Leek and Potato Soup
Warm up with a bowl of Leek and Potato Soup, a comforting blend perfect for chilly days. This simple recipe combines tender leeks and potatoes in a smooth, rich broth for an easy, satisfying meal that will make you feel cozy from the inside out. Plus, it’s a fantastic way to use up those leeks in your fridge!
Ingredients
- 1 tablespoon butter
- 3 leeks bulb only, sliced into rings
- 1 onion sliced
- 5 medium potatoes peeled and thinly sliced
- Salt and pepper
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 2 bay leaves
- 5 cups chicken broth
- ¼ cup heavy whipping cream
- 2 tablespoons olive oil
To garnish:
- 1 leek thinly sliced
- Green onions thinly sliced
Instructions
- Melt the butter in a large stockpot over low heat. Add the leeks, onion and potatoes, cover, and cook for 10 minutes. Season with salt and pepper.1 tablespoon butter, 3 leeks, 1 onion, 5 medium potatoes, Salt and pepper
- Pour in the chicken broth and spices, bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.½ teaspoon dried marjoram, ¼ teaspoon dried thyme, 5 cups chicken broth, 2 bay leaves
- Once cooked, remove the bay leaves and purée the soup using a blender or food processor. Let it cool to room temperature, then stir in the cream.¼ cup heavy whipping cream
- Place the oil into a small fry pan and bring to medium heat. Once the oil is about 180ºC (350°F), add the leek and fry them until crispy. Transfer to a plate lined with a paper towel to drain.1 leek, 2 tablespoons olive oil
- Garnish the soup with the crispy leeks, herbs, cream and green onions.Green onions
Notes
- Leek Prep: Make sure to wash your leeks thoroughly. They're notorious for hiding grit between the green parts.
- Potatoes: Yukon gold potatoes are my go-to for this soup because they're creamy. But feel free to experiment with other types!
- Blending Options: If you don’t have an immersion blender, a regular blender works too—just blend in batches to keep it safe.
- Seasoning: Taste as you go! Adjust the salt and spices before you serve to make sure every spoonful is just right.
- Fresh Herbs: You can swap dried thyme for fresh thyme if desired. They add a nice pop of flavor without overpowering the delicate taste of the leeks.
- Cream Alternatives: If you're looking for a lighter version, try using milk or a plant-based cream instead of heavy cream.
- Vegan: Swap out the chicken stock for vegetable broth and use a plant-based cream instead of heavy cream.
Storage and Reheating Instructions
- Fridge: Just let it cool completely before you pop it into an airtight container. It will happily keep in your fridge for up to three days.
- Freeze: Skip adding the cream if you plan to freeze it. Store it in a freezer-safe airtight container with a little room for expansion, for up to 3 months. Thaw before reheating, and then add fresh cream when reheating for the best texture.
- Reheat: When you’re ready for more, reheat it on the stove over medium heat until it’s piping hot. If it’s gotten a bit too thick, just whisk in a little extra broth or water to bring back that silky smoothness.
Nutrition
Calories: 228kcalCarbohydrates: 33gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 12mgSodium: 75mgPotassium: 795mgFiber: 4gSugar: 4gVitamin A: 901IUVitamin C: 33mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!