Creamy Dreamy Leek Potato Soup

Recipe Introduction: Your New Favorite Bowl

Fancy a hug in a bowl? What if I told you I had the best leek soup recipe ? Think rich, comforting, and oh-so-satisfying.

Quick Hook: From Garden to Spoon

Ever wondered what to do with those lovely leeks you grabbed at the farmer's market? Well, look no further. This easy leek soup recipe is your answer.

It's creamy, dreamy, and packed with that unique leek flavor.

Brief Overview: A Taste of France

This classic leek and potato soup is inspired by the famous French Vichyssoise recipe , but we're serving it warm.

It is easy to make with a prep time of 20 minutes , a cook time of 45 minutes . You'll have 4-6 servings.

Main Benefits: Healthy Comfort

It´s a healthy leek soup ! This soup recipe is a great way to sneak in some veggies. Plus, it's the perfect dish for a cold autumn evening.

What makes this recipe special? The creamy texture without tons of cream! It's a winner.

Ready to get started? First, let's talk ingredients!

Ingredients & Equipment: Let's Get Started!

Alright, let's chat ingredients for this lush Creamy Dreamy Leek & Potato Soup . Honestly, it's all about simple, fresh stuff. No need for anything fancy, you know?

Main Ingredients: The Stars of the Show

• Unsalted Butter: 2 tablespoons (30ml) . Go for good quality butter, it makes a difference.
• Olive Oil: 2 tablespoons (30ml) . Extra virgin for that little extra flavour kick.
• Leeks: 3 large . This is the star. They must be cleaned well. Slice them thinly.
• Onion: 1 medium , chopped. Yellow or white, whatever you fancy.
• Garlic: 2 cloves , minced. Because garlic makes everything better.
• Dried Thyme: 1 teaspoon . Adds that classic herby touch.
• Broth: 4 cups (950ml) , chicken or veg. Low sodium is always a good shout.
• Potatoes: 1.5 pounds (680g) , Yukon Gold, peeled and cubed. They make it so creamy.
• Bay Leaf: 1 . Don't forget to take it out later!
• Heavy Cream/Crème Fraîche: ½ cup (120ml) , optional. Makes it extra decadent.
• Fresh Chives/Parsley: 2 tablespoons (30ml) , chopped, for garnish. Fresh herbs just make it look so good.

Quality Indicators: For the leeks, make sure they are firm. Avoid any that are slimy or yellowing. Fresh is best, right?.

Seasoning Notes: The Secret Sauce

This healthy leek soup is all about layering flavours. A good pinch of salt is key. Don't be shy! Freshly ground black pepper adds warmth.

Thyme is a must for that classic flavour. Dill can be a nice addition if you like it. It adds a fresh, uses for dill twist.

Flavor Enhancers: A touch of nutmeg can make it extra special. It sounds weird, but trust me. No fresh thyme? Use ½ teaspoon dried.

Equipment Needed: Keep it Simple

You really don't need much equipment for this easy leek soup recipe .

• Large Pot or Dutch Oven: Essential for simmering.
• Immersion Blender: Makes the soup super smooth.
• Standard Blender: If you don't have an immersion blender, a regular blender will do. Just be careful with hot liquids.

Household Alternatives: No immersion blender? A potato masher can work in a pinch. It won't be as smooth, but it'll still be delicious. This homemade leek soup doesn't have to be complicated!

This creamy potato leek soup recipe is so adaptable. Have fun with it!

Creamy Dreamy Leek and Potato Soup

Honestly, who doesn't love a good soup? Especially on a chilly day. I think this creamy dreamy leek soup recipe is perfect.

It's like a warm hug in a bowl. This is my spin on the classic Vichyssoise recipe , but served warm.

It is great for minimalist baker soup recipes.

Prep Steps: Mise en Place and More!

First, the most important part, prep. You know, that essential mise en place bit. We need to tackle those leeks.

They can be sneaky and hide dirt. Slice them lengthwise and rinse them under cold water. Get rid of that grit! Next, peel and cube your potatoes.

Chop the onion and mince the garlic. I use Yukon Golds for extra creaminess. Remember to have your broth ready.

Time Saving Tips

To save time, I chop everything while the kettle boils. It is normally enough time for me to chop everything. You could also do some of the chopping the day before.

step-by-step: Soup Magic!

Okay, let's make some magic, shall we?

1. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in your pot.
2. Add your leeks and onions. Cook them until they soften. This should take about 8- 10 minutes . Don't let them brown! We want sweet, not burnt.
3. Toss in the minced garlic and 1 teaspoon of dried thyme. Cook for another minute, just until fragrant.
4. Pour in 4 cups of broth, add the potatoes and 1 bay leaf . Bring to a simmer. Then, reduce the heat and cook until the potatoes are tender. It should take around 20- 25 minutes .
5. Remove the bay leaf. Blend with an immersion blender until smooth. Be careful of the hot liquid.

Creaminess Incoming!

