thoroughly to avoid gritty soup. Use Yukon Gold potatoes for best texture and flavor. Don't brown the leeks to maintain the soup's pale color. For smoother soup, purée in batches in standard blender. Let cream come to room temperature before adding to prevent curdling.
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Serving Suggestions
Serve hot with crusty bread for dipping. Top with crumbled bacon, shredded cheese, or truffle oil for extra richness. For elegant presentation, drizzle with cream and garnish with fresh herbs. Chill and serve as Vichyssoise in summer. Pair with simple green salad and white wine for complete meal.
Storage and Make-Ahead Tips
Store in airtight container in refrigerator up to 5 days. Freeze without cream for up to 3 months. Thaw overnight in refrigerator. Reheat gently, adding cream after reheating. For make-ahead, prepare through puréeing step, refrigerate, then reheat and add cream before serving.
Frequently Asked Questions
- → Can I freeze this soup?
- Yes, but freeze without the cream for up to 3 months. Defrost overnight, reheat, then add cream before serving.
- → Why not brown the leeks?
- Keeping the heat moderate prevents browning which maintains the soup's traditional light color and clean flavor.
- → What's the best way to puree the soup?
- An immersion blender is easiest, but a standard blender works too. If using a standard blender, follow safety precautions for hot liquids.
- → How can I adjust the consistency?
- For thinner soup, add more broth or water. For thicker soup, simmer longer to reduce.
- → What parts of the leek should I use?
- Only use the white and light green parts of the leeks, as the dark green parts can be tough and bitter.