Creamy, rich, and delicious. I didn’t add the cream and it was still rich and wonderful. Super easy and delicious recipe, a keeper for sure! I often go to your site for new recipes so was happy to find your potato leek soup. Delicious soup. Hope you enjoy! I also didn’t have fresh thyme so I tried to use some dried thyme. Cut up last nights Italian bread in crouton sizes very delicious! Which should it be or doesn’t it make a difference? This one is a keeper! And leek soup is one of the best! I’ve used this recipe many times. I followed exactly and garnished with cheddar cheese and chives. I finish it with a squeeze of lemon. Made 1 1/2 gallons for work. Added spinach right at the end for extra iron. I made both this soup and the butternut squash soup for my husband who just had dental surgery. Will this present a problem? I didn’t have fresh thyme so I used a little bit of powdered thyme. Hi Charlotte, I’ve added metric conversions for all necessary ingredients in the recipe. Cut back on the leeks a little depending on how big they are. Very easy to make. Don’t be shy with the salt and pepper or whatever other seasonings you like. So easy. Creamy, tasty and delicious. This recipe is amazing!! I didn’t even have heavy cream, just half & half and it turned out fabulous- very easy and fast and was perfect to warm us up from the cold, rainy day. The thyme that I know that I threw in my shopping cart never made it home with me, so I added 1/4 tsp dried thyme. I can’t believe I haven’t made this yet, but I have to say that leek is my favorite vegetable! Officially the first meal cooked in our new pot, and thanks for letting me know about the immersion blender, it’s so kind how you replied my question . This is a great recipe and very well written, I highly recommend it. We’ve done this twice now with leftover soup. Yum! I made the recipe as written, using homemade turkey stock leftover from Thanksgiving. My family loved it, especially my 9 month. When the soup was almost finished I tasted it and was pretty disappointed. I had one slim leek delivered instead of a bunch. You can reduce the amount if you’d like but I wouldn’t leave it out completely. Just wait to add the cream when you’re reheating the soup. , thanks for that reɑson гare іnformation! The only thing I alter is the broth, as I’m a vegetarian. Definitely a family favorite! This recipe is almost the same as the way I always made it. Such an easy and delicious recipe! Hi Donna, Sure– the soup won’t be quite as creamy, but it will still be good! Sure, Colleen, that should work. It is reminiscent of a potato onion soup my grandmother used to make when I was a child and instantly brings me back…Comfort in a bowl! That being said, I did add extra leeks the first time I made it because I had them. I would definitely make again. Jenn, this is an excellent soup and another winning recipe from you! I wouldn’t make it again. I do not blend it, just mash up a few of the potatoes. Laurie. I personally like the amount of salt, but it’s right at the edge of okay. I like this recipe. 5 stars! Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Thanks! This Americanized soup is a version of … 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. I’ve never made potato leek soup before, so I followed your recipe (up until the business end of my immersion blender fell off – about half pureed). Did you take them out before blending it? Your recipe was the first I tried and it’ll be the last because it was perfect. Well done. Just made my first ever Potato Leek soup with your recipe! The LAST thing I would ever do to this recipe would be to top with chives. If you happen to be missing an herb, who cares, it still comes out amazing! 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. If you’ve already added it, Yes, you can still freeze it; the cream may separate from the soup a little when it thaws, but just stir it well to recombine. Midway through the recipe, I realized I had packed my blender and my food processor (we are about to start a kitchen renovation and have to pack the whole kitchen before demo.) Hi Dale, Glad you liked the soup! Most of the flavour in a broth comes from salt so I have little doubt your soup was as bland as you say. So very tasty. Thank you. I can even sneak the leeks past my bf! Melt the butter over medium heat in a large soup pot. I am making again and wondered if I could add mushrooms, if yes then how would I do it. Thanks! When cooler weather appears, nothing is more comforting than a warm bowl of potato soup. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal. Couldn’t have done it without you!! This was FUN to make. This was one of those recipes that was love at first bite. Cook, stirring occasionally, until soft and wilted. 