Any soup with “potato” in it’s certain to be royally comforting, and Potato Leek Soup is the queen! This wholesome model is extremely creamy (but made with out heavy cream!) and complexly flavored with garlic, inexperienced onion, and dill. It’s certain to fulfill even with out meat.
Whenever you style a chew of this creamy potato leek soup, you’ll be struck by how wealthy and thick it’s (like my favourite Crock Pot Potato Soup).
The potatoes are simmered within the flavorful broth with sautéed leeks, after which blended till thick and clean.
As an alternative of heavy cream or bitter cream, this lighter recipe makes use of Greek yogurt for the just-right consistency and creaminess.
Secrets and techniques to the Greatest Potato Leek Soup
A bowl of potato leek soup might look unassuming, however thanks to a couple nuanced touches, this recipe will wow you. It’s something however bland!
- Sautéed leeks construct the soup’s basis. An allium, leeks are associated to onions and garlic, however are extra gentle. Be affected person when cooking them in order that they turn out to be wealthy and mellow.
- Greek yogurt offers physique and a pleasant tang. Love bitter cream in your Baked Potato? You’ll love greek yogurt in your potato leek soup!
- Dijon mustard + vinegar give a delicate zip. You possibly can’t style them particularly, however you’d miss them in the event that they weren’t there.
- Contemporary inexperienced onions and herbs give the soup freshness, life, and make it memorable.
How you can Make Potato Leek Soup
Potato leek soup is a one-pot marvel, and the immersion blender is the omnipotent scepter to create the right texture.
The Substances
- Butter. Sure, this can be a wholesome potato leek soup, however a small quantity of butter is required to construct the roux base and supply taste.
- Leeks. Leeks are a member of the onion household and supply a candy, delicate onion taste.
TIP!
See the put up How you can Clear Leeks for all-things leek, together with methods to reduce and put together them, with useful step-by-step pictures. They have to be completely cleaned to take away dust caught between the layers.
- Garlic. One other fragrant to go together with the leek.
- Flour. Cooked with the butter-sautéed leeks to create a roux, thickening the soup.
- Potatoes. Yukon golds are the very best kind of potato for potato leek soup. They’ve a naturally buttery taste and clean texture, excellent for giving the soup its richness and physique. Russet potatoes are starchier and wouldn’t yield as creamy of a soup.
- Broth. Use vegetable broth to maintain it completely vegetarian, and go for low-sodium so you may greatest management the salt degree of your soup. It’s OK to swap hen broth if the soup being vegetarian just isn’t a priority.
- Milk. For thinning the soup as wanted and including extra creaminess.
- Plain Greek Yogurt. One in all my favourite wholesome swaps is Greek yogurt for bitter cream. It provides protein to this dish and a tang that matches in completely with the remainder of the flavors.
- Vinegar. White wine vinegar is a wanted acidy punch to spherical out the flavors. With out it, one thing simply feels lacking.
- Dijon. My pricey Dijon mustard, life would simply not be as flavorful with out you.
- Dill. This soup is something however boring. The dill provides one more degree and layer of taste.
- Inexperienced Onion. Provides Air Fryer Baked Potato vibes.
The Instructions
- Cook dinner leek slices in melted butter till they’re very tender.
- Stir within the garlic, salt, and pepper. Sprinkle over the flour and stir.
- Slowly pour within the vegetable broth whereas stirring.
- Add the potatoes and simmer, coated with lid, till the potatoes are fork-tender, about 25 to half-hour.
- Purée the soup with an immersion blender, including milk to skinny it as desired. If you happen to don’t have an immersion blender, purée in batches in a blender.
- Mood the Greek yogurt in a medium bowl with a number of spoonfuls of sizzling soup.
- Stir the yogurt combination into the soup.
- Add the vinegar, mustard, and dill.
- Stir in half of the inexperienced onion. Serve sizzling with inexperienced onions sprinkled excessive and some grinds of black pepper. ENJOY!
Storage Suggestions
- To Retailer: Retailer leftover potato leek soup in an hermetic storage container within the fridge for as much as 4 days.
- To Reheat: Gently rewarm soup in a Dutch oven on the range over medium warmth till sizzling, or within the microwave.
- I don’t suggest saving potato leek soup in freezer because the potatoes will turn out to be mealy and the leeks soggy as soon as reheated.
What to Serve with Potato Leek Soup
Beneficial Instruments to Make this Recipe
- Dutch Oven. This Dutch oven is gorgeous, will final a lifetime, evenly distributes warmth, and may go from range to oven.
- Ladle. For serving up all of your soups and stews.
- Immersion Blender. Saves you from having to switch sizzling soup right into a blender to purée it.
The Greatest Dutch Oven
My favourite vessel for making soups on the stovetop.
