master-cooks | Classic Creamy Potato Leek Soup Recipe

Classic Creamy Potato Leek Soup is a comforting dish that embodies simplicity and rich flavor, making it perfect for cozy evenings or as a starter for a sophisticated meal. The soup begins with leeks, which are gently sautéed until tender, releasing their subtle onion-like aroma. Potatoes, preferably of the starchy variety like Russet or Yukon Gold, are added to provide the soup with its creamy texture and hearty body. The vegetables simmer in a broth, typically chicken or vegetable stock, allowing the flavors to meld. A touch of garlic can be included for added depth. Once the potatoes are tender, the mixture is blended until smooth, either using an immersion blender directly in the pot or by transferring it to a countertop blender. Cream is then stirred in to enrich the soup further, offering a velvety consistency and indulgent taste. Seasoning is kept simple with salt and pepper, ensuring the delicate flavors of the leeks and potatoes shine through. The soup is often garnished with chopped chives or a drizzle of olive oil for a fresh finish. This classic dish celebrates the harmony of humble ingredients, delivering warmth and satisfaction with every spoonful.

Gather the ingredients for classic creamy potato leek soup

This rich and creamy potato leek soup comes together quickly using pantry staples along with just a few special ingredients. The key components are the leeks and potatoes. If you're not familiar with leeks, they are characterized by their long, thick stalks and flat, layered leaves. Make sure to wash them thoroughly to eliminate any dirt or grit before cooking. For this recipe, Rosenhouse chose russet potatoes, which have a high starch content that contributes to a light and smooth texture in the finished soup, minimizing the risk of a gummy consistency. Unsalted butter and heavy cream lend a luxurious richness to the dish, while chicken stock serves as a flavorful base that enhances the savory elements. A touch of garlic boosts the flavor, and a bay leaf adds a subtle herbal essence that you might not notice unless it's absent. Salt and pepper tie everything together, elevating the overall taste of the soup.

To elevate the soup even further, optional garnishes can make a significant difference. Chives provide a burst of color and a fresh, mild onion flavor. Crumbled bacon adds a delightful salty crunch, while crushed red pepper flakes can introduce a touch of heat, if desired. These garnishes not only enhance flavor but also add texture, making the soup feel like a complete and satisfying meal. However, you can also enjoy this versatile soup without garnishes or with a sprinkle of shredded cheese or your favorite toppings.

Step 1: Chop the leeks

Coarsely chop the white and pale green parts of the leeks.

Step 2: Melt the butter

In a spacious pot or Dutch oven, melt the butter over medium heat.

Step 3: Cook the leeks

Incorporate the leeks and sauté on low heat, stirring from time to time, until they become tender.

Step 4: Peel and chop the potatoes

In the interim, peel and dice the potatoes into 1-inch cubes.

Step 5: Saute garlic

After the leeks have softened, incorporate the garlic and sauté, stirring occasionally, for 1 minute.

Step 6: Add potatoes and stock

Incorporate the potatoes, bay leaf, chicken broth, salt, and pepper.

Step 7: Cook until tender

Simmer with the lid on over low heat, stirring occasionally, until the potatoes are tender enough to be pierced with a fork, approximately 12-15 minutes.

Step 8: Remove bay leaf

Take out the bay leaf.

Step 9: Blend the soup

Puree the soup until it reaches a smooth consistency using an immersion blender (or a regular blender in batches).

Step 10: Stir in cream

If necessary, place the soup back in the pot and mix in the cream.

Step 11: Season to taste

Warm thoroughly while stirring, then adjust the flavor with salt and pepper to your liking.

Step 12: Garnish and serve

Serve warm, topped with chives and bacon, and/or red pepper flakes, if preferred.

Tips for the best potato leek soup

To achieve a creamy texture and rich flavor in your potato leek soup, keep these essential tips in mind. Start by thoroughly washing your leeks and potatoes. Leeks have layers that can trap dirt, so make sure to rinse and drain them well. Likewise, clean the potatoes before peeling to avoid any gritty texture in your soup. It's best to steer clear of waxy potato varieties, as they can lead to a gummy consistency.

When blending the soup, be cautious—over-blending can create a gluey texture. Always taste and season your soup before serving; potatoes require a good amount of salt to enhance their flavor, and this soup is no different. Add the cream towards the end of cooking as instructed to prevent curdling, and serve it warm with fresh garnishes for a truly comforting dish.

How to store and reheat potato leek soup

Properly storing potato leek soup is crucial for preserving its flavor and texture. After serving or if you’re preparing the soup in advance, let it cool completely before sealing it tightly or transferring it to an airtight container. Allowing the soup to cool helps prevent condensation, which can affect its texture. You can keep the soup in the refrigerator for up to four days, but for optimal freshness and flavor, it’s best to consume it within two days. If you wish to store it for a longer period, freeze the soup in either large or individual portions for up to three months. When freezing, make sure to leave some space at the top of the container to allow for expansion. Thaw it overnight in the refrigerator before reheating.

When you’re ready to reheat the soup, warm it on the stovetop over low heat, stirring occasionally until it’s heated through. If the soup has thickened during storage, you can adjust the consistency by adding a splash of chicken broth or water. Taste and modify the seasoning if necessary, as the flavors may change after being stored. Finally, just before serving, garnish with chives, crumbled bacon, or any other toppings you prefer. This will enhance its freshness and provide a delightful contrast to the creamy soup.

Classic Creamy Potato Leek Soup Recipe