The Best Cream of Potato and Leek Soup
User Reviews
5
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Course
Main Course, Appetizer, Soup
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Cuisine
American
The Best Cream of Potato and Leek Soup
Description
This potato and leek soup starts by slowly sautéing sliced leeks in butter until they become very soft but not colored, allowing their mild onion flavor to develop. Russet potatoes, vegetable or chicken broth, thyme, and bay leaves are added, then the mixture is simmered until the potatoes are fork tender. Removing bay leaves before blending, the soup is pureed until smooth to create a creamy base.
Bacon or diced ham is incorporated to add savory flavor and texture; ham can be stirred directly into the soup, while cooked crumbled bacon is excellent as a garnish. Heavy cream is stirred in for richness, and the soup is seasoned with salt and pepper to taste. Each serving can be topped with sour cream, fresh sliced green onions or chives, shredded cheese, and parsley for additional flavor and visual appeal.
This soup can be served as a main dish or alongside bread or wonton crisps for a satisfying meal. The creamy texture and balanced flavors make it comforting yet refined. Using sliced leeks rather than just their white parts enhances the complexity of the soup's taste.
For best results, avoid browning the leeks to keep a delicate flavor profile. Adjust the amount of cream and sour cream as preferred to control thickness and tanginess. The soup reheats well and leftovers can be stored refrigerated.
Ingredients
- 3 cups russet potato peeled, chopped
- 3 cups leek sliced
- 6 cups vegetable broth I usually use chicken broth, or chicken broth
- 2-4 tablespoons butter
- ½-1 cup heavy cream more or less to taste, or whipping cream, 35%
- ½ cup sour cream if desired
- 3 bay leaf
- salt to taste
- black pepper to taste
- 1 tablespoon thyme more or less to taste
- ¼ cup green onion for garnish, if desired, or chives, chopped
- ¼ cup shredded cheese
- ¼ cup parsley
- 1-3 cups Bacon more or less to taste, cooked and crumbled or ham, diced
Instructions
- Get out all of your ingredients you are about to make an amazing soup!
- Clean, peel, chop up or dice all of your potatoes!
- Clean and slice up all of your leeks!
- Melt butter in a large pot over medium heat.
- Add sliced leeks, reduce heat to medium low, and sauté, stirring frequently, until very soft but not browned, somewhere between 10 and 15 minutes.
- Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium low, cover, simmer, and cook until potatoes are fork tender, approximately 15 more minutes.
- Remove and discard your bay leaves.
- Puree with a handheld immersion blender, or in batches, in a food processor or blender until smooth.
- Add bacon or ham, if desired. I will usually add diced ham to the soup itself and cooked and crumbled bacon when serving.
- Add cream, stir, and reheat before serving.
- Season with salt and pepper to taste.
- Top each serving with a dollop of sour cream and fresh sliced green onions, shredded cheese, parsley or chives as desired. Enjoy!
Notes
- Serve with wonton crisps or a complementary side dish to make the soup more filling.
- Avoid browning the leeks during sautéing to maintain a delicate flavor.
- Adjust cream and sour cream amounts to suit desired richness and tang.
- Leftover soup can be refrigerated and reheated gently to preserve texture and flavor.
User Reviews
Overall Rating
5
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