This hearty potato leek soup is a classic that’s anything but boring.
When cooler weather appears, nothing is more comforting than a warm bowl of potato soup.
Potato leek soup is a classic, and so easy to make!
Elise Bauer
Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes.
Puree the soup using a blender to get a creamy consistency.
What Kind of Potatoes Do You Use for Potato Leek Soup?
Elise Bauer
it’s possible for you to use either Yukon gold or Russet potatoes for this soup.
Cleaning leeks involves first slicing them lengthwise and rinsing them under running water.
Then you slice the leeks crosswise, and soak the slices in water.
Elise Bauer
(Check out our step-by-step tutorialHow To Clean Leeks.)
Just blend the cooked soup with an immersion blender or standing blender until thick and smooth.
Yukon gold potatoes will produce an especially creamy texture.
Elise Bauer
If you would like your soup to be a little chunky, only puree half of it.
Serve the soup as the starter to a steak dinner (steak and potatoes, right?
), orroasted chicken.
Elise Bauer
How to Freeze and Reheat Potato Leek Soup
you’re free to easily freeze this soup.
Sometimes there is separation in soup once you freeze and defrost it.
If this happens to you, just puree the soup again until smooth.
Elise Bauer
Any way you make it, it’s simple, delicious, and satisfying.
you’re able to use either Yukon gold or Russet potatoes for this soup.
The Yukon golds will result in a creamier soup.
Elise Bauer
Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside.
Cut off the tough dark green tops and discard (either compost or freeze for making stock).
Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.
Elise Bauer
Then scoop out the leeks with a sieve or slotted spoon.
(SeeHow to Clean Leeks)
Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot.
Add the chopped leeks, stir to coat with the butter.
Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened.
Check to ensure the leeks are not browning.
Remove and discard the bay leaf and thyme sprig.
Add the parsley, and cook a few minutes more.
Add a few dashes of Tabasco to taste.
Add freshly ground pepper and more salt to taste.
(Potatoes soak up salt, so you may need to add more salt than you expect.)
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