Fantastic recipe. Made this last night with leeks just dug out of the garden….so delicious! I ate the whole thing myself for 5 days and never tired of it. I would definitely make again. Useful quick recipe for rank amateur cook. Jenn, thanks again. I’m making it tonight again so perfect for cold Canadian winter days! Added bacon bits for that added kick and topped with homemade crunchy croutons. I like to incorporate a few meatless meals each week, but you can easily use normal Parmesan cheese if that’s what you have on-hand. We will make this one again. Thank you for this, it’s a great soup. The author does a great job with seasoning, which I think can be difficult for a home cook, and it really makes a difference. Thank you for sharing your passion with us. Great recipe. She wanted us to learn to be self sufficient as adults and not dependent on junk food. Also when it came time to serve, I had some grated Romano cheese on the table that people could sprinkle on the soup if they wished. I looved this soup, so light and creamy. Hi Chloe, Creme fraiche is thicker, but it should work here. 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. Thank you so much for sharing your recipes. Hope you enjoy the soup! Another great recipe. And so easy. Do you need to increase the cooking time at all when doubling the recipe? 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. Very nice. This is definitely a go-to recipe. Don’t know why really, very simple ingredients, not difficult, but perfection! My entire family loved it so much. If it's too thick, add water or stock to thin it out. Thank you! Topped it with shredded spinach and curls of parmesan cheese. Really simple to make and the family enjoyed it. 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. Top on the soup. This is by far the best potato & leek soup I’ve found and the only modification if that I omit the thyme (not a fan) but otherwise it’s now my go to “potato” soup! Wonderful on a hot summer day and not as heavy as it would have been with the cream. Five stars! It’s best to freeze the soup without the cream, but if you already have the cream in it, it may separate a little when you reheat it. I don’t have chicken or vegetable stock. Getting ready to make more as the weather is getting colder. I always double or triple it, planning on freezing some of it, but we never seem to have enough left to freeze. I made this recipe as written. 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. Thank you. When there are so many recipes out there for a particular dish, I love finding one that stands out as simple and delicious. I subbed 18% cream for the heavy cream as that was all I could find. I topped it with some chives along with a little white cheddar and crumbled bacon. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. This is probably the 10th time I’ve made it and it never disappoints. Made this today and loved it!!! Do some soups cook better in a Dutch oven, and some in a stock pot? I made this over the weekend and served the last bowl last night so I am making another batch today! Planning on making it again very soon for friends. 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. My picky wife loved it, which means an automatic five stars. 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 followed the recipe exactly and it came out great. This was really, really good. I found this after looking for a recipe that didn’t call for cornstarch. Wondering how to store the remaining soup. Both were perfect, depending if you want a more leek taste or more potato, a thinner or thicker soup. We have sent you an activation link, This would be delicious with some cooked crumbled bacon on top! I love the recipe so glad I came across it while googling. Great design and very easy to use. – so, my first time making soup ever, took a while, but in the end( I am not photographer) a delicious, healthy soup. 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! I’m new to cooking and this page. Enjoy! We did substitute shallots for the onion. Very easy to make. I made this for my husband and changed a few things to suit him, leaving out the salt and garlic and setting aside half of the filling to whisk back in, and finally substituting half and half for cream. It’s best to freeze the soup without the cream, but if you already have the cream in it, it may separate a little when you reheat it. My husband brought home 4 huge leeks so I actually only used one bec after I washed & chopped it came to 4 cups. It is so delicious and easy to make. I cooked the leeks and some onions in a small amount of drippings very briefly before I added to the pot. If it separates when you defrost it, it should come together again once reheated. I normally make no changes to Jenn’s recipes (and I change almost every recipe I make!) Loved your recipe! I’m an experienced cook and this is the bomb recipe for a French-inspired potato leek soup. That happens if you’ve been reading the reviews and then click on “jump to recipe” at the top of the page. Just give it a few stirs to recombine. Hope that clarifies! Some recipes I made once and was not overly impressed. – this is my