Simple Potato Leek Soup – it’sec a shine and creamy pureed soup made amongst a handful of basic ingredients including an abundance of flavorful leeks as well as hearty potatoes. You’ll dear that it’second a perfectly gulp-able, deliciously tasty, as well as merely a completely cozy as well as comforting soup!
Best Potato Leek Soup
Potato leek soup is a popular soup inward Welsh as well as French cuisine. It’s made upwardly of mainly fresh potatoes together with leeks.
And even though it’second polish in addition to well-nigh sauce-like inward consistency, it’second still hearty in addition to filling since it is potatoes that make upward the base of the soup (and they take a moderate sum of carbs, starchy fiber, and poly peptide – specifically proteinase inhibitor ii).
It is like to the typical potato soups establish in the U.south. in addition to elsewhere only rather it’sec pureed instead of chunky, and doesn’t included centre. Plus it has a chicken broth base of operations as well as not milk. Then another principal difference is of class the role of leeks versus ordinarily institute xanthous onions.
Using the Leek Greens
Usually inward potato leek soup recipes yous’ll run into simply the white together with lite dark-green portions of leeks are used only that seems quite wasteful of something that could take otherwise nicely flavored the soup.
This is done because if yous add together those darker green portions to the soup together with puree them inwards at the end they would plow the soup a not-and then-appetizing greenish colour one time blended inward.
So I’ve come up up amongst a solution for them to at to the lowest degree season the soup by layering in addition to wrapping those leaves inwards kitchen wind, submerging them into the soup to flavor it every bit it simmers, in addition to and then they are removed at the stop before blending.
Though it’s a stride you could skip I highly recommend it for the extra depth of flavour it gives the soup. Plus it just feels meliorate than tossing at to the lowest degree a half part of the leeks straight into the trash.
The Helpful Tool to Make It
My preferred method to procedure this soup is to use an immersion blender. It’second an cheap kitchen tool that comes in quite handy for several different applications (sauces, soups, batters, whipping cream, making milkshakes, etc).
Here it avoids the demand of transferring soup to a blender. Plus it’second a hassle to accept to function in batches to puree the soup inward a countertop blender. If y'all accept an immersion blender you lot can but puree the entire batch of soup right in the pot it was cooked in.
Who doesn’t dear less make clean upwardly?
And since this is a very polish soup I recommend serving alongside or so toasted baguette slices (or homemade croutons) to accept a fiddling bit of textural contrast to the soup. The pairing industrial plant beautifully.
Potato Leek Soup Recipe Ingredients
- 2 lbs leeks (nearly three large)
- 2 Tbsp butter
- Salt in addition to freshly earth dark pepper
- ane.five tsp minced garlic (1 big clove)
- two/iii cup dry out white wine, such equally Sauvignon Blanc
- vi cups depression-sodium chicken broth
- one 3/iv lbs. Russet Potatoes, peeled as well as chopped into chunks nearly ane-inch thick
- ane large thyme sprig
- ii bay leaves (fresh or dried)
- i/iii cup sour cream or creme fraiche
- one/3 loving cup heavy cream
- 2 Tbsp minced chives (optional)
How to Prepare Leeks for the Soup
- Trim away stringy roots.
- Cut the leeks between the white too lite light-green constituent too the nighttime green constituent. Slice inward half through the length of every portion alongside a chef’sec knife.
- Rinse both on the exterior of the leeks as well as rinsing well betwixt interior layers to remove dirt in addition to debris.
- From in that location turn on their apartment cutting side onto the cutting board and cut those white as well as light dark-green portions into i/four-inch slices (you lot should take near half-dozen cups).
- Layer together the remaining dark greens of the leaks (upper surface area of leaves) into 2 snug portions and then roll as well as tie alongside kitchen roll (mention to photograph below).
How to Make Potato Leek Soup
- Prepare leeks equally directed to a higher place.
- Melt butter inwards a big pot over medium-depression heat. Add chopped leeks, flavour lightly amongst salt too saute until starting to soften, about 6 to viii minutes. Stir in garlic too saute ii more minutes.
- Pour in white wine together with chicken broth, tied greens of the leeks, russet potatoes, thyme, bay leaves too season alongside table salt to gustation. Press downwards alongside a wooden spoon to submerge potatoes together with leeks as much every bit possible.
- Bring to a simmer over medium-high oestrus. Cover and then trim back oestrus to medium-low as well as simmer until potatoes are really tender, well-nigh 17 to xx minutes.
