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I first fell for potato leek soup in a small French café that served the creamiest version I'd ever had. I've spent years trying to match that smooth texture at home, and now I've got it just right. The trick? Going slow with those leeks, giving them plenty of time to soften and bring out their natural sweetness.
What Makes This Soup Special
There's something deeply comforting about mixing leeks with potatoes. Those starchy spuds give you that velvety smoothness while leeks add their mild, sweet onion flavor that stays in the background. It shows how the simplest foods often make the tastiest meals.
Ingredients You'll Want
Key Components:
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1½ lbs potatoes, peeled and diced
- 4 large leeks (white and light green parts)
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme
- 2 bay leaves
Toppings:
- Fried leeks (optional)
- Crispy bacon (optional)
- Fresh chives
Tools:
- Immersion blender or standard blender
- Large Dutch oven or soup pot
Cooking Instructions
- Prep Those Leeks
- Slice your leeks lengthwise and wash them thoroughly in cold water. They love to hide dirt between their layers, so be thorough. Once they're clean, cut them into half-moon slices.
- Start The Flavor Base
- Warm the butter in your pot and toss in your clean leeks and garlic. Cook them gently for about 8 minutes until they're soft and fragrant. Don't let them brown—you just want them nice and tender.
- Mix Everything Together
- Throw in your potatoes, broth, herbs and a bit of salt. Let it all bubble away until your potatoes turn completely soft. This is when all those flavors start getting friendly with each other.
- Smooth It Out
- Take out those bay leaves and blend everything until it's smooth. Pour in the cream bit by bit until you get the thickness you like. Give it a taste and add more salt or pepper if needed.
Helpful Hints
Always wash those leeks super well—gritty soup isn't fun for anyone. Go for Yukon Golds or Russets if you want the smoothest texture. When you're blending hot soup, don't fill your blender more than halfway and start it on low with the lid cracked open. Want it extra smooth? Run it through a strainer after blending.
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Tasty Variations
I sometimes throw in a chunk of parmesan rind while it cooks for extra flavor. Can't do dairy? Try coconut milk instead of cream—it works great. If you want something more filling, add crispy pancetta or cooked mushrooms on top. During hot weather, I chill it to make Vichyssoise with a little cream and fresh chives on top—so cooling.
Keeping It Fresh
This soup tastes even better after sitting in the fridge for a day or two as the flavors blend together. Just warm it up slowly and add a bit more broth if it's too thick. You can freeze it for later too—just leave the cream out and mix it in when you heat it up. It's perfect for those nights when you want something warm but don't feel like cooking.
Frequently Asked Questions
- → How do I clean leeks right?
- Leeks often trap dirt in their layers. Slice them, soak in a bowl of water, and let the dirt sink while the leeks float.
- → Can I make this soup lighter?
- Swap the cream for half-and-half or just a tiny splash of milk. It won’t be as rich, but it'll still taste great.
- → Any trick for extra smooth soup?
- Blend longer than you think. If you see zero chunks, you’re good. A strong blender makes this easier.
- → What’s the easiest way to freeze it?
- Avoid adding cream before freezing. Defrost overnight, reheat, and mix in fresh cream for the best taste.
- → Which potatoes work best?
- Yukon Gold potatoes are the winner here. They create a smooth soup, unlike Russets, which can go gummy.