Potato Leek Soup Recipe: Easy Winter Meal
Of all winter soups, the potato leek soup is one of the most heartwarming and tasteful, and it also happens to be one of my go-to easy winter meals. This potato leek soup recipe gives you a dish that is comforting and filling which are two things that are great for soups. Without wasting much of our time, let’s get right into the kitchen.
Potato Leek Soup Recipe
The potato leek soup recipe is one of the best easy winter soups you can try out, it is delicious, creamy, and heartwarming. It also doesn’t take much time to prepare so you can get it ready in less than an hour.
How to Prepare the Potato Leek Soup Recipe
This is quite a simple recipe and you don’t need much skill to pull it off. Here’s what you’ll need and how you’ll prepare this delicious recipe at home.
Ingredients for Potato Leek Soup Recipe
Here are the ingredients you need to prepare this comforting recipe.
- 3-4 russet potatoes (about 2¼ lbs), peeled and chopped into ½-inch pieces
- 3 large leeks, white and pale green parts only, thinly sliced
- 3 celery stalks, chopped
- 7 cups of chicken broth
- 1 cup of heavy cream
- 3 tablespoons of unsalted butter
- 3 tablespoons of olive oil
- 3 garlic cloves, chopped
- 6 fresh thyme sprigs
- 1½ teaspoon of kosher salt
- 1 teaspoon of freshly ground black pepper
- Finely chopped chives, for serving, optional
Instructions for Preparing the Potato Leek Soup Recipe
Here are the step-by-step instructions on how to prepare the potato leek soup recipe.
Step 1: Place a Dutch oven over medium heat, add in the butter and oil, till it’s melted and mixed. Add in the leeks, celery, and potatoes. Cook while stirring occasionally for about 5-7 minutes, or until the leeks are tender.
Step 2: Stir in the garlic, and cook for a few minutes until fragrant. Stir in the chicken broth, thyme, salt, and pepper, and cook, uncovered, until the potatoes are tender, about 20 minutes.
Step 3: Remove the thyme sprigs, and transfer about 4 cups of the soup to a blender and puree until smooth. Transfer the pureed soup back into the Dutch oven, and stir in the heavy cream. Reduce the heat to medium-low, and cook while stirring until the soup is slightly thickened, for about 12-15 minutes.
Step 4: Taste the soup, and see if you need additional salt or pepper.
Step 5: Viola! Your potato leek soup is ready, garnish with finely chopped chives when serving.
How to Store Potato Leek Soup
If you happen to have some leftover soup, transfer it to an airtight container, and store it in the refrigerator for up to 5 days.
Can You Freeze Potato Leek Soup?
You can freeze your potato leek soup, however, it comes with a key caveat. You have to leave out the heavy cream if you want to freeze the soup so just stop right before adding the cream and transfer a freezer-safe container. When ready to eat, allow to thaw overnight in the refrigerator, and reheat over medium heat. When it is warm, add in the heavy cream and allow to cook for 12-15 minutes. Just so you know, you can store the soup in the freezer for up to 3 months.
Potato Leek Soup Recipe
Equipment
Ingredients
- 3-4 russet potatoes about 2¼ lbs, peeled and chopped into ½-inch pieces
- 3 large leeks white and pale green parts only, thinly sliced
- 3 celery stalks chopped
- 7 cups of chicken broth
- 1 cup of heavy cream
- 3 tablespoons of unsalted butter
- 3 tablespoons of olive oil
- 3 garlic cloves chopped
- 6 fresh thyme sprigs
- 1½ teaspoon of kosher salt
- 1 teaspoon of freshly ground black pepper
- Finely chopped chives for serving, optional
Instructions
- Place a Dutch oven over medium heat, add in the butter and oil, till it's melted and mixed. Add in the leeks, celery, and potatoes. Cook while stirring occasionally for about 5-7 minutes, or until the leeks are tender.
- Stir in the garlic, and cook for a few minutes until fragrant. Stir in the chicken broth, thyme, salt, and pepper, and cook, uncovered, until the potatoes are tender, about 20 minutes.
- Remove the thyme sprigs, and transfer about 4 cups of the soup to a blender and puree until smooth. Transfer the pureed soup back into the Dutch oven, and stir in the heavy cream. Reduce the heat to medium-low, and cook while stirring until the soup is slightly thickened, for about 12-15 minutes.
- Taste the soup, and see if you need additional salt or pepper.
- Viola! Your potato leek soup is ready, garnish with finely chopped chives when serving.
Nutrition
Conclusion
This potato leek soup recipe is one of the best easy winter meals, you get a dish that is delicious, creamy, and heartwarming. It is also quite simple to prepare and doesn’t require much ingredients or skill. When you try out this recipe, drop a comment below letting us know how much you enjoyed it.
