Potato leek soup. Butter, leeks, Yukon Golds, cream, vegetable stock. Nothing hidden. Cook the leeks low until they collapse, add potatoes and stock, blend until smooth. Cold day soup. Ready in forty-five minutes.
How to Make Creamy Potato Leek Soup
Don’t rush the leeks
Eight minutes over medium heat, stirring occasionally. They should be completely soft and slightly translucent before anything else goes in. Undercooked leeks give the soup a raw, faintly sharp taste that blending won’t fix.
Yukon Golds, not russets
Russets make the soup gluey when blended. Yukons blend smoothly without going starchy. Cube them small so they cook through in twenty minutes. No need to peel them if they’re small; the skin blends in fine. 
The parsley oil
Blend a handful of flat-leaf parsley with olive oil until smooth, then strain. A tablespoon swirled into each bowl just before serving. Bright green, slightly bitter. Do not skip it.
Creamy Potato Leek Soup
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
This creamy soup is comfort food at its finest. The parsley oil adds a vibrant pop of color and flavor.
Ingredients
- 2 tbsp unsalted butter
- 2 leeks, trimmed, washed, and sliced
- 1 tsp fresh thyme, roughly chopped
- 1 bay leaf
- 3 cups (710 ml) vegetable stock
- 1 lbs (454 g) small yukon gold potatoes, washed, peeled, and cubed
- 0.75 cups (177 ml) heavy cream
- Kosher salt
- Freshly ground black pepper
- 1 bunch parsley
- Olive oil
Instructions
- Melt butter in a medium stockpot over medium heat. Add leeks, season generously with Kosher salt, and cook until soft and wilted, about 8 minutes, stirring occasionally to avoid burning. Add thyme and cook for about 30 seconds.
- Add bay leaf, vegetable stock, and potatoes. Season with Kosher salt and freshly ground pepper. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20-30 minutes, until the potatoes are tender.
- Remove the bay leaf. Using an immersion blender or transferring the mixture to a blender, purée soup until smooth. If using a regular blender, return soup to the pot. Stir in heavy cream and cook for about 5-10 minutes more.
- Ladle soup into bowls and top with a drizzle of parsley oil.
- For Parsley Oil:
- Bring a small pot of water to a boil. Blanch parsley for 30 seconds, then transfer to an ice bath to stop cooking and preserve the bright green color.
- Puree parsley in a food processor; if it’s not pureeing easily, add a couple of drops of olive oil. Place pureed parsley into cheesecloth (or paper towels) and squeeze to release its juice into a small bowl.
- Whisk in 1/8-1/4 cup of olive oil.
Notes
- For a richer flavor, use half butter and half olive oil when sautéing the leeks.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently.
- If you don’t have heavy cream, you can substitute full-fat coconut milk for a similar creaminess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 40
Frequently Asked Questions
Can I make this soup without heavy cream?
Yes. The Yukon Gold potatoes provide plenty of body on their own. You can substitute with whole milk, oat cream, or simply leave the cream out for a lighter version.
How should I clean leeks properly?
Trim the dark green tops and root end, slice the leeks into rounds, then submerge them in a bowl of cold water. Swirl them around and let the grit settle to the bottom. Lift the leeks out and repeat if needed.
Can I freeze potato leek soup?
You can, but the cream may separate slightly when reheated. For best results, freeze the soup before adding the cream, then stir in warm cream after thawing and reheating.