- Remove soup from oestrus together with remove greens. (Remove leek greens using tongs so press agains side of pan with a wooden spoon to extract juices, discard. Remove thyme sprig too bay leaves, discard.)
- Process with an immersion blender until smoothen (live mindful non to scratch pot).
- Whisk inwards sour cream together with heavy cream until shine. Can rewarm over depression oestrus if needed (don’t simmer or the sour cream tin can curdle).
- Garnish servings with chives together with a fiddling dark pepper.
Helpful Tips
- Keep it chunky: This soup tin also be served chunky without whatsoever blending at all. It actually just comes down to personal preference.
- Using a countertop blender: If you lot desire a polish soup in addition to don’t take an immersion blender it can instead be blended inward batches inward a countertop blender. If doing and then don’t make full blender jolt more than than halfway total. Also withdraw lids insert in addition to cover alongside a folded kitchen cloth when blending to forestall oestrus construct upwardly and bursting.
- Substitutes: In a pinch Yukon gold or carmine potatoes tin be substituted for russet potatoes.
- If yous prefer non to cook alongside alcohol you tin can function more chicken broth inwards home of white vino.
- Buttermilk will go for sour cream. Just include i extra tablespoon of heavy cream for more richness.
Possible Variations
- Serve with toasted baguette slices for dipping: Brush baguette slices lightly alongside olive rock oil so rub with a halved garlic clove. From in that location toast in a countertop toaster oven or on a baking sail set underneath the broiler of an oven until golden brown too crisp.
- Add centre: If you lot’d similar the soup tin can be finished amongst around cooked bacon, ham or pancetta.
- Make it vegan: For a vegan pick purpose olive rock oil inwards place of butter. Replace heavy cream and sour cream amongst coconut cream too a few teaspoons lemon juice to copy the same tang.
More Comforting Soup Recipes to Try
Potato Leek Soup
Ingredients
- 2 lbs leeks (virtually three big)
- two Tbsp butter
- Salt and freshly ground dark pepper
- 1.5 tsp minced garlic (1 large clove)
- ii/iii loving cup dry out white wine, such equally Sauvignon Blanc
- six cups low-sodium chicken broth
- 1 three/4 lbs. Russet Potatoes, peeled as well as chopped into chunks near one-inch thick
- 1 large thyme sprig
- two bay leaves (fresh or dried)
- i/iii loving cup sour cream or creme fraiche
- ane/3 cup heavy cream
Optional toppings/sides
- two Tbsp minced chives
- Extra virgin olive fossil oil
- Toasted baguette slices
Instructions
- Cut the leeks betwixt the white in addition to low-cal dark-green component part too the nighttime greenish component part. Slice inward half through the length of every component (creating half-dozen portions).
- Rinse to withdraw dirt together with debris, shake away excess H2O. Layer together the darker dark-green portions into two snug portions then twine too necktie with kitchen wrap (tin name to photos).
- Cut remaining white too low-cal light-green part into i/4-inch slices (y'all should accept near 6 cups).
- Melt butter inwards a big pot over medium-low estrus. Add chopped leeks, flavour lightly alongside salt together with saute until starting to soften, most 6 to 8 minutes. Add garlic and saute ii more than minutes.
- Pour inward white wine and chicken broth, add together tied greens (upper leaves) of the leeks, russet potatoes, thyme, bay leaves and flavor with salt to gustatory modality. Press down with a wooden spoon to submerge potatoes in addition to leeks every bit much every bit possible.
- Bring to a simmer over medium-high estrus. Cover so trim back rut to medium-low in addition to simmer until potatoes are real tender, about 17 to xx minutes.
- Remove soup from estrus. Remove leek greens (leaves) using tongs then press agains side of pan with a wooden spoon to extract juices, discard. Remove thyme sprig too bay leaves, discard.
- Process alongside an immersion blender until polish (be mindful not to scratch pot).
- Add sour cream together with heavy cream too whisk until smoothen. Can rewarm over low oestrus if needed (don't simmer or the sour cream can curdle).
- Garnish servings amongst chives, olive petroleum if desired, and a little black pepper.
Notes
- Olive oil and baguette not included inwards nutrition gauge.
- For the toasted baguette slices I like to brush lightly amongst olive petroleum and so rub with a halved garlic clove. From there toast in a countertop toaster oven or on a baking canvas gear up underneath the broiler of an oven.
- Recipe makes most viii cups.
Amount Per Serving
Calories 354
Calories from Fat 126
% Daily Value*