That is my favourite potato leek soup recipe. I like it a lot that I make it on a regular basis! This easy soup is tremendous creamy and comforting (and I make it with out cream!).
I discovered how one can make potato leek soup from my Mother, who makes it weekly. The ingredient listing for this simple soup is fairly brief (woohoo!) and tremendous easy to arrange.
Plus, it retains nicely within the fridge or freezer for busy days. We love this soup and hope you’ll give it a attempt! For those who’re searching for one other potato soup, take a look at our creamy potato soup recipe or this sausage potato soup!
Key Elements
- Butter: I like the creaminess butter provides, particularly since this soup has no cream, however olive oil is an effective substitute.
- Leeks: Consider leeks as candy, mellow onions. We’ll use the white and light-weight inexperienced components, saving the harder darkish inexperienced tops for inventory. Take a look at my article about how to clean leeks for extra ideas!
- Potatoes: Use any type you’ve got. Yukon Gold potatoes will make it further creamy, however russets break down simply for a pleasant texture, too.
- Broth: Both chicken broth or vegetable broth works completely right here.
- Spices: Don’t be shy with the salt and pepper! A pinch of nutmeg provides a refined heat, and half a bay leaf is lots for taste.
Make Potato Leek Soup
Leeks are likely to lure sand, so I at all times clear them completely. My go-to technique is slicing them in half lengthwise, which makes it simpler to rinse away any hidden grit. For those who want a visible information, take a look at my article on cleaning leeks.
As soon as your leeks are clear and chopped, this soup comes collectively shortly. Begin by cooking the leeks in butter till they’re very delicate, then add the remainder of the substances and simmer till the potatoes are tender.
I’m an enormous fan of textured soups. Whereas many potato leek soup recipes name for mixing till silky easy, I desire a heartier, extra rustic strategy.
That’s why my potato leek soup isn’t absolutely blended. As an alternative, I depart loads of potato chunks and sliced leeks within the pot for texture and heartiness. As you’ll be able to see in our picture, we blended about half the soup to thicken it up and add creaminess whereas leaving the remaining chunky for texture.
Adam and I like this soup a lot that we’ve been recognized to shine off a complete pot meant for 4. I hope you attempt it quickly!
Our Favourite Potato Leek Soup
-
PREP
-
COOK
-
TOTAL
We love this potato and leek soup recipe with butter, leeks, potatoes, inventory, and spices. This soup is so creamy and comforting. There’s no cream wanted, however if you wish to make this extra decadent, add just a little crème fraîche, bitter cream, or cream to your bowl earlier than serving.
Makes 4 servings
You Will Want
3 tablespoons butter or olive oil
3 giant leeks
2 medium-to-large russet potatoes, peeled and chopped into ½-inch cubes
6 cups inventory or broth, see our chicken stock or vegetable broth
Half of a bay leaf
Salt and recent floor black pepper
Pinch freshly floor nutmeg
Crème fraîche, bitter cream, or cream for serving, non-obligatory
Instructions
- Put together Leeks
1Lower away the stem and darkish inexperienced components of the leeks. Discard the stem and save the inexperienced tops for inventory or broth. We solely want the sunshine inexperienced and white components of the leeks for this recipe.
2Slice the leeks into half, lengthwise, after which run chilly water over them, utilizing your fingers to launch any grime caught contained in the layers.
3Slice the leeks into 1/4-inch thick half-moons.
- Put together Soup
1Soften the butter in a big saucepan or Dutch oven over medium warmth.
2Stir within the leeks and 1/4 teaspoon of salt. Cut back the warmth to medium-low, and prepare dinner, stirring regularly, till very delicate however not browned, 10 to fifteen minutes. If the leeks start to brown, decrease the warmth a bit extra.
3Stir within the potatoes, inventory, and 1/4 teaspoon of recent floor pepper. Add half of a bay leaf, after which carry it to a boil. Cut back the soup to a low simmer, and prepare dinner uncovered for 10 to fifteen minutes or till the potatoes are tender.
4Style the broth and season with further salt.
5Mix one-third of the soup, after which stir again into the pot. Stir in a bit extra floor pepper and a pinch of nutmeg. Serve.
Adam and Joanne’s Ideas
- Storing: Retailer potato leek soup in hermetic containers within the fridge for as much as 3 days or within the freezer for as much as 3 months.
- Vegetarian and vegan diversifications: Use vegetable broth. Strive our homemade veggie broth.
- The vitamin info offered beneath are estimates.
Diet Per Serving
Serving Measurement
1/4 of the recipe
/
Energy
263
/
Whole Fats
11.3g
/
Saturated Fats
6.2g
/
Ldl cholesterol
22.9mg
/
Sodium
418.8mg
/
Carbohydrate
33.7g
/
Dietary Fiber
2.9g
/
Whole Sugars
3.8g
/
Protein
10.7g
