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To make it heartier, I browned 1lb of sweet Italian sausage, casing removed and set aside to the very end before adding it. I also didn’t have fresh thyme so I tried to use some dried thyme. This potato and leek soup is delicious with some crispy bacon bits scattered over the top. I had some round steak I wanted to use, so I cut it into cubes and browned it in butter before adding the other ingredients. Just made potato leek soup tonight and it was just fabulous. Do pre-cooking the leeks give the soup more flavor than just cooking them with the potatoes? You could use up to 6 cups, Carol. OMG it’s divine. My daughter, who is a vegetarian, loves this soup. If soup is too thin, simmer until thickened. Thank you so very much. We had sprouted leek seeds (those were new to me, ty farmers’ market!) We tried this recipe and it turned out wonderful! Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened. Yummy soup! Hope you enjoy! So I want to add either bacon or ham, do you suggest pre-cooked meat and just tossing in at the end? Can’t wait to try this! Merci beaucoup for sharing this recipe. It rained, sleeted, and snowed all day last Saturday, and I loved it every minute of it. I love making it and everyone enjoys eating it, including my husband who must eat gluten free. At the end of 40 or 50 minutes the leeks are very soft and wilted, their liquid exuded. This recipe was easy to follow & was simple to make. Fortunately, found your wonderful website and this wonderful recipe. (I am too lazy) I also add bacon . Don’t be shy with the salt and pepper or whatever other seasonings you like. Next time, might sprinkle some bacon bits or bacon-seasoned croutons. I have some home made beef broth in the freezer I could use. In fact, I am making it for a work function. Love this recipe! Melt the butter in a large lidded pan/casserole set over a medium heat. I think you could get away with it, but that it would be best with chicken stock. My 2 1/2 year old grand daughter loves it with a little sharp cheddar grated into it. Big thank you. You will probably never use your blender again. I am always in search of good soup recipes. I also omitted the heavy cream. I made it as listed, but used half & half instead of cream (because that’s what I had) and it was super delicious. Yes just finished making. Garnished it with chives and crumbled bacon. Do you think I could use white sweet potatoes in this soup? I always add more salt to it too, to my liking. Just had a bowl of leftover soup. Lovely, easy soup for Australian winter. 4 standard leeks will work just fine. I make this often, and in larger batches so that I can share with neighbours. The bay leaves and thyme sprig were brilliant. I stumbled upon your recipe on the internet it turned out fabulous. Thank you so much, you rock. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. This is absolutely delicious! I removed the bacon, left the fat, then followed the recipe from there. Made your soup this past weekend and it turned out so fab! Hi Deborah, I think this tastes great on the first day, but the flavors will have a bit more time to meld if eaten on the second day. Delicious! Typically when I do that, I’m so over the last few bowls. My 9 year old very picky son loved it! This was delicious. On a whim I decided to add some fresh rosemary to it…it was a really nice touch I thought. I didn’t think of writing you I have ordered the book. I let the potatoe and leeks simmer for a few hours before blending. It seemed to really help the flavor in addition to thickening the soup. Did you take them out before blending it? Regardless, I’m going to buy 4 large leeks and put in the pot whatever amount it makes. Before trying this recipe, I hadn’t actually made Potato Leek Soup before, and only eaten it once a few years back. Notes. My CSA had leeks this week, which I had never cooked with (too nervous about the grittiness). Later I did eventually add bacon bits for a second helping and just as delicious! IMO, both recipes call for far too much broth/broth + water — 7 cups resulted in a very thin soup. My husband and I loved loved loved this soup. Making this tonight!! My kids loved it too. I use homemade stock and add bacon or oven-fried prosciutto to each serving. You can add other herbs if you have them. Thank you! A keeper!!! Definitely a keeper. I made the potato leek soup last night and it was a hit at the office today. I think she was referring to the leeks. Hope you enjoy it! I never comment but wanted to say I had all these leeks and made Jenn’s leek quiche Sunday and then this leek soup tonight and that was it, I had to go buy her cookbook. Hi Keith, I always cook my onions or leeks in butter before adding the other ingredients. Replaced the butter with olive oil spread and the cream with cashew butter. — Carolyn Brouillard on November 17, 2020, — Alan Jayabal (from Singapore) on June 13, 2020, — Lisa DragonMistress Nigro on May 4, 2020, — Katy Clauer-Campbell on October 31, 2019, — Nilanthi Jayasundera on September 29, 2019, — Katy Clauer-Campbell on September 16, 2019, — Beatrice Nandwa, Kenya on July 29, 2019, — psychiatric physician on December 4, 2018. I used Kosher salt in the recipe (carefully of course), and fresh ground multicolor peppercorns. I was surprised at how much soup it made. It has quickly become a family favourite. I am so glad I chose this recipe!! I