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! Loved your recipe! Hope that helps! Excellent flavour from a classic simple recipe doesn’t get any better than this. . Will definitely be making it again, Easy to make and it was so unbelievably great tasting. This is my first time making potato leek soup. Cream makes the soup deliciously silky, rich, and smooth — just add it little by little until the soup tastes good to you. I followed it exactly and then used turkey bacon, thyme and green onion as a garnish at the end which was a nice bonus. I tried this soup and it was delicious! Thank you so very much! (Other markets may also sell). Great tip on how to cut leek – I didn’t know! I will definitely make this soup again! First time making this and family loved It. That soup deserves expletives. I made this tonight and used coconut oil instead of butter, and at the end added about 200ml coconut milk. I actually like it better without the cream so when I serve it tomorrow I’m going to top with a bit of cheese, chives and crumbled bacon with a salad and crusty bread. Like any of my other cream soups you don’t have to actually use cream when you make potato and leek soup. I also sprinkled the chives on top with some finely shredded cheddar cheese !! We make the classic hummus all the time! This soup is delicious and my family loved it. I made this last night for a family dinner. Like previous reviewers, I too, added bacon and garnished with fresh chives; my family loved the soup. I had no white wine on hand, so I added white wine vinegar capful by capful. I make this often, and in larger batches so that I can share with neighbours. The end result is nothing short of phenomenal. That’s it! Julie. Hi Elizabeth, I haven’t tried that here so it’s hard to say for sure, but I think it would work. I’ve never yielded 2 entire cups from one individual leek. I ended up adding about two more tsp of salt and then cheese when that didn’t do it. Will make this again, for sure! Made this and it is as awesome as it looks in those pictures! I didn’t veer far off except I sautéed 2 ribs of finely sliced celery with the leeks and I was really pleased with that addition. 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. This is a great recipe! Nice fresh kick. My husband and toddler loved it! This traditional soup is one of my all time favorites. The flavours are so delicate and lovely. This is the first time I have ever attempted to make a potato and leek soup. Then add the potatoes, cauliflower, and chicken broth, cover, and simmer until the vegetables are tender. I subbed 18% cream for the heavy cream as that was all I could find. Who knows. I’m an experienced cook and this is the bomb recipe for a French-inspired potato leek soup. I think that’s what was done in the ‘olden days’ anyway, and how you improve your own cooking skills. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. Simple, easy and delicious. Hope it makes it easier for others to try this soup, it really is delicious. Do you have a ballpark idea how the 4 cups of leeks would translate into pounds. Thank you! I found a great way to clean the leeks by standing them in a tall Tupperware pitcher after prepping them and letting soak a bit. Appreciated your tip on cleaning leeks, they do have a lot of dirt inside. Today your blog was my inspiration! Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. I made this over the weekend and served the last bowl last night so I am making another batch today! The soup as is is really tasty and everyone liked it. This is the best soup! This is an excellent recipe! Lovely, easy soup for Australian winter. Not only can one refrigerate it, one can freeze it. I freeze in serving size bowls that microwave when my craving hits! It does not affect the texture or flavor at all. Enjoy! I use it all the time now. It was delicious! I serve with crusty bread which I rub with EVOO, sliced garlic & cover w/ whatever cheese I have on hand & broil until bubbly. This weekend I want to make Leek Soup, do you think the soup would still be very good if I don’t blend the vegetables and they remain in the soup since my dad likes his soup with a bit of chunks! This is my third time, although a little time consuming I love making it!!!! All vegs were from the local farmer’s market – didn’t peel the potatoes, just scrubbed and cubed. Thank you! Great job! I used homemade chicken broth from ina garten’s recipe and that added a depth of flavor. I’ve used yellow onions when I didn’t have leeks, and it still turned out great. Followed this recipe to the letter. Yes Laurie– it freezes well; just wait until you’re reheating the soup to add the cream. Just made your version today and it is the best. My husband declared it as one of the best soups he’s ever had (he travels extensively for work and goes to some amazing restaurants). Hope you enjoy! I used homemade chicken broth concentrate and Idaho potatoes plus an extra yellow onion in my recipe. Quite simply the finest tasting soup I have ever made, and I’ve made many. I am going to serve this with BLTs . I’m doing that today for lunch…yummy!! Perfecto – or other foreign terms that mean ‘great. Plus I added 3-4 drops of Sriracha. Yum! If you have multiple slow cookers, then an apple and rhubarb crisp are perfect as dessert after this soup. I added one chicken bullion cube to the soup while simmering but otherwise made it as written. It’s delicious and filling enough for those cold days and yet quick and easy enough so not to fluster the busy cook. Potato and leek soup. containers prior to freezing and then reheated gently. Added Italian herbs, dried onions, onion powder, garlic powder, salt and pepper to the leeks and garlic to bloom. This soup recipe has quickly become a standby. You can also add these into the slow cooker after the soup has been pureed for even more bacon flavor. My family loves this soup! I did substitute half ‘n half for the heavy cream and reduced the stock to 6 cups, but other than using the addition of white pepper in the final seasoning, it is just a perfect recipe! Tried this and LOVED it. Rock Star results. Definitely will make again. My five year old loves it and always wants seconds. it was great and