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I first fell for potato leek soup in a small French café that served this velvety delight. After trying dozens of versions at home, I've nailed this comforting dish. The trick? Going slow with those leeks, giving them time to get soft and bring out their natural sweetness.
What Makes This Soup Special
There's something truly calming about mixing leeks and potatoes together. The potatoes bring that lush, smooth texture while leeks add their mild, sweet onion flavor that doesn't take over. It shows how the simplest foods often make the tastiest meals.
Ingredients List
Core Components:
- 4 large leeks (just the white and pale green sections)
- 2 tbsp unsalted butter
- 3 garlic cloves, chopped fine
- 1½ lbs potatoes, skinned and cubed
- 4 cups veggie or chicken broth
- 2 bay leaves
- 1 tsp fresh thyme
- 1 cup heavy cream
Top It With:
- Fresh chives
- Crunchy bacon bits (if you want)
- Crisp leek strips (if you want)
Kitchen Tools:
- Big soup pot or Dutch oven
- Hand blender or countertop blender
Cooking Steps
- Prep Those Leeks
- Split the leeks down the middle and wash them carefully in cold water. Dirt often hides between the layers, so be thorough. After washing, cut them into thin half-circles.
- Cook The Aromatics
- Warm the butter in your pot and toss in your clean leeks and garlic. Cook them gently until they're soft and sweet, around 8 minutes. You don't want them brown, just soft and see-through.
- Mix Everything Together
- Throw in your potatoes, broth, herbs and salt. Let it all bubble away until the potatoes are completely soft. This is when all the flavors start to come together.
- Blend Until Smooth
- Take out the bay leaves and blend everything up. Pour in the cream bit by bit until you like how thick it is. Give it a taste and add more salt if needed.
Smart Shortcuts
Always wash your leeks well - gritty soup isn't fun for anyone. Pick Yukon Golds or Russets for the smoothest texture. When you're blending hot soup, don't fill the blender more than halfway and start slow with the lid cracked open. Want it super smooth? Run it through a strainer after blending.
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Custom Touches
I sometimes throw in a parmesan rind while it's cooking for extra flavor. Can't do dairy? Try coconut milk instead of cream. Want something heartier? Add crispy pancetta or cooked mushrooms on top. In hot weather, I chill it to make Vichyssoise with a drizzle of cream and fresh chives - it's so refreshing.
Keeping It Fresh
This soup tastes even better after sitting in the fridge for a day or two as the flavors mix more. Just warm it up slowly on the stove and add a bit of broth if it's gotten too thick. You can freeze it too - just leave the cream out and mix it in when you heat it up. It's great for those nights when you're too tired to cook but need something warm and filling.
Frequently Asked Questions
- → How do I clean gritty leeks?
- Leeks trap dirt, so chop them and soak in a bowl of water. As the dirt falls, your leeks will float to the top.
- → Can I make this soup lighter?
- Swap the cream for half-and-half or add a splash of milk instead. It'll be less rich, but still yummy.
- → How do I get it super smooth?
- Blend longer than usual. Keep going until there aren't any potato chunks left. A strong blender works best.
- → What’s the best way to freeze it?
- Hold off on the cream before freezing. Thaw it overnight, heat it up, and stir the cream in right before serving.
- → Which potatoes are best for this?
- Yukon Gold is your best bet—they make it creamy and silky. Russets might turn gummy when blended.