Winter Leek and Potato Soup
Tender potatoes create the hearty foundation of this winter soup.Sweet, delicate leeks add a gentle onion-like flavor.Garlic, thyme, and onion provide wonderful savory depth.Blending creates a naturally velvety and creamy texture.Milk or cream adds richness without overpowering the vegetables.Serve hot with crusty bread for the ultimate cold-weather comfort meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large leeks
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Prepare the Leeks
- Trim away the dark green tops and root ends of the leeks.Slice the white and light-green portions into thin rounds.Place the sliced leeks in a large bowl of cold water and gently separate the layers with your fingers.Allow the leeks to sit briefly so any soil or grit can fall to the bottom.Lift the leeks from the water and drain thoroughly.
Prepare the Potatoes
- Peel the potatoes and cut them into approximately ½-inch to ¾-inch cubes.Try to cut the pieces evenly so they cook at the same rate.
Sauté the Aromatics
- Heat the butter and olive oil in a large heavy-bottomed pot over medium heat.Add the chopped onion and cleaned leeks.Cook for approximately 7–9 minutes, stirring occasionally, until the leeks become soft and fragrant.Do not brown them heavily. Gentle cooking helps preserve their delicate sweetness.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring frequently until fragrant.Avoid letting the garlic become dark brown.
Add the Potatoes
- Add the cubed potatoes to the pot.Stir gently so they become coated with the buttery leek mixture.
Simmer the Soup
- Bring the mixture to a gentle boil.Reduce the heat to medium-low.Cover partially and simmer for approximately 20–25 minutes, or until the potatoes are completely tender and easily pierced with a fork.
Remove the Bay Leaf
- Turn off the heat.Carefully remove and discard the bay leaf.Taste the broth and adjust the seasoning if necessary.
Blend the Soup
- Use an immersion blender to blend the soup directly in the pot until smooth and velvety.For a chunkier texture, blend only part of the soup and leave some potato pieces intact.If using a countertop blender, work in small batches and avoid filling the blender too much with hot liquid.
Add the Cream
- Stir in the heavy cream.Continue heating gently for approximately 2–3 minutes.The cream should make the soup richer and smoother without overpowering the delicate flavor of the leeks.
Add Fresh Parsley
- Stir in the chopped fresh parsley.Allow the soup to rest for approximately 2 minutes before serving.
Serve
- Ladle the hot soup into warm bowls.Garnish with fresh herbs and your preferred toppings.Serve immediately with crusty bread, toasted sourdough, or garlic bread.
Notes
- Clean the leeks thoroughly: Leeks often contain soil between their layers, so washing them carefully is important.
- Potatoes: Yukon Gold potatoes provide an especially creamy texture, while russet potatoes create a thicker soup.
- Broth: Vegetable broth keeps the recipe vegetarian, while chicken broth adds additional savory depth.
- Cream: Heavy cream makes the soup richer, but it can be replaced with additional milk for a lighter version.
- Texture: The soup can be completely smooth or partially blended for a rustic texture.
- Seasoning: Leeks have a delicate flavor, so avoid overwhelming them with too many strong spices.
- Blending: Do not overblend for an excessively long time, especially with starchy potatoes, as the soup can become slightly gluey.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.