then i dumped too much heavy cream in! In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. It was delicious, flavourful, rich – honestly perfect. Potato leek soup is a classic, and so easy to make! I made this as an appetizer and served it in small glasses with tiny spoons, added a small amount of cream, drizzled with really good imported olive oil and freshly minced chives. This recipe is a keeper. I also used less cream as I was concerned it may have diluted the flavor. You’ve been teaching me how to cook (my mother didn’t like cooking). Also topped with some bacon crumbles. I was surprised at how much soup it made. The enduring popularity of potato and leek soup is no mystery. Leek and potato soup can be a great source of vitamin B6, which boosts your metabolism by breaking down carbohydrates and proteins. I will definitely share this with others! So tasty, would make again and again. Today I am sick with a cold, and plan to have some for lunch. Don’t forget the fresh chives on top! I love this recipe. Your site is regularly recommended to friends. Did not separate, was absolutely wonderful. This recipe was easy, fail proof and tastes amazing. I’d forgotten about it through the summer. This potato and leek soup is delicious with some crispy bacon bits scattered over the top. I love it! Better yet…my wife wants this as part of our main dish “soup” repertoire and asks that I make it at least once a month! . Easy to make and tastes very good! Thank you. Thank you so much for the great recipe. I actually think it tastes better on the second day once all the ingredients get time to meld together. Looking forward to your cookbook. No one knew the difference! Delicious! Then purée the soup with a hand-held immersion blender (or in a regular blender) until smooth. It’s one of the first dishes I learned to make in culinary school, right after a proper omelet, because it’s an essential base soup in French cuisine. I have made potato leek soup before but it was using milk as the liquid instead of the broth and heavy cream. I”ll keep trying. Creamy and flavourful! Glad you all enjoyed it, Lin. I can’t say enough great things about this recipe! I love soups and can’t wait to try this one :o). Advice from non-pro: Treat yourself to a scale. Also, calories! I guess it was a little on the bland side, even though I liked it. My granny used to make potato soup and this is a more elegant version. That happens if you’ve been reading the reviews and then click on “jump to recipe” at the top of the page. This is AMAZING. I love thyme, so I used dry, and I hate bay leaves, so I omitted those. I am planning to make this but only have Russet potatoes. Which is best to use, broth or stock? I did it in instantpot (high pressure 8 minutes), and added just a little bit of heavy cream, it’s sooo good. I have made several from this site and each one has been spot on exactly as written. There are only two of us so I love to take my leftover soup and package it in 2 serving size portions in freezer bags. I like chunky soups, so I didn’t puree it; and it tasted absolutely wonderful. Easy . . You could use up to 6 cups, Carol. It is perfect! The soup is also freezer-friendly – meaning it is the perfect way to preserve some of our homegrown harvest, while simultaneously stocking the freezer with nourishing pre-made meals for seasons to come. Rather than add the cream I drizzled it on each bowl as a garnish. Beware you won’t be able to stop eating this soup. It is so flavorful, yet not too heavy. This year the leeks did exceptionally well in the garden. It freezes great, too. I’m so happy to add a new soup recipe to the rotation. Added shredded chicken, coz I made broth from scratch …. Oh…so very elegant. It was phenomenal. 5 stars for sure. And I only added 1/4 cup of cream, but it was delicious. Once upon a time, I went to culinary school and worked in fancy restaurants. The finished soup was a lovely spring hint-of-green color. Potato and leek soup is a classic, typically made with just potatoes, leeks, chicken broth and heavy cream. You are absolutely right! Potato and leek soup Nothing hits the spot like a nice warm bowl of potato and leek soup on a chilly evening! I had always used the recipe in my joy of cooking, but since I love your recipes so much, I decided to try this one out. I had almost all the ingredients of the recipe in my garden today! Simply fantastic. There’s just something about white wine in a pan with any of the onion family. I had added this to my soup list when you first posted this. I’ve always enjoyed potato leek soup, but never made it. I want to thank you for your presentation of this recipe. I adore this soup. Many fans, including children. Delicious soup! Didn’t have cream so used whole milk. This vegan potato leek soup recipe is going to check all your boxes: Vegan/vegetarian; Gluten free; Dairy free; It suits most diets and it’s allergy friendly (with exception to the coconut milk if you or a loved one is allergic to coconut of course). I am making it again today and will have it again for dinner, along with one of your wonderful salads. Thanks!! It is easy to make and the flavor is incredible. This recipe is perfection. I fell in love. I first learned to make it by watching Juila Child. but you may want to just let others add their own and leave it out during cooking. Today was the perfect chilly, rainy day for soup. Drizzled with fresh lemon as others suggested… totally made the soup. This soup is outstanding. I made this soup and it was not a hot mess. It’s easy to make, and everyone I’ve shared it with loves it. 