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To make a rich and tasty potato leek soup, gather these simple ingredients: - 3 medium potatoes, peeled and diced - 3 leeks, white and light green parts only, thoroughly cleaned and sliced - 1 medium onion, chopped - 4 cups vegetable broth - 1 cup heavy cream or non-dairy cream alternative - 3 tablespoons unsalted butter or olive oil - Salt and pepper to taste - Fresh chives or parsley for garnish These ingredients work together to create a warm, comforting dish. The potatoes give the soup its creamy base, while the leeks provide a subtle onion-like flavor. The broth adds depth, and the cream makes it rich. Use fresh chives or parsley for a pop of color and flavor when serving. When you select your ingredients, look for firm potatoes and fresh leeks. Clean the leeks well to remove any dirt. This soup is easy to make, and the flavors blend beautifully. You will enjoy every bite! {{ingredient_image_1}} Sautéing the Onion and Leeks Start by melting the butter or heating the olive oil in a large pot over medium heat. Add the chopped onion and sliced leeks. Stir them well and cook for about 5 to 7 minutes. You want them soft and translucent, with a sweet aroma filling your kitchen. Cooking the Potatoes Next, add the diced potatoes to the pot. Stir them in with the leeks and onion. Cook this mixture for 2 to 3 minutes. This helps to slightly soften the potatoes before we add the broth. Boiling and Simmering the Soup Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 20 to 25 minutes. You want the potatoes to be tender, so they break down easily when blended. Using an Immersion Blender When your potatoes are tender, remove the pot from the heat. Take your immersion blender and puree the soup to your preferred texture. You can make it smooth or leave it slightly chunky, depending on your taste. Alternative Method: Countertop Blender If you prefer, you can use a countertop blender. Carefully transfer small batches of the soup into the blender. Blend until smooth, being cautious of the hot soup. Adding Cream and Seasoning Return the blended soup to low heat. Now, stir in the heavy cream. Season it with salt and pepper to taste. Heat the soup until it is warm, but do not let it boil. Serving Suggestions Ladle the soup into bowls and add a garnish of freshly chopped chives or parsley. This adds a pop of color and a fresh taste to your warm bowl of comfort. Enjoy every spoonful! Use starchy potatoes for a creamy soup. I like Russets or Yukon Golds. They break down well and give a rich texture. Avoid waxy potatoes like red ones. They hold their shape and won’t make your soup smooth. Salt and pepper are key, but you can add more. Try thyme for a warm touch. A pinch of nutmeg adds depth too. Fresh herbs like chives or parsley brighten the dish. Add them right before serving for the best flavor. If your soup is too thick, add more broth. For a thicker soup, blend longer. You can also mash some potatoes with a fork for a chunky texture. Keep tasting as you adjust to find your perfect consistency. Use coconut cream or almond milk instead of heavy cream. It gives a nice flavor and keeps it creamy. You can also skip the cream altogether for a lighter soup. Just blend it well to keep the smoothness. Pro Tips Choose the Right Potatoes: For a creamy texture, opt for starchy potatoes like Russets or Yukon Golds, as they break down beautifully during cooking. Cleaning Leeks Thoroughly: Leeks can hold dirt between their layers. Slice and soak them in water, then rinse to ensure they are clean before cooking. Adjusting Consistency: If you prefer a thicker soup, add less broth, or let it simmer uncovered for a few extra minutes to reduce the liquid. Flavor Boost: Enhance the flavor by adding a bay leaf or a sprig of thyme while simmering the soup, removing it before blending for a fragrant finish. {{image_2}} You can change up the soup by adding more veggies. Carrots and celery work well. They add sweetness and crunch. You can also toss in spinach or kale for extra nutrients. Using different broths can change the taste too. Instead of vegetable broth, try chicken broth. This adds a richer flavor. You can even use homemade stock for a fresh twist. Herbs and spices can bring new life to your soup. Add thyme or rosemary for a warm taste. A pinch of nutmeg can add depth, too. Fresh herbs like dill can brighten the flavor. If you want some protein, bacon or chicken are great choices. Cook the bacon first, then add it to the soup. For chicken, shred some cooked meat and mix it in. This makes the soup heartier and more filling. How do you store leftover soup? To store leftover potato leek soup, let it cool first. Then, pour it into an airtight container. Make sure to seal it tightly. Place the container in your fridge. The soup will stay fresh for about three to four days. When you want to eat it, just take it out and reheat it. What are the tips for freezing potato leek soup? Freezing potato leek soup is easy. Start by letting the soup cool down completely. Then, use freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. You can freeze the soup for up to three months. Thaw it in the fridge before reheating. What are the best methods for reheating soup? Reheating soup is simple. You can use a pot on the stove or a microwave. If using the stove, pour the soup into a pot. Heat it slowly over medium heat, stirring often. For the microwave, place the soup in a bowl. Cover it with a microwave-safe lid. Heat in short bursts, stirring in between. Always check the temperature to make sure it’s hot. How long does potato leek soup last in the fridge? Potato leek soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps the soup fresh and safe to eat. Can I make potato leek soup ahead of time? Yes, you can make potato leek soup ahead. It tastes even better after a day in the fridge. Just reheat it on the stove before serving. What can I serve with potato leek soup? You can serve potato leek soup with crusty bread or a fresh salad. Grilled cheese sandwiches also pair well. They add a nice crunch and taste. Can I use frozen leeks or potatoes? Yes, you can use frozen leeks or potatoes. Just thaw them before cooking. They save time and still taste good in the soup. Is it necessary to peel the potatoes? Peeling the potatoes is not necessary. The skin adds extra nutrients and flavor. If you prefer a smoother soup, you might want to peel them. What type of blender is best for pureeing soup? An immersion blender works best for pureeing the soup. It’s easy to use and clean. If you have a countertop blender, that works too, but do it in batches. This blog post shared how to make a tasty potato leek soup from scratch. You learned about the ingredients, prep steps, and how to blend the soup smoothly. We also discussed tips for flavor and storage options to keep your soup fresh. Remember, this recipe is flexible. You can swap in your favorite veggies or adjust the creaminess. Enjoy your cooking and the delicious results! Soup is a simple way to create comfort in the kitchen.

Creamy Potato Leek Bliss

A rich and creamy soup made with potatoes and leeks, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 medium potatoes, peeled and diced
  • 3 leeks white and light green parts only, thoroughly cleaned and sliced
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream or non-dairy cream alternative
  • 3 tablespoons unsalted butter or olive oil
  • to taste salt and pepper
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot, melt the butter or heat olive oil over medium heat. Add the chopped onion and sliced leeks, and sauté until soft and translucent, about 5-7 minutes.
  • Add the diced potatoes to the pot, stirring to combine with the leeks and onion. Cook for another 2-3 minutes to slightly soften the potatoes.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the potatoes are tender.
  • Remove the pot from heat. Using an immersion blender, puree the soup to your desired consistency (smooth or slightly chunky). If you prefer a completely smooth soup, you can carefully transfer batches to a countertop blender.
  • Return the soup to low heat, and stir in the heavy cream. Season with salt and pepper to taste, heating until warmed through but not boiling.
  • Ladle the soup into bowls and garnish with freshly chopped chives or parsley before serving.

Notes

For a vegan version, use non-dairy cream and olive oil.
Keyword creamy, leek, potato, soup, vegetarian