Pin Experience the ultimate comfort in a bowl with this French-inspired Potato Leek Soup. This recipe creates a velvety smooth texture by blending tender Yukon Gold potatoes with the delicate, sweet flavor of sautéed leeks, resulting in a dish that is both sophisticated and deeply satisfying.
Pin Whether you are serving it as a standalone meal or as an elegant starter, this soup is easily adaptable. Top it with crispy bacon or fresh seafood to transform it into a hearty chowder that warms the soul on a chilly evening.
Ingredients
- Vegetables: 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, approx. 600 g), 2 stalks celery (diced).
- Liquids: 1 liter (4 cups) low-sodium vegetable or chicken broth, 1 cup whole milk (or cream).
- Seasonings: 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.
- Optional Garnish: 200 g cooked seafood, 4 strips cooked bacon (crumbled), chopped fresh chives or parsley.
Instructions
- Step 1
- In a large soup 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 the mixture to a boil.
- Step 4
- Reduce heat to low, cover, and simmer for 20–25 minutes until the 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 you prefer more texture.
- Step 6
- Stir in the milk or cream and gently reheat the soup. Adjust seasoning with salt and pepper as needed.
- Step 7
- If making seafood chowder, fold in the cooked seafood and heat through for 2–3 minutes. For the bacon version, ladle soup into bowls and top with crumbles.
- Step 8
- Garnish with fresh chives or parsley and serve while hot.
Zusatztipps für die Zubereitung
When preparing the leeks, ensure you only use the white and light green parts and clean them thoroughly to remove any hidden dirt. For the smoothest consistency, use an immersion blender to purée the potatoes until completely velvety.
Varianten und Anpassungen
To make 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 to the base recipe by stirring in corn, peas, or finely diced carrots during the simmering process.
Serviervorschläge
This soup is best enjoyed with a side of warm, crusty bread to soak up the creamy broth. For a complete dining experience, pair it with a glass of crisp white wine like Sauvignon Blanc.
Pin This creamy Potato Leek Soup is a testament to how simple, quality ingredients can create a truly luxurious meal. Serve it hot and enjoy a comforting taste of French-inspired home cooking.
Recipe Questions & Answers
- → Can I freeze this soup?
Yes, freeze without the milk or cream. Thaw overnight in the refrigerator, reheat gently, and stir in dairy just before serving. The soup keeps well for up to 3 months.
- → What potatoes work best?
Yukon Gold or other waxy varieties are ideal—they break down slightly for creaminess while maintaining some texture. Avoid russets which can become gluey when blended.
- → How do I clean leeks properly?
Slice leeks lengthwise, fan out layers under running water to remove trapped grit and sand. Pat dry before cooking to prevent excessive splattering when sautéing.
- → Can I make this dairy-free?
Absolutely. Use all olive oil instead of butter and substitute coconut milk, almond milk, or cashew cream for dairy milk. The result remains silky and satisfying.
- → What's the best way to achieve smooth texture?
An immersion blender works perfectly directly in the pot. For ultra-smooth results, use a regular blender in batches, venting slightly to release steam. A potato masher creates a rustic chunky version.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for 4-5 days. The flavors often improve after a day. Reheat gently over low heat, adding a splash of broth if needed.