Creamy Potato Leek Soup Recipe

Imagine huddling up in a cozy corner of your house on a windy fall evening, steam rising from your bowl filled with rich, creamy potato leek soup. That’s the kind of comfort this Creamy Potato Leek Soup Recipe brings. Best enjoyed on cold, rainy days, this soup could also be a surprise delight on your Thanksgiving dinner menu. And why not? With it’s warm, creamy texture, this soup is like a hug in a bowl. It’s the kind of love you can put together in your own kitchen and I promise, you’d fall head over heels after the first spoonful.

The prep time for this velvety goodness is about 20 minutes, with a cook time of around 40 minutes. Add it up and you can have this soul-warming soup ready in just an hour! This recipe serves 4 bowls and it yields about 1/4 gallon appropriate for family dinner sharing. Now, let’s dive into the details of creating this kitchen magic!

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4 bowls
• Yield: about 1/4 gallon

Now that you have your appetites whet and your spoons ready, let’s get down to the nitty gritty of making this sinfully delicious soup!

Ingredients & Equipment You’ll Need

• 2 large leeks
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 tablespoons butter
• 2 pounds potatoes, diced
• 8 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste

You’ll also need a large pot and an immersion blender.

Leeks give a delicate, sweet onion flavor which creates a perfect base. Potatoes make the soup hearty and provide a creamy texture without any heavy creams. The thyme brings a nice earthy flavor. Trust me, these ingredients are gonna make some harmony in your pot.

How To Make Creamy Potato Leek Soup Recipe

1. First, prep the leeks and potatoes. Dice them into small pieces so they cook evenly.
2. Melt the butter in a large pot over medium heat. Add leeks, bay leaves, thyme, and cook until leeks are tender (about 5-7 minutes).
3. Add diced potatoes, broth, bring it to boiling and then simmer on low heat until potatoes are fall-apart tender, stirring often (about 20 minutes).
4. Remove the bay leaves and thyme sprigs. Use the immersion blender to blend the soup until creamy. Add in heavy cream, season with salt and pepper, and stir well. Serve warm.

Tips For The Best Results

• Select smaller, younger leeks as they are more tender and less bitter.
• Cut the potatoes into uniform size to ensure even cooking.
• Be patient and allow the soup to simmer. The longer it simmers, the richer the flavors will be.

Storage Tips

• This soup stores well in the fridge for up to a week.
• It also freezes well. Simply allow it to cool before transferring to a freezer safe container.

Frequently Asked Questions

Q: Can I use water instead of broth?

A: Yes, but the broth gives it a deeper flavor. Water can dilute the taste a bit.

Q: What if I don’t have fresh thyme?

A: Dried thyme works too! Use about half as much since dried herbs are more potent.

Q: Can I make this soup vegan?

A: Sure! Just replace butter with oil, use vegan broth, and use a plant-based cream.

Q: Can I use other forms of potatoes?

A: Absolutely! Red potatoes, russet potatoes or even sweet potatoes can be used.

Q: Can I make this soup without cream?

A: Yes, the potatoes make the soup creamy enough. But cream does add a dash of richness.

Nutritional Facts of Creamy Potato Leek Soup Recipe

This Creamy Potato Leek Soup is light and healthy. It contains about 270 calories, 6g of fiber, 5g of protein, 30g of carbs and 15g of fat in one serving.

In conclusion, this Creamy Potato Leek Soup recipe is worth trying. It’s easy, hearty and it literally warms your soul! You might want to serve it with some toasty bread or add some bacon bits for an extra punch. Remember, at the end of the day, cooking is an adventure. Don’t be afraid to put your spin on this classic comfort soup!