Classic Creamy Potato Leek Soup

Warm up your kitchen with the soul-soothing aroma of a classic French-style Potato Leek Soup. This elegant dish transforms humble garden vegetables into a velvety, sophisticated masterpiece that is as comforting as it is flavorful. With its smooth texture and delicate balance of savory leeks and buttery potatoes, it is a timeless choice for a cozy weeknight dinner or a light starter for a festive occasion.

Pin It

The key to this soup's depth lies in the gentle sautéing of the leeks and onions, which allows their natural sweetness to emerge without browning. By simmering these aromatics with diced potatoes and a fragrant bay leaf, you create a complex flavor profile that feels far more indulgent than its 260 calories per serving suggest.

Ingredients

• 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 medium Yukon Gold potatoes, peeled and diced (about 600 g)
• 2 cloves garlic, minced
• 4 cups (1 liter) low-sodium vegetable broth
• 1 cup (240 ml) whole milk or heavy cream
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons chopped fresh chives or parsley
• Drizzle of olive oil or swirl of cream (optional)

Instructions

Step 1: Prep the leeks

Prepare the leeks by slicing them lengthwise, then into thin half-moons. Rinse thoroughly to remove any grit.

Step 2: Sauté aromatics

In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, about 7 minutes.

Step 3: Add garlic

Add garlic and cook for 1 minute until fragrant.

Step 4: Simmer the soup

Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are very tender.

Step 5: Blend until smooth

Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.

Step 6: Final seasoning

Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.

Step 7: Garnish and serve

Serve hot, garnished with chives or parsley and a swirl of cream or olive oil if desired.

Zusatztipps für die Zubereitung

Für die optimale Konsistenz sind Yukon Gold Kartoffeln die beste Wahl, da sie eine natürliche Cremigkeit besitzen. Sollten Sie Russet-Kartoffeln verwenden, wird die Suppe etwas mehliger. Achten Sie darauf, das Lorbeerblatt vor dem Mixen unbedingt zu entfernen, um die samtige Textur nicht zu beeinträchtigen.

Varianten und Anpassungen

Für eine vegane Ernährung können Sie die Butter durch Olivenöl ersetzen und pflanzliche Milch oder Sahne verwenden. Wer eine kräftigere Note mag, kann nach dem Dünsten des Lauchs einen Schuss trockenen Weißwein hinzufügen. Für eine nicht-vegetarische Variante bieten sich knusprige Speckwürfel als herzhaftes Topping an.

Serviervorschläge

Servieren Sie diese cremige Suppe in vorgewärmten Schalen und verfeinern Sie jede Portion mit frisch gehackten Schnittlauchröllchen und einem eleganten Sahnestrudel. Ein knuspriges Stück Baguette oder warmes Sauerteigbrot ist der ideale Begleiter, um auch den letzten Rest der köstlichen Brühe zu genießen.

Pin It

Whether enjoyed on a rainy afternoon or as a sophisticated first course for a dinner party, this Potato Leek Soup is a testament to the beauty of simple ingredients. Its gentle flavors and nourishing warmth make it a recipe you will return to time and time again. Bon appétit!

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, simply replace the butter with olive oil and use your favorite plant-based milk or cream alternative. The soup will still be creamy and delicious.

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their naturally creamy texture, but Russet potatoes also work well and will give you a slightly fluffier consistency.

→ How do I properly clean leeks?

Slice leeks lengthwise, then cut into half-moons. Place in a bowl of cold water and swish around to release grit. Lift out and drain thoroughly before using.

→ Can I freeze leftovers?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ How can I add more flavor depth?

Try adding a splash of dry white wine after sautéing the vegetables, or top with crispy bacon bits, toasted bread croutons, or a drizzle of truffle oil for extra richness.

→ Do I need an immersion blender?

An immersion blender is convenient but not required. You can use a regular countertop blender instead—just blend in batches and be careful with the hot liquid.