Creamy Potato Leek Soup
As the days grow colder and the leaves begin to fall, there’s nothing quite like a steaming bowl of soup to wrap you in warmth and comfort. Enter our Creamy Potato Leek Soup, a timeless classic that has graced tables and warmed hearts for generations. This velvety blend of tender potatoes, delicate leeks, and rich cream is a testament to the simple, yet sublime, power of good, honest ingredients. Join us on a journey through the aromatic allure and hearty satisfaction that this beloved soup brings, and let it become a staple in your cozy culinary repertoire.
WHAT ARE THE HEALTH BENEFITS OF EATING POTATO LEEK SOUP?
Potato leek soup offers numerous health benefits, making it a nutritious addition to any diet. Packed with vitamins, minerals, and dietary fiber, potatoes serve as a rich source of potassium, vitamin C, and vitamin B, supporting heart health, immune function, and energy metabolism. Leeks, a member of the onion family, contribute antioxidants, such as flavonoids and polyphenols, which may help reduce inflammation and lower the risk of chronic diseases like cancer and cardiovascular conditions. Furthermore, the creamy texture of the soup often comes from milk or cream, which adds calcium and protein to the dish, essential for bone health and muscle function. Additionally, homemade versions of this soup can be lower in sodium and free from additives or preservatives, promoting overall wellness and providing comfort during colder months.
THE STAR-STUDDED LINEUP OF INGREDIENTS:
Together, these ingredients create a comforting and indulgent creamy potato leek soup, perfect for warming up on chilly days.
- Bacon: Half a pound of bacon, fried crispy, and crumbled, adds a savory and smoky flavor to the soup, complementing the richness of the potatoes and leeks.
- Butter: Three tablespoons of butter are used to sauté the sliced leeks, enhancing their natural sweetness and contributing to the creamy texture of the soup.
- Leeks: Three pounds of leeks, washed and sliced (using the white and light green parts only), provide a mild onion-like flavor and subtle sweetness to the soup base, creating depth of flavor.
- White Potatoes: Two and a half pounds of white potatoes, peeled and cubed, serve as the primary vegetable in the soup, offering a creamy texture when cooked and a comforting, hearty element to the dish.
- Chicken Stock: Five cups of chicken stock form the flavorful liquid base of the soup, infusing it with depth and richness while adding essential nutrients and proteins.
- Whole Milk: Three cups of whole milk contribute to the creamy consistency of the soup, providing a velvety texture and richness without overpowering the flavors of the potatoes and leeks.
- Heavy Cream: One cup of heavy cream adds luxurious richness and silkiness to the soup, elevating its texture and flavor profile to create a decadent and satisfying dish.
- Salt and Pepper: To taste, salt and pepper are added to enhance the flavors of the soup, balancing the sweetness of the leeks and potatoes and bringing all the ingredients together harmoniously.
HOW TO MAKE CREAMY POTATO LEEK SOUP?
Time needed: 1 hour
- Prepare the Ingredients:
Chop the bacon into small pieces. Clean the leeks thoroughly and thinly slice them, using only the white and light green parts. Dice the potatoes into bite-sized chunks. - Cook the Bacon:
In a large pot over medium heat, cook the bacon pieces until they become crispy and golden brown. This usually takes about 5-7 minutes. Once done, remove the bacon and set it aside, leaving the bacon dripping in the pot.
- Saute the Leeks:
In the same pot with the bacon drippings, add the butter. Once melted, add the sliced leeks. Cook them for about 5-7 minutes until they become tender and fragrant. - Add Potatoes and Chicken Stock:
Add the diced potatoes to the pot and pour in the chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are soft and easily pierced with a fork. - Blend the Soup:
Using an immersion blender or high-powered professional blender transfer the soup in batches to a regular blender, and carefully blend until smooth. Be cautious when blending hot liquids, and blend in batches if necessary. - Return the Soup to the Pot:
If you used a high-powered professional blender, return the blended soup to the pot. - Add Milk and Cream:
Pour in the whole milk and heavy cream, stirring continuously. Allow the soup to gently warm for another 5 minutes. - Season to Taste:
Add salt and pepper to taste, adjusting as needed to suit your preferences. - Serve and Garnish:
Ladle the soup into bowls. If desired, top with the reserved crispy bacon pieces, chopped chives or green onions, and a sprinkle of grated cheese. - Enjoy Your Potato Leek Soup:
Serve hot, and savor the creamy, comforting goodness of your homemade soup! This delightful Creamy Potato Leek Soup is sure to warm your soul with every spoonful. Enjoy!
COMMON QUESTIONS AND PRO-COOKING TIPS:
Trim off the dark green tops and root ends of the leeks. Slice them lengthwise and rinse under running water, fanning out the layers to remove any dirt or sand trapped inside.
Yes, you can use Yukon Gold or Russet potatoes. They may alter the texture slightly, but they work well in this soup.
Yes, you can substitute vegetable broth for the chicken stock, and use plant-based alternatives for butter, milk, and cream.
Ensure all ingredients, including the stock and thickening agents, are certified gluten-free. Use a gluten-free flour or a thickener like cornstarch.
Use low-fat dairy options or replace some or all of the cream with milk. Additionally, limit the use of added fats like butter and bacon.
