Save to Pins A steaming bowl of Potato Leek Soup is the epitome of comfort, bringing together simple, earthy ingredients into a dish that feels both elegant and deeply satisfying. This classic French soup, known for its velvety texture and delicate balance of sweetness from the leeks and starch from the potatoes, is a timeless staple for any kitchen.
Save to Pins The aroma that fills your home as the leeks and onions slowly soften in butter is truly unmatched. It sets the stage for a meal that is as much about the process as it is about the final, delicious result.
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
- Prepare the leeks by slicing them lengthwise, then into thin half-moons. Rinse thoroughly to remove any grit.
- Step 2
- 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 and cook for 1 minute until fragrant.
- Step 4
- 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
- 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
- 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
- Serve hot, garnished with chives or parsley and a swirl of cream or olive oil if desired.
Zusatztipps für die Zubereitung
Yukon Gold potatoes are highly recommended for this recipe as they provide a naturally buttery flavor and a smooth, creamy texture. If you use an immersion blender, you can control the consistency easily, making it as rustic or as silky as you prefer.
Varianten und Anpassungen
To create a vegan version of this soup, simply substitute the butter with olive oil and use a plant-based milk or cream. For those looking for extra depth, try adding a splash of dry white wine to the pot after the leeks and onions have softened.
Serviervorschläge
Garnish your soup with fresh chives or parsley and an optional swirl of cream. For a non-vegetarian option, topping the bowl with crispy bacon bits adds a wonderful smoky crunch that complements the creamy base perfectly.
Save to Pins Whether served as a light lunch or a warming starter, this Potato Leek Soup is sure to become a favorite in your household. Its gentle flavors and comforting warmth make it the perfect choice for any occasion.
Frequently Asked Questions
- → What makes this soup creamy without heavy ingredients?
Yukon Gold potatoes naturally release starch during cooking, creating velvety thickness. Blending breaks down fibers completely, while modest cream adds luxurious finish without overwhelming the delicate flavors.
- → How do I clean leeks properly?
Slice leeks lengthwise, then into half-moons. Place cut pieces in cold water, swishing vigorously to dislodge sand trapped between layers. Let soak 5 minutes, then lift from water leaving grit behind.
- → Can I make this ahead?
This soup actually improves overnight as flavors meld. Prepare completely, cool, and refrigerate up to 3 days. Reheat gently over low heat, stirring occasionally. Add splash more broth if too thick after chilling.
- → What potatoes work best?
Yukon Golds are ideal for their creamy texture and moderate starch content. Russets also work well, producing slightly thicker results. Avoid waxy varieties like red potatoes which resist breaking down.
- → How do I achieve the smoothest texture?
Simmer potatoes until completely tender—they should easily crush against the pot's side. Use an immersion blender directly in the pot, or carefully purée in batches in a regular blender. For restaurant-smooth results, strain through a fine-mesh sieve after blending.
- → What garnishes complement this soup?
Fresh chives or parsley add brightness and color. A swirl of cream creates beautiful presentation. Crispy bacon bits, toasted croutons, or a drizzle of good olive oil provide delicious contrast. Some enjoy a sprinkle of grated gruyère.