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I learned to make potato leek soup years ago in my tiny first apartment kitchen. The recipe came from my French grandmother who believed simple ingredients make the most beautiful dishes. Now whenever the weather turns chilly, my kitchen fills with the sweet aroma of slowly cooking leeks and I'm transported back to her cozy kitchen in Provence.
Simple Ingredients Magic
The beauty of this soup lies in letting each ingredient shine. The potatoes turn wonderfully creamy as they cook creating that silky texture we all love. Those humble leeks transform into something almost sweet when you cook them slowly with patience. I've made fancy soups with dozens of ingredients but nothing quite matches the comfort of this simple bowl.
Ingredients for Potato Leek Soup
- Leeks: 4 large leeks, white and light green parts, cleaned and sliced into half-moons.
- Butter: 2 tablespoons unsalted, for sautéing.
- Garlic: 3 cloves, minced, for depth of flavor.
- Potatoes: 1½ pounds Yukon Gold or Russet, peeled and diced for creaminess.
- Broth: 4 cups chicken or vegetable for the soup's base.
- Herbs: 2 bay leaves and 1 teaspoon fresh thyme for a gentle aromatic touch.
- Cream: 1 cup heavy cream for richness and silkiness.
- Garnishes: Fresh chives, crispy bacon, or fried leeks (optional).
Step-by-Step Instructions
- Prepare the Leeks
- Cut leeks lengthwise, rinse thoroughly to remove sand, and slice into half-moons.
- Sauté the Base
- Melt butter in a large soup pot over medium heat. Add leeks and garlic, cooking gently for 8 minutes until soft and translucent.
- Add Potatoes and Broth
- Stir in potatoes, broth, thyme, and bay leaves. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Blend to Perfection
- Remove bay leaves, then blend the soup using an immersion blender or standard blender until smooth. Stir in heavy cream gradually, adjusting for desired consistency.
- Season and Serve
- Taste and adjust salt and pepper. Serve hot with optional garnishes like chives, bacon, or fried leeks.
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Little Things That Matter
Here's something my grandma taught me always take extra time cleaning those leeks. Nothing ruins a silky soup faster than gritty sand. I swear by Yukon Golds their buttery flavor is unbeatable. When I blend the soup I like to leave it just slightly rustic not completely smooth. And if you're feeling fancy run it through a fine strainer it turns pure silk.
Making It Your Own
Sometimes I toss a parmesan rind into the pot while it simmers my Italian neighbor's trick that works wonders. When my vegan friends visit I swap in coconut milk for the cream it's surprisingly delicious. In summer we love it chilled with a swirl of cream and fresh herbs from my garden pure heaven on a hot day.
Saving For Later
This soup gets even better after a day in the fridge. The flavors have time to really come together. I often make a double batch and freeze portions before adding the cream. Then on busy nights I just warm it up add fresh cream and dinner's ready. My daughter takes containers to college it reminds her of home.
Perfect Pairings
Nothing beats dunking crusty bread into this velvety soup. When friends come over I'll serve it with a simple green salad dressed with my homemade vinaigrette. For dinner parties I love serving small cups as a starter topped with crispy bacon and chives it always gets rave reviews.
Pure Comfort
There's something magical about potato leek soup it's like a warm hug in a bowl. Maybe it's the memories of cooking with my grandmother or how it fills the house with that wonderful aroma. Every time I make it someone asks for the recipe and I smile thinking how the simplest things often bring the most joy.
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Frequently Asked Questions
- → How do I properly clean leeks?
- Cut leeks lengthwise and rinse between the layers under running water. Leeks often hide dirt and sand between their layers, so be thorough in your cleaning.
- → Can I make this soup ahead of time?
- Yes, you can make this soup ahead and refrigerate for up to 3 days. You can also freeze it without the cream for up to 3 months, adding cream after reheating.
- → What's the best way to blend hot soup safely?
- If using an immersion blender, blend directly in the pot. If using a regular blender, work in batches, filling only halfway and covering the lid with a kitchen towel.
- → Can I make this soup vegetarian?
- Yes, simply use vegetable broth instead of chicken broth. The soup will maintain its creamy texture and rich flavor.
- → Why use Yukon Gold potatoes?
- Yukon Gold potatoes have a buttery texture and hold up well during cooking. They create a creamy, smooth soup without becoming gluey or grainy.