favorite food blog when I’m looking for something fresh and delicious. I froze 1/2 of the recipe (without cream). The rhubarb crisp has some wonderful colors and flavors. So tasty, would make again and again. I did have to simmer the recipe down, too. And, thanks for taking the time to answer. Do you think coconut cream would work in place of the heavy cream? THANKS AGAIN!!! Like any of my other cream soups you don’t have to actually use cream when you make potato and leek soup. Yes Nat, you take both out before blending. Adjust the heat as necessary so as not to brown. This was by far the best potato soup I have ever tasted!!! This will be my new go soup recipe! I cooked it down a lot but still wasn’t able to get the thickness I am used to with vichyssoise. I had added this to my soup list when you first posted this. Creamy and flavourful! Yum. The bay leaves and thyme sprig were brilliant. I left mine chunky (didn’t purée), and it was absolutely delicious. Thank you and I’m ready for your second book already. 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)? I stopped blending while there were still a few potato pieces, which I enjoyed. After struggling for years when questions like this arose, I ordered a kitchen scale (read reviews). I used about 3/4 c of cream but it would have been just as good with less. I think I may have puréed it too much and next time I may leave it with a little more coarse. I have your book but it didn’t have this recipe in it. To help amp up the flavor of this soup, add a big dollop of Organic Better than Bouillon chicken base. I lay the bags flat, remove as much air as I can and then seal and place in the freezer flat. I wanted to top it with bacon so I cooked the bacon in the Dutch oven first where I will be cooking the soup then wiped off the grease and proceeded with the recipe. This is by far the best and easiest recipe available! I didn’t think of writing you I have ordered the book. End result: AMAZING! I have frozen this soup with the heavy cream in single batches. Add in the thyme, rosemary and coriander powder and sauté. Hi Jenn, love your recipes and looking forward to trying this one out! Thanks for sharing your wonderful recipes with all of us. My husband and toddler loved it! Good with a parsley garnish. Will make over & over again! I made this tonight and it is by FAR the best potato leek soup I have ever had. 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). Cook, stirring occasionally, until soft and wilted. I used veggie broth to make it vegetarian. Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Agree with Jenn, cook, drain and crumble the bacon first before adding it. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Good flavor and texture. I definitely recommend this recipe. I wouldn’t change the recipe in anyway! My husband made this to use up some leeks we had in the fridge…OMG so very good….it’s become our new “soup”, the kids and we LOVE it! I was putting away the leftovers but had to stop for a third bowl first. The recipe is very easy to follow and simple to make. 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! Delicious magazine is a part of Eye to Eye Media Ltd. I do have a crock pot though… Thanks! If an account was found for this email address, we've emailed you instructions to reset your password. My wife loves vichyssoise, and this soup turned out great! I love this version. I will make this soup often!! Soup+crab cake+parmesan, pepper shortbread on the side, and a glass of wine. Thanks again Jenn!! Highly recommend!! I like carrot for the added color and texture because I do not blend this soup at all. This recipe is OMG wonderful. This was the best recipe, I have made a few other recipes in the past but was never really happy, until I found the this one yesterday. I made this last night and it was delicious. I’m about to make it with smoked pork hock broth. I’d totally recommend this substitution if you don’t like dairy or are lactose intolerant. This soup was amazing!! Easy and tasty! Great recipe! And a big hit with the kids too! It was excellent !!!! That’s why in baking, recipes always call for unsalted butter, then add what seems like a huge amount. I used my home made chicken broth and added some chopped kale. Both delicate and flavorful. I’ll absolutely make this again. Wouldn’t change anything else about it! Both contributed nice additional flavors. 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. I’m sure it would have been tastier with the cream, but I don’t have any. I freeze in serving size bowls that microwave when my craving hits! I don’t eat dairy , can I use almond milk , as I can’t use the cream ? Just made this and can’t believe how quick and easy it was. Just made.. This soup is amazing. Will it keep in the refrig for two days or so? 3. Years ago I had a recipe (now lost) for Potato Leek Asparagus soup and it was delicious! Amazing recipe. It also is a throwback to how Granny used to make it. Yum. Jenn Segal has perfected the perfect blog. So far I’ve made the hummus and this soup, up next for Thanksgiving is the French Apple Cake! This leek and potato soup is vegan, but it doesn’t have to be! Potato Leek Soup Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it What did you think … On a whim I decided to add some fresh rosemary to it…it was a really nice touch I thought. Can you serve this chilled? My kids and friends love it ! Remove, defrost, and cook in pot until desired … Hi Kim, I wouldn’t think that using your own stock should make the soup more chicken-y tasting. Cheers!! Absolutely amazing! Two thumbs up. I ended up adding about two more tsp of salt and then cheese when that didn’t do it. Lots of chopping but other than that very easy. He watches his weight so the cream addition was skipped and yet the soup was delicious. 