SoupCreamy Potato Leek Soup
Potato leek soup is five humble ingredients and a lesson in patience. The leeks need to cook gently in butter until they are soft and sweet, not browned, and the potatoes need enough broth to become creamy when blended. Wash the leeks well, because grit hides between the layers, and the rest is nearly hands-off.
- for the soup
- 3 large leeks, white and light green parts only
- 3 tbsp butter
- 1.5 lb Yukon Gold potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 tsp dried thyme
- 1 tsp salt, plus white or black pepper to taste
- 2 tbsp fresh chives, chopped, for serving
makes about 6 bowls, and it is the kind of soup that suits a quiet Sunday supper with crusty bread.
- Slice the leeks in half lengthwise, then into thin half-moons. Rinse them in a bowl of cold water, swishing so the grit sinks, and lift them out with your hands.
- Melt the butter in a large pot over medium-low heat. Add the leeks and a pinch of salt and cook 8–10 minutes, stirring, until completely soft but not browned.
- Add the potatoes, thyme and broth. Bring to a boil, then simmer, partly covered, 15–20 minutes until the potatoes fall apart when pressed.
- Blend with an immersion blender until creamy. For a rustic texture, blend only half and leave some potato pieces.
- Stir in the milk and warm through without boiling. Season to taste and finish with chives.
No leeks? Use 2 yellow onions plus a little extra butter. The flavor is stronger and a little sweeter, but it still makes a good soup.
Russet potatoes only? They work and blend very smooth, but they can turn gluey if you over-blend. Pulse just until creamy.
Dairy-free? Use olive oil instead of butter and unsweetened oat or coconut milk to finish.
Want it richer? Stir in a spoonful of crème fraîche or a little cream at the end.
Keeps 4 days refrigerated. Potato soup can thicken as it cools, so thin with a splash of broth when reheating. Potato-based soups can turn grainy after freezing, so refrigerating is the better choice.
Loaded version Top with crisp bacon, shredded cheddar and chives.
Cheesy leek Stir a handful of grated gruyere or sharp cheddar in at the end.
Chilled version Serve it cold with a spoonful of cream on top as a classic vichyssoise-style soup.
Kantan tip — keep the leeks on low heat. If they brown they turn bitter-sweet and the soup loses its mellow, buttery flavor.