Potato leek soup is a very quick and easy recipe everyone will love as it does not require great cooking skills. Similar to the classic French potage parmentier, it is the perfect dish to make on those cold winter nights to warm up. This delicious soup is creamy, flavorful and has a fine herbal aroma.
To make this hearty soup, you just need potatoes, leek, garlic, broth and a bunch of herbs. You can serve the potato leek soup for either lunch or dinner and impress your guests. Customize it as you want by using your favorite topping such as fresh herbs, fried leek or bacon.
To make this potato leek soup is easier than you may think. Start by combining butter and oil in a pot, then add leek slices, garlic and sauté for a few minutes. Stir in potatoes and herbs and let it cook for about 5 minutes before pouring the vegetable broth. Stir, cover and simmer the soup for up to 12 minutes or until potatoes are tender. Next, remove the bay leaf, let the soup cool down and blend until well smooth. Season and garnish before serving.
– To make a very creamy potato leek soup, it is best to use Yukon Gold or Russet potatoes.
– Before preparing this recipe, it is important to clean the leeks well. Slice them lengthwise and rinse them under running water. Next, cut the leeks crosswise and soak the slices in water to make sure you've removed the dirt.
– You can also add half a cup of fresh cream to the blended soup while giving the soup a final boil.
– Cut the potatoes into evenly sized pieces, making sure they are not too small otherwise they will release too much starch and the soup may become gummy once it is pureed.
– You can easily make this soup ahead of time.
– If you have a hand blender, you can also blend the soup directly in the pot to make it smooth.
You can store potato leek soup in an airtight container in the refrigerator for up to 3 days.
Yes! You can freeze the potato leek soup without the cream for up to 3 months. Thaw it overnight and reheat on the stovetop, adding the cream or vegetable broth while simmering.
In a large pot, heat butter and olive oil together until the butter melts.
Add the leek slices and garlic and sauté for 2 to 3 minutes.
Stir in potato cubes and bay leaf to the pot. Cook for another 5 minutes.
Add the dried herbs, spices salt, and black pepper powder into the pot. Stir for about 30 seconds.
Pour the vegetable stock into the pot and stir. Cover and simmer the soup for about 10 to 12 minutes, or until the potatoes are tender. Cool down the soup to almost room temperature. Remove bay leaf and transfer the soup to a blender jar.
Blend the soup nicely until it is smooth there are no potato lumps. Transfer the soup to another pot, bring it to a boil and season.
Garnish the potato leek soup with a drizzle of fresh cream, shreds of basil. Serve and enjoy!
Do not add the hard leafy part of the leeks and rather just add the softer leafy part to the recipe.
Make sure you blend the soup really well and have no potato bits and pieces floating around.