followed the recipe exactly and it came out really well. The soup came out fantastic and the entire house smelled delicious. Most of the flavour in a broth comes from salt so I have little doubt your soup was as bland as you say. I made this soup because we love potato leek soup. PS… I really recommend buying an immersion blender (you can get one for $20) Its makes cooking/blending soup SO easy with much less mess! Looking for a recipe I made in the 80’s and this was the closest! Went the veggie stock route. I used light cream instead of heavy and it was delicious. To make it healthier and have something a little different I add broccoli on the next day. I’ll definitely make this again. I added extra garlic because I love it. Your site is regularly recommended to friends. Will definitely add to the recipe book for the future. I found this after looking for a recipe that didn’t call for cornstarch. All of Jenn’s recipes are amazing. I made it again, cutting the proportion of the broth to four cups and adding a shallot with the leeks and it was to die for. 1/2 tsp? If it's too thick, add water or stock to thin it out. Can’t wait to try another one of your recipes. I would definitely not use store bought broth though. I also add bacon to the pot then in the bowl with the onions I add bacon crumbs and a teaspoon on shredded cheese. Super easy and delicious recipe, a keeper for sure! I’m still trying to find one of Jenn’s recipes that isn’t a 5 star! Like another reviewer, I began my soup by rendering some bacon (about 5 strips) in the bottom of my dutch oven. It’s delicious as a stand alone soup but also a perfect base for all sorts of vegetable add ins. Just made your version today and it is the best. This looks heavenly! I used your recipe but added my vodka chopped ginger (1”cube) Montreal spiced bacon ends (1/2cup ) Sauté mushrooms in butter 3 small shakes of Tabasco sauce ( small ) Was yummy. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. I will be making this again. I used vegetable broth! Wonderful. Hi Chris, you wouldn’t need to make any adjustments to the recipe with the exception of doubling the ingredients. This soup was so easy to make and very delicious! This soup is super easy to make and tastes amazing! This one is fabulous! Thank you! YUM. This soup is amazing! I left mine chunky (didn’t purée), and it was absolutely delicious. My family enjoyed it. But, I have made the recipe a number of times and it is great as written. I have made this soup several times. . I didn’t have fresh thyme so I used a little bit of powdered thyme. Upon completion, I was pleased that it looked like potato leek soup and it tasted delicious! But in the list of ingredients, you say 4 large leeks make about 5 cups. It was amazingly flavorful and a perfect summer soup, served with sherried chicken with marjoram! I think I’ve sent this recipe to everyone in my family – I can’t recommend it enough! That soup deserves expletives. It was excellent !!!! I had to scale it down a bit because I had fewer and smaller leeks on hand. Leek Potato and black pepper are another one of those flavour matches made in a happy place. I made this soup tonight according to the recipe and it was fantastic. (And trust me, my family has a terrible combination of both snobby foodies and the pickiest “what’s-that-green-thing” eaters) It was everything I wanted it to be. I just wanted to let you know how much we love this soup. I’m not impressed, guessing you delete the bad reviews, going by the salt content in canned food I imagine you flavour with salt. Lovely starter for a somewhat challenging group of diners. this soup is absolutly fantastic! That’s why in baking, recipes always call for unsalted butter, then add what seems like a huge amount. Hope you enjoy! I first learned to make this soup from “The vegetarian 5 ingredient gourmet” by Nava Atlas. I’m relying on iffy market deliveries. Add the vegetable stock and bring to the boil. If you scroll down a bit to under the pictures, you’ll find the full recipe. For longer storage, you can freeze it. Thank-you for sharing your recipe. it’s wonderful, but how long will this last in the fridge? Hi Jenn, Can I make this soup a few days ahead and then just reheat with the cream before serving? Everything we’ve ever made from once upon a chef isn’t just perfect, it’s the best we’ve ever had. It is easy to make and the flavor is incredible. (Other markets may also sell). Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. My mom was sick last week, I sent some to her. It was so delicious! I substituted 1 tsp. I made a vegan version. This soup is ELEGANT! Also, calories! from? There’s just something about white wine in a pan with any of the onion family. This is my go-to soup recipe for weekday/workday quick meals. My husband has now fallen in love with this recipe. Thanks for another wonderful recipe, Jenn! I used vegetable stock and added bacon. Absolutely excellent. I modified it a little for my purposes. Best soup I have ever made. Absolutely outstanding. This soup is phenomenal! I read the reviews and went with 4 cups chicken bone broth and 1 cup water. The local farm has been providing fresh leeks every week in my farm share box… And I found your recipe and it is simply the best… I ran out of potatoes this week so I substituted a head of organic cauliflower… And I also used a beef base rather than chicken and it was equally as delicious… I am so enjoying your recipes and think that you are amazing! Warm, creamy and delicious! I happen to have 5 lbs of them on hand… I so want to make this for dinner tonight! I used salted butter for sauteing the vegetables, and chicken bullion for my stock base, so I reduced the salt to 1/4 tsp. Great flavor, and my guests are always impressed! I ended up adding about two more tsp of salt and then cheese when that didn’t do it. Creamy potato soup without any cream and extra calories! Simple and delicious recipe! And I have to mention how much we really enjoyed your beef barley soup recipe. Best potatoes for soup For this recipe, I used Desiree red-skinned potatoes. Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed glass container and place in freezer for 1 to 3 months. Jenn, you nailed it!!! Easier than putting in a blender. The hardest part was washing the leeks and peeling the potatoes. . Simple and absolutely top notch. Fantastic dish I have made it many times and find adding paprika, bacon, sausage, peppercorns, sour cream & milk (in lieu of heavy cream), a small carrot, horseradish really shapes the flavors well. I live overseas where potatoes don’t have names and whatever I used were absolutely fine. Wish I could give it more than 5 stars. … Read the reviews and added crispy bits of bacon and chives for garnish. I am one of those pesky picky eaters when it comes to veggies, so this soup was a must as soon as I tried it. Absolutely DELICIOUS!! The combination was divine. My 81 year old mother in law likes it partially chunky, so I make it that way for her. I did, however, tweak it a bit. Which should it be or doesn’t it make a difference? Thanks so much. I defrost the leaks and squeeze the water out using a kitchen towel. Wonderful recipe! EXCELLENT SOUP….Delicious! Thank you and I’m ready for your second book already. THIS POTATO LEEK SOUP IS MEGA CREAMY (WITHOUT ANY HEAVY CREAM! Thanks. Hi Jenn, My father in law just gave me some beautiful leeks from his garden so I went straight to your website for a recipe and I love cream soups, but my tummy does not. I add 6-8 sprigs of fresh thyme, but I tie them together with butcher’s twine. I’ve always loved potato and leek soup, because it’s such a comforting, warming meal. That is indeed the one item to add to make this perhaps the finest soup possible.. I’ve made ‘as is’ and it’s delicious, but tonight I added onion, celery, spinach and zucchini with the leeks. If it separates when you defrost it, it should come together again once reheated. I doubled the amount of thyme and pepper (we love it) and I also threw in a few roasted garlic cloves I had on hand. Can’t wait to make it again!!! Cook leek (reserve some for garnish) and garlic for 8 minutes or until tender. I would think so, but just wanted your thoughts. Your step by step instructions made me see it wasn’t impossible, or even hard, to use them and avoid all the yucky grit. Made this soup for the first time and was a huge hit- husband and 2 year old daughter. Made it tonight for dinner. Any suggestions on making this dish without an immersion blender/ standard blender? Don’t know why really, very simple ingredients, not difficult, but perfection! Jenn, this is an excellent soup and another winning recipe from you! I also used homemade chicken stock. Perfect meal!! however modify to work with what I had in hand and preferred taste, as follow: sautés the leeks & garlic with a little pork fat (from a previous pork belly), sprinkled red pepper flakes, a little half & half. Once upon a time, I went to culinary school and worked in fancy restaurants. I paired with a salad. Can I use Russet potatoes instead of Yukon Gold? Thanks so much. Another great recipe Jennifer! Sprigs are in all different sizes. We are going to make this tonight for dinner. I substituted 1/2 cup of milk mixed with 1/2 cup of half &half instead of heavy cream and it was just as tasty and a little lighter. A new standard in my home. This soup was perfect for our dinner on a cool, fall day. Do some soups cook better in a Dutch oven, and some in a stock pot? Either day, I hope you enjoy! I saw in other reviews to wait to add cream if you want to freeze, but that was after I added it. I just made this soup to have later in the week as dinner. Wow! I love this version. It was not “perfectly” smooth because bits of leek and potato remained, but very small bits. I can not adequately express how happy I am with this recipe. You have once again proven that your recipes are idiot proof. It actually works fine – the pots are quite sturdy and the immersion blender doesn’t hurt it. Thank you so much for your guidance.. Appreciated your tip on cleaning leeks, they do have a lot of dirt inside. This was super easy to whip up for lunch today. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Leek and potato soup is the first dish I think of when days start becoming colder. Very creamy and flavorful! I used 2% milk instead of cream and it worked great. Thanks. I made your potato leek soup and it was delicious! I think the thyme really gave it what it needed. Question: leeks come in various sizes especially in different regions. I will definitely make this again. Probably a dumb question, but I’d hate to guess wrong and screw it up. Now I go looking for leeks to make this soup. I just wanted to tell you that this soup is a staple in our home. The alcohol burned off and left a lovely light nutty flavor. Adding the wine can change the way the leeks sauté, causing them to brown more easily, so wine can be added at the end instead if one is concerned. I topped each bowl with a small spot of Kerry Gold butter and enjoyed the depth it added. First time making this. This was a lovely, comforting soup on a cold day. (Another!) Spot on recipe. I made the soup as written last evening for dinner. My kids and friends love it ! A simple yet elegant recipe indeed! The recipe is great! It’s easy to make, and everyone I’ve shared it with loves it. Enjoy! What a great base it would make as well. Would you recommend I substitute coconut, soy, or almond milk if I can’t do the cream? I did add pancetta when cooking the garlic and leeks. I added one chicken bullion cube to the soup while simmering but otherwise made it as written. Hi Cheri, So happy you like the blog! thanks, I loved it! Plus I added 3-4 drops of Sriracha. I see what u mean. I did only a half recipe and accidentally did the full amount of garlic, but it was still delicious! Thank for an awesome recipe! I poured batches into my food processor, and that did the trick. This traditional soup is one of my all time favorites. In your leek soup recipe you say to use 2 lbs. Wonderful flavor and deliciously silky!! My shortcut to the leeks was a bag of frozen chopped leeks from Trader Joe’s – 5 cups, and no hassle! Thanks! I followed another cooks suggestion and added two stalks of finely chopped celery (specially since I only had 3 leeks) and added Marsala wine after I added the cream. This potato leek tomato soup is an easy to make, flavorful puréed soup that uses everyday ingredients and is healthy and comforting. Made it tonight and it was lovely! If yes, how many grams of cauliflower should I add to this recipe? It was sooo good. It was so delicious and creamy. I always ordered his Potato Leek soup when he made it and it was nothing short of splendid and out-of-this world delicious. A little effort with peeling potatoes and cleaning the leeks but easy to make and so worth it. Served with hot homemade bread or rolls, it's delicious.—Patricia Wells, Riverhead, New York Nutrition Facts 1 cup: 284 calories, 14g dried crushed rosemary for the thyme (I adore rosemary with potatoes) and only used 1/2 cup of half and half (instead of 1 cup of cream) and it was delicious. Thanks so much for the suggestion about freezing .. Those recipe was so good I just made the soup again. Sounds like a delicious dinner! Perfection! It was exceptional. The soup tasted so good that my very picky 3 and 2 year old kids gobbled it up. I added dill and garnished with fresh parsley and shredded parmesan cheese. I will definitely make this again, Thanks so much! Hands-on time 15 min, simmering time 30-35 min, 600g floury potatoes such as maris piper or king edward, finely diced. The only thing I do a little differently, that’s strictly a matter of my taste, is to add a sprinkle of cayenne pepper to the top of my bowl with the green onions and a little shredded sharp cheddar right before serving. I made this a couple weeks ago and it was wonderful. with the cream) and reheat a couple days later? But browned leeks have their place, also! To serve, I cubed some leftover country ham and placed in bottom of bowls and ladeled soup over and topped with shredded cheese. No one knew the difference! Look forward to receiving it! Fragrant leeks are simmered with potatoes and chicken stock. Hello, 40g butter should be used. Pour over the potatoes, leek and garlic. Glad you like the recipes, Julie! The enduring popularity of potato and leek soup is no mystery. I’m relieved to know that I can freeze it even with the cream added in. Wonderful recipe! Using your well-rated recipe as a general guide, tonight’s version completed with 2% milk and bouillon cubes is deliciously satisfying. Can the potato leek soup be made in advance, but still on the same day it is to be eaten. Add in some cream and emulsify for a flavorful soup that you’ll want to enjoy all year long. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Bring to a simmer, then taste and adjust the seasoning with salt and pepper. When the butter foams, add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Creamy, rich, and delicious. This is a wonderful soup. Long story short: I am now enjoying some exceptionally tasty potato-leek soup on a rainy afternoon. I’m going to try this soup out this week. in the last few minutes before using the stick blender. This was one of those recipes that was love at first bite. It’s full of warmth and comfort as well as being exceptionally simple to make. Also, I had whole milk on hand so I used a couple tablespoons. Delicious magazine is a part of Eye to Eye Media Ltd. We did substitute shallots for the onion. The only thing I do differently is add a few more potatoes. My family loves this soup! Thanks for a great recipe!! I followed your recipe to the T and can’t wait to make it for some friends soon. I’ve never had leeks before saw them in the grocery and looked up recipes.This soup looked the best so I cooked it up tonight and it was wonderful.Didnt have fresh thyme so I used dried and a bit too much so everyone wants me to make it again and add to whats left but no thyme I will definitely find fresh thyme next time.This recipe goes into my collection.Thank you for sharing it. Thank you for this wonderful recipe!!! Didn’t change a thing (drives me crazy when people change 10 things about the recipe and then give a bizarre rating), it was perfect! My hubby is Irish and thought it was excellent. So easy. This is by far the best and easiest recipe available! Not this time. And then he wanted to keep leftovers! . Thank you! Im even going to serve this at our College!!!! Such a simple and delicious soup!!! Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork. Yum. Okay I will do the box chicken stock. I am an instant pot newbie… have really only made rice and some vegetables in it. It may separate a bit when you defrost it but should come together again when you reheat it. Made this soup tonight for the first time. Absolutely delicious! Makes a lot – my husband and I are both taking for lunch tomorrow with loads left over. How can this be a bad substitution? Yum! Thanks! If you scroll down a bit to under the pictures, you’ll find the full recipe. Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes. Just an FYI, when using leeks make sure you rinse them REALLY good or you’re going to get a little crunch from the sand. Love this recipe! Will definitely add this to my meal rotation. Useful quick recipe for rank amateur cook. Great website but kill the music video! I used homemade chicken broth from ina garten’s recipe and that added a depth of flavor. Hi Laura, If you’re going to purée everything together, you can go ahead and just add it with the potatoes. Good enough for company. (We’re having the spinach salad with warm bacon dressing along with the soup, for dinner.). We eat this as a main with a crusty bread and love it! I don’t have one and hoping it will still be OK. Just mashed instead? I”ll keep trying. I didn’t have a sprig of fresh thyme, so I put in ~2 tsp dried thyme leaves. She’s having a 2nd bowl as I write this! What a great easy recipe! This soup was super easy, quick AND delicious. Don’t over mix soup: Since this soup consists of starchy potatoes, blending this soup on high for an extended period of time can result in a unpleasant glue-like consistency. It’ll add a nice rice flavor. Delicious!!!! can I use russets, since that’s what I have on hand?? The only thing I alter is the broth, as I’m a vegetarian. Hi Megan, the new pot assumes that you won’t be able to puree the soup all at once and that you’ll need to do it in a few “batches” (so you don’t want to pour the pureed soup back into the pot with the soup that hasn’t yet been pureed). Fantastically tasty! I have one very large leek…how can I make potato leek soup using only one leek? Advice from non-pro: Treat yourself to a scale. Added spinach right at the end for extra iron. I added a splash of white balsamic for an “acid” and thought that really upped all of the flavors. I recently visited Scotland and we were served this soup a couple of times…. Thank you . . Hi Kerry, it won’t have huge impact on the recipe, but when you puree the soup, you may get little pieces of skin that don’t break up. I served with oyster crackers, so the soup looked really pretty and tasted divine. Really simple to make and the family enjoyed it. We have a ninja blender and used that to puree the soup, I did keep some of the cut-up potatoes out of the blender and added them back to the soup with the cream for a little more texture. Enjoy! This is a good basic recipe, but the proportions are off. I’m guessing, perhaps, that the reviewer below is a new cook and that is the reason she in unaware as to why unsalted butter is recommended. It’s that good. I use metric in the kitchen when I bake and cook all the time. Add heavy cream as needed, you can always add but it’s hard to remove! Thanks in advance for your help. I love the recipe so glad I came across it while googling. Especially good with home grown ingredients! Oh, I love the addition of bacon. Hi Irene, One leek is approx. I have been trying to successfully make this soup for years. Do you “frizzle” the white part of the leeks or Green for garnish? Added extra garlic and loved it. This was very good, first time following a written recipe. P. S., I only had half and half dairy, so that’s what I used. This was the first time I have ever made potato leek soup. We all love it. I don’t blend it at the end though, I’ve tried it both ways and I prefer it a bit chunky instead of a smooth soup! Thank you. I always make extra, freeze it and reheat on stove top. Hope you enjoy! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Would recommend especially in those cold New England winters. Simmer for 15 minutes, or until the potatoes are very soft. Great soup especially for a ill one and elderly Children like it also with some added side crunch I found(celery or others) I did not add a thing different to it except my own chicken stock… enjoy. I originally made this on our first crisp day while our parsley was still lovely — it was substituted for the chives. Gives it a nice kick to cut through the starch and cream! Its a keeper. Thank you! This Potato Leek Soup recipe is SO lusciously rich and velvety, you won’t believe it’s low fat without any cheese or cream! So delicious! Jodi, you could replace the cream with coconut milk or almond milk. I simmered for at least 30 minutes after adding half and half. Loved how it came together so easily, and my husband and daughter enjoyed it. —Once Upon A Time Novice Cook NO MORE (thanks to Once Upon A Time Chef!!!). Also I sautéed both for way longer than 10 minutes. I have made this wonderful soup