Potato Leek Soup
If you're searching for a recipe that will give you leftovers, look no further!
By Lauren Miyashiro; Recipe by Sloane Layton
A big batch of homemade soup is the perfect solution for the weeks when you want to meal prep and make something that you can eat when you don't have time to cook. That's when this potato leek soup comes into play. Both comforting and filling, this easy soup recipe is the perfect dinner option when you want to make something that will also guarantee you have leftovers. Unlike many other soup recipes, a portion of the potato leek soup is left chunky—and the added texture ups the cozy factor significantly. We also suggest topping each serving with salty fried onions for crunch and yellow celery leaves for added freshness (yes, they’re edible and no, you shouldn’t throw them away!).
How should I prep leeks for potato leek soup?
For starters, make sure you wash them first. After thinly slicing the leeks, put them in a bowl full of water and swish them around with your hands. The leeks should float to the surface of the water, while the dirt falls to the bottom of the bowl. Scoop them out and pat them dry with a towel before using.
Why is my potato leek soup gummy?
Potatoes should be diced in similar size so they cook evenly, but don’t drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.
Can I make this soup ahead of time?
The soup can stored in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken stock when reheating, if necessary.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 50 mins
Ingredients
- 3 tbsp.
olive oil
- 3 tbsp.
unsalted butter
- 3
medium russet potatoes (about 2 1/4 lb.), peeled and chopped
- 3
leeks, white and light green parts only, thinly sliced
- 3
celery stalks, chopped, plus yellow leaves for garnish (optional)
- 3
garlic cloves, finely chopped
- 6 c.
chicken broth
- 6
sprigs fresh thyme
- 1 1/2 tsp.
kosher salt, plus more to taste
- 3/4 tsp.
ground black pepper, plus more to taste
- 1 c.
heavy cream, plus more for drizzling
Hot sauce and fried onions, optional
Directions
- Step 1In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Step 2Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
- Step 3Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
- Step 4Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.
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