Potato and Leek Soup

Why You’ll Love This Recipe

This soup combines the subtle sweetness of leeks with the creamy texture of potatoes, creating a rich yet delicate flavor profile. It’s easy to prepare with minimal ingredients and offers a smooth, luscious texture thanks to the addition of heavy cream. This recipe is a timeless favorite that feels indulgent but is made from wholesome, simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup butter
• 2 leeks, cleaned and sliced
• Salt and pepper to taste
• 1 tablespoon cornstarch
• 1 quart chicken broth
• 4 cups Yukon Gold potatoes, peeled and diced
• 2 cups heavy cream, or to taste

Directions

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook gently until soft and fragrant, about 8-10 minutes. Avoid browning.
2. Add the diced Yukon Gold potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. In a small bowl, mix cornstarch with a little cold water to create a slurry. Slowly stir the slurry into the soup to help thicken it slightly.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Return the soup to low heat and stir in the heavy cream. Heat gently without boiling.
6. Season with salt and pepper to taste.
7. Serve warm with optional garnishes such as chopped chives .

Servings and timing

This recipe serves about 6 people. Preparation time is approximately 10 minutes, with a cooking time of about 30 minutes.

Variations

• Substitute heavy cream with half-and-half or milk for a lighter version.
• Add sautéed garlic or shallots with the leeks for extra depth.
• Use vegetable broth to make it vegetarian-friendly.
• Garnish with grated cheese or fresh herbs like thyme or parsley.
• Blend half the soup for a chunkier texture while keeping some smooth.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or cream if the soup thickens when cooled.

FAQs

Can I use regular potatoes instead of Yukon Gold?

Yes, Russet or other waxy potatoes work well but Yukon Gold offers the best creamy texture.

Is this soup gluten-free?

Yes, but check cornstarch labels if you have gluten sensitivities.

Can I make this soup vegan?

Use plant-based butter, vegetable broth, and a non-dairy cream alternative.

How do I clean leeks properly?

Slice the leeks and rinse thoroughly in a bowl of cold water to remove dirt and grit.

Can I prepare this soup in advance?

Yes, it reheats well and flavors develop nicely after resting.

Can I freeze this soup?

Yes, but cream-based soups may separate when frozen; reheat gently and stir well.

How thick should the soup be?

It should be creamy but pourable; adjust broth or cream to desired consistency.

Can I add other vegetables?

Celery or carrots can be sautéed with the leeks for added flavor.

What is the best way to puree the soup?

An immersion blender is easiest, but a countertop blender works well in batches.

Can I skip the cornstarch?

Yes, but the soup will be slightly thinner; you can also simmer longer to reduce.

Conclusion

Potato and Leek Soup is a timeless, creamy classic that offers both comfort and elegance in every spoonful. Its simple ingredients and smooth texture make it an ideal soup for any occasion, whether a casual family dinner or a special meal. With easy preparation and rich flavor, it’s sure to become a staple in your recipe collection.

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