several times for friends and family. With that change, the soup is very tasty and satisfying. Family loved it, no leftovers. Just made this today and I’m officially in love! My husband and I really loved it. I recently went to a farm where you harvest your own veggies. The French take on this soup, called vichyssoise, involves a generous dash of heavy cream—it's usually a … Without fail, you provided the perfect vehicle for a culinary masterpiece in the form of your Potato Leek soup recipe. I did add a little brandy and some ground applewood smoked bacon to “winterize” it for me. Awesome! I didn’t have any heavy whipping cream – I wish I did as it is delicious, but I added some milk and it made for a lighter soup. Looking forward to making it again. I do have a crock pot though… Thanks! Enjoy! I make it often! Yes, but I’d wait to add the cream until you’re reheating it. I think the smooth creaminess with some surprise bits of leeks and potatoes was magical. I always have the utmost confidence that a recipe you post will turn out amazing!! Now, I have to double the recipe so there are leftovers for him & friends! Thank you for such a great recipe. I highly recommend it. I love to try new soup recipes and this one would be good any time of year. Yesterday I heated it in a crockpot for a gathering and once hog a bed the cream. I never used to put thyme or garlic in my potato & leek before so when I saw this recipe I was excited to try it. I made this today and it turned out great! I followed this recipe exactly except I didn’t have chives to garnish it. It makes for a perfect meal! I couldn’t eat it. because they are not authentic enough for him. I made this potato leek soup yesterday and it was positively delicious. A French classic, this creamy potato leek soup is quick, easy, and delicious! Coincidentally, we also got potatoes, thyme, and parsley (not in the recipe but it worked really well). Made this for the first time a couple of weeks ago, had been concerned that this soup would be bland. Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. I’ve never made potato leek soup and came across your recipe after a quick google search and wow… WOW! Sara B. We sprinkled Parmesan/Romano cheese on top to add a little subtle salty, tangy taste. I am now looking at your other recipes because so elegant and fresh! Super easy and fast! With the little bit of soup I had leftover, I mixed in some grated cheddar til melted. The chopped chives was great and my husband and I loved it! Thank you so much! So good. Sure EK. My guests did to stop saying mmmmm with each spoonful. I tried this soup and it was delicious! And now I only use Yukon gold potatoes for any recipe with potatoes. After struggling for years when questions like this arose, I ordered a kitchen scale (read reviews). Make it exactly as written. Hi Elaine, Yes, best to freeze before adding the cream. Any suggestions? THIS POTATO LEEK SOUP IS MEGA CREAMY (WITHOUT ANY HEAVY CREAM! My only addition is fried bacon (who doesn’t love the taste?). Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed glass container and place in freezer for 1 to 3 months.Remove, defrost, and cook in pot until desired temperature. To keep it a bit chunky, pulled out about half of the potatoes/leeks with a strainer and added with cream to the blender. Will they work? , It was a rainy day and I just wanted something warm and cozy for supper. Great and simple recipe! It was a big hit! I made this last night and my family loved it! Yum. Excellent potato soup. Love this soup. Another fantastic and simple, clean recipe. Delicious, reminds me of my nana’s. Try adding 4-5 cloves of minced roasted garlic to the soup for extra flavor. I finally made today but after all the time spent obtaining the ingredients, making stock, cleaning leeks, waiting for the soup to cool bc I don’t have a hand one so I had to do in batches. Easy to make and tastes very good! , I have made so many of your online recipes and everyone has been fantastic! I made this soup and sauteed a bit of carrot also with the leeks and garlic. I am a extremely seasoned cook and believe it or not have never made potato leek soup. Jenn, would love to share my minestrone recipe with you. I’d totally recommend this substitution if you don’t like dairy or are lactose intolerant. My kids liked it so much my son ate it for breakfast and my daughter took some to school for lunch. I have been craving French food like crazy. Easy to follow instructions. Absolutely amazing. Add in the thyme, rosemary and coriander powder and sauté. It was amazing. So simple to make yet so delicious! Adjust the heat as necessary so as not to brown. This soup is just so wholesome and satiating. It’s the perfect mix of the two main ingredients. I made this over the weekend and served the last bowl last night so I am making another batch today! Even my 8 year old granddaughter had seconds! A touch of smoked paprika to the bowl when served was heavenly. This site uses Akismet to reduce spam. Want something a little more indulgent? This is the second time I have made this recipe. Enjoy! I usually put in dried thyme and it also works fine. It is even delicious all by itself. Best I ever made. Happy holidays. How about adding blue cheese to your soup, like in this potato, leek and stilton soup recipe. This recipe is a keeper. However, I have white potatoes~will that alter the taste of the soup in a negative vain? Now