Potato leek soup is easy to make and flavorful that is perfect for cooler weather. It is a simple and hearty soup made with potatoes, leeks and herbs. Serve with a nice crusty loaf of bread for a perfectly satisfying meal.
Once the cooler weather rolls in, that is the time that I am ready for a nice hearty soup that is easy to make. The best part is that it’s ready in 30 minutes. Potato leek soup is one of my first choices since you only need a pot, an immersion blender, and you are good to go. This is a perfect soup for meal prep and makes enough for the entire family. It is one of my favorite soups to eat with a good Reuben sandwich.
In this recipe
There isn’t a lot that goes into this recipe, making it one that you can easily shop for as well as it doesn’t break the bank.
Leeks: these have a very mild flavor and are slightly sweet.
Potatoes: a good starchy potato like a russet is perfect for this recipe and will give you that nice creamy soup that you are looking for.
Chicken broth: adds additional flavor and can be easily swapped out for vegetable stock to make this recipe vegetarian.
Choosing and cleaning leeks
One of the first things you want to look out for when choosing leeks is that the outer layers and the tops of the leaks are firm and not wilting. They should be white and green with no yellowing. Leeks grow like onions and are very dirty. It is important to clean them and luckily it is easy to do. You will want to slice off the very bottom leaving as much of the white part as possible and then cut the leek in half lengthwise.
Under running water bend the leeks back to allow water to pass through each layer and gently scrub with your fingers. This will release the dirt between the layers. All that is left is then slice them thinly and you are ready to cook.
Why do I want a starchy potato?
The biggest reason for this is how they break down when they cook. If you use a waxy potato like a red potato they have low starch, they hold their shape but when blended do not break down as easily. All-purpose potatoes like Yukon gold potatoes are great for a soup with you want both chunks and to have some potato left. A good starchy potato like a russet will completely breakdown easily when blended and will leave hearty soup with a smooth and velvety texture.
Making potato leek soup in thirty minutes
I like to peel the potatoes and wash and cut the leeks before I start cooking. Once the pot and oil are hot, I add the leeks. Then while the leeks are cooking, I will occasionally stir while I cut cube the potatoes. Adding the bay leaves to the leeks and oil is perfect for really drawing out the flavor of the leaves, especially if they are fresh. Let them cook for a few minutes before adding the potatoes and broth.
If you cut the potatoes on the smaller side, they will cook faster than if you have large chunks. Bring them to boil, cover and reduce to a simmer. Then 15 to 20 minutes later they will be nice, soft, and ready to blend. If you can keep a good pace everything should be done in about 25 minutes and then you will have 5 minutes to blend the soup and add the crème fraiche.
Blending hot soup
When you are going to blend a hot soup, it is important to take a couple of safety measures if you are using a regular blender. Since the soup is hot you want to make sure that air can get into the pitcher. The easiest way to do this is to remove the center of lid and then tilt it over the top to prevent any soup from splashing out. If there isn’t a way for air to get in and out of the pitcher, then the lid is likely to pop off and you’ll get soup all over the place.
Looking for more hearty soup recipes?
Hearty Potato Leek Soup
Equipment
- Dutch oven or large pot
- Immersion blender or stand blender
Ingredients
- 6 cups chicken stock or vegetable stock
- 2 pounds russet potatoes peels and cubed (small)
- 4 cups leeks sliced white and light green parts
- 1/2 cup onion chopped
- 1/2 cup crème fraiche
- 1 1/2 tablespoon olive oil
- 4 cloves garlic roughly chopped
- 4 thyme sprigs
- 2 bay leaves fresh or dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a Dutch oven, over medium heat, heat the olive oil and add the onions and leeks and cook for 5 minutes. Add the bay leaves and garlic and continue to cook for another 2-3 minutes until the leeks have softened.
- Add the potatoes, salt, pepper, thyme and chicken or vegetable stock.
- Bring to a boil and reduce to a simmer, cover and cook for 15-20 minutes or until potatoes can be pierced with a fork.
- Remove the bay leaves and thyme sprigs, add the crème fraiche and puree using an immersion blender or stand blender. See notes on using a blender with hot liquid.
- Serve with a nice crusty loaf of bread.
Notes
If you would like to freeze the soup don’t add the crème fraiche while blending and freeze in an airtight container. Add it when you reheat the soup.
Nutrition
