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Creamy Potato and Leek Soup Recipe

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4.1 from 5 reviews

This comforting Potato Leek Soup is a creamy and flavorful dish perfect for a cozy meal. Made with tender leeks, russet potatoes, and a blend of butter and flour to create a silky base, this soup is simmered until the potatoes are soft, then blended smooth and enriched with milk. Garnished with fresh chives, it serves as an elegant yet simple starter or light main course.

Ingredients

Vegetables

  • 4 medium leeks (dark green stems removed)
  • 1/2 large white onion (chopped)
  • 2 medium russet potatoes (peeled and cut into cubes)

Base

  • 1 tablespoon all-purpose flour (use gluten free flour for GF option)
  • 1 tbsp butter
  • 4 cups chicken broth (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk

Seasoning and Garnish

  • Salt and fresh ground black pepper (to taste)
  • Fresh chives (optional for garnish)

Instructions

  1. Prepare the leeks: Wash the leeks very carefully to remove all grit by cutting them horizontally and separating the rings. Make sure no dirt remains, then coarsely chop the cleaned leeks.
  2. Make the roux base: In a medium soup pot, melt the butter over low heat. Add the flour and mix well with a wooden spoon. This mixture will thicken the soup and add a rich flavor.
  3. Add broth and vegetables: Pour in the chicken broth along with the chopped leeks, onion, and cubed potatoes. Bring the mixture to a boil over medium-high heat.
  4. Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the potatoes are very soft and tender.
  5. Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth. Gradually add the milk as you blend to achieve a creamy consistency. Season with salt and fresh pepper to taste.
  6. Serve: Pour the soup into bowls and garnish with fresh chives if desired. Serve immediately while warm.

Notes

  • Make sure to wash leeks thoroughly as they can harbor dirt and grit between their layers.
  • Use vegetable broth for a vegetarian version of this soup.
  • For a gluten-free version, substitute regular flour with gluten-free all-purpose flour.
  • The soup can be made ahead and refrigerated; reheat gently before serving.
  • The consistency can be adjusted by adding more milk or broth based on preference.

Find it online: https://simpleplatter.com/creamy-potato-and-leek-soup-recipe/