Save There is nothing quite like a steaming bowl of Potato Leek Soup to soothe the soul. This French-inspired classic is the epitome of comfort, blending the mild, onion-like sweetness of sautéed leeks with the buttery texture of Yukon Gold potatoes. Whether you are looking for a simple vegetarian meal or a base for a luxurious seafood feast, this recipe is as versatile as it is delicious.
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The beauty of this soup lies in its simplicity. By taking the time to gently soften the leeks and onions without browning them, you unlock a delicate depth of flavor that defines traditional French cooking. It is a humble dish that feels sophisticated enough for a dinner party, especially when served in a warm bread bowl or topped with fresh herbs.
Ingredients
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- Vegetables: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 2 large leeks (white and light green parts only, cleaned and sliced), 1 medium yellow onion (diced), 3 cloves garlic (minced), 4 medium Yukon Gold potatoes (peeled and diced, about 600 g), 2 stalks celery (diced).
- Liquids: 1 liter (4 cups) low-sodium vegetable broth or chicken broth, 1 cup whole milk or cream for added richness.
- Seasonings: 1 bay leaf, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), 1/2 teaspoon freshly ground black pepper, 3/4 teaspoon kosher salt.
- Optional Add-ins: 200 g cooked seafood (shrimp, scallops, or white fish), 4 strips crumbled cooked bacon, or fresh chives and parsley for garnish.
Instructions
- 1. Sauté the Aromatics
- In a large soup pot, heat the butter and olive oil over medium heat. Add the sliced leeks and diced onion, cooking for 5–6 minutes until soft but not browned.
- 2. Fragrant Base
- Add the minced garlic and diced celery to the pot, sautéing for an additional 2 minutes until fragrant.
- 3. Simmer
- Stir in the diced potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes until the potatoes are very tender.
- 4. Purée
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth. If you prefer a more rustic texture, you can leave it slightly chunky.
- 5. Finish
- Stir in the milk or cream and gently reheat the soup. Adjust the seasoning with extra salt or pepper to taste.
- 6. Add-ins and Serving
- If making a seafood version, fold in cooked seafood and heat for 2–3 minutes. Alternatively, ladle the soup into bowls and top with crumbled bacon and fresh herbs. Serve hot.
Zusatztipps für die Zubereitung
To ensure a perfect result, use a large soup pot and a chef's knife for precise dicing. For nutrition, each serving contains approximately 220 calories, 7g of fat, 35g of carbohydrates, and 5g of protein. Be mindful of allergens: this recipe contains milk and may contain shellfish or pork depending on your chosen garnishes.
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Varianten und Anpassungen
For a dairy-free version, substitute the butter with additional olive oil and use a non-dairy milk alternative like oat or almond milk. To add more color and texture, feel free to stir in corn, peas, or finely diced carrots during the simmering process.
Serviervorschläge
This creamy soup pairs exceptionally well with a side of warm, crusty bread or a fresh green salad. For a perfect beverage pairing, try a crisp white wine such as Sauvignon Blanc, which complements the sweetness of the leeks beautifully.
Save Whether you serve it as a light lunch or a decadent dinner, this Potato Leek Soup is sure to become a household favorite. Its timeless flavor profile and easy preparation make it a reliable go-to for any occasion. Enjoy the warmth and richness of every spoonful!
Recipe Questions & Answers
- → Can I make this soup dairy-free?
Yes, substitute the butter with additional olive oil and use your preferred non-dairy milk such as oat, almond, or coconut milk for a creamy dairy-free version.
- → What type of potatoes work best?
Yukon Gold potatoes are ideal for their creamy texture and buttery flavor. Russet potatoes also work well, though they create a slightly fluffier consistency when pureed.
- → How do I properly clean leeks?
Slice the leeks lengthwise, then rinse thoroughly under cold running water, separating the layers to remove any trapped dirt or sand between the leaves.
- → Can I freeze leftover soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Reheat gently on the stovetop, adding extra milk if needed to restore creaminess.
- → What seafood works best for the chowder variation?
Shrimp, bay scallops, and flaky white fish like cod or halibut work beautifully. Add them at the end and cook just until opaque to prevent overcooking and toughening.
- → How can I make the soup thicker?
Add an extra potato during cooking, or mash some of the cooked potatoes against the pot before pureeing. You can also reduce the amount of broth slightly for a thicker consistency.
