Cozy, elegant comfort: ready in ~40 minutes
Silky potato-leek soup with gentle garlic, sweet sautéed leeks, and a clean, buttery finish, simple enough for weeknights, polished enough for a dinner party.
Why you’ll love it
- French Recipes: Streamlined take on the bistro classic with proper leek prep and optional wine deglaze.
- Vegetarian Soups: 100% meatless with vegetable broth; naturally thick and satisfying.
- Healthy Comfort Food: Creamy texture from potatoes and milk (no heavy cream required).
- Dinner Party Ideas: Lux finish (chive oil, crème fraîche) and easy make-ahead for stress-free hosting.
- Classic Soups: Familiar, timeless flavor that freezes well and reheats beautifully.
Ingredients (notes only)
Produce & aromatics
- Leeks (white + light green only; wash thoroughly to remove grit), Yukon Gold potatoes (buttery texture), garlic, optional celery.
Fat & liquid - Butter or olive oil; low-sodium vegetable broth; dry white wine (optional).
Dairy - Whole milk (or 2% for lighter); a spoon of crème fraîche or Greek yogurt to finish (optional).
Seasoning & garnish - Kosher salt, black pepper, bay leaf, thyme; lemon for brightness (optional); chives, extra-virgin olive oil, homemade croutons for serving.
Step-by-step
- Prep leeks: Slice lengthwise, rinse between layers to remove sand, then thinly slice.
- Sweat the leeks: In a 5–6 qt pot, melt butter over medium. Cook leeks and celery with a pinch of salt 7–8 min until soft and sweet (no browning). Add garlic 30 sec.
- Deglaze (optional): Stir in white wine; simmer 1–2 min to cook off alcohol.
- Simmer: Add potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a boil; reduce to a gentle simmer 12–15 min until potatoes are tender.
- Blend: Remove bay leaf. Blend smooth with an immersion blender (or carefully in batches).
- Make it silky: Stir in milk over low heat; do not boil after dairy. Adjust salt and pepper.
- Finish & serve: Off heat, whisk in a spoon of crème fraîche or yogurt if using. Ladle into bowls; garnish with chives, olive oil swirl, and croutons.
Pro tips
- Leek 101: Use only white + light green parts; rinse thoroughly—grit hides between layers.
- Texture control: For velvety soup, blend fully; for rustic, blend half and leave some potato pieces.
- No gummy soup: Avoid over-blending starchy potatoes in a high-speed blender; pulse until just smooth.
- Flavor lift: A ½ tsp lemon zest or a squeeze of lemon brightens without extra salt.
- Creamy without cream: Yukon Golds + milk give body; add 1 Tbsp butter at the end for gloss.
- Make it luxe: Finish with chive oil (blend chives + oil, strain) for a restaurant look.
Variations (mapped to interests)
- Classic Vichyssoise (French Recipes / Classic Soups): Serve chilled; swap milk for light cream and finish with crème fraîche.
- Extra-Light (Healthy Comfort Food): Use olive oil + 2% milk; replace 1 cup potato with cauliflower; garnish with yogurt.
- Vegetarian Soups (fully plant-based): Use olive oil and unsweetened plant milk (oat or cashew). Skip dairy garnishes.
- Dinner Party Ideas: Serve in espresso cups or shot-glass “soup shooters” with chive oil and tiny croutons.
How to serve
- With warm baguette or garlic toasts; garnish bowls with chives, olive oil, cracked pepper, and a dollop of crème fraîche.
Make ahead & storage
- Fridge: 4 days airtight. Reheat gently; thin with broth or milk as needed.
- Freeze: Best before adding dairy (up to 2 months). Stir in milk after reheating.
- Reheat: Warm over low heat; avoid boiling to keep a silky texture.
FAQs
What potatoes work best?
Yukon Golds give a naturally creamy body and buttery flavor; russets also work but can get gluey if over-blended.
How do I clean leeks properly?
Slice lengthwise; fan layers under cool running water, then thinly slice and rinse again in a bowl—grit sinks.
Can I make it dairy-free?
Yes—use olive oil and unsweetened plant milk (oat/cashew). Finish with olive oil instead of crème fraîche.
How do I thicken without cream or flour?
Blend more potatoes or simmer briefly uncovered to reduce.
Can I use the dark green leek tops?
They’re tough; save for broth. Use only white and light green for this soup.
Simple Nutrition (estimate per serving, 1/6 recipe)
Calories 250 • Protein 7g • Carbs 38g • Fat 9g • Fiber 4g • Sodium 560mg • Sugar 6g
Potato Leek Soup Recipe (Classic French-Style)
Silky, comforting potato-leek soup with sweet sautéed leeks and buttery potatoes. Naturally creamy without heavy cream—weeknight simple and dinner-party elegant, with Instant Pot and slow cooker options.
Ingredients
- 3 large leeks, white & light green parts only, thinly sliced (about 4 cups)
- 2 Tbsp unsalted butter (or olive oil for dairy-free)
- 1 medium rib celery, diced (optional)
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 2 lb Yukon Gold potatoes, peeled and ½-inch diced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk (or 2% for lighter)
- 1 bay leaf
- ½ tsp dried thyme (or 1 tsp fresh)
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- 1–2 Tbsp crème fraîche or Greek yogurt, for finishing (optional)
- Chopped fresh chives, olive oil, and croutons, for serving
Equipment
- 5–6 qt pot or Dutch oven
- immersion blender
- fine mesh strainer optional, for chive oil
- cutting board
- chef’s knife
- measuring cups
- measuring spoons
Method
- Melt butter in a large pot over medium heat. Add leeks, celery, and a pinch of salt; cook 7–8 minutes until soft but not browned. Stir in garlic 30 seconds.
- Pour in wine (if using); simmer 1–2 minutes to reduce.
- Add potatoes, broth, bay leaf, thyme, 1 tsp salt, and pepper. Bring to a boil, then simmer 12–15 minutes until potatoes are tender.
- Remove bay leaf. Blend with an immersion blender until smooth (or blend half for some texture).
- Stir in milk over low heat; do not boil. Taste and adjust seasoning.
- Off heat, swirl in crème fraîche or yogurt if using. Serve with chives, olive oil, and croutons.
Nutrition
Calories: 250kcalCarbohydrates: 38gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 560mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 13mgCalcium: 110mgIron: 1.6mg
Notes
Vegetarian / Dairy-Free: Use olive oil; swap milk for unsweetened oat or cashew milk; skip crème fraîche.
Gluten-Free: No flour needed—blend to thicken.
Equipment: 5–6 qt pot or Dutch oven; immersion blender; fine-mesh strainer (for chive oil, optional).
Lemon option: Add 1 tsp lemon juice or ½ tsp zest at the end to brighten.
Gluten-Free: No flour needed—blend to thicken.
Equipment: 5–6 qt pot or Dutch oven; immersion blender; fine-mesh strainer (for chive oil, optional).
Lemon option: Add 1 tsp lemon juice or ½ tsp zest at the end to brighten.
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