Why You’ll Love This Recipe
- Simple Ingredients: Utilizes basic pantry staples, making it both accessible and budget-friendly.
- Rich and Creamy Texture: The combination of potatoes and heavy cream provides a luscious consistency.
- Versatile: Perfect as an appetizer or a main course when paired with crusty bread.
- Comforting Flavor: The mild sweetness of leeks melds beautifully with the earthiness of potatoes.
Ingredients
- 1 cup butter
- 2 leeks, cleaned and sliced
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream, or to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Melt butter in a large pot over medium heat. Add sliced leeks and season with salt and pepper. Cook, stirring occasionally, until the leeks are tender, approximately 15 minutes.
- In a separate bowl, mix the cornstarch into the chicken broth until fully dissolved. Pour this mixture into the pot with the leeks.
- Add diced potatoes to the pot and bring the mixture to a boil.
- Stir in heavy cream, reduce the heat, and let the soup simmer until the potatoes are tender, about 30 minutes.
- Taste and adjust seasoning with additional salt and pepper if necessary before serving.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- Vegetarian Version: Substitute chicken broth with vegetable broth to make the soup vegetarian-friendly.
- Herb Infusion: Add fresh thyme or bay leaves during cooking for an aromatic twist.
- Cheesy Delight: Stir in shredded cheddar or Gruyère cheese for added richness.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Reheating: Warm the soup over medium heat on the stovetop, stirring occasionally, until heated through. Avoid boiling to prevent the cream from separating.
- Freezing: Due to the dairy content, freezing is not recommended as it may cause the soup to become grainy upon reheating.
FAQs
How can I make this soup vegan?
To make a vegan version, replace butter with plant-based margarine, use vegetable broth instead of chicken broth, and substitute heavy cream with coconut milk or cashew cream.
Can I use other types of potatoes?
Yes, while Yukon Gold potatoes are preferred for their creamy texture, russet potatoes can also be used. Keep in mind that the texture may vary slightly.
How do I clean leeks properly?
Leeks can harbor dirt between their layers. To clean them, slice the leeks and immerse them in a bowl of cold water, swishing them around to dislodge any dirt. Then, lift them out with a slotted spoon or your hands, leaving the dirt behind.
Is it necessary to peel the potatoes?
Peeling is recommended for a smoother texture. However, if you prefer a more rustic soup and are using thin-skinned potatoes, you can leave the skins on.
Can I add other vegetables to this soup?
Certainly! Vegetables like carrots, celery, or parsnips can be added for extra flavor and nutrition.
How can I thicken the soup if it’s too thin?
If the soup is thinner than desired, you can mash some of the potatoes in the pot or add a slurry of cornstarch and cold water, stirring until the soup thickens.
Can I make this soup in advance?
Yes, this soup can be made a day ahead. In fact, the flavors often meld and improve after resting overnight in the refrigerator.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a simple green salad, or a grilled cheese sandwich.
How do I prevent the cream from curdling?
To prevent curdling, ensure that the soup is simmering gently (not boiling) when adding the cream, and avoid rapid temperature changes.
Can I puree the soup for a smoother consistency?
Absolutely! For a velvety texture, use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender.
Conclusion
This potato and leek soup is a delightful blend of simple ingredients that come together to create a comforting and flavorful dish. Whether enjoyed as a starter or a main course, it’s sure to warm both the body and soul.
Potato and Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French, American
- Diet: Vegetarian
Description
Warm, creamy, and full of flavor, this Potato and Leek Soup is the perfect comfort dish. Made with tender leeks, hearty Yukon Gold potatoes, and rich heavy cream, this soup is both satisfying and easy to prepare. Whether served as an appetizer or a main course with crusty bread, this dish is a timeless classic that’s sure to please.
Ingredients
- 1 cup butter
- 2 leeks, cleaned and sliced
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth (or vegetable broth for a vegetarian version)
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream (or to taste)
Instructions
- In a large pot over medium heat, melt the butter. Add sliced leeks, season with salt and pepper, and cook until tender (about 15 minutes).
- In a separate bowl, dissolve the cornstarch in the chicken broth. Pour the mixture into the pot with the leeks.
- Add diced potatoes and bring the soup to a boil.
- Reduce heat, stir in heavy cream, and let the soup simmer until potatoes are soft (about 30 minutes).
- Taste and adjust seasoning as needed. Serve warm.
Notes
- For a vegetarian version: Use vegetable broth instead of chicken broth.
- For a thicker soup: Mash some potatoes or blend the soup for a creamy consistency.
