It’s that time of year again when leeks are everywhere at the farmer’s market and local grocery store! I’ve recently become obsessed with leeks and have used them in a variety of dishes, from soups recipes to salads to pasta dishes. This simple potato leek soup is a French classic, only requires a handful of ingredients and is the perfect hot soup to enjoy during the colder months.
When are leeks in season?
Leeks are in season a few times a year, but peak from October to February (depending on harvesting locations). In Canada, leek season starts in August and fresh leeks are often harvested well into October.
Is a leek an onion?
Leeks are in the garlic, shallots, onion / green onions and chives family and have a lighter sweet onion flavour. They are perfect additions to soups, stews and even pasta.
If you are curious to try leeks in different recipes, you have to try this One Pot Creamy Pasta or even these incredible Scalloped Potatoes with Leeks & Thyme. Both dishes are incredibly cozy, and perfect recipes for the Fall season.
Why you’ll love this healthy Potato Leek Soup…
- This is a thicker soup, so definitely filling and hearty (which is exactly what I look for in Fall recipes). Waxy potatoes are the base of the soup, but this recipe is adaptable to use any kind of potatoes. I’ve tried this recipe with red potatoes and yukon gold potatoes, both turned out great!
- This easy soup recipe can be made in a large stockpot, dutch oven, slow cooker and even in an instant pot.
- This classic soup so quite customizable and you can add a variety of different toppings like a dollop of sour cream, shredded cheese, homemade croutons, fresh parsley or any fresh herbs of your choice.
- This comforting soup is perfect for lunch on chilly days and paired best with warm crusty bread!
- This easy soup recipe has a lovely creamy texture since we throw it into a blender for a few seconds, but you can also use a hand-held immersion blender.
This great recipe can be whipped up in less than 45 minutes and makes about 8 cups of soup. It can be easily stored in mason jars or air-tight containers for a few days (but not too long since there is cream in this one). If you are having people over, then it’s the perfect amount since it can easily feed 6 people.
If you are looking to freeze this soup for later, omit the cream and add it later when you are reheating.
What you’ll need to make this Creamy Potato Leek Soup…
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2 tbsp of butter
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1 tbsp of olive oil
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4 large leeks, chopped. White and light green parts only. It should give you between 4 1/2 to 5 cups
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5 cloves of garlic
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6 medium-sized russet potatoes, peeled and chopped
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2 x 900 ml of vegetable stock or chicken broth
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2 bay leaves
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fresh thyme
- 1/4 tsp of red pepper flakes
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1 tsp of salt
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1 tsp of sugar
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few cracks of fresh black pepper
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1 cup of heavy cream
How to make this Classic Potato Leek Soup…
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In a large pot, melt butter and oil to medium heat. Once melted, add the chopped leeks and minced garlic. Make sure you are only adding the white parts and light green and discard the dark green parts. Cook until soft, about 10 minutes. Reduce the heat if it starts to burn.
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Add in the chopped potatoes, cups of vegetable broth, bay leaves, fresh thyme sprig, sugar, a pinch of salt & black pepper. Stir with a wooden spoon and get everything well combined.
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Bring to a boil, cover pot, reduce to medium-low heat and let simmer for about 20-25 minutes. You want to simmer until the potatoes are soft. Check at the 20-minute mark and adjust the cooking time since it will depend on the variety of potatoes and the size of your chunks.
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Remove the fresh thyme and bay leaves from your large soup pot. Discard.
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Using an immersion blender, food processor or high-powered blender, process until the soup is smooth. If using an upright blender, you might need to work in small batches to ensure you get a smooth potato soup. If you want a rustic feel, you can simply use a potato masher.
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Add in the cream, stir and simmer on low for an additional 5 minutes.
When ready to serve, garnish with some extra fresh herbs!
What wine goes best with potato and leek soup?
White wine such as a buttery Chardonnay, Pinot Gris or Sauvignon Blanc!
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
