This is one of the easiest soups you can make, but it’s also one of my favorites. I like to keep it simple; I’ve tried adding garlic and extra spices and herbs, but I just don’t feel this soup needs it. My potato and leek soup is made up almost entirely of leeks, potatoes and chicken stock, with a dash of cream for extra creaminess at the end. Garnish with fresh herbs and serve with some good bread and you have a delicious, comforting meal for winter.
Additions and Substitutions
If you want to make this soup vegetarian, you can swap out the chicken stock for vegetable stock.
You can use gold potatoes here if that’s what you have. Probably any kind of potato would work, so long as you make sure you cook it until it’s soft enough to blend easily.
Don’t get too hung up on the potato and leek amounts; the soup will still be great if you use a little more or a little less.
How to Make Potato and Leek Soup
Start Cooking Leeks
First, make sure you’ve cleaned your leeks really well! They have a tendency to trap dirt and sand between the layers.
Melt the butter in a large soup pot or Dutch oven over medium heat. Add the leeks and cook, stirring often, for about 6-8 minutes or until beginning to soften.
Add Potatoes and Chicken Stock
Add the potatoes, chicken stock and a teaspoon of salt and bring to a boil. Then reduce the heat to low and cover. Simmer for 15-20 minutes, or until potatoes are cooked through. You should be able to easily pierce one with a fork or the tip of a paring knife.
Puree
The easiest way to puree the soup is with an immersion blender. Turn off the heat and puree until smooth. You can also use a regular blender; allow the soup to cool for a few minutes then process until smooth, in batches if necessary. Return pureed soup to the pot.
Add Cream
Stir in the cream and adjust seasoning to taste with salt and pepper. Serve, garnished with fresh herbs and cream if desired. I also like to serve freshly baked bread with this soup.
Potato and Leek Soup
Ingredients
- 2 tablespoons unsalted butter
- 4-5 leeks trimmed, white and light green parts sliced
- 2 1/2 pounds russet potatoes cut into 2 inch chunks
- 8 cups chicken stock 2 quarts
- Salt
- 1/3 cup heavy cream
- Freshly ground black pepper
- Finely chopped chives or parsley, to garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add leeks and cook, stirring often, for about 6-8 minutes or until beginning to soften.
- Add potatoes, chicken stock and 1 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, for 15-20 minutes, or until potatoes are cooked through.
- Remove from heat and puree with an immersion blender. Alternatively, allow to cool a few minutes and transfer to a blender and process until smooth, then return to the pot.
- Stir in cream and add salt and pepper, to taste. Serve, garnished with fresh herbs if you like.
Notes
- Use the greater number of leeks if small and use less if they seem big.
- If allowed to sit for a while, the potato tends to sink to the bottom. To ensure even distribution, always stir before serving.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!