Save Warm up with a bowl of this French-inspired Potato Leek Soup, a timeless classic that balances simplicity with elegance. This creamy and comforting dish highlights the delicate sweetness of sautéed leeks paired with the buttery texture of Yukon Gold potatoes, making it a perfect staple for chilly days or as a sophisticated starter for your next dinner party.
Save The beauty of this soup lies in its versatility. While the base recipe is entirely vegetarian, the mild flavors of potato and leek serve as a wonderful canvas for savory additions like smoky bacon or fresh seafood, allowing you to tailor the dish to any occasion.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large leeks (white and light green parts only), cleaned and sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced (about 600 g)
- 2 stalks celery, diced
- 1 liter (4 cups) low-sodium vegetable broth (or chicken broth)
- 1 cup whole milk (or cream for richness)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt (to taste)
- 200 g cooked seafood or 4 strips cooked bacon (optional)
- Chopped fresh chives or parsley (optional garnish)
Instructions
- Step 1
- In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5–6 minutes until soft but not browned.
- Step 2
- Add garlic and celery, sautéing for 2 minutes until fragrant.
- Step 3
- Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
- Step 4
- Reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are very tender.
- Step 5
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth (or leave slightly chunky if preferred).
- Step 6
- Stir in the milk (or cream) and gently reheat. Adjust seasoning as needed.
- Step 7
- If making seafood chowder, fold in cooked seafood and heat through for 2–3 minutes. If using bacon, ladle into bowls and top with crumbled bits.
- Step 8
- Garnish with fresh chives or parsley and serve hot.
Zusatztipps für die Zubereitung
To ensure a smooth result, use a large soup pot and an immersion blender. If using a standard blender, work in small batches and exercise caution with the hot liquid. Make sure to clean your leeks thoroughly, as grit can often hide between the layers.
Varianten und Anpassungen
For a dairy-free version, simply substitute olive oil for the butter and use your preferred non-dairy milk. You can also add extra texture and color by stirring in corn, peas, or finely diced carrots during the simmering stage.
Serviervorschläge
This soup pairs exceptionally well with crusty artisan bread and a crisp white wine such as Sauvignon Blanc. For a heartier meal, top with crumbled bacon or fold in sautéed shrimp or scallops just before serving.
Save Whether enjoyed as a light lunch or a comforting dinner, this Potato Leek Soup is sure to become a favorite in your recipe rotation. Simple ingredients transformed into a velvety masterpiece — truly soul-warming food at its finest.
Common Recipe Questions
- → Can I make this soup dairy-free?
Simply substitute the butter with additional olive oil and use your favorite non-dairy milk alternative. The soup remains just as creamy and satisfying.
- → What's the best way to clean leeks?
Slice the leeks lengthwise and rinse under running water, separating the layers to remove any hidden sand or dirt. Pat dry before cooking.
- → Can I freeze this soup?
Yes, allow the soup to cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- → What potatoes work best?
Yukon Gold or other waxy potatoes hold their shape well and yield a smoother texture. Russets can become grainy, so they're less ideal for blending.
- → How can I add more protein?
Fold in cooked shrimp, scallops, or white fish during the final minutes. Crispy bacon also adds both protein and savory crunch.
- → What should I serve with this soup?
Crusty bread or baguette is perfect for dipping. A crisp Sauvignon Blanc or light Chardonnay complements the creamy texture beautifully.