Potato Leek Soup

Simple goodness in a soup bowl – what could be more comforting in any season? I love this velvety potato leek soup for lunch, but it’s also the perfect starter for your evening meal. Rich, buttery Yukon Golds lend exceptional flavor and cook up rather quickly. Once tender, there are a couple of options for turning them into your desired level of smoothness.

Fresh herbs and edible flower petals along with a drizzle of heavy cream turns this soup into a classic spring dish. During fall and winter, consider topping with frizzled shallots or deeply roasted mushrooms. Whenever you make this potato leek soup recipe, let your garnishes reflect the season.

Ingredients

2 leeks, white and light green parts only
2 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper
¼ teaspoon dried thyme
1 ½ pounds Yukon Gold potatoes
4 cups homemade or low-sodium vegetable broth
Pinch grated nutmeg
¼ to ½ cup heavy cream (optional)
Toppings: chopped fresh chives or dill, roasted mushrooms, drizzle of heavy cream

Note on vegetable broth: The color and flavor of broth will affect the finished soup. If purchasing broth, make sure to read the list of ingredients and choose one that most appeals to you.

How to Prepare the Leeks

As the dark green parts of the leeks are more fibrous, we will use the white and light green parts of the leeks only. The dark tops can be saved for vegetable broth and other uses if desired.

Peel away any rough outer leaves and make a thin slice along the bottom to remove the roots. Cut the leek into rounds. Repeat with the other leek. As there can be quite a bit of dirt throughout, submerge the rounds in a bowl of water and swish to loosen any. Strain and rinse again in a colander to ensure they are clean.

How to Make the Potato Leek Soup

Heat the butter in a soup pot or Dutch oven over medium. Add the sliced leeks, sprinkle with salt, and cook for about 15 minutes over medium-low until softened, not browned, and fragrant. Stir frequently.

In the meantime, peel the potatoes and cut into large chunks.

Once the leeks have cooked, add dried thyme, and stir into mixture. Once fragrant, pour in vegetable broth. Add potatoes and a generous amount of freshly cracked pepper. Bring to a boil then reduce to a simmer, cover, and cook for about 15 minutes or until potatoes are fork-tender. Remove from heat.

Now that the vegetables have cooked fully, there are a couple of options for blending the soup to your desired level of creaminess. I prefer to use a potato ricer as it does not overwork the potato starch and results in a lovely consistency. With a blender, there is more of a tendency for the soup to turn gluey if processed too long. Follow your preferred method below:

Potato Ricer Method: Remove the cooked potatoes from the soup pot using a slotted ladle or similar tool. Gather them in a bowl.

Use an immersion blender or stand blender to process the leeks and broth until smooth.

Next prepare the potatoes. Fill the ricer basket with some of the potatoes and press them through the ricer back into the soup pot. Return pot to medium heat, and whisk until potatoes have broken down more and soup appears creamy. Stir in nutmeg and heavy cream if desired and adjust seasoning as necessary.

Ladle into bowls and garnish.

Blender Method: Using an immersion or stand blender, process the soup until smooth. Return pot to medium heat. Stir in nutmeg and heavy cream if desired and adjust seasoning as necessary.

Ladle into bowls and garnish.

For more vegetable soup ideas, try this roasted tomato soup or pasta e fagioli with greens.