Creamy Dreamy Leek & Potato Soup

Recipe Introduction

Alright, fancy a proper leek and potato soup ? honestly, who doesn't love a good, hearty bowl of the stuff? it's the ultimate comfort food, and i reckon this version's a real winner.

Quick Hook

Ever find yourself craving something warm and comforting? Our Potato Leek Soup Recipe is just the ticket. It's creamy, dreamy, and has a secret ingredient that'll knock your socks off.

Brief Overview

Leek potato soup hails from humble beginnings, a classic dish enjoyed for generations. it's dead easy to make, taking about an hour from start to finish, and this recipe makes enough for six hungry souls.

Plus, you can freeze it for later, result.

Main Benefits

This homemade leek and potato soup is packed with goodness! it's a great way to sneak in some extra veggies.

The leeks are surprisingly good for you. they boost your immune system, like magic, a real win-win. this easy leek and potato soup recipe is perfect for a cold evening or a light lunch, and what makes it special is the touch of nutmeg (or a little bit of chilli if you are daring!) that gives it a warmth that'll make you smile.

Ready to get started? Here’s what you’ll need...

Creamy Dreamy Leek & Potato Soup Recipe Card

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:6 Servings

Ingredients:

• 2 tablespoons (30 ml) olive oil or unsalted butter
• 2 large leeks, white and light green parts only, thoroughly cleaned and thinly sliced (approximately 2 cups sliced)
• 2 cloves garlic, minced
• 1 teaspoon (5 ml) dried thyme or 2 sprigs fresh thyme
• 4 cups (950 ml) chicken or vegetable broth (low sodium preferred)
• 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (approximately 4 cups diced)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/2 cup (120 ml) heavy cream or crème fraîche or coconut cream (for a vegan option)
• Pinch of freshly grated nutmeg (optional) or pinch of red pepper flakes
• 2 tablespoons (30 ml) chopped fresh chives or parsley, for garnish
• Optional: Croutons, drizzle of olive oil, swirl of pesto for serving

Instructions:

• Heat olive oil (or melt butter) in a large pot over medium heat. Add leeks and garlic; sauté until softened and translucent, about 5-7 minutes. Do not brown. Add thyme.
• Add potatoes, broth, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are very tender, about 20-25 minutes.
• Remove bay leaf. Carefully use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender (vent the lid!). Be extremely cautious when blending hot liquids.
• Stir in heavy cream (or crème fraîche or coconut cream) and nutmeg (or red pepper flakes, if using). Heat through gently – do not boil. Taste and adjust seasonings as needed.
• Ladle soup into bowls. Garnish with chopped chives or parsley. Serve hot, with optional croutons and a drizzle of olive oil or swirl of pesto.

Nutrition Facts

Calories:250

Protein:6g

Fat:15g

Carbs:25g

Recipe Info

Category:Soup

Cuisine:English

What You'll Need: The Ingredients Breakdown

The Base Ingredients

• 2 tablespoons olive oil or unsalted butter (whatever floats your boat)
• 2 large leeks, sliced and cleaned like your life depends on it
• 2 cloves garlic, minced (garlic makes everything better, right?)
• 1 teaspoon dried thyme or 2 sprigs fresh
• 4 cups chicken or vegetable broth (low sodium if you're watching the salt)
• 1.5 lbs Yukon Gold potatoes, diced (about 4 cups)
• 1 bay leaf
• Salt and pepper to taste

For That Extra Creamy Touch

• 1/2 cup heavy cream, crème fraîche, or coconut cream (for the vegans amongst us)
• Pinch of freshly grated nutmeg or red pepper flakes (a little kick never hurt anyone!)
• 2 tablespoons chopped chives or parsley, for garnish
• Optional: Croutons, a drizzle of olive oil, or a swirl of pesto

Gearing Up: Your Kit List

You won't need much, promise!

• A big pot or Dutch oven
• Chopping board
• Sharp knife (obviously)
• Immersion blender or regular blender (careful with the hot soup!)
• Measuring cups and spoons

Right, let's get into the nitty-gritty of what you'll need to make this unbelievably lush leek and potato soup . honestly, it's simpler than you think, even if you're not exactly mary berry.

Ingredients & Equipment: The Secret Sauce

Main Ingredients: Quality Counts, Darlings

For the base of this leek and potato soup , we're talking:

• 2 tablespoons (30 ml) olive oil or butter. I usually use butter for richness, but olive oil is a fab vegan option.
• 2 large leeks , sliced – that's about 2 cups. Seriously, rinse them properly. They hide dirt like kids hide veggies.
• 2 cloves garlic, minced. Garlic makes everything better. Fact.
• 1 teaspoon (5 ml) dried thyme. Fresh is great too!
• 4 cups (950 ml) chicken or veg broth. Go low-sodium. You can always add more salt, but you can't take it away.
• 1.5 lbs (680g) Yukon Gold potatoes, diced. These are the best!
• 1 bay leaf . Don't forget to remove it later!
• Salt and pepper. To taste, obviously.

Then, for the creamy bit:

• 1/2 cup (120 ml) heavy cream, crème fraîche, or coconut cream for a vegan leek and potato soup .
• Pinch of nutmeg, or red pepper flakes if you're feeling spicy.
• Chopped chives or parsley. Because presentation is key, yeah?

If you're buying leeks, go for firm, bright green leaves. Avoid the ones that are slimy, bruisy or yellowy. For the best leek and potato soup recipe , fresh ingredients are key! I even grow my own thyme sometimes!

Seasoning Notes: Spicing Things Up

Essential spice combo? Thyme and a touch of nutmeg. It's pure comfort in a bowl.

If you are looking for Potato Leek Soup Recipe , you can find some variations!

