Potato Leek Soup - absolutely perfect and so delicious

Potato Leek Soup - absolutely perfect and so delicious

This soup is so delicious, creamy, savoury, fragrant and easy to make. It deserves its rightful place at your dining table! Hope you give it a try!

I love this soup. No matter how much of the soup I make, I never end up having any leftovers!

And what’s great is that leeks are a phenomenal source of vitamins and antioxidants with many many health benefits, including some anti-cancer properties. I don’t tend to go in detail to discuss nutritional benefits, as this is a culinary, and not a nutritional blog – but by all means – look it up. Not only is this soup delicious, it also happens to be so nutritious!

Let’s get cooking!

DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 tbsp butter
 2 tbsp oil
 3 leeks
 3-4 medium Russet potatoes, chopped into cubes about 3/4 of an inch
 1 bay leaf
 3 cups chicken stock, plus more as needed
 ½ tsp dried thyme leaves (or 2 sprigs of fresh thyme, plus fresh thyme leaves only for garnish)
 kosher salt, to taste
 freshly ground black pepper, to taste
 cream (10% or heavy cream,) depending on taste anywhere between 1/4 to 1/2 cup, or omit entirely
 Optional Garnishes: drizzle of olive oil, shredded cheese, chopped parsley, chopped chives, fresh thyme leaves etc.

1

To prepare the leeks:
cut white and pale green parts. Slice each leak horizontally. This exposes many layers of the leek and by doing so - you will be able to wash away the dirt in between the leek layers. Rinse it well. Then slice your leeks.

2

Heat butter and olive oil over medium heat. Add chopped leeks and cook for about 15 minutes until very soft and fragrant, but not brown. Stir often.

3

Add potatoes, thyme, bay leaf, stock, pinch of kosher salt and pepper and bring to a boil. Reduce to simmer, cover and simmer on low until the potatoes are very tender. About 20-25 minutes. Remove bay leaf and thyme sprigs, if used. Process soup with an immersion blender or in batches in a regular blender until very smooth. Return back to pot, add cream and bring to gently simmer to heat through. Taste the soup and season with salt and pepper to taste.

Feel free to add a bit more stock at this time to reach your desired consistency, should you wish to thin the soup out.

4

You can add a bit of cream and olive oil to each plate and swirl them gently, for presentation purposes. Sprinkle with fresh thyme leaves, if using. Serve right away.

Ingredients

 1 tbsp butter
 2 tbsp oil
 3 leeks
 3-4 medium Russet potatoes, chopped into cubes about 3/4 of an inch
 1 bay leaf
 3 cups chicken stock, plus more as needed
 ½ tsp dried thyme leaves (or 2 sprigs of fresh thyme, plus fresh thyme leaves only for garnish)
 kosher salt, to taste
 freshly ground black pepper, to taste
 cream (10% or heavy cream,) depending on taste anywhere between 1/4 to 1/2 cup, or omit entirely
 Optional Garnishes: drizzle of olive oil, shredded cheese, chopped parsley, chopped chives, fresh thyme leaves etc.

Directions

1

To prepare the leeks:
cut white and pale green parts. Slice each leak horizontally. This exposes many layers of the leek and by doing so - you will be able to wash away the dirt in between the leek layers. Rinse it well. Then slice your leeks.

2

Heat butter and olive oil over medium heat. Add chopped leeks and cook for about 15 minutes until very soft and fragrant, but not brown. Stir often.

3

Add potatoes, thyme, bay leaf, stock, pinch of kosher salt and pepper and bring to a boil. Reduce to simmer, cover and simmer on low until the potatoes are very tender. About 20-25 minutes. Remove bay leaf and thyme sprigs, if used. Process soup with an immersion blender or in batches in a regular blender until very smooth. Return back to pot, add cream and bring to gently simmer to heat through. Taste the soup and season with salt and pepper to taste.

Feel free to add a bit more stock at this time to reach your desired consistency, should you wish to thin the soup out.

4

You can add a bit of cream and olive oil to each plate and swirl them gently, for presentation purposes. Sprinkle with fresh thyme leaves, if using. Serve right away.

Potato leek soup

Make it Vegetarian: replace chicken stock with vegetable stock.

Make it Vegan: replace butter with oil, chicken stock with vegetable stock, skip the cream. Do not add cheese.

Make it Dairy-Free: replace butter with oil, skip the cream. Do not add cheese for optional garnish.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your stock.

2 Comments
  1. Hi Ellen, I still want my soup to be creamy without using heavy cream. Do you think I could use half and half instead?

    1. Hey Tammy,

      Absolutely. Can omit entirely, use cream, half an half, any amount, or even other suitable replacements. All of the taste is coming from the veggies anyway and texture from blending 🙂

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