This straightforward potato leek soup tastes something however. Let it shock you quickly!
Continuously Requested Questions
Like when making Garlic Mashed Potatoes, potato leek soup requires a fragile hand when pulverizing the potatoes. If they’re over-mashed, they’ll leach gelatinized starch into the broth, making the soup turn out to be gummy. It’s greatest to depart some texture to the potato in order to not over do it, or when you desire a chunky potato leek soup, you may mix the soup very minimally.
The sunshine inexperienced and white elements of the leek are used for the potato leek soup. The robust, darkish inexperienced leafy a part of the leek is eliminated, however can be utilized for making inventory. See put up How you can Clear Leeks for much more info on making ready leeks and methods to prepare dinner and eat them.
This potato leek soup is wholesome! Potatoes present fiber, folate, and different nutritional vitamins and minerals, and this recipe is decrease in fats as it’s made with a small quantity of butter (particularly in comparison with related creamy soups!) and NO heavy cream.
This recipe is for vegetarian potato leek soup, however you could possibly simply make this potato leek soup with bacon by including crumbled Baked Bacon within the Oven or Air Fryer Bacon on prime when serving.
The origin of potato leek soup is initially from Wales, although variations of it are fashionable throughout Europe, from Irish potato leek soup to Polish potato leek soup, and for good purpose. It’s a cheap, scrumptious meal and makes use of the potato, a hearty crop grown all all through the world. For instance, potato leek soup can be fashionable in Romania and France.
When served chilly, potato leek soup is named vichyssoise. Admittedly, I’ve by no means gotten into the chilly model—although I did sneak a number of bites of this soup chilly out of the fridge on Tuesday night time. It’s so scrumptious, I wanted a chew!
- 2 tablespoons unsalted butter
- 4 cups chopped leeks white and light-weight inexperienced elements solely (about 4 leeks; see How you can Clear Leeks for step-by-step)
- 1 giant clove garlic minced (about 1 heaping teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon floor black pepper plus further for serving
- 2 tablespoons all-purpose flour
- 2 kilos Yukon gold potatoes peeled and reduce into 3/4-inch chunks (about 4 potatoes)
- 4 cups low sodium vegetable broth
- 1/2 to 1 cup 2% or complete milk as wanted
- 1/2 cup plain complete Greek yogurt plus further for serving (don’t use non-fat, as it could curdle. Bitter cream could be substituted)
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill weed
- 2 giant inexperienced onions thinly sliced (about 1/3 cup), divided
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In a Dutch oven or related giant, deep pot, soften the butter over medium warmth. Add the leeks. Cook dinner, stirring often, till the leeks are very tender, about 10 minutes. Alter the warmth as wanted so the leeks sweat however don’t brown.
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Stir within the garlic, salt, and pepper. Sprinkle the flour excessive. With a picket spoon, stir vigorously for 1 full minute. The entire white bits of flour ought to disappear (this makes the soup thick and yummy).
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Slowly pour within the vegetable broth, stirring consistently and pausing periodically between additions in order that lumps don’t kind.
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Add the potatoes. Enhance the warmth to excessive and convey to a gentle simmer, then cowl the pot and cut back the warmth to low. Let simmer, coated, till the potatoes are tremendous tender and starting to crumble, about 25 to half-hour.
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With an immersion blender, puree the soup till thick and clean, including milk as wanted whether it is thicker than you desire to; when you don’t have an immersion blender, add a number of ladlefuls to a daily blender and thoroughly puree (watch out! sizzling soup splatters). Stir the blended soup again into the pot; repeat as wanted.
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Add a number of spoonfuls of the new soup right into a medium bowl. Add the Greek yogurt and stir to mix (this helps mood the yogurt to discourage curdling).
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Stir the yogurt combination again into the soup.
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Add the vinegar, mustard, and dill. Stir in half of the inexperienced onions. Style and regulate the seasoning as desired. Serve sizzling with the remaining inexperienced onions sprinkled excessive and some grinds of black pepper.
- TO STORE: Retailer leftover potato leek soup in an hermetic storage container within the fridge for as much as 4 days.
- TO REHEAT: Gently rewarm soup in a Dutch oven on the range over medium warmth till sizzling, or within the microwave.
- I don’t suggest saving potato leek soup in freezer because the potatoes will turn out to be mealy and the leeks soggy as soon as reheated.
Serving: 1(of 6)Energy: 228kcalCarbohydrates: 41gProtein: 7gFats: 5gSaturated Fats: 3gPolyunsaturated Fats: 0.3gMonounsaturated Fats: 1gTrans Fats: 0.2gLdl cholesterol: 12mgPotassium: 817mgFiber: 5gSugar: 6gVitamin A: 1175IUVitamin C: 38mgCalcium: 103mgIron: 3mg
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