Potato leek soup recipe

Potato leek soup is a quintessential comfort food that embodies the essence of autumn and winter. This creamy, rich, and flavorful soup is a staple in many cuisines, particularly in French cuisine, where it is known as “potage parmentier.” The delicate, oniony flavor of leeks pairs perfectly with the buttery yellow potatoes, garlic, and thyme, creating a dish that is both nourishing and soul-satisfying. This recipe is easy to make with simple ingredients and can be customized to suit various tastes and dietary needs. Whether you’re looking for a hearty meal to warm your belly or a delicious side dish to accompany your favorite dinner, this potato leek soup is the perfect choice.

Ingredients:

• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup heavy cream (optional)
• Fresh chives or scallions for garnish

Instructions:

1. Prepare the Leeks: Cut off and discard the root ends and thick dark green parts of the leeks. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside. Chop the leeks into rough pieces, about 5 cups.

2. Melt the Butter: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the chopped leeks and garlic. Cook, stirring occasionally, until the leeks are soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

3. Add Potatoes and Broth: Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes, or until the potatoes are very soft.

4. Blend the Soup: Remove the thyme sprig and bay leaves from the pot. Use a hand-held immersion blender to puree the soup until smooth. Alternatively, transfer about 4 cups of the soup to a blender and blend until smooth, then return it to the pot.

5. Add Heavy Cream (Optional): If desired, stir in the heavy cream and bring the soup to a simmer. Cook over medium-low heat, stirring occasionally, until the soup is slightly thickened, about 10 minutes.

6. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh chives or scallions.

Top Tips:

1. Clean the Leeks Thoroughly: Leeks can trap a lot of sand, so make sure to rinse them well under cold water before chopping.

2. Use the Right Potatoes: Yukon Gold potatoes will make the soup extra creamy, but russet potatoes also work well for their texture.

3. Don’t Over-Blend: Blending the soup too much can make it gummy. Stop blending once it’s mostly smooth.

4. Add Fresh Herbs: Fresh herbs like thyme or chives add a lot of flavor to the soup. You can also use them as garnish.

5. Make Ahead: The soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it with a splash of broth if necessary.

6. Freeze It: If you plan to freeze the soup, leave out the heavy cream. When thawed, add the cream and cook until thickened.

Variations:

1. Vegan Version: Replace heavy cream with vegan alternatives like soy cream or coconut cream.

2. Spicy Twist: Add a pinch of red pepper flakes for a spicy kick.

3. Bacon Bits: Add crispy bacon bits for added smokiness.

4. Leek Oil: Make a flavorful leek oil by simmering the green tops of the leeks in water and drizzle it over the soup.

5. Chilled Version: Serve the soup chilled as Vichyssoise, garnished with chopped chives and a dollop of sour cream.

6. Herby Twist: Add other herbs like parsley or dill for a different flavor profile.

Nutritional Guide:

Additional Nutritional Notes: This recipe is relatively low in calories and fat, making it a healthier option for comfort food. The potatoes provide complex carbohydrates, while the leeks add fiber and vitamins. If you choose to add heavy cream, it will increase the calorie and fat content but add richness and creaminess to the soup. Always consider your dietary needs and preferences when customizing this recipe.