Leek and Potato Soup Recipe: A Creamy and Comforting
Leek and Potato Soup is a classic comfort dish that is creamy, hearty, and packed with flavor. This simple yet delicious soup has its origins in French cuisine and is popular worldwide for its ease of preparation and nourishing qualities. The combination of leeks and potatoes creates a velvety texture with a delicate sweetness, making it a perfect meal for any season. Whether served hot in winter or chilled as Vichyssoise in summer, this soup is always a delightful treat.
This recipe is easy to follow, requires minimal ingredients, and can be made in under an hour. It’s an excellent option for a light lunch, appetizer, or even a filling dinner when paired with crusty bread. Plus, it’s naturally gluten-free and can be easily made vegan by substituting dairy ingredients. Let’s dive into the details of making the best Leek and Potato Soup.
Nutrition Information (Per Serving)
- Calories: 250
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 600mg
- Fiber: 4g
- Sugar: 5g
Recipe Details
- Prep Time: 10 minutes
- Active Time: 30 minutes
- Resting Time: 10 minutes
- Total Time: 50 minutes
- Cuisines: French, European
- Course: Soup, Appetizer, Main Course
- Servings: 4-6
Equipment Needed
- Large pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Blender or immersion blender
- Ladle
- Measuring cups and spoons
Ingredients
- 3 large leeks (white and light green parts only, sliced)
- 2 large potatoes (Yukon Gold or Russet, peeled and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 cup whole milk or heavy cream (optional for extra creaminess)
- 2 tablespoons unsalted butter or olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 bay leaf
- 1/4 cup chopped fresh parsley or chives (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Wash the leeks thoroughly, as they often contain dirt between their layers. Slice the white and light green parts into thin rings.
- Peel and dice the potatoes into small cubes for even cooking.
- Chop the onion and mince the garlic.
Step 2: Sauté the Vegetables
- In a large pot, melt the butter (or heat the olive oil) over medium heat.
- Add the sliced leeks, chopped onion, and minced garlic. Sauté for 5-7 minutes until the leeks are soft and fragrant, but not browned.
Step 3: Simmer the Soup
- Add the diced potatoes to the pot and stir for a minute.
- Pour in the vegetable or chicken broth, ensuring that the potatoes are fully submerged.
- Add the bay leaf, dried thyme (if using), salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20 minutes, or until the potatoes are tender and easily mashed with a fork.
Step 4: Blend the Soup
- Remove the bay leaf.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches, ensuring the lid is slightly open to release steam.
- Return the soup to the pot and stir in the milk or cream, if using. Heat gently for another 5 minutes without boiling.
Step 5: Serve and Garnish
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with chopped parsley or chives.
- Serve hot with crusty bread, croutons, or a dollop of sour cream.
Tips and Variations
- Make It Vegan: Replace butter with olive oil and use coconut milk or any plant-based milk instead of dairy.
- Add More Flavor: A splash of white wine while sautéing the leeks adds depth to the flavor.
- Thicker Soup: Reduce the broth slightly or add an extra potato.
- Chunky Version: Blend only half of the soup and leave the rest chunky for texture.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes for a bit of heat.
Final Thoughts
Leek and Potato Soup is a timeless dish that is both simple and satisfying. It’s a perfect choice for a cozy meal, whether served as a starter or a main course. With its creamy texture and rich flavors, this soup will become a favorite in your recipe collection. Try this easy Leek and Potato Soup Recipe and enjoy a comforting homemade soup any day of the week!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.