The winter months are synonymous with curling up next to the fireplace with a piping hot bowl of soup. The kind of soup that sticks to your ribs. Comforting soup like Creamy Leek and Potato Soup.
The next time you have a hankering for a French classic dish, this smooth soup is a great recipe that the whole family can enjoy. Even the pickiest of eaters.
What's In This Article
A Classic French Soup
With a blizzard coming to Baltimore, I decided it was the perfect time to prepare an entire French meal, kicking it off with Creamy Leek and Potato Soup.
All a little out of what my normal, daily cuisine looks like, but all equally delicious! Sometimes it is fun to really step outside the box and try new things.
Fun facts: Leek soup originated in Wales, England. Potato soup originated in the country of Peru. Leek and Potato soup, also known as Vichyssoise, is believed to hail from France.
That said, many other countries have claimed it too. And why not? It is flipping delicious! Not to mention easy to make, cost-friendly, and something even the most picky eaters will enjoy.
Leek and Potato Soup Ingredients
- Leeks – When you buy a fresh leek, you always need to make sure to rinse them well. They are known for carrying lots of dirt.
- Unsalted butter – I always opt to use unsalted butter when cooking. That way I can control the amount of salt that goes into it.
- Shallots – The minced shallots add a dimension of flavor and texture to this soup that is unmatched. When paired with the garlic, it’s all the flavor you need.
- Garlic cloves – You can’t have a soup without garlic! There are suggested measurements, but as always, you measure that with your heart.
- Vegetable stock – If you are trying to keep this a vegetarian soup, stick with vegetable broth or stock. However, you can use chicken broth or chicken stock if that’s all you have on hand.
- Yukon Gold potatoes – Not all potatoes are good for all things. For instance, a creamy soup requires a buttery, smooth potato like Yukon Gold. Russet potatoes would be too grainy and red not starchy enough.
- Heavy cream – We need a creamy element to this soup, and heavy cream is just the way to do it. It also helps to thin out the consistency as well.
- White pepper – White pepper is more mild than regular black pepper. The flavor pairs so well with the rest of the flavors of this soup.
- Garnishes – diagonally sliced green onions, crumbled bacon and Maldon sea salt
How to Make Leek and Potato Soup
- Clean leeks. Place sliced leeks in a colander and run under cold water. Gently press thumb through each slice, so they come apart. Rinse well, leeks are known for carrying dirt in the crevices.
- Cook leeks, shallots and garlic. In a large Dutch oven or large pot, melt butter over medium heat, adding leeks, shallots and garlic. Saute until soft.
- Add stock and potatoes. vegetable stock and diced Yukon Gold potato, bringing to a low simmer. Simmer until potatoes are fork tender.
- Blend. Using an immersion blender or food processor, blend until mixture is smooth and return to Dutch oven.
- Add cream and pepper. Whisk in cream and white pepper.
- Serve and enjoy! Ladle into bowl and garnish with sliced scallions, crumbled bacon, Maldon sea salt and a slice of crusty bread.
- Fresh herbs – To add to the flavor of this potato leek soup recipe, feel free to experiments with the herbs and seasonings. Some good options would include: a bay leaf, thyme sprigs (fresh thyme is best,) Italian seasoning or fresh chives.
- Make it spicy – If you’d like to add a little bit of spice, some red pepper flakes, black pepper, dash of hot sauce or cayenne pepper would all be great additions to make this a hot soup.
- Toppings – I listed green onions, bacon and additional salt as garnish options. However, you could also top your leek potato soup with homemade croutons, shredded cheddar cheese, roasted cloves of garlic, or extra chopped leeks for even more depth of flavour.
Storage and Freezing
You can store any leftovers of this soup in the refrigerator in an airtight container.
This creamy potato leek soup freezes wonderfully, so I like to make a bog batch and then freeze the rest for later. While you can freeze individual portions and top them beforehand, you can also freeze it in bulk and top it with fresh ingredients when you reheat it. Talk about easy peasy!
More Comforting Soups
Creamy Leek and Potato Soup
- 4 medium leeks trimmed and thinly sliced
- 4 tablespoons unsalted butter
- 2 medium shallots minced
- 4 large garlic cloves minced
- 4 cups vegetable stock
- 1 1/2 pounds Yukon Gold potatoes diced (leaving peel on), about 5-6 large
- 1 cup cream
- 1/4 teaspoon white pepper
- For garnish diagonally sliced scallions, crumbled bacon and Maldon sea salt
- Place sliced leeks in a colander and run under cold water. Gently press thumb through each slice, so they come apart. Rinse well, leeks are known for carrying dirt in the crevices.
- In a large Dutch oven or sauce pan, melt butter over medium heat, adding leeks, shallots and garlic. Saute until soft, approximately 6-7 minutes.
- Add vegetable stock and diced Yukon Gold potato, bringing to a low simmer. Simmer until potatoes are fork tender, approximately 30 minutes.
- Using an immersion/stick blender or food processor, blend until mixture is smooth and return to Dutch oven.
- Whisk in cream and white pepper.
- Ladle into bowl and garnish with sliced scallions, crumbled bacon and Maldon sea salt.
- If you’ve tried this recipe, come back and let us know how it was!