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). This soup is amazing! ; 3) Specify more clearly re the thyme — maybe it could read 3 springs fresh thyme (put in whole). Looking forward to trying more of your recipes. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork. The cream adds a richness that you’re not always looking for so it’s great to have this option. Yummmmm!!!! I added 2 stalks of chopped celery with leeks. All that being said, I am a huge fan of Ms. Segal and am so grateful that she is willing to share her enormous talent for cooking and precise recipe creation with us! Garnish with fresh herbs if desired. Can I substitute the cream with either milk or evaporated milk? I hate cleaning leaks and usually end up with some sand so this really works for me. 3rd time I’ve used this recipe, it is soooo good on a chilly day. Came out perfect. Great soup. I made a 1/2 recipe of this and it turned out great. Thank you! Delicious soup!!! Had fresh picked yesterdays patch & spent the evening cleaning and chopping, so they sat over night in the fridge. Thanks for your very sweet words ❤️ (and glad to hear you enjoyed the soup)! You can also add these into the slow cooker after the soup has been pureed for even more bacon flavor. Perfect soup… did not deviate from recipe at all. I garnished the finished product with chopped green onions. 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.) A little effort with peeling potatoes and cleaning the leeks but easy to make and so worth it. Enter the email address associated with your account, and we'll send you a link to reset your password. Sure, Olivia — the soup will just be a bit less creamy with russets but still good. Thank you! In addition, I only blended the potatoes and an appropriate amount of broth. I am a extremely seasoned cook and believe it or not have never made potato leek soup. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Great recipe, Jenn! , I have made so many of your online recipes and everyone has been fantastic! I’m relying on iffy market deliveries. A friend of mine who was a Master Chef owned his own restaurant. Just made my first ever Potato Leek soup with your recipe! Best soup I have ever made. It’s simply delicious. And it’s absolutely delicious!! Thank you. I will keep you posted! Hi Irene, One leek is approx. 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 . 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. I serve with crusty bread which I rub with EVOO, sliced garlic & cover w/ whatever cheese I have on hand & broil until bubbly. We made lots of soup and it freezes very well. Your site is regularly recommended to friends. I always have rave reviews. would definitely love to make again, thank you! Next time I will only use 5 or 6 cups of broth rather than 7. I saw one commenter added vinegar for an acidic kick so I added about a tsp of red wine vinegar in my bowl and that was also good. We found it a bit bland (made exactly as listed) but a nice comfort soup. So simple to make. So tasty and simple to make. I did not deviate from the recipe. Sure, Colleen, that should work. I served toppings on the side – crumbled bacon, chopped scallions and shredded cheddar. I made this last winter and my boyfriend begged me to make it again (it’s his favorite). Was trying to approximate the Cream of Leak soup of my childhood, which, no doubt, came out of a packet. wonder what to do now. The dutch oven was scraped clean!!! I always add more salt to it too, to my liking. Definitely will make again. I removed the bacon, left the fat, then followed the recipe from there. Oh, I love the addition of bacon. This is an excellent recipe! Yes, it freezes nicely. I have yet to make any tweaks to any of your recipes–and I live with a bunch of well qualified food critics. No one knew the difference! I make batches and freeze it. I like to think I’m a pretty good cook but this recipe was not good. Wow – simple to make and absolutely delicious. Also nice to leave some of the potato in small chunks to vary the texture. I made this soup because we love potato leek soup. A simple yet elegant recipe indeed! My sister is lactose intolerant so I left out the heavy cream at the end, everybody loved it. Absolutely love it and so easy! Thanks so much. Everyone wanted the recipe. ), COMFORTING, FLAVORFUL AND SO EASY! Will definitely be making it again, Easy to make and it was so unbelievably great tasting. I use YG potatoes and those help with the creaminess. Made 1 1/2 gallons for work. I like this recipe. Serving