that I’ve mulled it over, I think I would prefer this soup with dill instead of thyme and a dollop of sour cream on top. Hi Steven, Glad you enjoyed the soup. I added a little extra thyme and was nervous that it might overpower the soup, but for me, it was perfect. Hi Sherri, I’ve just updated the recipe with that info – it should take about an hour start to finish. My family loved the creamy “chicken soup” that I made. can i use sour cream instead of heavy cream in the Potato Leek soup recipe? I love this recipe. My husband couldn’t get enough of it. Finished with fresh spring chives straight from the garden. I did have to simmer the recipe down, too. I serve with crusty bread which I rub with EVOO, sliced garlic & cover w/ whatever cheese I have on hand & broil until bubbly. Since I’m a vegetarian it’s difficult for me to pick out and cook meat based recipes for my family to enjoy, but not any more. Lack of experience in the kitchen had me add bacon while simmering, which made more of a pancetta consistency when done, which was delicious but unexpected. I did not deviate from the recipe. I consider myself a good chef and rarely follow a recipe exactly, but at the request of my spouse I provided this “traditional” and “”classic” puréed version. It’s all about your preference. Potato and leek soup Nothing hits the spot like a nice warm bowl of potato and leek soup on a chilly evening! The only change I made was adding more fresh thyme. We got leeks in our farm share and I had no idea what to do with them. And I used 1% milk instead of the cream. I left out the cream and still tastes fantastic, Fantastic recipe! And a big hit with the kids too! Fantastic soup! This was a delicious recipe. A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs 22 mins . Hope you enjoy the soup! , Thanks for catching that, Betty – it’s 5 cups and it has been corrected. Yes, this soup can be frozen, but add the heavy cream when you’re reheating the soup. Hi Jenn I followed your recipe and did Leeks and Potato soup for the family and it came up so well!! I added some crispy bacon bits on top and served it with Jenn’s Roasted Beet salad (with some warmed up rotisserie chicken pieces in it) and french bread. This is one of the most delicious soups I have ever made. Most importantly, you won’t believe how deeply satisfying, cozy and comforting it is. Hope you enjoy! Thank you! Thanks for the very precise step by step and the pictorials that go along with your recipes. So absolutely delicious and like no other potato and leek soup I’ve made before! I am making your potato leek soup as we speak. Also would your cheddar soda bread match this for a lunch meal? Oh.My.God. Any help is much appreciated as I would like to use the instant pot more often! Can this soup be prepared ahead and frozen? So, anyone who thinks the recipe is bland – season to taste! About to make it again today. Simple and creamy Leek and Potato Soup is a French classic that my whole family loves! I will definitely try this version as it’s gotten so many excellent reviews! Finally, add the heavy cream. Silky smooth and sublime. My husband liked the soup but prefers the texture in soup, to satisfy the chewing sensation. Your recipe was the first I tried and it’ll be the last because it was perfect. The only changes I made was to use crushed tyme and left it in the soup and to add to small onions as I used only 3 leeks rather than the 4 recommended. I added 3tsp old bay seasoning to the soup (more to taste if you like). Glad you like it. . I followed the cooking instructions, then blended it in my Vitamix; 45 seconds twice at Speed 5 et voila, a delicious, velvety smooth soup. My daughter requests this soup all the time, I just delighted to try different way to enhance this soup and it turned that she love love it so….much. It’s delicious AND easy to make, which is the perfect combination for a recipe. I googled potato leek soup and found your blog. Very easy and quick to make. Second time making this. The leeks I found are huge and I have no idea how many normal sized leeks each one corresponds to. This is the soup that got me hooked on Jenn’s recipes! Velvety smooth with wonderful flavor. I was going to freeze half, but it didn’t stay around long enough. I make this every one to two weeks and it’s become something my family enjoys eating. I started out rendering bacon and using the fat instead of butter, then saved the bacon as a garnish. . It’s very easy to make. That being said, I did add extra leeks the first time I made it because I had them. Easy . I made it last year and just had the last of it a couple of weeks ago. Made you Potato-Leek Soup last night. This recipe is definitely a keeper. When I look for a recipe, I’ll check here first (and her cookbook). The soup as is is really tasty and everyone liked it. I made it. This soup is just amazing and gorgeous!!! I followed the recipe exactly and it’s perfect. Will definitely make it again no question . Thank you for your wonderful recipes! Hi Just about to make. Shared some with my neighbour too and everyone loved it.. The two vegetables are a perfect pair: Potatoes lend the soup a comforting starchiness, and leeks provide a mild, sweet tang. Shopping I went, but admittedly would have had no idea what a “leek” looked like except for seeing it in your 1st photo on this page. I topped it with some chives along with a little white cheddar and crumbled bacon. Also used