Stir in 1/2 cup of cream. Then, season with salt and pepper. Taste as you go. It's important! Ladle into bowls. Garnish with chives or parsley. Maybe a swirl of cream too!

Pro Tips and Tricks

Here are some tips, I've discovered along the way.

• Leek Cleaning is Key : Gritty soup is sad soup. Wash those leeks properly!
• Gentle Sauté : Don't rush the leeks. Cook them low and slow to get the sweetness.
• If you have uses for dill, add it. This will give the cream a different flavor.

Healthy Leek Soup is also about what not to do. Don't burn the garlic! It will make the soup bitter. If you want a lighter soup, you can skip the cream.

make-ahead

You can make this soup a day or two ahead. Just store it in the fridge. It's a great easy leek soup recipe . Warm it up when you're ready to eat!

Recipe Notes for Your Creamy Dreamy Leek & Potato Soup

Right, so you're about to whip up this amazing leek soup recipe . Here are a few extra bits and bobs to make sure it's spot on .

I've made this easy leek soup recipe tons of times, and these are the things I've learned along the way.

Honestly, it's foolproof, but a little extra info never hurts, does it?

Serving Suggestions Get Fancy (or Not!)

Okay, presentation time! This creamy potato leek soup recipe looks amazing in a simple bowl. A swirl of cream and a sprinkle of chives? Chef's kiss! For sides, think crusty bread for dunking.

Grilled cheese croutons? Yes, please! A light salad cuts through the richness nicely. It's the perfect vegetarian bisque !

Storage Tips Keep That Soup Fresh!

Got leftovers? Lucky you! This homemade leek soup keeps in the fridge for up to three days . Just pop it in an airtight container.

Want to freeze it? Go for it! It's good for up to three months . When reheating, give it a good stir.

You might need to add a splash of broth to loosen it up.

Variations Make It Your Own!

Fancy a twist? Try adding a smoked ham hock while it simmers for a smoky flavor. Proper lush, that is.

Need a vegan version? Easy peasy! Use veggie broth and swap the cream for a plant based one. Cashew cream is amazing! A pinch of red pepper flakes adds a nice kick too.

It transforms the classic leek and potato soup in a flash.

Nutrition Basics It's Good For You!

This soup is packed with vitamins and fiber. It's a healthy leek soup , for sure! Leeks are great for your gut.

Potatoes give you energy. It's a win-win! I sometimes add uses for dill for extra flavor, and for a more French leek soup try adding fresh parsley.

So there you have it! All the extra bits to make this leek soup recipe truly shine. Get in the kitchen and have some fun.

Remember there are a ton of Minimalist Baker Soup Recipes that are similar. Don't be afraid to experiment! You've got this.

Now go make some amazing soup!

Frequently Asked Questions

How do I properly clean leeks for this leek soup recipe? I always seem to end up with gritty soup!

Ah, the dreaded gritty soup! Cleaning leeks is crucial. Slice them lengthwise from the top down, stopping just before the root end. Then, hold them under cold running water, gently fanning the layers to wash away any dirt trapped inside. Repeat until no more grit appears.

Give them a good shake to remove excess water before slicing and adding to your soup.

Can I make this leek soup recipe vegan? I'm trying to cut back on dairy.

Absolutely! It's super easy to adapt this leek soup recipe for a vegan diet. Simply substitute the chicken broth with vegetable broth. For the creamy finish, you can use a plant based cream alternative like cashew cream, oat cream, or coconut milk, or just omit the cream altogether the soup will still be delicious and naturally creamy thanks to the potatoes and well sautéed leeks.

My leek and potato soup is too thick! How can I thin it out?

No worries, easily done! The thickness usually comes from the potatoes. Just add a little more broth or water, a quarter of a cup at a time, until you reach your desired consistency. Simmer gently for a few minutes after adding more liquid to allow the flavors to meld together.

How long does leek soup keep, and what's the best way to store it? Can I freeze it?

Leek soup is a great make-ahead meal. It will keep in the refrigerator for 3-4 days in an airtight container. It also freezes well for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. Bear in mind, if you added cream, the texture might change slightly upon thawing.

What can I add to this leek soup recipe to give it a bit more "oomph"? It tastes a bit bland to me.

Flavour "oomph," you say? You've got options! Consider adding a smoked ham hock while simmering the soup for a smoky depth of flavour, removing it to shred the meat before blending.

A squeeze of lemon juice at the end can brighten the flavor, or a pinch of red pepper flakes during the sautéing stage will add a subtle kick. Don't underestimate the power of good salt and freshly ground black pepper, either!

Can I use an immersion blender or do I need a regular blender for this leek soup recipe?

An immersion blender is perfect for this leek soup recipe and is often the safer option, as you're blending directly in the pot. If you prefer a standard blender, that works too! Just be sure to vent the lid (remove the center cap) and work in batches, as blending hot liquids can create pressure.

Hold the lid down with a towel for extra safety nobody wants a soup explosion!