Save This French-inspired Potato Leek Soup is the ultimate comfort food, blending the subtle, onion-like sweetness of sautéed leeks with the earthy, velvety texture of Yukon Gold potatoes. It is a timeless classic that feels both sophisticated and deeply soothing, perfect for a quiet weeknight dinner or as an elegant starter for guests.
Save At its heart, this soup is about simplicity and the gentle layering of flavors. By slowly cooking the leeks in butter and olive oil, you unlock a delicate sweetness that pairs perfectly with the savory notes of garlic, thyme, and a hint of bay leaf.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large leeks (white and light green parts only), cleaned and sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced (about 600 g)
- 2 stalks celery, diced
- 1 liter (4 cups) low-sodium vegetable broth (or chicken broth)
- 1 cup whole milk (or cream for richness)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt (to taste)
- Optional: 200 g cooked seafood (shrimp, scallops, or white fish), 4 strips cooked bacon (crumbled), chopped fresh chives or parsley
Instructions
- Step 1
- In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5–6 minutes until soft but not browned.
- Step 2
- Add garlic and celery, sautéing for 2 minutes until fragrant.
- Step 3
- Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
- Step 4
- Reduce heat to low, cover, and simmer for 20–25 minutes until potatoes are very tender.
- Step 5
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth (or leave slightly chunky if preferred).
- Step 6
- Stir in the milk (or cream) and gently reheat. Adjust seasoning as needed.
- Step 7
- For seafood chowder: Fold in cooked seafood and heat through for 2–3 minutes.
- Step 8
- For bacon garnish: Ladle soup into bowls and top with crumbled bacon.
- Step 9
- Garnish with fresh chives or parsley, if desired. Serve hot.
Zusatztipps für die Zubereitung
For the best texture, ensure the potatoes are completely tender before blending. If you don't have an immersion blender, a regular blender works well—just be sure to blend in small batches and leave a corner of the lid open to let steam escape. For a thicker consistency, you can use heavy cream in place of the milk.
Varianten und Anpassungen
For a dairy-free version, substitute olive oil for butter and use a non-dairy milk like oat or soy. If you want extra texture and color, feel free to stir in corn, peas, or finely diced carrots during the simmering stage.
Serviervorschläge
This soup is best enjoyed with a side of warm, crusty artisan bread for dipping. To complement the French-inspired flavors, pair your meal with a crisp white wine such as Sauvignon Blanc.
Save Whether you choose to keep it simple and vegetarian or load it up with savory toppings, this Potato Leek Soup is a warm embrace in a bowl. Simple to prepare yet deeply satisfying, it’s a recipe you'll return to season after season.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves in flavor when made 1-2 days ahead. Store in the refrigerator and reheat gently, adding a splash of milk or broth if needed to restore consistency.
- → What's the best potato variety for smooth texture?
Yukon Gold potatoes are ideal—they naturally break down into a creamy purée while maintaining subtle texture. Russets work too but yield a slightly thicker result. Avoid waxy red potatoes.
- → How do I properly clean leeks?
Slice leeks lengthwise, then rinse under cold water while fanning layers to remove hidden grit between them. Focus on the white and light green sections—dark greens are too tough for smooth blending.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in refrigerator, then reheat slowly. The texture may be slightly thinner—simmer a few minutes to thicken.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or dry Chardonnay complements the creamy base beautifully. The acidity cuts through richness while enhancing the subtle sweetness of leeks and potatoes.
- → How can I make this dairy-free?
Replace butter with additional olive oil and use unsweetened almond, oat, or coconut milk instead of dairy. The texture remains silky and satisfying without any cream.