this as a starter for a New Year’s Eve dinner party in a couple days. I recently picked up frozen cleaned chopped leeks at a local Trader Joe’s. The heat is adjusted so they do not brown. Also would your cheddar soda bread match this for a lunch meal? I think the finished product was too one-dimensional. Made this for the first time a couple of weeks ago, had been concerned that this soup would be bland. Once, I told my mom and dad I would bring dinner over for a spontaneous meal together. This soup is absolutely DELICIOUS!! I added shallot and topped with crispy, crumbled bacon!! Will definitely add this to my soup rotation. Any suggestions? Yum! But after heating and stirring, it’s delicious. Thank you, yum! I’m getting ready to make again and that’s what brought me here to write a review. My husband loved his dinner tonight! It’s lighter, and as tasty as the traditional version. I substituted cashew milk to go dairy free added diced ham for a little extra flavor. Finally, if you have good freeze-dried chives, with good color, it is okay. Thanks. Great recipe and great tool! You can reduce the amount if you’d like but I wouldn’t leave it out completely. This was very good, first time following a written recipe. Leek and potato soup is the first dish I think of when days start becoming colder. I have made this wonderful soup several times for friends and family. I give it a five stars for sure…worth the try! Appreciated your tip on cleaning leeks, they do have a lot of dirt inside. So I want to add either bacon or ham, do you suggest pre-cooked meat and just tossing in at the end? I’ve made this recipe several times and it is my favorite soup ever! I have a bumper crop of leeks this year and am wondering if this soup freezes well. Classic. Measure out 250ml of cold water into a mixing jug with your seasonings and mix well. The crockpot is empty, and coworkers have asked for the recipe. I did not have any fresh thyme, so added two shakes of dried. Definitely a family favorite! Quick, easy and great for a cold winters night. Thx. Added the peeled potatoes and cooked in chicken broth until tender. This looks heavenly! This is one of the most delicious soups I have ever made. Add the stock and simmer, covered, for about 25 minutes or until potatoes are very tender. Thanks for sharing this! I was able to freeze this soup. I have made this leek and potato soup several times now. It was not too rich and potatoes add to the soup made it so delicious. Both my kids gobbled it up. Hi Beverly, if you haven’t already added the cream, that’s best and I would add it when you reheat the soup. I am making it again today and will have it again for dinner, along with one of your wonderful salads. It was such a hit I am making it again today! I made it as listed, but used half & half instead of cream (because that’s what I had) and it was super delicious. Not a fan of thyme, so I left it out. I will definitely make it again & again . Put the leeks and garlic back into the pan and cooked together for a few minutes. Please could you verify the equivalent measurement for the chicken broth of 7 cups. Finally! Making exactly as per recipe including weighing potatoes at store, simmering to maybe get some flavour before adding cream. This came out so well, I’ve made a few times. If you are serving to folks who can’t do dairy, this is a great way to serve this soup. You can also just omit the cream — you may like the soup as is. It was so delicious and creamy. It was amazingly flavorful and a perfect summer soup, served with sherried chicken with marjoram! Hi Holly, Chicken broth will definitely produce a more flavorful soup. I like this soup a lot. I am making your potato leek soup as we speak. I served with green garlic I grow in my back yard..also some shaved Parmesan or pecorino may not hurt for those not on a diet. https://www.woolworths.com.au/shop/recipedetail/5402/potato-and-leek-soup Thanks again. I love the fact that you actually reply back to folks who ask you questions. Used half n half instead of whole cream, and did not use salt when cooking. Will be making again and again. The combination was divine. Hi Nafsin, I think the stock helps to give it flavor, so I’d suggest sticking with it. I made this tonight for dinner. After the potatoes were cooked, I roughly chopped up kale and added that. I used to hate recipes that gave weights of ingredients… now I wish all recipes would do so. I fell in love. Now that my sons are away at college, I am constantly looking for recipes that are good for just my husband and I. Thank you from all of us! 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. I am an instant pot newbie… have really only made rice and some vegetables in it. Making another pot full for a luncheon today. I only made it because my sister gave me a bunch of leftover leeks. I also use my home made chicken stock instead of broth – seems to give a little more depth of flavor. I followed the recipe to a T and was disappointed not to be able to taste the leek at all. 