Potato Leek Soup Recipe – American Special
Potato Leek Soup is a beloved classic that offers warmth and comfort in every bowl. Its creamy texture and rich flavor beautifully blend the earthiness of potatoes with the delicate sweetness of leeks, creating a delightful balance. Both simple and elegant, this soup is ideal for any occasion—whether as an appetizer for a dinner party or a comforting meal on a cold day. Versatile and easy to customize, it pairs wonderfully with crusty bread. Quick to prepare and utterly satisfying, Potato Leek Soup is destined to become a cherished favorite in your kitchen!
- Prep Time25 min
- Cook Time40 min
- Total Time1 hr 5 min
Vegetables:
- 3 large leeks (white and light green parts only), cleaned and sliced
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 1 onion, diced
- 3 cloves garlic, minced
Broth:
- 4 cups vegetable or chicken broth
Cream:
- 1 cup heavy cream (optional for richness)
Seasonings:
- 1 tsp dried thyme
- Salt and pepper to taste
Garnish:
- Fresh chives or parsley, chopped (optional)
How to make Potato Leek Soup :
Sauté Leeks and Onion: In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the sliced leeks and diced onion. Sauté for about 5-7 minutes until softened.
Add Garlic and Potatoes: Stir in the minced garlic and cook for an additional minute. Then add the diced potatoes and thyme, mixing well.
Add Broth: Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup or mash some of the potatoes with a fork.
Add Cream: Stir in the heavy cream (if using) and heat gently. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh chives or parsley if desired.
Recipe Notes :
Leek Cleaning: Make sure to thoroughly clean leeks, as dirt can get trapped between the layers. Slice them and rinse in cold water to remove any grit.
Vegan Option: Substitute the heavy cream with coconut cream or omit it altogether for a lighter soup.
Storage: This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.
Serving Suggestions: Serve with crusty bread or a fresh salad for a complete meal.
