Creamy Potato Leek Soup

Experience the simple elegance of a French-inspired classic with this Creamy Potato Leek Soup. This comforting dish brings together the mild, sweet notes of sautéed leeks with the buttery texture of Yukon Gold potatoes, creating a velvety base that is both satisfying and sophisticated. Whether you enjoy it as a light vegetarian meal or choose to elevate it with savory add-ins, it is the ultimate cozy bowl for any occasion.

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Building the flavor of this soup starts with a gentle sauté of leeks and onions in a blend of butter and olive oil. By cooking them until soft without browning, you preserve their delicate sweetness, which provides a beautiful counterpoint to the earthy fresh thyme and savory garlic.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large leeks (white and light green parts only), cleaned and sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 medium Yukon Gold potatoes, peeled and diced (about 600 g)
• 2 stalks celery, diced
• 1 liter (4 cups) low-sodium vegetable broth (or chicken broth)
• 1 cup whole milk (or cream for richness)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt (to taste)
• Optional: 200 g cooked seafood (shrimp, scallops, or white fish)
• Optional: 4 strips cooked bacon, crumbled
• Optional: Chopped fresh chives or parsley

Instructions

Preparation

In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5–6 minutes until soft but not browned.

Aromatics

Add garlic and celery, sautéing for 2 minutes until fragrant.

Simmering

Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are very tender.

Blending

Remove the bay leaf. Use an immersion blender to purée the soup until smooth (or leave slightly chunky if preferred).

Finishing

Stir in the milk (or cream) and gently reheat. Adjust seasoning as needed.

Optional Add-ins

For seafood chowder, fold in cooked seafood and heat through for 2–3 minutes. Alternatively, top individual bowls with crumbled bacon and fresh herbs before serving hot.

Zusatztipps für die Zubereitung

To achieve the smoothest results, ensure your potatoes are cut into uniform pieces so they cook evenly. If you don't have an immersion blender, you can carefully transfer the soup to a standard blender in small batches, but be sure to leave the lid slightly vented to allow steam to escape.

Varianten und Anpassungen

For a dairy-free version, simply substitute olive oil for the butter and use your favorite non-dairy milk alternative. If you want more texture and color in your bowl, try stirring in some corn, peas, or finely diced carrots during the last few minutes of simmering.

Serviervorschläge

This soup pairs beautifully with a side of warm, crusty bread to soak up every drop. For a complete dining experience, serve it alongside a crisp white wine such as Sauvignon Blanc to balance the creamy richness of the potatoes.

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Whether enjoyed as a simple starter or a hearty main, this Potato Leek Soup is a timeless addition to your recipe collection. Its comforting warmth and adaptable nature make it a perfect choice for any season or dietary preference.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of broth or milk if needed to adjust consistency.

→ What's the best way to clean leeks?

Slice the leeks first, then place them in a bowl of cold water. Swish them around to release any dirt or sand trapped between the layers. Let them sit for a minute, then lift them out with your hands or a slotted spoon, leaving the debris at the bottom.

→ Can I freeze potato leek soup?

Yes, though the texture may change slightly. Freeze the base soup without milk or cream for up to 3 months. Thaw in the refrigerator overnight, then reheat and add the dairy component fresh for best results.

→ What potatoes work best for this soup?

Yukon Gold potatoes are ideal because they have a naturally buttery flavor and creamy texture. Russet potatoes also work well for a thicker consistency, while red potatoes create a lighter, chunkier soup if you prefer not to blend completely.

→ How do I make this soup dairy-free?

Replace the butter with additional olive oil and use unsweetened non-dairy milk such as oat, cashew, or coconut milk. The soup will still be creamy and flavorful without traditional dairy products.

→ What seafood works best in this soup?

Shrimp, scallops, and firm white fish like cod or halibut are excellent choices. Make sure the seafood is already cooked before adding it to the soup, and just heat it through for 2-3 minutes to prevent overcooking.