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Potato Leek Soup Recipe

Potato Leek Soup Recipe
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★★★★★

5.1 from 26 reviews

This comforting Potato Leek Soup recipe combines tender Yukon gold potatoes with mild, sautéed leeks and a touch of garlic, simmered in flavorful broth and finished with Parmesan cheese, lemon juice, and cream for a rich, velvety texture. Perfect as a cozy appetizer or light meal, garnished with fresh chives or scallions.

Ingredients

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Soup 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 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 unsalted butter over medium heat. Add the sliced leeks and cook for 6 to 8 minutes, stirring occasionally, until the leeks are soft but not browned, releasing their sweetness.
  2. Add garlic and seasonings: Stir in the minced garlic, fine sea salt, and freshly ground black pepper. Cook for about 1 minute until the garlic is fragrant but not browned to maintain its delicate flavor.
  3. Simmer the soup: Add the peeled and diced Yukon gold potatoes, vegetable or chicken broth, and the bay leaf to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Remove bay leaf and blend: Discard the bay leaf from the pot. Use an immersion blender to purée the soup until smooth, creating a creamy texture. For a chunkier consistency, blend only half of the soup or blend in batches and mix.
  5. Add Parmesan and lemon: Stir in the freshly grated Parmesan cheese and the fresh lemon juice until the cheese melts into the soup smoothly. Then, add the heavy cream and stir to combine. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
  6. Serve: Ladle the hot soup into bowls and garnish with chopped fresh chives or scallions. Optionally, sprinkle additional Parmesan cheese on top and finish with a twist of black pepper. Serve immediately and enjoy the comforting flavors.

Notes

  • Peeling the potatoes is optional. Leaving the skins on adds extra texture and nutrients.
  • For a lighter version, substitute heavy cream with whole milk or a plant-based alternative.
  • Use vegetable broth to keep the soup vegetarian; chicken broth adds a richer flavor.
  • To store, cool soup completely and refrigerate in an airtight container for up to 3 days.
  • The soup can be frozen for up to 3 months. Reheat gently on the stove to prevent curdling.

Nutrition

Keywords: Potato leek soup, creamy soup, vegetarian soup, comfort food, easy soup recipe, homemade soup, leek recipes, winter soup

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