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Potato Leek Soup Recipe

Potato Leek Soup Recipe
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★★★★★

4.9 from 25 reviews

Classic Potato Leek Soup is a creamy, comforting soup made by sautéing tender leeks and garlic, simmering with diced Yukon Gold potatoes in broth, then pureeing to a silky smooth texture. Finished with Parmesan cheese, lemon juice, and a touch of cream, this soup is perfect as a cozy starter or light meal, garnished with fresh chives or scallions for a burst of flavor and color.

Ingredients

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Sauté Base

  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced and rinsed well
  • 4 large cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper

Main Ingredients

  • 2 pounds Yukon Gold potatoes, peeled (optional) and diced
  • 4 cups vegetable or chicken broth
  • 1 bay leaf

Finishing Ingredients

  • 1/2 cup freshly grated Parmesan cheese, plus extra for topping
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • Chopped fresh chives or scallions, for garnish

Instructions

  1. Sauté the leeks: In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until they become soft and fragrant but are not browned.
  2. Add garlic and seasonings: Stir in the minced garlic, sea salt, and black pepper. Cook for an additional 1 minute until the garlic releases its aroma.
  3. Simmer the soup: Add the diced potatoes, broth, and bay leaf to the pot. Bring to a gentle simmer over medium heat, then lower the heat to a low simmer. Cover and cook for 15–20 minutes until the potatoes are tender when pierced with a fork.
  4. Remove bay leaf and blend: Remove and discard the bay leaf. Use an immersion blender to purée the soup until smooth. For a chunkier soup, blend only half the soup and leave the rest as is.
  5. Add Parmesan and lemon: Stir in the grated Parmesan cheese and fresh lemon juice, mixing until the cheese melts and the flavors combine. Then stir in the heavy cream until fully incorporated. Taste and adjust seasoning by adding more salt, pepper, or lemon juice as desired.
  6. Serve: Ladle the soup into bowls. Garnish generously with chopped fresh chives or scallions and a twist of freshly ground black pepper. Serve warm and enjoy.

Notes

  • For a dairy-free version, substitute butter with olive oil, omit Parmesan or use a plant-based cheese alternative, and replace heavy cream with coconut cream or omit entirely.
  • Peeling potatoes is optional; leaving the skin on adds texture and nutrients but may affect the soup’s smoothness.
  • Use white or yellow Yukon Gold potatoes for best creamy texture.
  • If you prefer a thinner soup, add extra broth or water to reach desired consistency.
  • This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
  • Reheat gently to avoid curdling of cream.

Nutrition

Keywords: potato leek soup, creamy soup, vegetarian soup, comfort food, easy soup recipe, homemade soup, Parmesan potato soup

Find it online: https://trendytasterecipes.com/potato-leek-soup-recipe/