Potato Leek Soup
Experience the comforting flavors of Potato Leek Soup! This hearty, creamy dish combines tender leeks and potatoes, creating a warm, satisfying meal perfect for any season. Ideal for those who love classic soups with a modern twist, this recipe offers a delightful blend of savory goodness and rich texture.
Table of Contents
- The History of Potato Leek Soup
- Why You’ll Love This Recipe
- What Is In Potato Leek Soup Recipe?
- Key Ingredients
- How To Make Potato Leek Soup
- Have It Your Way!
- Nutritional Facts
- Other Recipes You’ll Love
- Leek Potato Soup Recipe
The History of Potato Leek Soup
Leek Potato Soup has its roots in European cuisine, particularly in French and British traditions. In France, it’s known as “Potage Parmentier” or “Vichyssoise” when served cold. Named after Antoine-Augustin Parmentier, who popularized the potato in France, this soup has been a staple in European kitchens for centuries.
Leeks, often called the “poor man’s asparagus,” have been cultivated since ancient times, cherished for their mild, sweet flavor. Combining leeks with potatoes, another humble yet versatile ingredient, creates a soup that is both comforting and nutritious. This classic dish has evolved over time, incorporating various ingredients and techniques, yet it remains a beloved favorite in many households around the world.
Why You’ll Love This Recipe
- Comforting Flavor: The combination of leeks and potatoes creates a rich, savory, and creamy soup that’s perfect for any time of year.
- Nutritious: Packed with vitamins and minerals, this soup offers a healthy option for a hearty meal.
- Versatile: Enjoy it hot or cold, and customize it with your favorite herbs and spices.
- Easy to Make: With simple ingredients and straightforward preparation, this soup is perfect for both beginner and experienced cooks.
What Is In Potato Leek Soup Recipe?
This delicious soup boasts a harmonious blend of ingredients, carefully selected to deliver a comforting and flavorful experience:
- Leeks: Provide a mild, sweet onion flavor that forms the base of the soup.
- Chives: Adding a fresh, mild onion flavor and a vibrant pop of green to garnish the soup.
- Potatoes: Add creaminess and body, making the soup hearty and satisfying.
- Vegetable Broth: Enhances the overall flavor with a savory depth.
- Garlic: Adds a subtle pungency and enhances the aromatic profile.
- Olive Oil: Used for sautéing, adding a hint of richness.
- Salt and Pepper: Essential for seasoning and bringing out the flavors.
Key Ingredients
- Leeks: The star ingredient, offering a delicate and sweet onion flavor.
- Potatoes: Provide a creamy texture and hearty consistency.
- Vegetable Broth: A savory base that enhances the flavor of the soup.
- Garlic: Adds depth and aromatic richness.
- Olive Oil: For sautéing the leeks and garlic to perfection.
- Salt and Pepper: Essential seasonings for balance and taste.
How To Make Potato Leek Soup
- In a large pot over medium heat, add in the olive oil, along with shallot, Leeks, Garlic, and Chives. Stir and allow the leeks to soften, should take about 5-7 minutes.
- Add in the bay leaf, thyme, potatoes, the vegetable stock along with salt and black pepper. Bring the soup to a boil, and boil for 20-25 minutes until potatoes are fork tender.
- Once the potatoes are cooked through, allow the soup to cool slightly and then transfer to a blender, and blend to a smooth puree. Due to the volume of the recipe, you will probably need to do this in 2 batches.
- Pour yourself a bowl, and garnish with more Chives, Black Pepper, and a drizzle of truffle oil.
- Enjoy with croutons or a French Baguette!
Have It Your Way!
- Add Herbs: Incorporate fresh thyme or rosemary for additional flavor.
- Make It Vegan: Use plant-based milk instead of cream for a vegan-friendly version.
- Texture Variation: Leave some potato chunks for a more textured soup.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- Spice It Up: Add a pinch of cayenne pepper for a subtle kick.
Nutritional Facts
- Low in Calories: A light yet filling option for a meal.
- Rich in Vitamins: High in vitamins A and C from the leeks and potatoes.
- Fiber-Rich: Provides dietary fiber for digestive health.
- Antioxidants: Contains antioxidants that help fight inflammation.
Other Recipes You’ll Love
- Roasted Tomatoes and Burrata With Crostini
- Burrata and Apple Panzanella Salad
- Apple Mushroom Brie Grilled Cheese
- Wood Ear Mushroom Salad
Leek Potato Soup Recipe
Potato Leek Soup
Savor the comforting flavors of Leek Potato Soup — a timeless favorite with a modern twist. This creamy, hearty dish blends tender leeks, creamy potatoes, and aromatic garlic for a satisfying meal any day of the week.
Ingredients
- 2 Leeks sliced thinly
- 4 Garlic minced
- 1 Shallot sliced thinly
- 6 Medium Potatoes
- 6 cups Vegetable stock
- 1 Tbsp. Chives finely chopped + additional for garnish
- 1 Tbsp. Fresh Thyme
- 1 Bay Leaf dried
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Salt or to taste
- ½ tsp Black Pepper ground
- 1 tsp Truffle oil Optional garnish
Instructions
- In a large pot over medium heat, add in the olive oil, along with shallot, Leeks and Garlic. Stir and allow the leeks to soften, should take about 5-7 minutes.
- Add in the chives, bay leaf, thyme, potatoes, the vegetable stock along with salt and black pepper. Bring the soup to a boil, and boil for 20-25 minutes until potatoes are fork tender.
- Once the potatoes are cooked through, allow the soup to cool slightly and then transfer to a blender, and blend to a smooth puree. Due to the volume of the recipe, you will probably need to do this in 2 batches.
- Pour yourself a bowl, and garnish with more Chives, Black Pepper, and a drizzle of truffle oil.
- Enjoy with croutons or a French Baguette!
Notes
-
Leeks:
- Thoroughly wash the leeks to remove any dirt or grit trapped between the layers.
- Trim off the dark green tops and use only the tender white and light green parts for the soup.
-
Potatoes:
- Choose starchy potatoes like Russets or Yukon Golds for a creamy texture.
- Cut the potatoes into evenly sized pieces to ensure even cooking.
-
Broth:
- Use homemade vegetable broth for the best flavor, or opt for low-sodium store-bought broth.
- Adjust the amount of broth based on your desired soup consistency.
-
Seasoning:
- Taste the soup before serving and adjust the seasoning as needed with salt and pepper.
- For added flavor, consider incorporating herbs like thyme or bay leaves during cooking.
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Texture:
- For a smoother soup, use an immersion blender to puree until silky.
- For a chunkier texture, blend only a portion of the soup and leave some potato pieces intact.
-
Creaminess:
- Add cream or coconut milk for extra richness, if desired, but note that this will increase the calorie content.
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Garnishes:
- Garnish individual servings with a dollop of sour cream or yogurt, chopped chives, or crispy bacon for added flavor and texture.
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Storage:
- Allow the soup to cool completely before transferring it to airtight containers for storage.
- Refrigerate leftovers for up to 4 days or freeze for longer-term storage.
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Reheating:
- Reheat the soup gently on the stovetop over low heat, stirring occasionally, to prevent scorching.
- Add a splash of broth or water if the soup thickens upon reheating.
-
Customization:
- Experiment with additional vegetables such as carrots, celery, or spinach to enhance the flavor and nutrition of the soup.
- For a heartier version, add cooked diced ham, shredded chicken, or crispy tofu cubes.
Video
Nutrition
Serving: 1CupCalories: 150kcal
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This looks amazing! Thank you sharing the recipe. It is easy to follow