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 use homemade stock and add bacon or oven-fried prosciutto to each serving. Ate it warm tonight. Cynthia C Indiana, PA. Hope you enjoy the soup (and the cookbook)!! If I make a big batch to have some to freeze, is it best to add the cream after thawing and reheating ? I think I used too much stock, one and a half pints that I canned myself. It’s just so perfect every time and so easy to make!!! Fantastic soup! Thank you. Hi Keith, I always cook my onions or leeks in butter before adding the other ingredients. Classic potato leek soup ~ simple and delicious with potatoes, leeks and chicken stock, inspired by Julia Child. Hope that clarifies! I added some nice dashes of Worcestershire sauce and I added 2 shallots chopped in with the leeks. Delicious recipe exactly as is. Thanks. My 8yo daughter keeps saying, “This is SO yummy!”, Hi Jenn, Love your recipes. Will serve with chives, parmesan crisps, and prosciutto (I have some from another recipe). I made it for a potluck at work today and 6 different co-workers asked me for the recipe. Love this recipe! I also used less cream as I was concerned it may have diluted the flavor. We've used cashel blue but you could try other blue cheeses 55 mins . I’m signing up for your newsletter immediately! Love the original and wanted to see if there was a way to get the smoky bacon taste without adding the bacon itself. Thank you for a wonderful recipe. Delicous!!! Totally will be making this again! 2 teaspoons? Hi Cheri, So happy you like the blog! Really simple and delicious. How can anything so easy taste so good. Try our nutritious recipe packed with flavour and fresh locally sourced ingredients. This is my favorite soup recipe, so easy and so good. Made for a happy Christmas! Jen, making this tomorrow…will serve for dinner, but I would like to freeze the rest and it will already have the cream in it. But browned leeks have their place, also! So glad you enjoyed it, Carol — and I’d love to try your minestrone! 2nd time making this recipe and I feel like a rockstar! (The great thing about a soup like this is its forgiveness… you don’t have to be accurate on the ingredient amounts… just eyeball it and adjust as needed!). I made it last night and it went out so tasty, even though I’m not a good cook. Can I use Russet potatoes instead of Yukon Gold? I always thought their skin is pretty thin? Incredibly delicious, served with French bread and everyone had seconds! If so, can it be added before freezing? I adore every one of your recipes that I have made. I like to puree about half of the potatoes, so there are still some potato chunks in the final soup. Hi Michel, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. My family and guests loved it! I made it. I made them a couple of days ago and they were instantly devoured . This was amazing!!! This is the second time cooking this, the first time my amounts were off and it was very leeky, my mom ended up eating all of it. Hope that helps! Wonderful flavor and deliciously silky!! Very, very tasty indeed !!! I read the reviews and went with 4 cups chicken bone broth and 1 cup water. The one thing that I can think of is that perhaps you added too much salt to your stock. So easy and delicious! Hi Cynthea, Where are you seeing 2 cups? When it comes to a Dutch oven versus a stockpot, It really makes no difference. I’ve made it multiple times for myself and for the family I work for. Absolutely delicious. In a 6-quart saucepan over medium heat, melt the butter. Thank you for sharing this. A fantastic and easy recipe that doesn’t require adjustments. I’ll definitely be making this one on a regular basis. Made this just as stated in the recipe two weeks ago and husband and I both loved it. Added a splash of lemon juice at the end…heavenly! I added some fresh celery leaves and used herbs de Provence, a pinch of rosemary, and a pinch of sage. Replaced the butter with olive oil spread and the cream with cashew butter. This will be perfect for the holidays! The flavor is fantastic if you follow the directions. Hi jenn. Typically when I do that, I’m so over the last few bowls. My kids get so excited when they see the ingredients in the fridge because they know what’s for supper. Best leek soup recipe so far! magazine. Do you think I could use white sweet potatoes in this soup? It is the best soup I have ever made! In a large pot, you’ll sauté the leeks, celery, and onions in olive oil. Cut no corners. This soup is outstanding. While different it still turned out great. I add leeks right at the end to boost some fresh leek flavor back into the soup. Really lovely soup! Absolutely easy and so tasty. And yes, because it’s non-dairy, I think it would be fine to add it before freezing. Also, do you think cauliflower go well with potato? 