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. Usually the delicate leaves have all fallen from the stems and they flavour the soup. The second batch I made, I added a splash of white wine and fresh-squeezed lemon while adding the cream. Just made this and it is lovely. THIS POTATO LEEK SOUP IS MEGA CREAMY (WITHOUT ANY HEAVY CREAM! Excellent! My husband and daughter had 3 bowls each. Mom and kid approved!! The only thing I did different was add more butter when initially cooking the leeks and garlic. Fabulous. Glad you like it. We both loved it! In a large pot, you’ll sauté the leeks, celery, and onions in olive oil. My 81 year old mother in law likes it partially chunky, so I make it that way for her. Do some soups cook better in a Dutch oven, and some in a stock pot? This soup is amazing! This was a lovely, comforting soup on a cold day. Fish out the bay leaves and thyme sprigs. Would a vitamix work instead of an immersion blender? Rather than pureeing it I decided to serve it chunky, a bit like a … Also would your cheddar soda bread match this for a lunch meal? Topped it with shredded spinach and curls of parmesan cheese. Thanks for sharing your wonderful recipes with all of us. I wish I saw other reviews as I would of use more leeks! Family was very impressed with it! I made it for a potluck at work today and 6 different co-workers asked me for the recipe. This recipe turned out great, and I already had a great potato leek soup recipe that I was hesitant to deviate from today. It is the perfect base soup to enhance and create more varieties. Thanks, as well, for your metric conversion data. I had to sub russet potatoes – I’m sure Yukon Gold’s are creamier, but I had no complaint about the russets. but I’d make three changes to this one: 1) No need to specify low-sodium broth IMHO; 2) Less broth (maybe 5 cups instead of 7)? Okay I will do the box chicken stock. However, he gave this soup 5 stars and we enjoyed leftovers for a few days. Bring to a boil. Absolutely easy and so tasty. If you have been waiting all your life for the right instructions to find heaven, congratulations! This soup is absolutely wonderful. My boyfriend is from Louisiana and has to add bacon yum yums (drippings) to everything. This soup comes together quickly but is the type of thing you can make that will impress your friends and family! What changes should I make to do so. Made it several times now and anyone who tries it loves it! Can I use Russet potatoes instead of Yukon Gold? Will serve with chives, parmesan crisps, and prosciutto (I have some from another recipe). I recently went to a farm where you harvest your own veggies. Delicious. This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Still tasted great. I added 4 14.5oz cans of broth and one cup of water. We use coconut milk or cream to keep it vegan AND get super creamy! Thx! And it is all turned out good! I made this last weekend for my family. Hi Jenn! Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. I always ordered his Potato Leek soup when he made it and it was nothing short of splendid and out-of-this world delicious. AMAZING! Garnished it with chives and crumbled bacon. I tasted it prior and felt that it was delicious even without the cream. Very good! The soup turned out delicious, and much better than recipes we’d used before. It was so delicious and creamy. Fill it to the top with water so the entire leek is submerged. My husband couldn’t get enough of it. Enjoy! I don’t change a thing. A great recipe! Shared some with my neighbour too and everyone loved it.. I use organic, free range chicken broth, generally from Trader Joe’s as it’s reasonably priced. Simple and delicious. It gives it a tad bit more flavor. I don’t usually leave reviews but I felt that I had to for this one. As is typical with a frozen soup, it looks a bit odd when it first thaws. Great website but kill the music video! Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool. Appreciated the tip about washing the leeks thoroughly…’re right…..they’re very sandy and dirty Your recipes never fail me – thanks very much for all the hardwork and effort you put into sharing them. I added 3 chopped celery stalks with the leeks because I had them laying around and I wanted to use them up. Can’t wait to make it again!!! This is a great rainy day soup and I think tomorrow, when the sun is out, I can enjoy the leftover as a cool dish of vichyssoise! We eat this as a main with a crusty bread and love it! A little effort with peeling potatoes and cleaning the leeks but easy to make and so worth it. Served with mild Italian chicken sausages on toasted French bread and red grapes. Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Thank you! Also only used about 5 cups of broth. Making exactly as per recipe including weighing potatoes at store, simmering to maybe get some flavour before adding cream. Amazing recipe! It was fast and easy….but fancy, to quote my daughter! Start by cutting off and discarding the root ends and thick dark green parts. Thanks so much for sharing this recipe ♡. love the idea of adding cauliflower to save calories!! I added bacon as well. And if you find it’s a bit too thin for you, just simmer it for a bit longer until it gets to the thickness you’d like. Guessing you’re a VERY unhappy person. I don’t know why every leek recipe has you throw out the wonderful green leaves. Hi there, I’m wondering if you take out the bay leaves and thyme before blending? This soup is now a family favourite! Substituted natural yogurt for the cream and it was delicious. If you cook some bacon, cut the leek or I use shallots, put them on a tray, sprinkle a little sugar and bacon grease on them. Thanks Jenn! I had never had it before and it was amazing! Excellent soup! Thanks ! Just harvested more leeks from the garden so I am making another batch to freeze tonight! I actually made this dish this past Thursday and I served it with turkey/pesto panini’s. Yum. We got leeks in our farm share and I had no idea what to do with them. Thanks for making a Thursday night supper sensational. Enjoy! Delicious!!!! Fantastic soup. This was fantastic! Enjoy! I highly recommend it. Thanks for a great recipe! I made this today and it turned out perfectly. I made this soup today, fantastic recipe easy to follow ! One other very small mistake I made was to use fresh thyme leaves instead of just the sprigs. This is so delicate! I didn’t have thyme whole leaves so I just used organic chopped thyme and sprinkled that in. Serve hot, garnished with fresh thyme, chives, or anything you like. Thank you. Pour over the potatoes, leek and garlic. Can you serve this chilled? Thanks! Removed from pan. If it separates when you defrost it, it should come together again once reheated. This soup was so easy to prepare. Replaced the butter with olive oil spread and the cream with cashew butter. Learn how your comment data is processed. Great soup. Heat the remaining butter in a large saucepan or soup pot over medium heat. We are going to make this tonight for dinner. It is delicious! I used a food processor for the pureeing. I followed the recipe exactly with the exception of the chives. I am an instant pot newbie… have really only made rice and some vegetables in it. It makes for a perfect meal! I made your potato leek soup and it was fantastic! This was my first time using a hand-held immersion blender, which was great. 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. And I was such a proud mama! If soup is too thin, simmer until thickened. There are endless variations; just use your imagination to make it your own. My husband and I really loved it. Do pre-cooking the leeks give the soup more flavor than just cooking them with the potatoes? I would definitely not use store bought broth though. We made lots of soup and it freezes very well. This soup is amazing. Just made it and I thought it tasted great. I add 6-8 sprigs of fresh thyme, but I tie them together with butcher’s twine. Meanwhile, peel the potatoes and cut them into 1cm cubes. Save my name, email, and website in this browser for the next time I comment. My husband says that pureed soups taste like baby food so I left about 1/4 of the soup un-pureed and it was perfect. I made it last night and it went out so tasty, even though I’m not a good cook. Leek and potato soup is the first dish I think of when days start becoming colder. I added some chopped celery and finely sliced baby carrots to the sauteing leeks and garlic. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Simple and absolutely top notch. My goodness this was an amazing soup! I removed half the soup before the cream was added for freezing. Thanks Jenn, the soup was hearty and just perfect with garlic bread for a chilly night, love your recipes! This was very tasty. Video! Subscribe to delicious. I wouldn’t change the recipe in anyway! Mine was perfect in all ways. 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! This is my favorite leek/potato soup recipe. Thanks Jenn! Lucky for me, my husband Jack makes a delicious homemade Potato Leek Soup. (How much onion is called for by “2 onions”? Great recipe! This soup is absolutely delicious. Thanks! It may separate from the rest of the soup a bit, but just whisk it until combined. Useful quick recipe for rank amateur cook. fabulous recipe with great exposition of method for preparation–hopefully inspiring folks who have never tried leeks to experience there wonderful flavor. I added a little sharp white cheddar as a garnish. Absolutely delicious! We followed the recipe right up until the blending-decided it would be great without it, whole family of picky eaters loved it! Thanks so much for sharing! It was simple to make and delicious. I’m making it tonight again so perfect for cold Canadian winter days! This will be my new go soup recipe! Jenn’s recipes are amazing and already perfected and I feel bad stretching this one as much as I did, but it turned out really great. The flavor is fantastic if you follow the directions. I will make this soup again. I am making your potato leek soup as we speak. However, I have white potatoes~will that alter the taste of the soup in a negative vain? 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. Adjust the heat as necessary so as not to brown. The soup is perfect on a cold rainy day. I later learned that it was full of cream and flour so it wasn’t the best for my waistline (ihhhmmm Freshman 15), and I learned to tweak the ingredients to still get that college dorm potato leek soup … This is, hands down, the best use of leeks and the best recipe for potato leek soup I’ve tried. Will serve on Thanksgiving…..I am looking forward to trying more of your recipes. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Hi Chloe, Creme fraiche is thicker, but it should work here. Thanks for this delicious, easy to follow recipe!! Lovely thick soup for winter here in Australia. 