Potato and Leek Soup – Do you ever stumble across a recipe that feels like it was meant for a particular day? That’s how this potato and leek soup found me. It was one of those gray, chilly afternoons—you know the ones where even your slippers aren’t warm enough? I wasn’t planning on making soup, but when I opened the fridge and saw a few leeks and a lonely bag of potatoes, it all just clicked.
I remembered a trip I took to Ireland a few years ago, where every pub seemed to have their own version of potato and leek soup. It was always thick, creamy, and served with a hunk of soda bread. I wanted to recreate that vibe—a little nostalgia, a lot of comfort.
So I started chopping, melted way more butter than I probably should’ve, and let the leeks do their thing. The smell alone was enough to make me feel better. By the time the soup was done, I’d forgotten about the dreary weather outside. It was warm, rich, and honestly felt like a hug in a bowl.
Why You’ll Love This Potato and Leek Soup Recipe?
- Simple ingredients, big flavor: Who knew leeks and potatoes could taste this good together?
- Rich and creamy: It’s like your favorite cozy sweater… but in soup form.
- Leftover magic: Somehow, it tastes even better the next day (like all the best soups do).
- Quick and forgiving: You don’t have to be a chef to nail this recipe—promise.
Ingredient Notes:
This soup proves that sometimes the simplest ingredients make the best meals. Let’s break it down:
- Leeks: They’re mild, sweet, and way more exciting than plain onions. Just be sure to clean them thoroughly—dirt loves hiding in those layers!
- Butter: Don’t skimp here. It’s what gives the soup that rich, luxurious flavor.
- Yukon Gold Potatoes: Creamy and buttery on their own, they’re perfect for blending into a smooth soup.
- Chicken Broth: The foundation of the soup. If you’re going vegetarian, veggie broth works just as well.
- Heavy Cream: This is where the magic happens. Add as much (or as little) as you want to control the richness.
- Cornstarch: A little goes a long way to give the soup just the right thickness.
How To Make Potato and Leek Soup?
Making this soup is easy—it’s all about letting the ingredients shine. Here’s how to do it:
- Sauté the Leeks
Start by melting the butter in a big soup pot over medium heat. Add the sliced leeks and sprinkle in a little salt and pepper. Let them cook down for about 15 minutes, stirring now and then. You’ll know they’re ready when your kitchen smells like heaven and the leeks are soft and golden. - Build the Broth
While the leeks are cooking, whisk the cornstarch into the chicken broth until it’s fully dissolved. Pour the broth into the pot with the leeks and stir in the diced Yukon Gold potatoes. Bring everything to a gentle boil. - Simmer and Soften
Once the soup is boiling, lower the heat to a simmer and cover the pot. Let it cook for about 30 minutes, or until the potatoes are tender. Give it a stir every now and then to make sure nothing sticks to the bottom. - Add the Creamy Goodness
Stir in the heavy cream, watching as the soup turns from good to incredible. Let it simmer for a few more minutes so all the flavors can meld together. Taste it, then adjust the salt and pepper as needed. - Serve It Up
Grab your favorite bowls and ladle in the soup. If you’re feeling fancy, top it with a sprinkle of fresh herbs or a drizzle of olive oil. Pair it with a slice of crusty bread (or two), and enjoy!
Storage Options:
Soup this good deserves to be saved for later. Here’s how:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: To freeze, skip adding the cream until after you reheat the soup. This prevents any texture issues. It’ll keep for up to 3 months.
Variations and Substitutions:
Feel like switching things up? Here are some ideas:
Want To Save This Recipe?
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add some crunch: Top with crispy bacon or fried onions for a little texture.
- Herb it up: A sprinkle of fresh thyme or rosemary can take the flavor to another level.
- Dairy-free: Swap the butter for olive oil and use coconut milk instead of heavy cream.
What to Serve with Potato and Leek Soup?
This soup is the star of the show, but a great side can make it even better:
- Crusty Bread: Because there’s nothing better than dunking bread into a creamy soup.
- Green Salad: A light, tangy salad balances the richness perfectly.
- Grilled Cheese: The ultimate soup sidekick—enough said.
Frequently Asked Questions:
Can I make this soup ahead of time?
Totally! In fact, it tastes even better the next day. Just store it in the fridge and reheat when you’re ready.
What’s the best potato to use?
Yukon Golds are ideal for their creamy texture, but russets work if that’s what you have.
How do I make the soup thicker?
Mash some of the cooked potatoes right in the pot, or blend part of the soup for a creamier consistency.
So there you have it! Potato and Leek Soup that’s simple, comforting, and absolutely delicious. What’s your favorite way to enjoy it? Let me know—I’d love to hear your ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Potato and Leek Soup
Ingredients
- 1 cup Butter
- 2 Large Leeks cleaned and thinly sliced
- Salt and Black Pepper to taste
- 1 tablespoon Cornstarch
- 4 cups Chicken Broth or vegetable broth for a vegetarian option
- 4 cups Yukon Gold Potatoes peeled and diced
- 2 cups Heavy Cream or as preferred
Instructions
Prepare the Leeks
- Melt the butter in a large soup pot over medium heat. Add the sliced leeks and season lightly with salt and black pepper. Cook for approximately 15 minutes, stirring occasionally, until the leeks are tender and fragrant.
Incorporate the Broth and Potatoes
- Dissolve the cornstarch in the chicken broth, ensuring no lumps remain. Pour the broth into the pot with the leeks and stir thoroughly. Add the diced Yukon Gold potatoes and bring the mixture to a boil over medium-high heat.
Simmer Until Tender
- Once boiling, reduce the heat to a gentle simmer. Cover the pot and allow the soup to cook for approximately 30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Add the Cream
- Gradually stir in the heavy cream, adjusting the amount to achieve your desired level of richness. Allow the soup to simmer for an additional 5 minutes, ensuring all ingredients are heated through and well combined.
Season and Serve
- Taste the soup and adjust the seasoning with additional salt and black pepper if necessary. Serve hot, garnished with fresh herbs if desired, alongside crusty bread or crackers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