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. This is so delicate! https://www.goodfood.com.au/recipes/leek-and-potato-soup-20130513-2jh90 So quick to make and very delicious. We make the classic hummus all the time! fabulous recipe with great exposition of method for preparation–hopefully inspiring folks who have never tried leeks to experience there wonderful flavor. This soup is absolutely delicious. Personally, I couldn’t stand the thyme and bay leaf flavors in the soup. We’ve done this twice now with leftover soup. Beware you won’t be able to stop eating this soup. I removed half the soup before the cream was added for freezing. I am so glad I chose this recipe!! I have made it twice now and everyone loves it. You deserve 10 stars for that alone!! Hi Jenn, Cooler weather here on Long Island and it was time to make another pot of this delicious soup! A cup? I think it would’ve been delicious without those added. Threw in some frozen corn (3/4 C?) I also weirdly like the soup finished using a regular blender rather than hand blender, but maybe I’m just weird…. This recipe has nurtured many people! First time making this and family loved It. It’s a favorite with my kids and is a great one to add lots of toppings to like chives, bacon, cheese. Not to thick or too thin. Added a 1/2 cup of heavy cream and one tablespoon of salted butter, 1/4 teaspoon of black pepper and heated thru. A keeper. Didn’t have cream so used whole milk. Delicious! This was perfect. I also threw three corn cobs (Cut the corn off) in the soup which made it sweet. Hi Kerri, Yes, it’s fine to make the soup ahead of time and freeze. Easy, quick and delicious. I do think coconut cream would work, but it definitely would add a bit of coconut flavor to the soup. This soup was an absolute hit! I followed the recipe ingredients and steps exactly as written and it tastes fabulous. This soup is absolutely wonderful. Looking forward to making it again. I also used white pepper instead…Thanks, I also used fresh chicken necks and backs which i cooked separately and then used for the broth. Thanks for this recipe Jenn. Thank you for a wonderful, easy recipe! My husband couldn’t get enough of it. I was hunting for new recipes because we were tired of the same old thing week after week. Thanks Jennifer, this guaranteed to please! Also added at the end some green onions after puréeing. One lesson I’ve really learned being in a CSA is working with what I’ve got on hand. 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. I also used half and half because it’s hard to find cream without carrageenan in my area. My husband was disappointed I was making soup for dinner this evening but once he tried it, he loved it and went back for more! OMG it’s divine. Thank you for sharing! However; when it does I make this! I decided to be the chef today and tried this recipe. I probably use about half the cream and the soup is still fantastic. Yes, this soup can be frozen, but add the heavy cream when you’re reheating the soup. I have some home made beef broth in the freezer I could use. I now make it every fall with leeks from our farmers’ market. Hi there It is pouring with rain, cold and miserable in Auckland New Zealand but I’ve just made your leek and potato soup for lunch. Great website but kill the music video! Hi Lise, this soup can be frozen, but add the heavy cream when you’re reheating the soup. Everyone loved it. I made this for a soup party to give the really picky eaters in our family an option that didn’t involve chunks of things floating in broth. It’s all about your preference. I added a few dollops of truffle oil. Velvety smooth with wonderful flavor. What a great easy recipe! Perfection. 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 actually made this dish this past Thursday and I served it with turkey/pesto panini’s. I hope this helps. Potato Leek Soup A few weeks ago, out to lunch with Meathead, I had a cup of potato leek soup that was so good in it’s simplicity. I agree that the potato leek soup calls for too much broth. This was one of those recipes that was love at first bite. This was the best leek and potato soup I’ve ever had. I wanted a simple recipe and this delivered beyond expectations. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly. Loved this soup! Next time I put entire 2# of potatoes and the taste was more of potato, and a little thicker. I made this last winter and loved it. Enjoy! It’s that good. I made this recipe and the family loved it. Or is there a potential for a different texture? Easy and delicious hot or cold. What a fun and easy recipe! I had no problems with separation. I always thought potato leek soup was difficult but you make it simple and delicious. AMAZING. Very creamy and delish! It really fills you up and makes you feel warm on a cold fall or winter day. Jenn, would love to share my minestrone recipe with you. This potato leek soup recipe is one of our all-time favorites. Surprised it came from Once Upon a Chef. This soup comes together quickly but is the type of thing you can make that will impress your friends and family! Enjoy! Am curious how making soup in it differs from cooking on the stovetop. Just wanted to clarify, did you mean that FOUR leeks is two cups? Can I tell you how happy I found this recipe? I made this soup today and it was delicious! Hi Elizabeth, I haven’t tried that here so it’s hard to say for sure, but I think it would work. , Thanks for catching that, Betty – it’s 5 cups and it has been corrected. It reminds me of the soup that Danny Meyer serves at hisNorth End Grill in NYC. Substituted natural yogurt for the cream and it was delicious. I used fresh leeks from the garden and it was