When cooler weather appears, nothing is more comforting than a warm bowl of potato soup. Potato leek soup is a classic, and so easy to make!
Video: How to Make Potato Leek Soup
Potato Leek Soup
To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency.
What Kind of Potatoes Do You Use for Potato Leek Soup?
You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren't the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.
How to Prep Leeks
Dirt has a sneaky way of getting caught in the layers of leeks because of the way the leeks are grown (mostly underground). Cleaning leeks involves first slicing them lengthwise and rinsing them under running water. Then you slice the leeks crosswise, and soak the slices in water. (Check out our step-by-step tutorial How To Clean Leeks.)
How to Make Potato Leek Soup Thick and Creamy
No need for cream to make this soup creamy! Just blend the cooked soup with an immersion blender or standing blender until thick and smooth. Yukon gold potatoes will produce an especially creamy texture. If you would like your soup to be a little chunky, only purée half of it.
What to Serve With Potato Leek Soup
Think of this potato soup as you would a potato side, but in liquid form. You don't really need any more starch to round out the meal, but it is hard to resist dipping a slice of crusty bread in this soup.
Serve the soup as the starter to a steak dinner (steak and potatoes, right?), or roasted chicken. The soup would go well with a side of greens (such as kale, chard, or spinach), and/or a vinaigrette-tossed fresh salad.
How to Freeze and Reheat Potato Leek Soup
You can easily freeze this soup. I recommend puréeing the soup until it's completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted.
Sometimes there is separation in soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.
Any way you make it, it's simple, delicious, and satisfying. Enjoy!
Soup Is Good Food! Here Are More Classics:
- Minestrone Soup
- Broccoli and Cheddar Soup
- Quick and Easy Egg Drop Soup
- Split Pea Soup
- Homemade Chicken Noodle Soup
Potato Leek Soup
- 3 large leeks (about 3 cups, chopped)
- 2 tablespoons butter
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
- 1 teaspoon sea salt, less or more to taste
- Pinch of dried marjoram
- 1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Sprinkle of Tabasco sauce or other red chili sauce
- White or black pepper to taste
Clean and cut the leeks:
Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock).
Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon. (See How to Clean Leeks)
Cook leeks in butter to soften:
Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.
Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
Simmer the soup:
Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
Purée the soup:
Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
Note: if you're using a standing blender, purée the soup in batches, don't fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.
Season the soup:
Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste.
Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)