Potato Leek Soup
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Creamy, cozy, and full of flavor. This potato leek soup is smooth, rich without being heavy, and perfect for warming up on chilly days. Simple ingredients, big flavor, and pure comfort in a bowl.
It’s been extremely cold outside this past week. All my husband and I have been wanting is a big bowl of soup. I wanted to have some potato soup but he was wanting something a little different.
I have a large variety of soup recipes in my repertoire. A classic is my Easy Potato Soup. I also have a really tasty Cheddar Beer Potato Soup. When the mood for Asian strikes we often have homemade Won Ton Soup. For a hearty winter soup Vegetable Beef Soup is always at the top of our list.
I started looking through my cookbooks to find a new potato soup recipe and I came up with Potato Leek Soup. We don’t eat leeks very often but I thought it would be a good flavor to add to potato soup.
What are leeks?
Leeks are a mild, onion family vegetable related to onions, garlic, and shallots, but they’re sweeter and more delicate than onions. They look like green onions but are much larger.
The recipe I found didn’t actually have much in it other than potatoes and leeks so I added in some carrots to give it color and some flavor. I also added in a bit of white wine for a depth of flavor.
What toppings can you add to this soup?
I found that sour cream and chopped chives were really good on this soup. However, you can add crispy bacon or cheddar cheese as well if you’d like.
Ingredients:
- chicken broth (or vegetable broth if you prefer)
- water
- leeks
- potatoes
- carrots
- salt and pepper
- white wine
- thyme
- rosemary
- sour cream
- chives
To make the soup add a tablespoon of olive oil to a Dutch oven or soup pot over medium heat. Add in the leeks, potatoes, and carrots, and saute for 5 minutes. Add in the white wine and scrape the bits from the bottom of the pan.
Add in the chicken broth, water, salt, pepper, thyme, and rosemary and mix well. Simmer for 45 minutes. Remove four cups of the soup with vegetables and let cool 5 minutes. Put in a blender or food processor and blend until smooth. Return to pot and mix well. Continue simmering the soup for 15 minutes. Serve with sour cream and chives.
This soup is really flavorful. It’s creamy but not overly thick. The leeks add a nice onion flavor to the classic potato soup.
Do I have to blend part of the soup?
You do not. If you want to thicken up the soup but don’t want to blend it or don’t have a blend you can add half a cup of mashed potato flakes to the soup and that will help to thicken it up while still leaving plenty of chunks of potatoes and carrots in the soup.
Potato Leek Soup is an easy to make soup and it’s ready in about an hour so it’s not one that has to simmer for hours to get all of the flavors. That means it’s an easier one to make on the weeknights when you are busy.
Potato Leek Soup
Equipment
Ingredients
- 6 cups chicken broth
- 2 cups water
- 1/4 cup white wine
- 3 leeks white and light green parts halved and thinly sliced
- 2 large potatoes peeled and diced
- 2 medium carrots peeled and sliced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- ½ teaspoon thyme
- 1 teaspoon rosemary
- 1 cup sour cream
- 3 Tablespoons chives chopped
Instructions
- Add one tablespoon of olive oil to a Dutch oven or soup pot over medium heat.
- Add in the leeks, potatoes, and carrots, and saute for 5 minutes.
- Add in the white wine and scrape the bits from the bottom of the pan.
- Stir in the chicken broth, water, salt, pepper, thyme, and rosemary and mix well.
- Simmer the soup for 45 minutes.
- Remove four cups of the soup with vegetables and let cool for at least 5 minutes.
- Put the cooler soup in a blender or food processor and blend until smooth. Return to pot and mix well.
- Continue simmering the soup for 15 minutes.
- Serve with sour cream and chives.
Notes
