Why You’ll Love My Potato Leek Soup
Cozy and satisfying but not all too heavy or rich. This was intentional! If you want an indulgent potato soup, try my creamy potato soup. Freezes well! Unlike many of my creamier soups, this one does well in the freezer since we aren’t adding too much cream. Naturally gluten-free. There’s no flour needed to thicken this soup; the potatoes do all the work. Can easily be made vegetarian with vegetable stock. Can even be served cold (it’s called “vichyssoise” when served this way). Personally, this isn’t my thing, but if you like it, go for it!
Gosh, I think you’re going to fall in love with this one. It’s lighter, but still cozy, satisfying, traditional, and just so purely, simply, good. It’s also straightforward to make too, which means you’ll have time to whip up a batch of garlic cheese drop biscuits for serving on the side 😏 I intentionally kept this recipe simple so the potato and leek flavors could shine through. It’s not heavy or too rich. We add just a splash of cream for a velvety smooth texture, but it’s not at all cloying or overbearing on the taste buds.
Ingredients
With so few ingredients, quality matters. Use a good quality butter, broth, etc. (you can go cheap with the wine though!).
Leeks. We’ll be using the white and light green parts of the leeks only (save the dark green parts for making a stock or broth!). It’s important that you rinse your leeks really well–they tend to collect sand and dirt in between their leaves. It’s a good idea to rinse them before and after chopping, just to make sure they’re super clean. Potatoes. I recommend using gold potatoes for this recipe. I prefer their texture and flavor, which is less earthy and more buttery (in both texture and flavor). Plus, they make the soup a more golden color. Russets can work, but since this soup already runs the risk of becoming too thick or gluey if over-pureed, using russet potatoes heightens this risk. Chicken broth. I like to use my homemade chicken stock. You could use vegetable broth instead for a vegetarian soup. White wine. A bit of acidity from the wine balances the flavor of this soup nicely. If you don’t have it or use alcohol in your house, I include tips in the recipe to sub some vinegar (it’s not an even substitution–do not add ⅓ cup of vinegar or your soup will NOT taste good!). Wine is honestly best though. Herbs. Including fresh thyme and bay leaves. If you can’t find fresh bay leaves, dried is fine!
SAM’S TIP: I don’t personally drink much wine, so I buy small 4 packs to keep in my pantry for cooking, that way I never feel like I’m wasting a whole bottle. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Potato Leek Soup
How to Prepare Leeks
Make the Soup
SAM’S TIP: If you don’t have an immersion blender, you can puree this soup in batches in a blender. Note that this method is messier and can make your potato leek soup gluey, so be careful (I talk more about this below!).
What to serve with potato leek soup
Bread. The classic soup side, I’ve paired this soup with everything from crusty artisan bread or a slice of sourdough to garlic bread, biscuits, gougeres, or dinner rolls, you can’t go wrong with some fresh bread. Add toppings. We like chopped chives, fresh thyme leaves, a drizzle of olive oil or garlic infused olive oil, or croutons. Grilled cheese. This pairs with potato leek soup just as well as it does with tomato soup and makes for a filling meal. Green salad. Salad adds a nice balance, top yours with a light vinaigrette.
I seriously can’t wait to hear how you like this one! 🍲 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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