classic leek and potato soup recipe

Written ByJenny Smyth Posted on
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The Best classic leek and potato soup recipe

I’m so excited to share with you my classic leek and potato soup recipe. This hearty soup has been a staple in my household for years, and it’s a favorite among my family and friends. The combination of tender leeks and potatoes in a rich and flavorful broth is simply divine.

It’s a comforting dish that’s perfect for a chilly evening or a special occasion. I love that it’s also incredibly easy to make, requiring minimal prep time and cooking skills. My kids adore helping me in the kitchen, especially when we’re making this soup together.

They love watching the leeks transform from raw, crunchy stalks to soft, velvety goodness. As for me, I appreciate how this soup satisfies my cravings for both comfort food and health-conscious eating. The leeks add a nice dose of vitamins and minerals, while the potatoes provide sustained energy.

It’s a match made in heaven, if you ask me! This soup is one of those magical dishes that transcends seasons and tastes great even when reheated the next day. In fact, I often make a big batch on the weekend and enjoy it throughout the week as a quick lunch or snack.

My family loves it when I serve it with some crusty bread or a side salad for added texture and freshness.

Classic Leek and Potato Soup

4.8 from 815 votes

This comforting classic leek and potato soup is creamy, rich, and full of flavor. Perfect for a cold day or any time you crave a warm and soothing meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 cup heavy cream
2 tbsp chopped fresh chives, for garnish

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the sliced leeks and cook, stirring occasionally, until softened and translucent.
3This should take about 5-7 minutes.
4The leeks will become translucent and have a sweet aroma.
5Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
6The garlic will become fragrant and lightly golden.
7Add the diced potatoes, broth, salt, black pepper, and thyme to the pot.
8Stir well to combine.
9Bring the mixture to a boil over high heat.
10Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
11Use an immersion blender to blend the soup until smooth.
12If you do not have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
13Return the blended soup to the pot.
14Stir in the heavy cream until well combined.
15The soup will have a creamy and velvety texture.
16Taste and adjust the seasoning with additional salt and pepper if needed.
17Ladle the soup into bowls, garnish with chopped fresh chives, and serve immediately.
18The soup should have a smooth and creamy consistency with a rich and comforting flavor.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or blender
Bowls

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 900mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 7g

📝Notes

Tips: You can use a combination of leeks and onions if leeks are not available. For a vegan option, substitute the butter with olive oil and the heavy cream with coconut milk or oat milk.

Classic leek and potato soup is a versatile dish that can be served for any occasion, from a family gathering to a cozy night in. I like to store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When reheating, I like to add a little extra stock or water to the soup, as it can thicken as it sits.

I like to serve this soup with a side of crusty bread or a grilled cheese sandwich for a hearty meal. I often make a big pot of this soup and freeze it in individual portions for quick and easy meals throughout the week. This soup is always a good idea for any occasion, and it is a great way to use up leftover vegetables.

It is also a great way to get your family to eat more vegetables, as the leeks and potatoes are hidden in the creamy soup. My family loves this soup and I know that you and your family will too. It is a classic recipe that has been passed down through generations, and one that I know you will enjoy.

You can customize it to fit your tastes, and it is a great way to use up leftover vegetables. It is also a great way to get your family to eat more vegetables, as the leeks and potatoes are hidden in the creamy soup.

❓ Frequently Asked Questions About Leek and Potato Soup

Q: What type of potatoes are best for this recipe?

For this classic leek and potato soup recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These varieties will yield a thicker, creamier broth that’s perfect for dipping crusty bread.

Q: Can I use frozen leeks instead of fresh?

While fresh leeks are always preferred, you can use frozen ones in a pinch. However, keep in mind that frozen leeks may lose some of their flavor and texture during the freezing process.

Q: How do I prevent the soup from becoming too thick?

To avoid an overly thick consistency, make sure to not overcook the potatoes or add too much broth at once. If you find your soup has become too thick after refrigeration, simply stir in some more broth until you achieve your desired consistency.

Q: Can I make this recipe in advance?

Yes, you can prepare the soup up to 24 hours in advance by cooking it through then refrigerating or freezing it until serving time.

Q: What’s the best way to serve this soup?

This soup is versatile enough to be served as a starter or main course. For added elegance, consider topping it with some crispy bacon bits or chopped fresh herbs like parsley or chives.

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