delicious. (Just wait until you’re reheating the soup to add the cream.). Hi Dale, Glad you liked the soup! Yum! Thanks so much for the suggestion about freezing .. My 1-year-old loves this recipe! These kinds of “reviews” really bug the heck out of me. I substituted 1 tsp. Super easy, makes the house smell great and it’s delicious cold in the triple digit Nevada summer. I'd love to know how it turned out! . Lovely thick soup for winter here in Australia. Hence the five stars. Like a soup you’d be served in a 5 star restaurant in fancy china. Hi Donna, Sure– the soup won’t be quite as creamy, but it will still be good! Just delicious and easy to make. This recipe was easy to follow and turned out delicious! Can this soup be frozen for later use or just cut the recipe in half for 2 people, Hi Michelle, you could halve it, but it freezes nicely. It was also easy (and I have never cooked with leeks) Thank you! Just wait to add the cream when you’re reheating the soup. Used heavy whipping cream, created a creamy texture. I actually think it tastes better on the second day once all the ingredients get time to meld together. It is delicious! it was most delicious. Simmered it a little longer to thicken to my liking. Glad you like the recipes, Julie! Thanks for the very precise step by step and the pictorials that go along with your recipes. KC. Fun to use bay and thyme and garlic from my own yard and garden. I know it says it serves six, how much is a serving? If I have a leftover shallot or onion, I will add it to the pot to simmer along with the leeks. I love making it and everyone enjoys eating it, including my husband who must eat gluten free. I haven’t added the cream yet since I am saving it for another night, but it tastes delicious even without the cream! Used russets because I had them plus one cup of whipping cream. Balance and flavor is divine. I followed your recipe as listed, and it was magnificent. This soup was so easy to make and very delicious! Just made potato leek soup tonight and it was just fabulous. Making it again tonight! [email protected]. Mine was perfect in all ways. I have made this soup twice, it’s a great recipe, plus it is so simple to make. I used a blender as I don’t own an immersion blender. Elegance in an instant. I finish it off with cheese, chives and crumbled bacon on top! But I would not substitute the cream for something else, just use less. And since I didn’t have any cream I used half and half. 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. I don’t usually leave reviews but I felt that I had to for this one. It seemed to really help the flavor in addition to thickening the soup. German Leek and Potato Soup 46 Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup. because they are not authentic enough for him. 44 ratings 4.3 out of 5 star rating. I’m also thinking about all the things I can do with this recipe. The leeks I found are huge and I have no idea how many normal sized leeks each one corresponds to. The leeks give a wonderful flavour and the potatoes add substance. I followed the recipe exactly with two exceptions – I did not use low sodium broth – I used the regular; and at the end I added about half a cup of cream. It was a big hit! Used 1/2 & 1/2 the immersion blender worked great. Kids LOVED. And now I only use Yukon gold potatoes for any recipe with potatoes. This Potato Leek Soup recipe is SO lusciously rich and velvety, you won’t believe it’s low fat without any cheese or cream! Oh, and most of the nutrients in plants are in their green leaves so do your selves a big favor and use the entire leek and save yourselves some $ too. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Followed the recipe and love the results! One of the most delicious soups I’ve had/made. Apologies – this must have been removed by accident but has now been included in the ingredients list. Enjoy! Thanks for sharing such a great recipe! Delicious! A wonderful recipe I make again and again. Served with roasted asparagus and avocado toast. Thanks again for another great recipe that I make again and again! I love this potato leek soup — I wouldnt change a thing. I want to double this recipe. Serve hot, garnished with fresh thyme, chives, or anything you like. Thank you . It was so delicious! And the veggies are cooked until tender, but left to their nice chunky texture. Just give it a few stirs to recombine. I’m relieved to know that I can freeze it even with the cream added in. I garnished this fabulous soup with fried leeks and fried prosciutto twists. This takes up less space and makes a delicious dinner always on hand. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. Nothing hits the spot like a nice warm bowl of potato and leek soup on a chilly evening! Yes just finished making. Next time I may try a little coconut cream. I add 6-8 sprigs of fresh thyme, but I tie them together with butcher’s twine. I will add that it was even better the next day (and even cold). Both amazing. Hope you enjoy! Potato Leek soup is one of the most elegant and classic soups. Also, calories! Silky smooth and sublime. AMAZING! This soup is delicious and my family loved it. Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. Not bland like potato/leek soup can sometimes be. If you love soup recipes, I have dozens of great ones like easy Lasagna Soup or this Perfect Corn Chowder. I would not add it in addition to the potatoes or the balance of flavors will be off, but you can substitute some of the potatoes with cauliflower. I made this soup it was absolutely delicious. This came up first when I searched and I’m sure glad it did. Thank you so much, you rock. I’ve also sent a picture of the recipe to my daughter and insisted that she give it a try. I made this potato leek soup yesterday and it was positively delicious. The hand held immersion mixer produced a lovely silk finish. Add stock and 2 cups water and Enjoy. This Potato Leek Soup is made with fragrant leeks simmered with buttery potato… Oh.My.God. Have been cooking since I was little. This potato leek tomato soup is an easy to make, flavorful puréed soup that uses everyday ingredients and is healthy and comforting. It does not affect the texture or flavor at all. I followed nearly to the letter but halved the cream and added some onions at the start. Made this for a soup and salad lunch I had for Halloween with my extended family – they LOVED it. I just made this today for dinner. Good vegetarian option made with vegetable broth. Thank you! How about adding blue cheese to your soup, like in this potato, leek and stilton soup recipe. bacon is a tasty treat to put in any hearty soup y’know! Thank you for a great recipe. Thank you! Will be adding this recipe to our fortnightly dinner rotation. Thanks for providing recipes that always work! Thank you for sharing! I served with fresh chives and garlic butter croutons. The only thing I changed is the salt and pepper amount. So easy and amazing. I am a beginner and young dad. 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. Also only used about 5 cups of broth. Hi Jenn! I wouldn’t change a single thing about the recipe and can see this going into regular rotation. So good! Low-fat potato leek soup is full of flavor and low in calories! . I can’t get enough of this soup! Thank you so very much! If yes, how many grams of cauliflower should I add to this recipe? Make it exactly as written. Made it 4 times already. Put in oven under broiler. Love this recipe already,, thnx Jenn!!! … Hence, we had a soup that wasn’t too thin or too thick for our tastes and had some recognizable ingredients in it. This is the first time I have ever attempted to make a potato and leek soup. My first time making potato leek soup and we loved it. Thanks Jenn! Made this soup for the first time and was a huge hit- husband and 2 year old daughter. How can I go about doing that? This soup was absolutely delicious!! 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. Yes, but I’d wait to add the cream until you’re reheating it. I made just a half recipe for the two of us. Today your blog was my inspiration! I made this soup today… It was so easy and quick and refreshing after a tiring day at work…. Would I make this again , most definitely. Thank you so much for your guidance.. He added bacon bits and a little more black pepper and ate it as a meal. I entertain a lot, so I think I will make this a day ahead, for my next dinner party, as the starter, to make my planning and prep easier and because the soup tasted even better the next day. When I served it, he proceeded to eat the soup cautiously, looked up at me in surprise and said, “this is good!” He had to have seconds. we used vegetable stock cubes and we also topped it with yummy bacon and onion. This soup is just so wholesome and satiating. It’s rich, creamy and very easy to make. 100% recommend! Read more…, Plus free email series "5 of a Classically Trained Chef", Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette, 11 Light & Delicious Meals to Help You Reset After Thanksgiving. I then used the same pan to sauté the leeks. I loved this soup! Like previous reviewers, I too, added bacon and garnished with fresh chives; my family loved the soup. It is a great and simple recipe. Sara B. Can’t wait to try it. i have made this soup numerous times now, my family and i love it! Please can we have more winter soup recipes (no chilli or cayenne ideally). We just LOVE it and I gave it 5 stars because that is all I could, I would give it more if I could. I used white pepper and cut the recipe in half since I’m alone today and it’s raining! So much easier! 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 made this soup and it was not a hot mess. We all loved it. 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. Once Upon a Chef is my “Go To” for no fail recipes. Do you “frizzle” the white part of the leeks or Green for garnish? Video! This was fantastic! How TO make chunky leek and potato soup . I prepared it as written: no tweaks, no substitutions, no additions, no changes of any kind. We sprinkled Parmesan/Romano cheese on top to add a little subtle salty, tangy taste. Okay I will do the box chicken stock. Thanks for a great recipe!! I guess we’ll have it as an appetizer tonight. Cook stirring, until thickened. 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