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I first discovered just how delicious potato and leek soup could be at a cozy French spot, where I tried it for the first time. I spent a lot of time figuring out how to get those velvety results at home, but I finally nailed it. The trick is to be patient with those leeks. Let them hang out in the pan for a bit so they get super soft and sweet.
Why You'll Love This Bowl
Potatoes and leeks together are like magic—soothing and simple. Potatoes give you that dreamy, creamy texture, and leeks bring a mellow, gentle sweetness. Nothing fancy here, but the flavors stick with you. Proof that a few ingredients can really wow.
Stuff to Grab
Main things:
- 1 cup heavy cream
- 1 tsp fresh thyme
- 2 bay leaves
- 4 cups chicken or veggie broth
- 1½ lbs potatoes, peeled and chopped
- 3 garlic cloves, chopped up
- 2 tbsp unsalted butter
- 4 big leeks (just the white and light green parts)
For Topping:
- Bits of fried leeks (if you like)
- Some crispy bacon (if you want)
- Chopped fresh chives
Gear:
- Regular blender or stick blender
- Soup pot or Dutch oven, pretty roomy
Soup Time: Let's Do This
- Blend It Smooth
- Pull out those bay leaves, then blend the soup till it’s really silky. Stir in the cream, a bit at a time, until you get it just right. Sneak a taste and tweak the seasoning if you need to.
- Finish the Base
- Dump in your potatoes, stock, all the herbs, and a bit of seasoning. Let it simmer until those potatoes are totally soft. This is where all the flavors come together and get cozy.
- Get the Leeks Ready
- Chop your leeks in half the long way, rinse every layer so there’s no grit left, then slice into half-moon pieces.
- Start Off Slow
- Let the butter melt in your pot, then toss in the leeks and garlic. Give them time to get soft and see-through—about 8 minutes. Keep the heat low, so nothing turns brown.
Top Tricks That Work
Always scrub those leeks well—no one wants sandy soup. Go for the starchy kind of potatoes like Russets or Yukon Golds if you want that extra creaminess. When it’s time to blend, only fill your blender halfway and crack the lid open a little, starting on a low speed. For the smoothest finish ever, push the soup through a fine strainer after blending.
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Switch It Up
Sometimes I drop a parmesan rind in the pot for extra flavor while things are cooking. If dairy is a no-go, coconut milk works great in place of cream. Want something a little more filling? Top it with sautéed mushrooms or crispy pancetta pieces. When it’s hot outside, I chill the soup (think Vichyssoise), swirl in cream, and finish with chives—so good on warm days.
Keep It Fresh
Letting this soup hang out in the fridge for a couple days just makes it better because the flavors get more intense. Warm it up slow on the stove and thin with a bit more stock if needed. Freezes just fine too, but skip adding the cream until you reheat it later. Easy for prepping ahead and grabbing a quick bowl on busy nights when you’re craving comfort.
Frequently Asked Questions
- → Why do my leeks have dirt?
- Leeks love to hide dirt in all those layers. Chop them up and dunk in water. Swish them around so the dirt drops to the bottom and your leeks float up clean.
- → How can I make it not so heavy?
- Use half-and-half instead of heavy cream, or just pour in some milk. It’ll be less rich, but you’ll still get a good flavor.
- → Help for the smoothest soup?
- Just blend, blend, blend until everything looks super smooth. Don’t rush it. A strong blender makes life easier here.
- → Best way to freeze this?
- Skip the cream until after thawing. Freeze the soup, warm it back up later, then stir in cream right before eating.
- → Which potato should I pick?
- Yukon Golds are the best call for this—they make it creamy and velvety. Russets can turn gummy after blending, so avoid those.