1. This Potato Leek Soup recipe is SO lusciously rich and velvety, you won’t believe it’s low fat without any cheese or cream! Added some chopped bacon at the end. I followed your recipe to the T and can’t wait to make it for some friends soon. Thanks again Jenn!! This recipe is ridiculously easy and delicious. While different it still turned out great. I would think so, but just wanted your thoughts. Can the potato leek soup be made in advance, but still on the same day it is to be eaten. Thank you for the recipe! Glad you enjoyed — thanks so much for your support with the cookbook! I made this recipe as written. My husband said, “that soup is very yummy” which was all I needed to hear. I just finished making this and my goodness is it delicious! End result: AMAZING! It’s easy and delicious. I used 3 medium sized leeks and small potatoes purchased the day before at a farmers’ market. The kids stayed in their pajamas and watched movies all day, my husband made a roaring fire (and filled our house with smoke, but that’s another story), and I made a big pot of potato leek soup. If you are serving to folks who can’t do dairy, this is a great way to serve this soup. I’m glad they liked it but is the chicken taste supposed to be so prominent? That is indeed the one item to add to make this perhaps the finest soup possible.. 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. I as well having a good rainy day and enjoying this luxurious soup with my hubby! There are definitely others so feel free to browse here for some additional options. It is astonishingly DELICIOUS! today for just £13.50 – that's HALF PRICE! We've used cashel blue but you could try other blue cheeses 55 mins . Thank you! I used three Yukon Gold potatoes, a lesser amount of leeks, a mix of onions (1/2 large yellow, 1 large red, and 2 shallots), and fresh cut brown button mushrooms. Subbed 1:4 red for gold potatoes, didn’t have cream so mixed 1/2 C whole milk with 1/2 C Carbonara Sauce, and finished with Bacon crumbles. Please could you verify the equivalent measurement for the chicken broth of 7 cups. I’ve never had or used leeks before, so I wanted a simple recipe to try them out. This soup is one that I will be making SUPER often. It was excellent and everyone enjoyed it. How many days would you say the leftovers are good for when stored in the fridge? Love this recipe! Just follow all instructions, and voila! Yummmmm!!!! Perfect meal!! This worked really nicely. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or diced vegetables. Taste and adjust seasoning with salt and pepper. Potato Leek Soup No Cream. 1.5 Tbs butter and 1.5 Tbs olive oil. Gives it a nice kick to cut through the starch and cream! This soup is fantastic as written. I happen to have 5 lbs of them on hand… I so want to make this for dinner tonight! It’ll add a nice rice flavor. Add the heavy cream and bring to a simmer. I didn’t have quite 2# of potatoes (used russet) and the taste was more oniony, and it was a tad thin. You can add other herbs if you have them. I, the 63-year-old Dad with minimal cooking skills. I needed to cook it down for at least 30 minutes because it was soooo thin. But in the list of ingredients, you say 4 large leeks make about 5 cups. I’ve made it a few times now, and find that adding a couple of pats of unsalted butter towards the end makes the soup even better. I did only a half recipe and accidentally did the full amount of garlic, but it was still delicious! I removed the bacon, left the fat, then followed the recipe from there. Dear Chef Considering that I have heartily disliked soups all my life, I found this recipe of your Leek and Potato soup very reassuring. Instead of cream, which would normally be used in a Leek & Potato Soup … I admit to being a novice cook, but I am am not a novice in good eating—and this IS a great recipe. I used salted butter for sauteing the vegetables, and chicken bullion for my stock base, so I reduced the salt to 1/4 tsp. Easy . How does this translate to the uk measurements Thank you :o). First time making this. 3rd time I’ve used this recipe, it is soooo good on a chilly day. It was not “perfectly” smooth because bits of leek and potato remained, but very small bits. I usually put in dried thyme and it also works fine. Wow! Easier than putting in a blender. Even the 10-year old had three bowls. Hi Deborah, Check back on the page; I’ve added the nutritional data. This soup is Fantastic!!!!! You can refrigerate leftovers for a few days. Hi jenn. My only tweak was adding a dash of worstershire sauce. Delicious! Any suggestions for adding a protein to the mix? Thanks for all your recipes. So simple to make. Can’t wait to try another one of your recipes. Made it with home grown leeks. This Potato Leek Soup recipe is SO lusciously rich and velvety, you won’t believe it’s low fat without any cheese or cream! My new favorite soup dish. This will be perfect for the holidays! I was able to freeze this soup. we used vegetable stock cubes and we also topped it with yummy bacon and onion. Thanks again for another great recipe that I make again and again! Absolutely delicious! I also omitted the heavy cream. Thanks for sharing this! I followed your recipe as listed, and it was magnificent. This is my favorite soup recipe, so easy and so good. Your step by step instructions made me see it wasn’t impossible, or even hard, to use them and avoid all the yucky grit. 