Potato Leek Soup Classic

This Potato Leek Soup is pure comfort using just a few humble ingredients but delivering so much deep flavor you will be surprised. It is perfect for busy weeknights or whenever you crave something warming and nourishing. A swirl of fresh leek oil and a sprinkle of chives turn this cozy bowl into something special alongside your favorite crusty bread.

I first started making this when my garden leeks grew faster than expected and now my friends ask for this soup for every rainy day lunch.

Ingredients

• Large leeks: are essential as their mild sweet onion flavor defines the soup Look for firm leeks with lots of white and light green
• Olive oil: infuses richness and helps leeks soften without burning For extra flavor use quality butter or ghee
• Fresh garlic: deepens the base Always use fresh cloves for the best fragrance
• Thyme: either fresh or dried brings earthy layers and fragrance Choose fresh thyme whenever possible
• Yukon gold potatoes: offer natural creaminess and delicate texture You can use thin-skinned reds or fingerlings or classic russets if peeled
• Vegetable or chicken stock: makes the flavors shine Use low sodium and taste before adding more salt
• Salt: balances and lifts all the flavors Taste after blending and adjust as needed
• Fresh cracked black pepper: gives needed brightness Please use freshly ground for the best flavor
• Sour cream or heavy cream: adds silkiness Try vegan sour cream or skip for a dairy free version
• Fresh chives or scallions for garnish: bring a burst of freshness and color Pick bright green bunches without yellow spots
• Optional leek oil for drizzling: is made with green leek tops adding extra flavor and visual pop

Step-by-Step Instructions

Prepare the Leeks:

Slice leeks into quarter inch thick rounds Rinse them well under running water separating layers to remove any gritty dirt and sediment Drain thoroughly The water on the leeks actually helps them soften when cooking

Sauté the Vegetables:

Heat your olive oil in a large heavy bottomed pot over medium low Add your prepared leeks garlic and thyme Cook them slowly for eight to ten minutes stirring often until the leeks are soft golden and the aroma fills your kitchen This step is key for building a sweet and savory soup base

Simmer the Soup:

Add your thinly sliced potatoes to the pot along with the stock salt and pepper Bring everything to a gentle boil then lower the heat and cover Simmer for fifteen to twenty minutes until the potatoes are completely tender You should be able to easily mash the potato with a fork

Make the Leek Oil if Using:

While the soup simmers use the reserved green tops of the leeks to make leek oil by wilting them in warm oil and blending then straining for a vibrant drizzle

Blend the Soup:

Once the potatoes are very soft use an immersion blender right in the pot until mostly smooth but still a bit rustic If you use a standing blender ladle small batches and never fill above halfway to avoid hot splashes Over blending can create a gummy texture so stop when it is smooth but not gluey

Finish with Cream and Garnish:

Return the blended soup to the pot gently heat on low and whisk in your sour cream or heavy cream Taste and adjust salt and pepper as needed Serve in bowls topped with leek oil and a good sprinkle of fresh chives or scallions

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My favorite part is always the chives sprinkled on top they add a bright taste and a memory of childhood springtime in my grandma’s kitchen She used to tuck extra leeks and potatoes into her apron to share with neighbors

Storage Tips

Store leftover soup in sealed containers and refrigerate for up to four days The flavors get even better after a night in the fridge To freeze cool the soup completely and portion into freezer bags or jars saving room for expansion Gently reheat on the stovetop and stir well if there is any separation

Ingredient Substitutions

If you do not have Yukon gold potatoes use red fingerling or even starchy russet potatoes just peel the russets for the best texture Olive oil can be swapped with butter or ghee for a richer finish Try vegan cream or raw soaked cashews blended in for a dairy free version A splash of white wine with the potatoes adds another layer of flavor

Serving Suggestions

Serve with crusty sourdough focaccia or toasted baguette Rub the bread with a hint of garlic for even more aroma For special occasions add a small salad with watercress or arugula and lemon dressing This soup works as a simple main or a starter for a more elaborate meal

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A Brief Note on Tradition

Potato Leek Soup is a classic in French and Irish cooking sometimes called potage parmentier It was always a frugal warming meal using garden leeks and potatoes that stored through the winter Over time cooks added their own touches from a swirl of cream to the signature drizzle of leek oil

Recipe FAQs

→ How do you prepare leeks for soup?

Slice leeks into ¼-inch rounds, then rinse well under running water to remove any grit or dirt hidden between layers. Drain before cooking.

→ What type of potatoes work best?

Yukon gold potatoes are ideal for a creamy texture, but thin-skinned reds or russets (peeled) also work well.

→ Can I make this dairy-free or vegan?

Absolutely! Leave out the sour cream or substitute with a vegan alternative. Blending some cashews with the soup also adds creaminess.

→ How do I avoid a gummy texture?

Blend the soup just until smooth. Over-blending can break down the starches, leading to a gluey consistency.

→ Is it possible to freeze the soup?

Yes, cool the soup completely and store in airtight containers. Reheat gently, stirring well before serving.

→ How do I make the optional leek oil?

Simmer green leek tops in oil while the soup cooks, then strain and drizzle over finished bowls for extra flavor.