Leek Soup Recipe

This leek and potato soup is my go-to comfort food, bringing back nostalgia with each creamy, velvety spoonful and warming my soul from the inside out. Plus, it’s the perfect blend of cozy and gourmet, making me feel like I’ve mastered the art of culinary magic every time I whip it up!

One of my favorite dishes for comfort is a rich and creamy leek soup. With 4 large leeks and 2 medium potatoes, this recipe is perfect for a filling and satisfying meal.

I love how the unsalted butter makes the soup taste even more silky, while the bay leaf adds a depth that you don’t always get in a simple potato-leek soup. I like to garnish mine with fresh chives, which makes it taste even more like the French classic that it is.

Ingredients

Leeks:
Slightly sugary taste; abundant in antioxidants and vitamin K.

Potatoes:
Robust consistency; provider of carbs and potassium.

Vegetable Broth:
Flavor depth; a base of low calories, with many vitamins.

Heavy Cream:
Provides a source of rich, indulgent texture; gives creaminess.

Bay Leaf:
Imparts understated complexity; fragrant with a hint of flower.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 4 large leeks, white and light green parts only, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth or chicken stock
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 bay leaf
• Chopped fresh chives, for garnish

Instructions

1. In a large pot, combine the unsalted butter with medium heat and watch it turn into bubbling bliss.

2. Add the leeks that have been sliced, and cook gently, stirring frequently, until they are softened but not browned, about 5-7 minutes.

3. Put the diced potatoes into the pot and stir to mix with the leeks.

4. Add the bay leaf and pour in the chicken stock or vegetable broth.

5. Simmer the mixture, then lower the heat to low. Cover the pot and allow the soup to cook until the potatoes are tender, around 20-25 minutes.

6. Take out the bay leaf, then use an immersion blender to mix the soup until it is smooth and creamy. (If you don’t have an immersion blender, allow the soup to cool slightly, and then puree it in batches using a regular blender.)

7. Mix in the heavy cream until fully combined.

8. Add salt and freshly ground black pepper to taste in order to season the soup.

9. Reheat the soup gently over low heat if needed, ensuring it does not boil.

10. Serve hot, topped with chopped fresh chives.

Equipment Needed

1. Large pot
2. Kitchen stove
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Immersion blender or standard blender
9. Ladle
10. Peeler
11. Serving bowls

FAQ

• Can I use milk instead of heavy cream?You can use milk instead of cream in a lighter soup, but the consistency will be less creamy.
• How do I clean leeks properly?Cut the leeks and let them soak in a bowl of water to get rid of the dirt; then give them a good rinse.
• Is there a substitute for potatoes?You can substitute parsnips or cauliflower if you want a different texture and flavor.
• Can I make this soup ahead of time?Certainly, you can make it a day ahead, keep it cold, and then warm it up gently right before you dish it out.
• Is this recipe gluten-free?The components mentioned are inherently free of gluten, but if you are using store-bought broth, make sure to read the labels.
• Can I make this soup vegetarian?To prepare a vegetarian version, simply use vegetable broth in place of chicken stock.
• How can I thicken the soup if needed? Puree a portion of the soup with an immersion blender or add a cornstarch slurry.

  Substitutions and Variations

  Butter (unsalted): Substitute oil (olive or coconut) for a different flavor profile.
  Use mushroom broth or your own vegetable stock for alternatives with their unique flavors.
  Substituting ingredients

  Coconut milk can stand in for heavy cream for a dairy-free option. Greek yogurt also makes an excellent substitute if you’re looking for a lighter, tangier option.
  Bay leaf: Replace with a pinch of thyme or rosemary for a contrasting aromatic.

  Pro Tips

  1. Leek Preparation: Ensure the leeks are thoroughly cleaned to remove any hidden grit. Slice them lengthwise, rinse under cold water, and separate the layers to remove any dirt trapped inside before slicing.

  2. Potato Choice: Use starchy potatoes like Russets for a creamier texture, or Yukon Golds for a slightly waxy texture that holds up better if you prefer a chunkier soup.

  3. Flavor Development: To deepen the flavor, sauté the leeks longer until they are lightly caramelized. This brings out their natural sweetness and adds depth to the soup.

  4. Cream Inclusion: Gradually add the heavy cream at the end, ensuring the soup isn’t too hot, to avoid curdling. You can mix a bit of the hot soup into the cream first to temper it before fully incorporating it into the pot.

  5. Texture Control: For a chunky texture, reserve some of the cooked vegetables before blending and add them back to the pureed soup. If you prefer a smoother consistency, strain the soup after blending to remove any remaining solids.

  

  Please enter your email to print the recipe:

  Submit

  Leek Soup Recipe

  My favorite Leek Soup Recipe

  Print Recipe

  Equipment Needed:

  1. Large pot
  2. Kitchen stove
  3. Wooden spoon or spatula
  4. Chef’s knife
  5. Cutting board
  6. Measuring spoons
  7. Measuring cups
  8. Immersion blender or standard blender
  9. Ladle
  10. Peeler
  11. Serving bowls

  Ingredients:

  • 2 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth or chicken stock
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 bay leaf
  • Chopped fresh chives, for garnish

  Instructions:

  1. In a large pot, combine the unsalted butter with medium heat and watch it turn into bubbling bliss.
  
  2. Add the leeks that have been sliced, and cook gently, stirring frequently, until they are softened but not browned, about 5-7 minutes.
  
  3. Put the diced potatoes into the pot and stir to mix with the leeks.
  
  4. Add the bay leaf and pour in the chicken stock or vegetable broth.
  
  5. Simmer the mixture, then lower the heat to low. Cover the pot and allow the soup to cook until the potatoes are tender, around 20-25 minutes.
  
  6. Take out the bay leaf, then use an immersion blender to mix the soup until it is smooth and creamy. (If you don’t have an immersion blender, allow the soup to cool slightly, and then puree it in batches using a regular blender.)
  
  7. Mix in the heavy cream until fully combined.
  
  8. Add salt and freshly ground black pepper to taste in order to season the soup.
  
  9. Reheat the soup gently over low heat if needed, ensuring it does not boil.
  
  10. Serve hot, topped with chopped fresh chives.