Pin it
Let me share my favorite version of potato leek soup that's become my go-to comfort food recipe! I've been perfecting this creamy French classic for years and it never fails to make my kitchen smell amazing. The way those buttery leeks and tender potatoes come together it's like a warm hug in a bowl.
Why You'll Fall in Love
This soup is pure magic in its simplicity. With just a handful of ingredients you create something so luxuriously creamy and satisfying. I love making this on chilly evenings or when friends drop by unexpectedly. It's fancy enough for company but easy enough for a cozy night in.
Let's Gather Our Ingredients
- Good Butter: 3 tablespoons of the unsalted kind it makes all the difference.
- Fresh Leeks: 4 big ones just the white and light green parts.
- Fresh Garlic: 3 cloves smashed to release their flavor.
- Yukon Golds: 2 pounds they make the creamiest soup.
- Your Choice of Broth: 7 cups chicken or vegetable both work beautifully.
- Fresh Herbs: Bay leaves and thyme sprigs for that perfect flavor.
- Heavy Cream: 1 cup for pure silkiness.
- Fresh Chives: For that perfect finishing touch.
Let's Make Some Soup
- Start With The Base
- This is where the magic begins! Melt that butter until it's foamy then add your leeks and garlic. I love watching them slowly soften and become translucent it's like they're releasing all their sweet flavors into the pot.
- Build The Soup
- In go those potatoes broth and herbs. The key here is patience let everything simmer together until those potatoes are perfectly tender. You'll know they're done when they easily break apart with a spoon.
- Make It Silky
- Here's my favorite part! Pull out those bay leaves and thyme then blend everything until it's velvety smooth. I use an immersion blender but a regular blender works too just be careful with the hot liquid.
- The Final Touch
- Now we make it luxurious with a pour of heavy cream. Let it simmer just a bit more until everything's perfectly combined and heated through.
Pin it
Saving Some For Later
Want to know my meal prep secret? This soup freezes beautifully! Just hold off on adding the cream until you're ready to serve. Pop it in the freezer for up to three months then when you're craving comfort food just thaw it overnight add your cream and warm it up gently.
Make It Your Own
Let me share some fun ways I've played with this recipe over the years! Sometimes I'll top it with crispy bacon bits they add such amazing texture. Other times I'll fry up some extra leeks until they're golden and crispy for garnish. And here's a summer secret serve it chilled as Vichyssoise it's incredibly refreshing. The possibilities are endless!
Perfect Pairings
You know what makes this soup even better? Serving it with the perfect sides. I love it with a hearty Reuben sandwich or just some really good crusty bread for dunking. When I'm keeping it light a simple green salad with a bright vinaigrette balances everything beautifully. The creamy soup just begs for these contrasting textures and flavors.
My Best Kitchen Tips
Here's what I've learned from making this soup countless times: take your time washing those leeks they love to hide dirt in their layers. Always use Yukon Golds they make the creamiest soup. And don't skimp on the seasoning taste as you go and adjust until it's just right. Sometimes I'll even add an extra splash of cream if I'm feeling indulgent.
Why This Recipe Shines
You want to know why this soup is so special? It's that magical combination of buttery leeks tender potatoes and just the right herbs. Every spoonful is silky smooth and so comforting. I love how such simple ingredients can create something that feels so luxurious. Even my friend who "doesn't like soup" asks for seconds of this one!
Saving It For Later
Let me tell you about my favorite meal prep trick with this soup. Make a big batch and freeze portions without the cream. When you're ready for some comfort food thaw it overnight add that cream while you're warming it up and it's like having a freshly made pot of soup! It's saved many busy weeknights in my house.
Different Ways To Enjoy It
The best part about this soup is how you can dress it up or down. Sometimes I'll sprinkle crispy bacon on top other times I'll keep it simple with just fresh herbs. My vegetarian friends love it with coconut cream instead of heavy cream and a sprinkle of roasted garlic on top. It's one of those recipes that just loves being customized.
Pin it
Frequently Asked Questions
- → Can I freeze this potato leek soup?
Yes, freeze it without the cream for up to three months. Add cream when reheating for the best texture and flavor.
- → What potatoes work best for this soup?
Yukon Gold potatoes are ideal. They create the creamiest texture and have the perfect buttery flavor.
- → Can I make this soup vegetarian?
Use vegetable broth instead of chicken broth and try coconut cream instead of heavy cream for a vegetarian version.
- → What can I serve with this soup?
Try crusty bread, a Reuben sandwich, or a light green salad. The creamy soup pairs well with crunchy textures.
- → How do I properly clean leeks?
Cut leeks and soak in water to remove dirt trapped between layers. Only use white and light green parts.