Leek Soup Recipe

Potato Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Prep: 25min

Total: 1h5min

Yield: 6

Serving Size: about 1-1/2 cups

Nutrition Facts: servingSize about 1-1/2 cups, calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, Saturated Fat 14 g, unSaturated Fat , Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

Ingredients:

• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup heavy cream
• Chives, finely chopped, for serving

Instruction:

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Potato Leek Soup

Comforting, easy, and great for leftovers, this hearty potato leek soup is the perfect dinner contender for most situations and moods life throws at you.

Prep: 15min

Total: 50min

Yield: 6 – 8 serving(s)

Ingredients:

• 3 tbsp. olive oil
• 3 tbsp. unsalted butter
• 3 medium russet potatoes (about 2 1/4 lb.), peeled and chopped
• 3 leeks, white and light green parts only, thinly sliced
• 3 celery stalks, chopped, plus yellow leaves for garnish (optional)
• 3 garlic cloves, finely chopped
• 6 c. chicken broth
• 6 sprigs fresh thyme
• 1 1/2 tsp. kosher salt, plus more to taste
• 3/4 tsp. ground black pepper, plus more to taste
• 1 c. heavy cream, plus more for drizzling
• Hot sauce and fried onions, optional

Instruction:

1. In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
2. Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
3. Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
4. Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.

Creamy Leek Soup

This creamy leek soup from Gourmet is velvety but not at all heavy. Serve it as an appetizer or an elegant lunch with a dollop of whipped cream on top.

Total: 1 1/2 hr

Yield: Makes 6 (first course) servings with leftovers

Ingredients:

• 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
• 1 medium onion, chopped
• 1 large carrot, chopped
• 2 celery ribs, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 stick (½ cup) unsalted butter
• 1 small boiling potato (6 ounces)
• ½ cup dry white wine
• 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
• 3 cups water
• 1 Turkish bay leaf or ½ California
• 1½ cups fresh flat-leaf parsley leaves
• ¼ cup all-purpose flour
• ½ cup chilled heavy cream

Instruction:

1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
2. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into ½-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
3. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
4. Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
5. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
6. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

POTATO LEEK SOUP | the coziest vegetarian soup recipe for winter

FAQ

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