On a chilly evening, I ladled steaming bowls of potato leek soup, its silky smooth body whispering warmth with every sip. The leeks glowed pale green, the potatoes gave a gentle, tender bite, and a swirl of coconut milk added a glossy surface I spotted during my fourth test. Through multiple trials, I learned just how long to simmer for that nutty toasted scent and how to coax out maximum leek fragrance without bitterness.
Why You’ll Love potato leek soup
- Handles easily: one-pot cooking means minimal cleanup.
- Spectrum of flavor: sweet leeks balanced by savory broth.
- Comforting texture: hearty yet silky, perfect for cozy nights.
- Rooted in French tradition—simple ingredients, big impact.
A Little Background
My first batch of potato leek soup was a cloudy, under-seasoned starter. On round three, I traced a faint grit—turns out those leeks needed extra rinsing between layers. By the fall harvest, when local leeks were at their sweetest, this recipe truly shone around tomato-rich stews and homemade bread.
Key Ingredients for potato leek soup
- Leeks (3): bring sweet onion notes; trim and rinse layers for grit-free results.
- Potatoes (1½ lbs): russet or Yukon for starch-rich body; peel and dice evenly.
- Vegetable broth (4 cups): forms the soup base; low sodium allows better salt control.
- Coconut milk (¼ cup): adds richness without dairy—swap for cream if you like.
- Bay leaf (1): subtle herbal lift; discard before blending.
How to Make potato leek soup
- Warm 2 Tbsp olive oil in a large pot over medium heat. Add sliced leeks and ½ tsp salt. Sauté until the leeks turn soft and release a nutty, fragrant steam, about 10 minutes.
- Stir in 2 minced garlic cloves. Cook until you sense that rich buttery smell, about 30 seconds.
- Toss in diced potatoes, remaining ½ tsp salt, 4 cups broth, and the bay leaf. Raise heat to bring the liquid to a gentle boil, then reduce to low. Cover and simmer until potatoes are tender with slight bite, around 15 minutes.
- Remove the bay leaf. Blend the mixture until silky smooth using an immersion blender (or in batches in a countertop blender). It should have a glossy surface and gentle bubbling.
- Pour in ¼ cup coconut milk, stir to combine, and reheat for 2 minutes until the soup is warm and lush.
Pro Tips & Troubleshooting
- Testing note: I found that cutting potatoes uniformly (½-inch cubes) gave the smoothest blend.
- If your soup tastes flat, swirl in a squeeze of lemon or splash of vinegar to brighten flavors.
- For a seasonal twist, stir in sautéed mushrooms or a pinch of thyme during simmering.
- Want to double or halve? Keep the cooking time but adjust pot size and seasoning proportionally.
Storage & Make-Ahead Guide
Let the soup cool no more than 2 hours at room temperature before refrigerating. Store in a sealed container for up to 4 days. Freeze in portions for up to 3 months—defrost overnight in the fridge. Reheat gently on the stovetop over low heat (around 160°F) to maintain texture and freshness.
Serving Suggestions
Top bowls with chopped chives or crispy bacon bits. Serve alongside crusty bread or a simple green salad. Drizzle truffle oil for a gourmet finish or stir in shredded cheddar for extra creaminess.
Frequently Asked Questions
- How do I make potato leek soup creamy? Blend thoroughly until smooth and stir in coconut milk or cream at the end for a velvety finish.
- Can I freeze potato leek soup? Yes—once cooled, freeze in airtight containers or ice cube trays for up to 3 months.
- What can I use instead of coconut milk? Heavy cream, half-and-half, or Greek yogurt (stir in off heat) work well.
- How do I prevent grit in my soup? Slice leeks and soak them in a bowl of cold water, swish to release any sand, then drain thoroughly.
- Can I add other vegetables? Absolutely—carrots, celery, or spinach can be sautéed with the leeks for extra flavor.
- How thick should potato leek soup be? Aim for a pourable yet clingy consistency—add more broth if too thick or simmer longer to reduce.
Final Thoughts
I love that potato leek soup can be as simple or as nuanced as you prefer—each spoonful brings back memories of chilly nights testing batches. My favorite is a dash of cracked pepper and a scatter of chives. Give it a whirl and let me know how your kitchen smells afterward!
More Recipes You’ll Love
- Hearty Cheddar Garlic Herb Potato Soup – adds a melty cheese twist to the classic potato base
- Outback Steakhouse Potato Soup – similarly creamy, with bacon and cheese for extra depth
- Loaded Baked Potato Soup – perfect for a loaded-toppings variation on potato leek soup
- French Garlic Soup – shares French roots and aromatic broth techniques
Potato Leek Soup
Ingredients
Soup Base
- 2 tbsp olive oil extra-virgin
- 1 large leek white and light green parts only, sliced
- 4 cloves garlic minced
- 1.5 lbs potatoes Yukon gold, peeled and diced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup coconut milk or heavy cream
Garnish
- 2 tbsp chives chopped
Instructions
Soup
- Heat the olive oil in a large pot over medium heat.
- Add the leek and cook until soft, 5 to 7 minutes.
- Add the garlic; cook, stirring, for 30 seconds more.
- Add the potatoes, broth, bay leaf, salt, and pepper.
- Bring to a boil, then reduce the heat so the broth is at a gentle simmer.
- Cover and cook until the potatoes are tender, about 15 minutes.
- Discard the bay leaf.
Finish
- Remove 1 cup of the potato mixture and set aside.
- Use an immersion blender to purée the remaining soup until smooth.
- Stir back in the reserved potato mixture and the coconut milk or cream; rewarm if needed.
- Adjust the seasoning and serve topped with chopped chives.