my own homemade chicken broth. . I made a couple of adjustments: used homemade soup stock and dried thyme instead of fresh, added a splash of dry sparkling white wine (Brut) to the soup pot and deglazed the frying pan with it too. The cream adds a richness that you’re not always looking for so it’s great to have this option. Stay tuned! There are endless variations; just use your imagination to make it your own. What a beautiful soup that’s extremely easy to make with minimum ingredients. Outstanding. I did add a little bit of the bacon grease (cooked a few strips of bacon to top the soup off) to the pan when I was sauteing the leeks. I recently picked up frozen cleaned chopped leeks at a local Trader Joe’s. Make a big pot of this winter classic – leek and potato soup. Have been cooking since I was little. Also, do you think cauliflower go well with potato? I then used the same pan to sauté the leeks. This soup is packed with flavor. Nice, thanks for the recipe! I’ve been looking for a chocolate chip cookie recipe for years that is chewy crispy and chunky. You can also just omit the cream — you may like the soup as is. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I would love to make this soup for a holiday potluck. The soup had a great consistency …not too thin, not too thick. . I DID use half and half instead of cream which is my preference. I do not blend it, just mash up a few of the potatoes. This recipe was easy to follow and turned out delicious! I haven’t added the cream yet since I am saving it for another night, but it tastes delicious even without the cream! I see so many other recipes I want to try. I’ve used yellow onions when I didn’t have leeks, and it still turned out great. Love this soup, perfect on a hot winter day ♥️ The weather is starting to turn and I’ve cooked this and it is delicious and very easy, I replaced the thyme sprigs with dry thyme as I did not have any ( turned out awesome just the same). I used six cups and a little extra butter. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss … Maybe the leeks you are getting are much much bigger than mine (but just picked up my CSA share and some more from my market and about 6 leeks are just under 2 cups). The heat is adjusted so they do not brown. Next time I will only use 5 or 6 cups of broth rather than 7. Hope you enjoy! I’d forgotten about it through the summer. Made this tonight and it was yummy! Delicious. I was wondering if there is a big difference if you used russet potatoes instead of yukon gold. This is comfort food at its finest! I only made it because my sister gave me a bunch of leftover leeks. I made just a half recipe for the two of us. Scroll to the very top of the reviews and immediately above that, click on the word “recipe.” That will show you the recipe and on the right side of the recipe box, click on the print icon. I use YG potatoes and those help with the creaminess. It was smooth and creamy. It was also easy (and I have never cooked with leeks) Thank you! I also used half and half because it’s hard to find cream without carrageenan in my area. Other than this recipe, do you have others that you would suggest? I always thought their skin is pretty thin? Wouldn’t change anything else about it! Many thanks. My family loved it. Sure, Bobbi – you can make it several days ahead if you like and reheat. I used white pepper and cut the recipe in half since I’m alone today and it’s raining! Please can we have more winter soup recipes (no chilli or cayenne ideally). This soup was so easy to prepare. Cook the mixture, stirring, until leeks are tender, about 10 minutes. Unlike the classic leek and potato soup, which uses milk and cream, and is usually blended to a smooth texture, my chunky soup only uses broth. Soup turned out fantastic, I added a little tarragon because we love the flavour. You must be logged in to rate a recipe, click here to login. Added a 1/2 cup of heavy cream and one tablespoon of salted butter, 1/4 teaspoon of black pepper and heated thru. We followed the recipe right up until the blending-decided it would be great without it, whole family of picky eaters loved it! Hi Renee, You could try whole milk — the soup won’t be quite as rich and creamy, but it will work. Now that my sons are away at college, I am constantly looking for recipes that are good for just my husband and I. Hope you enjoy! I, the 63-year-old Dad with minimal cooking skills. All your recipes are winners Jenn! My whole family loved this soup. My wife just loves it. It turned out delicious! Omg this receipe is so good. Hi Michel, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. This Potato Leek Soup recipe is SO lusciously rich and velvety, you won’t believe it’s low fat without any cheese or cream! We used oregano in place of thyme, and added chopped crispy bacon to the left overs on day two. It ended up being a little too thyme-y for me. I like to add a pinch of crumbled bacon and cheddar cheese to the top. The rhubarb crisp has some wonderful colors and flavors. No cream or half and half in the house, but the Yukon golds blended up very creamy. large leeks, white and light green parts only, roughly chopped (about 5 cups), Yukon Gold potatoes, peeled and roughly chopped into, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, French Lentil and Vegetable Soup with Bacon,, projects in the attic and garage included.

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