- Prepare the Ingredients
Gather all ingredients: 4 medium leeks, cleaned and sliced; 2 large Yukon gold potatoes, peeled and diced; 3 tablespoons unsalted butter; 2 garlic cloves, minced; 4 cups chicken or vegetable broth; 1/2 cup heavy cream; 1 tablespoon white wine vinegar; 1 teaspoon fresh thyme, chopped; salt and black pepper to taste.
- Sweat the Leeks and Potatoes
In a large pot, melt the butter over medium-low heat. Add the sliced leeks and diced potatoes. Cook, stirring occasionally, for about 10 minutes until the leeks are soft and translucent but not browned. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Soup
Pour in the broth and add the thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
- Blend and Finish
Using an immersion blender, puree half of the soup directly in the pot, leaving the other half chunky for texture. Alternatively, transfer half to a blender, blend until smooth, and return to the pot. Stir in the heavy cream and white wine vinegar. Season with salt and black pepper to taste. Heat gently for another 2-3 minutes until warmed through.
- Calories:250 kcal
- Protein:5 g
- Carbohydrates:20 g
- Sugar:4 g
- Salt:1 g
- Energy:1045 kJ
- Fat:15 g
There’s something about the first chill of autumn that sends me straight to the stove for a pot of leek soup. I remember my grandmother’s kitchen, filled with the sweet, oniony aroma of leeks softening in butter, a memory that always warms me from the inside out. This simple, rustic leek soup is my go-to comfort food, and I’m excited to share it with you.
Mastering the Perfect Leek Soup
What makes this leek soup stand out is its balance of creaminess and texture. I used to think all pureed soups were bland, but the double-blending method here creates a luxurious mouthfeel with little bursts of vegetable goodness.
Leeks have been a staple in European cooking for centuries, but this American take on leek soup borrows from the French potage parmentier, simplifying it for the home cook. It’s a dish that celebrates humble ingredients, turning them into something luxurious. For more on the history of leek soups, check out Serious Eats.
The Creamy Leek Potage Technique
The secret to this soup’s depth is patience. Sweat the leeks slowly until they’re meltingly tender without browning. This builds a savory-sweet foundation that carries the entire bowl.
Serve this comforting potage with a crusty baguette for dipping. For a heartier meal, top with crispy pancetta. A glass of crisp Sauvignon Blanc complements the leeks beautifully, or try sparkling apple cider for a non-alcoholic option.
For a vegan version, swap the butter for olive oil and use vegetable broth. Add a can of white beans for extra protein. If you’re avoiding dairy, omit the cream and rely on the potatoes for thickness.
Leek soup keeps well, making it a meal-prep hero. Store it in an airtight container in the fridge for up to 3 days, or freeze for 2 months. Reheat gently on the stove, adding a splash of broth if needed.
Frequently Asked Questions
Can I use frozen leeks? Yes, but thaw and drain them well to avoid excess water.
How can I make it gluten-free? This recipe is naturally gluten-free as written.
What if I don’t have an immersion blender? A regular blender works, but blend in batches and be careful of hot liquid.
I hope this leek soup becomes a cherished recipe in your home, too. Don’t forget to share your creations in the comments, and explore more comforting bowls in our recipe collection.
