November 24, 2018

Creamy Potato Leek Soup

Creamy Potato Leek Soup is hands down my most popular recipe for soup. I keep how easy it is to make to myself!

If you serve this very smooth and chilled, it is a very ritzy upper class soup called Vichyssoise. There is some debate on it’s origins:

The origins of Vichyssoise are a subject of debate among culinary historians; Julia Child called^[3] it “an American invention”, whereas others observe that “the origin of the soup is questionable in whether it’s genuinely French or an American creation”. Louis Diat, a French chef at the Ritz-Carlton in New York City who grew up in Montmarault in the Allier department near the spa resort town of Vichy, is most often credited with its (re)invention. (Wikipedia)

Honestly, I don’t much care.

Because I prefer it hot, and I prefer it chunky. But keep in mind that this is a delicious cold soup for a first course. Serving it cold means it can be completely prepped well before dinner.

Leeks look like overgrown green onions. They have a deep, super mild, onion flavor. Leeks are grown in sandy soil so they are dirty on the inside where it’s tough to get to.

You don’t want gritty Potato Leek Soup.

Cut the leeks in half. We are only using the white part in this recipe – but the rest is wonderful in stock. With the water running, fan the leek open to get the grit out. Then slice them width-wise and add them to the melted butter in the soup pot (affiliate link).

Cook them over medium heat until they wilt, about 10 minutes. I peel and cut the potatoes while the leeks are cooking.

Throw the star of the dish on top of the leeks in the pot.

And cover with 4 cups of water and the chicken soup base. You can absolutely use chicken broth or stock if you have it.

Cook the potatoes and leeks over medium high heat until cooked through, about 20 minutes. Stir occasionally. When the soup starts “blubbing”, it’s done. You’ll hear it if you listen for it.

Add half and half (which we did here) or, for a really decadent twist, use heavy cream. Add Evaporated Skim Milk to make it skinnier – it won’t break if it boils, which regular and skim milk will.

This ^^^^^ is how I like to eat it. But you can use an immersion blender (affiliate link) to make it smooth and super delish. If the soup gets too thick, add another cup of broth until it’s the consistency you want.

Potato Leek Soup

Course: Main Course, Soup

Cuisine: American, French

Keyword: Potato Leek Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Potato Leek Soup is creamy, easy comfort food, perfect for cold winter nights. This simple recipe is vegetarian and calls for cream, but is super tasty made skinny too!

Print Recipe

Ingredients

4 tbsp Butter
2 Leeks, cleaned and cut
3 pounds Russet Potatoes, peeled
4 tsp Chicken Soup Base
1 cup Half & Half

Instructions

Using white portion only, cut leeks in half lengthwise. Clean leeks well under running water. Slice width-wise into thin pieces.
Melt butter in soup pot and add leeks.
Prep potatoes; peel and cut into 1/2" dice.
Add potatoes to soup pot when leeks have cooked down. Add 4 cups of water and chicken soup base. Conversely, add 4 cups of chicken broth or stock if available.
Cook until potatoes are soft and cooked through, about 20 minutes, depending on size.
Add half and half if using, and mix well. Use immersion blender if desired to cream soup completely. This soup is wonderful chunky or creamy.
Thin with additional stock if desired.

Notes

To make without cream, prepare as described until potatoes are fully softened, and use a potato masher or immersion blender to mash potatoes to desired consistency. Thin as necessary with additional stock.

To make "skinny" but still creamy, add a can of evaporated fat-free skim milk instead of half and half.