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). Just made it for the first time. ), How many large potatoes are there in 2 lbs. Serve half the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper, with crusty bread to dip in. Delicious, hearty and perfect with crusty hot bread on a winter’s night. This one is definitely on my top 5 favorite soup list! Peace . I made extra potatoes that I didn’t blend into the soup just for the flavor. Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. I just made this soup exactly as the recipe was stated until I used the immersion blender. I only had two large leeks, so I added a little bit of yellow onion, which I sauteed along with the leeks and the garlic. This site uses Akismet to reduce spam. But, after adding what felt like a pound of salt (more like a tablespoon, but I didn’t measure), and the heavy cream, I found that it actually tastes pretty amazing. Thank you for making me feel like a chef! We tried this recipe and it turned out wonderful! I like using the chicken broth to it, as it adds such a nice flavor to the creaminess. I let the potatoe and leeks simmer for a few hours before blending. Totally will be making this again! I made it. So good! This soup is so quick and simple to make. This is probably one of the easiest soup receipes to make. , I have made so many of your online recipes and everyone has been fantastic! I make this every one to two weeks and it’s become something my family enjoys eating. It’s easy to make and delicious. This potato and leek soup is delicious with some crispy bacon bits scattered over the top. Can this soup be prepared ahead and frozen? Merci beaucoup for sharing this recipe. Most grocery stores have scales that you can use to weigh your produce, so you may want to go that route. and it came out velvety and delicious. I finish it off with cheese, chives and crumbled bacon on top! I will be making this again and will likely add a bit of crispy bacon or ham when served. I can’t wait to make this again! A French classic, this creamy potato leek soup is quick, easy, and delicious! Came out great. My husband brought home 4 huge leeks so I actually only used one bec after I washed & chopped it came to 4 cups. This potato leek soup is one of the best soups I’ve ever tasted. My only suggestion would be to strain the soup before serving. Yes, feel free to make it ahead and refrigerate. So glad you liked it! This potato leek soup recipe is one of our all-time favorites. I’ll make it again. thanks! I used red potatoes and didn’t even need cream, but I still used 1/2 and 1/2. A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs 22 mins . My husband is from Paris so I am often hesitant to make French recipes (unless they come from his mother!) What you made was SHALLOT soup! Hi Jenn I followed your recipe and did Leeks and Potato soup for the family and it came up so well!! This is one of my favorite soups (my family’s too)! This soup is ELEGANT! (Another!) I have frozen this soup with the heavy cream in single batches. Yes — see the bottom of the recipe for freezer-friendly instructions. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork. ! Thank you! This soup is amazing! Heat the oil in a large pan and add the onions, potatoes and leeks. Amazing recipe. Instead, I topped it with some crumbled bacon. I used a hand masher because I wanted some whole potatoes. I have a Le Creuset Dutch oven and a stock pot (love them both!). 4 standard leeks will work just fine. Yum! bacon is a tasty treat to put in any hearty soup y’know! Place potatoes into a stock pot with chicken broth and leeks. I’m just sorry Angela had such poor results with what is, to my family, a terrific soup. My husband loved it. I did however add some but it really did not need the amount recommended. Very easy to make and so delicious and flavorful! I started out rendering bacon and using the fat instead of butter, then saved the bacon as a garnish. I garnished the finished product with chopped green onions. It’s lighter, and as tasty as the traditional version. Just made this tonight and it was absolutely divine! It’s full of warmth and comfort as well as being exceptionally simple to make. My family’s been on a nut kick recently so I’ve lightly toasted some ground filberts (hazelnuts) for tonight’s topping – just a sprinkle. Pour in … Next time I’ll add caramelized leaks on top for flare as the recipe suggests. For longer storage, you can freeze it. Added the peeled potatoes and cooked in chicken broth until tender. Flavour, consistency, etc., was perfect. Thank you for a wonderful, easy recipe! Really, really good. Or will it change the consistency/flavor? My whole family loved this soup. Used leeks from my garden, and it is just delicious. Hi Steve, I’m guessing 4 cups of chopped leeks would be 3/4 to 1 lb. I have one very large leek…how can I make potato leek soup using only one leek? in the last few minutes before using the stick blender. A dollop of sour cream really made it as well! I had chopped frozen leek from Trader Joes’s which was under the amount of leek needed so I added a couple chopped sweet onions and sauteed together. My husband loves it, too . It is a great and simple recipe. Added a tad of garlic-pepper blend to kick it up a notch. I actually blended this soup without the heavy cream and served chilled! I love the fact that I can move right to the recipe and bypass further instructions. Easy and tasty! Boil until the potatoes are soft, 15 to 20 minutes. Can be made quickly on a cold night. Cook the mixture, stirring, until leeks are tender, about 10 minutes. So, anyone who thinks the recipe is bland – season to taste! Do you need to increase the cooking time at all when doubling the recipe? It was so bland. Great and simple recipe! Made this today and loved it!!! My kids liked it so much my son ate it for breakfast and my daughter took some to school for lunch. I’ll definitely be making this again and can’t wait to try your other recipes! 