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:
- 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.
- 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.
- 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.
- 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.
- 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 | the coziest vegetarian soup recipe for winter
FAQ
Why is leek and potato soup good for you?
Potato and leek soup can be a nutritious dish as it is high in fiber, vitamins, and minerals. Potatoes are a good source of potassium, vitamin C, and vitamin B6, while leeks contain antioxidants and are rich in vitamin K. Together, they can help boost immunity, improve digestion, and lower blood pressure.
Why does my leek and potato soup taste bland?
Leek and potato soup needs a good tasty stock to start with, otherwise it is bland. I would not add water to it, as mentioned in the OP. Leek and potato soup needs a good tasty stock to start with, otherwise it is bland.
Why is my potato and leek soup slimy?
If the potatoes are pulverized too thoroughly, they will leach gelatinized starch into the broth. This starch will bond with the broth, causing the body of the soup to become slimy.
What herbs can I put in leek and potato soup?
Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
