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This classic potato leek soup recipe brings together tender potatoes and sweet leeks in a velvety, comforting bowl. The simple French preparation allows the natural flavors to shine while creating an elegant and satisfying soup perfect for any occasion.
The Perfect Comfort Soup
The beauty of this soup lies in its simplicity. Just a handful of quality ingredients transform into a luxuriously creamy dish. It's equally suited for casual weeknight dinners or elegant dinner parties.
Essential Ingredients
- Unsalted Butter: 3 tablespoons for the base
- Leeks: 4 large, white and light green parts only
- Garlic: 3 cloves, crushed
- Yukon Gold Potatoes: 2 pounds, peeled
- Stock: 7 cups vegetable or chicken
- Fresh Herbs: Bay leaf and thyme
- Heavy Cream: 1 cup
- Fresh Chives: For garnish
Preparation Method
- Creating the Base
- Begin by melting butter over medium heat. Add cleaned, sliced leeks and garlic, cooking until soft and translucent.
- Building Flavors
- Add diced potatoes, stock, and herbs. Simmer until potatoes are completely tender when pierced.
- Achieving Smoothness
- Remove herbs and blend until completely smooth. An immersion blender works best, though a standard blender can be used in batches.
- Finishing Touches
- Stir in cream and heat through. Adjust seasoning with salt and white pepper.
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Storage Instructions
This soup stores exceptionally well. For best results, freeze the base without cream for up to three months. When ready to serve, thaw completely, add cream, and heat gently while stirring.
Variations
The classic recipe welcomes creative additions. Try garnishing with crispy bacon, fried leeks, or fresh herbs. For summer dining, serve chilled as Vichyssoise. Each variation maintains the soup's elegant character while offering new flavor dimensions.
Serving Suggestions
Serve alongside crusty artisan bread or garnish with homemade croutons. A light green salad with vinaigrette provides welcome contrast. For heartier appetites, pair with grilled sandwiches or crusty baguettes.
Professional Tips
Clean leeks thoroughly to remove hidden soil. Choose starchy Yukon Gold potatoes for optimal creaminess. Season progressively throughout cooking, tasting and adjusting as needed. For extra richness, add an additional splash of cream before serving.
Recipe Notes
The magic of this soup comes from properly sweated leeks and well-cooked potatoes. Each element contributes to the final silky texture and balanced flavor profile. The combination creates a refined yet comforting dish that surpasses simple ingredients.
Make-Ahead Instructions
Prepare soup base through blending stage and refrigerate for up to three days. When ready to serve, gently reheat and add cream. For longer storage, freeze without cream in airtight containers for up to three months.
Serving Options
Garnish options include crispy bacon, fried leeks, fresh herbs, or a swirl of cream. For dairy-free versions, substitute coconut cream and adjust seasoning accordingly. The versatile base adapts well to personal preferences while maintaining its classic character.
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Frequently Asked Questions
- → How long can I freeze potato leek soup?
Freeze without adding cream, and it'll stay good for about three months. Add cream when reheating to return the soup's creamy texture.
- → What’s the best type of potato for this recipe?
Yukon Golds are the top choice. Their creamy texture and buttery taste make them unmatched in this dish.
- → How do I make it vegetarian-friendly?
Switch to veggie broth instead of chicken, and use coconut cream as a substitute for heavy cream to keep it vegetarian.
- → What pairs well with this soup?
Serve it up with crusty bread, a crisp salad, or even a warm sandwich like a Reuben. The creamy soup loves crunchy sides.
- → How do I clean leeks properly?
Chop the leeks, then let them soak in water to flush out dirt from between the layers. Stick to the white and light green sections for cooking.