100% easy and delicious! To make it healthier and have something a little different I add broccoli on the next day. Amazing meal! Low-fat potato leek soup is full of flavor and low in calories! I first tried potato leek soup at a restaurant and having liked it I looked online for a recipe. Sure, Bobbi – you can make it several days ahead if you like and reheat. Its a keeper. Viola! I followed the recipe ingredients and steps exactly as written and it tastes fabulous. Thank you for your help and they did love so is a win but if wanted chicken soup would make easier on myself. This version is by far my favorite due to its ease and time it takes to prep. I followed the recipe precisely and was told it was “pretty good” but kind of bland. Next time I’ll just do 3/4 tsp. I served with fresh chives and garlic butter croutons. Thank you. Thanks heaps Jenn. Heat a large dutch oven or stock pot over medium heat add the olive oil and allow it to heat up until it glistens. This leek and potato soup is vegan, but it doesn’t have to be! Delicious! I made it last year and just had the last of it a couple of weeks ago. Everyone in the family said it’s a keeper. I substituted cashew milk to go dairy free added diced ham for a little extra flavor. Should I discard them or cook them? I first tried this soup as an appetizer at my rehearsal dinner and loved it. I had never had potato leek soup before. This afternoon I found this recipe and it came out perfect for this rainy Sunday evening! I made this for Thanksgiving and it’s really good. 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. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. can i use sour cream instead of heavy cream in the Potato Leek soup recipe? I added cheese croutons and bits of bacon. This Potato Leek Soup is made with fragrant leeks simmered with buttery potato… Just an update. What a fun and easy recipe! I’ll have to try that! I have a bumper crop of leeks this year and am wondering if this soup freezes well. I think you could get away with it, but that it would be best with chicken stock. It was sooo good. The entire family loved it! This recipe is extremely quick and easy to make and can be served all year round. Thanks! 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. At the suggestion of my boyfriend, I added bacon and some cheddar cheese. Thanks for sharing this recipe. Delish! Most importantly, you won’t believe how deeply satisfying, cozy and comforting it is. I think she was referring to the leeks. Can’t wait to try it. Hi Diane, it is really dependent upon the size of the potatoes– you mentioned large potatoes, so perhaps you’d need 2 to 3. Easy to follow instructions. Thank you! This field is for validation purposes and should be left unchanged. I’m going to try this soup out this week. It’s very easy to make. Perfect as is! It was such a hit I am making it again today! Absolutely delicious! This soup was super easy, quick AND delicious. Thank u for sharing it! I’ve made it multiple times for myself and for the family I work for. Love it! Many thanks. Everyone’s tastes are different, but this is an excellent base soup. I topped with bacon and some parmesan cheese. I always thought their skin is pretty thin? Wish I could give it more than 5 stars. Followed the recipe and love the results! Nothing the other reviews havent said! To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. I probably use about half the cream and the soup is still fantastic. I’ve been on a French food kick lately, and this delicious soup always hits the spot for dinner in our family. The crockpot is empty, and coworkers have asked for the recipe. Ate it warm tonight. For longer storage, you can freeze it. sigh. Perfection! I like to think I’m a pretty good cook but this recipe was not good. Thanks. My wife loves vichyssoise, and this soup turned out great! Now a family favourite! I used half of everything because I’m single and modified it by stretching a cup of chicken stock with water, a smoked turkey neck, and a few veggies I had lying around. I followed it step by step and turned out awesome! Hope you enjoy! I’ll be making twice the amount next time. Even my 6 year old LOVES it. Simple, delicious, and great for leftovers. I had fresh leeks just waiting to be made into something delicious. I like to puree about half of the potatoes, so there are still some potato chunks in the final soup. You can also just omit the cream — you may like the soup as is. I found this after looking for a recipe that didn’t call for cornstarch. Enjoy! I started adding a dash of truffle oil to it and it took to to the next level – amazing! I have always wanted to make this soup and with your easy-to-follow directions and leeks in my frig, I decided to go for it. I will be making this for years to come. My family and guests loved it! Thank you! 5 Stars! Just tried this yesterday, cooked it for my son and daughter in law as they are busy with the new baby. Great recipe.

potato and leek soup

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