Potato Leek Soup is the definition of smooth, velvety comfort with a hint of French countryside charm. The delicate sweetness of leeks melts into the creamy potatoes, creating a rich yet surprisingly light bowl of warmth.
Pair it with fiery Mango Habanero Wings for a bold contrast or go all out with crispy Fried Crab Legs for a decadent feast. The creamy texture of the soup balances spicy and crunchy sides beautifully, making every bite a perfect harmony of flavors.
This recipe is effortless yet refined, ideal for weeknight dinners or cozy gatherings. Use an immersion blender for that silky texture, experiment with herbs for a fresh twist, and let this soup become your go-to for comfort food done right.
What Makes This Recipe So Special!
- Perfectly Creamy – The balance of smooth potatoes and sweet leeks creates a velvety texture that’s comforting and satisfying without being too heavy.
- The Ultimate Pairing – It complements the bold Mango Habanero Wings for a spicy kick or the crispy indulgence of Fried Crab Legs, elevating your entire meal.
- Simple Yet Elegant – A few humble ingredients come together to create something that feels both luxurious and effortlessly easy.
- A Hug in a Bowl – The warmth and creaminess make it the ultimate comfort food, ideal for chilly nights or a cozy family meal.
Potato Leek Soup Recipe
This creamy potato leek soup is a comforting, velvety blend of tender potatoes, buttery leeks, and rich cream, making it the perfect cozy dish for any season. A simple yet satisfying recipe, it’s easy to customize with herbs, spice, or a hint of heat.
Equipment
- Ladle
- Peeler
- Strainer
- Bowl
- Large pot
- Wooden spoon
- Strainer
Ingredients
- 2 leeks, cleaned and sliced
- 1 tbsp cornstarch
- 2 cups heavy cream, or to taste
- salt and pepper to taste
- 4 cups Yukon Gold potatoes, peeled and diced
- 1 quart chicken broth
- 1 cup butter
Instructions
- In a large pot over medium heat, melt butter and add leeks, seasoning them with salt and pepper.
- Stir occasionally and cook until softened, about 15 minutes.
- Meanwhile, dissolve cornstarch into broth, then pour it into the pot along with diced potatoes.
- Bring everything to a boil, then reduce heat, stir in cream, and let the soup simmer for about 30 minutes, or until the potatoes become tender.
- Adjust seasoning to taste before serving.
Notes
- Blend part of the soup for a creamier texture while keeping some chunks for a rustic feel.
- For extra depth, sauté a clove of garlic with the leeks.
- Use Yukon Gold potatoes for a naturally buttery flavor.
| Nutrition | Value |
| Calories | kcal |
| Carbohydrates | g |
| Fibre | g |
| Fat | g |
| Protein | g |
| Cholesterol | g |
