Potato and Leek Soup Recipe

3 minutes

This classic French cuisine is known for a smooth & creamy texture that pairs perfectly with crusty bread for a filling meal. Our Potato and Leek Soup Recipe is just what your tastebuds are asking for!

How to Make Potato and Leek Soup

Step 1: Prepare your ingredients by cutting off the roots & dark green tips of your leeks. Wash them thoroughly and rough chop them. You should have about 5 cups worth. Peel and cube your potatoes into 1/2-inch pieces. Peel and crush your garlic. Finely chop the chives.

Step 2: In a warm pan over medium heat, melt butter, add leeks and garlic, then sauté for approximately 10 minutes (until soft and wilted). Adjust heat as needed so as not to brown them.

Step 3: Add your potatoes, broth, thyme, bay leaves, salt, and pepper. Bring it all to a boil, cover, turn heat to low, and then simmer for 15 minutes (or until potatoes are soft).

Step 4: Remove the thyme and bay leaves and then purée the soup with a hand-held immersion blender until smooth (you can leave a few potato chunks if that’s your preference, but remember it won’t freeze as well that way).

Step 5: Add the heavy cream and bring it to a simmer for 10 minutes. (Skip this step if you’re going to freeze the soup.)

Step 6: Season with salt & pepper. Plate and garnish each bowl with 1 tbsp chives.

Tweaks

Looking for some inspiration on how to change it up? Check out our suggestions below.

• Bacon and Cheddar: Cook some bacon until crispy and then crumble it into the soup just before serving. Add about 1/8 cup of shredded sharp cheddar cheese to each bowl for an extra layer of richness.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup a subtle kick.
• Coconut Curry Twist: Replace some of the broth with coconut milk and add a teaspoon of curry powder for a unique and exotic twist.
• Garlic Infusion: Roast and crush 3 garlic cloves before adding them to the soup for a milder and slightly sweet garlic flavor. Don’t forget to remove them prior to serving.

Storage

So….you made a little too much? That’s okay, we’re pros at the storage bit.

Refrigerate: Potato and leek soup will last in the fridge for 4-5 days.

Freeze: You can freeze potato and leek soup for up to 6 months. Prepare it as you usually would, but don’t add the cream. Full instructions can be found here.

Reheat: If you’re starting from frozen, the easiest way to defrost and thaw potato leek soup is to remove one container from the freezer and place it in the fridge overnight. If you need the soup to defrost quicker, you can place the container or ziplock bag into a bowl of warm water.

Once thawed, place it in a pot on medium heat for about 7 minutes and add in the cream you didn’t add in during the cooking process.

If you’re using refrigerated soup, you can use the microwave – simply place the container into the microwave and cook on full power for 2-3 minutes. We recommend using some sort of cover in case it bubbles over.