There’s nothing quite like a warm bowl of soup on a chilly day, and this creamy potato leek soup is a family favorite in our home. Over the years, I’ve made this recipe countless times, often on weekends when we have a bit more time to enjoy a leisurely meal together. It’s the kind of dish that brings everyone to the table, and I love how something so simple can comfort and nourish all at once.
My kids enjoy helping me in the kitchen when I whip up this soup. I remember my youngest, with his little hands, trying to wash the leeks perfectly, moving them around in the water like they’re treasure. We usually have a laugh or two over our cooking misadventures, which makes the time spent all the more special. Plus, the aromas that fill the house while it simmers are just irresistible, and that alone is enough to bring everyone running.
This creamy potato leek soup is also very straightforward to prepare, requiring only a few ingredients most of us have on hand. The combination of potatoes and leeks creates a deliciously creamy texture, especially when blended to perfection. I’ve even gotten a bit adventurous by adding different herbs or spices sometimes, depending on what I have in my pantry.
Whether you’re cooking for a busy weeknight dinner or a cozy weekend meal with friends, you can’t go wrong with this soup. I guarantee it will become a staple in your kitchen, just like it has in mine. So, let’s get cooking and bring a little warmth into our lives with this delightful recipe!
How to Make Creamy Potato Leek Soup
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Ingredients
- 3 tablespoons extra virgin olive oil
- 5 cups leeks, chopped (2-3 large)
- 4 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and diced
- 6 cups low-sodium vegetable stock
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- 1 ¼ cups canned full-fat coconut milk
- 1 ½ to 2 teaspoons salt, or to taste
- 2 tablespoons fresh lemon juice
Directions
Start the cooking process by finely slicing the leeks and rinsing them under cold water to eliminate any remaining grit. It’s essential to ensure this step is done well, as we want a clean, smooth soup.
Once your leeks are prepped, take the Yukon gold potatoes, peel them, and cut them into bite-sized chunks. The uniform size helps them cook evenly.
In a large pot or Dutch oven, heat the olive oil over medium heat, adding the leeks gradually. Sauté them for roughly 8-10 minutes until they become tender and translucent.
Next, stir in the minced garlic, allowing it to cook for about a minute while you mix everything gently so it doesn’t burn.
Pour in the vegetable stock, taking the time to scrape up any flavorful bits stuck to the bottom of the pot. This is where a lot of flavor will come from!
Incorporate the diced potatoes alongside the dried herbs: thyme and tarragon. Then, add the creamy coconut milk and the salt. Stir well to combine everything.
Raise the heat to bring the mixture to a boil, then lower to medium heat and cover. Let the soup simmer for about 12-15 minutes, or until the potatoes are fork-tender.
Once cooked, turn off the heat and use an immersion blender to puree the soup until it reaches your desired level of creaminess.
Finish off by stirring in the lemon juice and adjusting the salt to cater to your taste buds. This little hint of acidity brightens the whole dish!
Serve the creamy potato leek soup piping hot, and consider pairing it with some crusty bread, crunchy croutons, or whatever else you fancy for dipping. Enjoy every comforting sip!
Storing Suggestion
This creamy potato leek soup can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove, adding a splash of water or additional stock if it thickens too much.
Cooking Tips
Feel free to adjust the herbs to what you have on hand. For instance, fresh herbs can be used instead of dried ones. If you want to elevate flavors, consider adding a touch of smoked paprika or a sprinkle of parmesan cheese before serving.
Serving Suggestions
This soup is at its best served warm, paired with homemade croutons or a toasted baguette for a delightful crunch. A light salad with a zesty vinaigrette makes a lovely complement as well, balancing the richness of the soup.
Ingredient Substitutions
If you don’t have coconut milk, heavy cream or a plant-based alternative, like almond milk, can also work well in this recipe. To make it lighter, you could even use low-fat milk, but keep in mind that the texture will be less creamy.
Seasonal Variations
In the fall, try adding roasted butternut squash or sweet potatoes for a touch of sweetness. In spring, incorporating fresh peas or asparagus can add a lovely flavor and vibrant color, enhancing the dish’s seasonal appeal.
Allergen Information
This recipe contains coconut milk, which some people are allergic to. For those needing to avoid dairy, consider using almond milk or oat milk. Always check to ensure your ingredients are free of allergens that may affect your guests.
FAQ
How can I make this soup vegan?
This soup is naturally vegan as it uses vegetable stock and coconut milk. Just ensure that any optional ingredients like croutons or garnishes are also plant-based.
Can I freeze the soup?
Yes, this creamy potato leek soup freezes well! Make sure to let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2 months.
What if I don’t have Yukon gold potatoes?
If Yukon gold potatoes are unavailable, you can substitute them with russet potatoes. Just be aware that the texture may differ slightly, as russets are more starchy.
Can I use fresh leeks instead of frozen?
Definitely! Fresh leeks are ideal for this recipe and will give you the best flavor. If you only have frozen leeks, use equal amounts, but ensure they are thawed and drained well.
How can I make the soup spicier?
If you enjoy a bit of heat, consider adding a pinch of red pepper flakes while sautéing the garlic, or garnishing with fresh chopped chili peppers before serving for an extra kick.
What if the soup is too thick?
If your soup turns out thicker than desired, simply add a bit more vegetable stock or water, then reheat gently while stirring until you reach your preferred consistency.
Creamy Potato Leek Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 5 cups leeks, chopped (2-3 large)
- 4 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and diced
- 6 cups vegetable stock, low sodium
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- 1 ¼ cups full-fat coconut milk, canned
- 1 ½ to 2 teaspoons salt or to taste
- 2 tablespoons fresh lemon juice
Instructions
- Begin by slicing the leeks thinly and washing them thoroughly to remove any grit.
- Peel the Yukon gold potatoes and chop them into 1-inch cubes.
- In a large pot or Dutch oven, heat the olive oil over medium heat and add the chopped leeks.
- Sauté the leeks for about 8-10 minutes until they are soft and translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Pour the vegetable stock into the pot, scraping the bottom to release any flavorful bits stuck to the pan.
- Incorporate the diced potatoes, dried thyme, tarragon, coconut milk, and salt into the mixture.
- Increase the heat to bring everything to a boil, then reduce to medium heat and cover with a lid.
- Allow the soup to simmer for approximately 12-15 minutes, or until the potatoes are fork-tender.
- Once cooked, switch off the heat and use an immersion blender to blend the soup until smooth and creamy.
- Stir in the fresh lemon juice and adjust the salt according to your taste preferences.
- Serve the creamy potato leek soup hot, accompanied by a toasted baguette, croutons, or your choice of crackers, and enjoy!
