I originally posted my Potato Leek Soup recipe last year buuuuut since having made it recently, it totally reminded me of how delicious it truly is.
That’s why I’ve decided to post it again….just in case you missed it!
What I love most about this potato leek soup recipe is that it doesn’t call for unnecessary steps (like making a roux) but why take that extra step? Why make something difficult that doesn’t need to be AND WHY ADD ALLLLL THAT FAT?? The reason for a roux is to thicken but if you think about it, potatoes are made up of starch – and starch is a thickener – soooo why not utilize what’s already in the pot?
I like to thicken my soup with a good ol’ potato masher. It breaks up some of the larger chunks of potato and as a result, thickens the soup!
I’ve tried to keep this one as easy as possible so I hope you enjoy it!
Potato Leek Soup Recipe: A Picture Tutorial
I start the soup by making my homemade bacon bits. Not only will this give you a delicious topping afterwards, it will also help to develop a wonderful flavor profile from the drippings left behind in the bottom of the pot (aka fond). After the bacon crisps up, I remove it from the pot, along with most of the grease and set the burner to medium.
Next, I add in the leeks, carrots, celery, and garlic. Most people don’t add the carrots but I enjoy the color and flavor that they bring. Making soup is all about what you want and not necessarily snooty norms that are set in place by someone else. Don’t forget to season just a little bit through every step of the process.
I let the vegetables hang out in the pot to slowly cook down while I peel and chop my potatoes. By the time I get through cutting them, the vegetables will be perfectly softened. This is when I throw in the bay leaf and fresh thyme.
Sometimes I’ll use stock, sometimes I’ll reach for reduced sodium chicken broth, but every time I’ll use one or the other. It’s such a great way to add a ton of flavor and I always have it in my pantry anyway.
One tip that I’ve found useful is to fill a bowl of cold water for your potatoes. As you cut them, throw them in their bath. This will help keep them from turning brown. Just be sure to drain it off before adding to the pot.
Once everything has been added, I’ll cook it with the lid off over medium heat until the potatoes are tender.
And that’s it. I absolutely love how easy this is!
To thicken the potato leek soup, grab your potato masher (or immersion blender if you have one but be careful not to over do it) and mash up part of the potatoes. You don’t have to do this but I have found that it helps to thicken it and also gives it a heartier mouth feel.
If I have it, I’ll add heavy cream but since I normally just have raw milk, I’ll just pour a little of that in. It’s naturally creamy so it works pretty much the same. You can even see where my cream turned to butter….
Give it a good stir, add some cayenne for flavor, maybe a little more salt and serve! IF you can stand to wait, let it hang out in the fridge overnight then eat it. It’s a million times better the next day!
Top the Potato Leek Soup Recipe with homemade bacon bits, a drizzle of olive oil, a sprinkle of cayenne, cheddar cheese, sour cream etc etc etc. The options are endless. Whatever you do, just be sure you try it!
Hearty Potato Leek Soup Recipe
- 2 tablespoons bacon fat or olive oil
- 3 medium or 2 large leeks (white parts only)
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, diced
- 2 (32oz each) boxes chicken reduced sodium stock or broth
- 1 bay leaf
- 1-2 sprigs fresh thyme
- 6 cups diced potatoes (this is a guess, just keep adding potatoes until they come up to the top of the broth)
- 1 cup heavy cream
- sea salt
- cracked black pepper
- cayenne powder
- Add the oil to a large stock pot and heat over medium.
- Add the cleaned leeks (see note), carrots, celery, and garlic. Season with a pinch of salt and pepper.
- Sweat the vegetables over medium/medium low until soft.
- In the meantime, peel and dice the potatoes. Keep in a cool water bath to prevent browning until ready to use.
- Add the stock, potatoes, bay leaf, and thyme to the softened vegetables and bring to a boil. Reduce heat and gently boil uncovered until potatoes are soft.
- Once the potatoes are cooked through, remove from heat.
- Use a potato masher or submersion blender to partially mash the potatoes (you'll want to leave some chunks so don't overdo it).
- Add the heavy cream and stir.
- Taste then season with more salt, pepper, and cayenne if necessary.
- Serve with homemade bacon bits, a drizzle of olive oil, sour cream, white cheddar, etc.
To prepare leeks: Cut the roots and the green ends off of the leeks. Cut each leek in half longways. Turn it over so the flat part is facing the cutting board and cut into 1/2" pieces. Place into a bowl of cold water to rinse off the sand. Drain water and refill. Let the leeks sit in the fresh cool water undisturbed until you're ready to use them. The remaining sand (if any) will sink to the bottom. Dry them a bit before adding to the pot.