Want to add a bit of warmth? a pinch of red pepper flakes does the trick. i once accidentally added too much and made my mouth feel like it was on fire.

Learn from my mistakes! rosemary also works lovely.

Don't have thyme? A bit of dried oregano will do in a pinch. Just don't tell Delia I said that.

Equipment Needed: Keep It Simple

• Big pot or Dutch oven.
• Chopping board and knife.
• Immersion blender. Or a regular blender, but be careful with hot liquids. Seriously, vent the lid!
• Measuring spoons and cups.

No immersion blender? A potato masher can give you a lovely chunky potato leek soup recipe . I reckon that's how my grandma used to do it!

Okay, let's get stuck in and make some seriously good leek and potato soup . it's proper comfort food, innit? my nan used to make a cracking version, and this is my attempt to live up to her legendary status.

Honestly, there's nothing better on a chilly evening.

Creamy Dreamy Leek & Potato Soup (With a Kick!)

This classic comfort food is elevated with a touch of warmth and a velvety smooth texture. our creamy dreamy leek & potato soup is a simple yet satisfying dish, perfect for a chilly evening.

Originating as a humble peasant meal, this soup has become a beloved staple in kitchens across the globe. key flavors include the delicate sweetness of leeks, the earthy heartiness of potatoes, and a hint of spicy warmth from a touch of nutmeg.

This really is the best leek and potato soup recipe , trust me.

Prep Like a Pro: Get Your Mise en Place Sorted

Alright, first things first. Get everything prepped. It's what the fancy chefs call mise en place . Stops you flapping later, you know?

• Essential mise en place: Chop 2 large leeks (white and light green parts only). Clean them properly – they're notorious for hiding dirt. Then mince 2 cloves garlic. Dice 1.5 lbs Yukon Gold potatoes (peeled, obvs). Measure out your spices. This is the Potato Leek Soup Recipe you need.
• Time-saving organization tips: Chop the veg while the kettle boils for a cuppa. Honestly, it's the only way to survive cooking sometimes.
• Safety reminders: Mind your fingers with that knife! A blunt knife is more dangerous than a sharp one, believe it or not.

From Hob to Heaven: The Step-by-Step

Right, here's how we turn those humble ingredients into a homemade leek and potato soup that’ll knock your socks off.

This easy leek and potato soup recipe is a doddle, even if you're not a whizz in the kitchen.

1. Sauté the Aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Chuck in the leeks and garlic; cook until softened, about 5- 7 minutes. Don't let them brown, mind. Add 1 teaspoon dried thyme.
2. Build the Soup: Add the diced potatoes, 4 cups broth, 1 bay leaf, salt, and pepper to the pot.
3. Simmer Time: Bring to a boil, then reduce heat to low, cover, and simmer for 20- 25 minutes , until the potatoes are super tender.
4. Blend It Up: Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Be careful with hot liquids! Or, blend in batches in a regular blender (vent the lid!).
5. Cream It & Season: Stir in 1/2 cup heavy cream (or coconut cream for a vegan leek and potato soup ). Add a pinch of nutmeg (or red pepper flakes if you're feeling brave). Season to taste.
6. Serve and Enjoy: Ladle into bowls, garnish with chives or parsley, and serve hot. Optional: croutons.

Pro Tips for the Ultimate Soup

Want to take your leek potato soup game to the next level? Here's the inside scoop:

• Expert tip: Don’t brown the leeks. Low and slow is key.
• Common mistake: Over-blending. You want a creamy texture, not wallpaper paste.
• Make-ahead options: This soup is even better the next day! Plus, you can also use a Crockpot Potato Leek Soup recipe. Just let it simmer all day on low and blend before serving! If you like it a bit chunky potato leek soup recipe , then just add a bit of potato at the end of the cooking process.

Alright, let's talk Recipe Notes for this gorgeous leek and potato soup . Honestly, these tips are game-changers. They can take your potato leek soup recipe from good to amazing .

Serving Up Some Deliciousness

Plating Like a Pro

Presentation matters, you know? ladle that leek potato soup into bowls and swirl a bit of cream on top. a sprinkle of chives adds a pop of colour.

For extra flair, add some herby croutons. it looks proper fancy!

Perfect Partners

A hunk of crusty bread is essential. seriously. also, this potato and leek soup pairs well with a simple green salad.

Or, go all out and serve it with a grilled cheese sandwich. cheddar, you know the deal!

Storing Your Liquid Gold

Keeping it Cool

Got leftovers? Lucky you! Just pop the homemade leek and potato soup into an airtight container. It'll keep in the fridge for up to 3 days.

Freeze for Later

Want to save some for a rainy day? Absolutely! This easy leek and potato soup recipe freezes like a dream. Let it cool completely first. Then freeze in portions.

Reheating Rescue

Reheat gently on the hob. Or, use the microwave. If it's too thick, add a splash of broth. Easy peasy!

Twists and Turns: Variations

Vegan Vibes

Making a vegan leek and potato soup is simple. Use vegetable broth and coconut cream. It's just as creamy and delicious!

Seasonal Swaps

In autumn, try adding roasted butternut squash. It adds a lovely sweetness. Or, in spring, stir in some fresh asparagus. Yum!

Nutrition Nuggets

Simple Stats

One serving is around 250 calories. It's a good source of vitamins and fibre. Potatoes and leeks bring goodness.

Health Boost

This soup is comforting and nutritious. It's also a great way to get your veggies. Plus, it's proper warming on a cold day.

So, there you have it! all the tips and tricks to make the best leek and potato soup recipe . have a go, and don't be afraid to experiment.

Honestly, it's easier than you think, and the end result is worth every single slurp. you got this!