Common options include thyme, bay leaves, chives, or a sprinkle of nutmeg. Experiment to find your preferred flavor profile.
You can use alternatives like Greek yogurt, sour cream, or a roux made with flour and coconut or almond milk.
Overcooking the leeks, using too much liquid, and not seasoning adequately are common errors. Also, be cautious when blending hot liquids so it doesn’t splatter and burn you.
What is served with potato leek soup?
This creamy soup pairs wonderfully with a variety of sides and accompaniments. Here are some delicious options to consider:
Crusty Bread or Baguette: A slice of warm, crusty bread is a classic choice that complements the creamy texture of the soup.
Garlic Bread: The savory, garlicky flavors of garlic bread are a delightful match for the richness of the soup.
Salad: A light, fresh salad with mixed greens, cherry tomatoes, cucumbers, and a vinaigrette dressing provides a refreshing contrast to the creamy soup. Another option would be our Green Goddess Salad.
Cheese and Charcuterie Board: A selection of cheeses, cured meats, crackers, and some olives can create a lovely grazing experience alongside the soup.
Roasted Vegetables: Roasted vegetables like Easy Balmasic Brussels Sprouts, Maple Roasted Carrots, or asparagus offer a different texture and flavor profile, balancing the creaminess of the soup.
Stuffed Mushrooms: A serving of stuffed mushrooms filled with herbs, cheese, and breadcrumbs can be a delightful appetizer or side dish.
Grilled Cheese Sandwich: The classic combination of a gooey, cheesy grilled sandwich with potato leek soup is a comforting and satisfying choice.
Herb Roasted Potatoes: Seasoned with herbs like rosemary or thyme, these Hassleback Roasted Potatoes are a flavorful and comforting side dish.
HOW DO YOU STORE AND REHEAT CREAmy LEEK SOUP LEFTOVERS?
To store leek soup leftovers, allow the soup to cool completely to room temperature before transferring it to an airtight container or resealable plastic bag. Label the container with the date and contents, then refrigerate the soup promptly. It can be stored in the refrigerator for up to 3-4 days.
When reheating creamy leek soup, there are a few methods you can use. One option is to transfer the desired amount of soup to a saucepan and reheat it over medium heat, stirring occasionally until heated through. Alternatively, you can reheat individual servings in the microwave for 1-2 minutes, stirring halfway through to ensure even heating. If the soup has thickened upon refrigeration, you may need to add a splash of water, milk, or broth to adjust the consistency. Once reheated, be sure to check the temperature of the soup to ensure it reaches at least 165°F (74°C) for food safety. Enjoy the warm and comforting flavors of creamy potato leek soup reheated to perfection!
CAN LEFTOVER CREAMY LEEK SOUP BE FROZEN?
Yes, leftover creamy potato leek soup can be frozen, but it’s important to note that the texture may change slightly due to the dairy content in the recipe. Dairy products like milk and cream can sometimes undergo changes in texture when frozen and thawed. The fat in the dairy may separate or the texture may become slightly grainy upon thawing. To minimize these texture changes, it’s best to freeze the soup in an airtight container or resealable plastic bag, ensuring there is minimal air exposure. Additionally, gently reheating the soup after thawing can help to restore some of its original creaminess. While the texture may be slightly different from freshly made soup, the flavor should remain delicious, making it still enjoyable to eat.
Creamy Potato Leek Soup
Equipment
- High-Powered Professional Blender or Immersion Blender
Ingredients
- ½ lbs. Bacon (fried crispy and crumbled)
- 3 Tbsp Butter
- 3 lbs. Leeks (washed and sliced) (white and light green parts)
- 2½ Pounds White Potatoes (peeled and cubed)
- 5 Cups Chicken Stock
- 3 Cups Whole Milk
- 1 Cup Heavy Cream
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the Ingredients: Chop the bacon into small pieces. Clean the leeks thoroughly and thinly slice them, using only the white and light green parts. Dice the potatoes into bite-sized chunks.
- Cook the Bacon: In a large pot over medium heat, cook the bacon pieces until they become crispy and golden brown. This usually takes about 5-7 minutes. Once done, remove the bacon and set it aside, leaving the bacon dripping in the pot.
- Sauté the Leeks: In the same pot with the bacon drippings, add the butter. Once melted, add the sliced leeks. Cook them for about 5-7 minutes until they become tender and fragrant.
- Add Potatoes and Chicken Stock: Add the diced potatoes to the pot and pour in the chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are soft and easily pierced with a fork.
- Blend the Soup: Using an immersion blender or transfer the soup in batches to a regular blender, carefully blend until smooth. Be cautious when blending hot liquids, and blend in batches if necessary.
- Return Soup to Pot: If you used a regular blender, return the blended soup to the pot.
- Add Milk and Cream: Pour in the whole milk and heavy cream, stirring continuously. Allow the soup to gently warm for another 5 minutes.
- Season to Taste: Add salt and pepper to taste, adjusting as needed to suit your preferences.
- Serve and Garnish: Ladle the soup into bowls. If desired, top with the reserved crispy bacon pieces, chopped chives or green onions, and a sprinkle of grated cheese.
- Enjoy Your Potato Leek Soup: Serve hot, and savor the creamy, comforting goodness of your homemade soup! This delightful Creamy Potato Leek Soup is sure to warm your soul with every spoonful. Enjoy!