If you are searching for a comforting and velvety dish to warm your soul, this Creamy Potato Leek Soup Recipe is truly a treasure. The gentle sweetness of tender leeks perfectly complements the earthy, smooth Yukon gold potatoes, all blended into a luscious, creamy texture that feels like a hug in a bowl. This recipe balances subtle herbs and the richness of coconut milk for a soup that’s both hearty and elegant, simple enough for weeknights but impressive enough to share with friends. Each spoonful brings a delicious harmony of flavors, guaranteed to become one of your favorite go-to meals anytime you crave comfort and freshness in one cozy bowl.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity and the essential ingredients that each play a role in building layers of flavor and texture. From the aromatic leeks to the creamy potatoes, every component makes the soup irresistibly rich and smooth while keeping it wholesome and vibrant.
- 3 Tbsp. olive oil: The base that brings a gentle fruitiness and helps soften the leeks perfectly.
- 2-3 large leeks (about 5 cups chopped): Their mild onion-like flavor creates a sweet and fragrant foundation.
- 4 cloves garlic (crushed): Adds a subtle kick and depth without overpowering the soup.
- 2 lbs. Yukon gold potatoes (peeled and cubed): Their buttery texture melts beautifully into the creamy consistency.
- 6 cups vegetable broth (regular sodium): Provides a savory, light stock that keeps the soup balanced and nourishing.
- ½ tsp. thyme (dried): Offers an earthy herbal note that complements the potatoes flawlessly.
- ½ tsp. tarragon (dried): Brings a delicate anise-like aroma for an unexpected flavor lift.
- 1 ¼ cup coconut milk (canned, full-fat): Enriches the soup with a creamy texture and subtle tropical warmth.
- 1 ½ – 2 tsp. salt (to taste): Enhances all the natural flavors and balances the dish perfectly.
- 2 Tbsp. lemon juice: Adds a bright, fresh finish that elevates the soup’s taste beautifully.
How to Make Creamy Potato Leek Soup Recipe
Step 1: Prepare Your Ingredients
Start by washing and thinly slicing the leeks, making sure to clean them thoroughly to remove any dirt trapped between the layers. Peel your Yukon gold potatoes and cut them into 1-inch cubes to ensure they cook evenly. This prep work sets the foundation for a smooth soup with pure flavors and no grit.
Step 2: Sauté the Leeks
Heat the olive oil in a large pot or Dutch oven over medium heat, then add the chopped leeks. Sauté them gently for about 8 to 10 minutes until they soften and become almost translucent. This step draws out the leeks’ natural sweetness and forms the aromatic base of your soup.
Step 3: Add Garlic and Herbs
Next, toss in the crushed garlic and continue to sauté for another minute until fragrant—don’t let it brown, or it will turn bitter. Sprinkle the dried thyme and tarragon right after for an herbal boost that will infuse the soup with subtle complexity as it cooks.
Step 4: Incorporate Broth and Potatoes
Pour the vegetable broth into the pot, scraping the bottom to loosen any flavorful bits stuck from the sauté. Then add the cubed potatoes. These will soften and soak up the broth and herbs while simmering, paving the way for the soup’s creamy heart.
Step 5: Simmer Until Tender
Bring the mixture to a boil, then reduce heat to medium and cover the pot with a lid. Let everything simmer gently for 12 to 15 minutes, or until the potatoes are tender enough to pierce easily with a fork. This is a key step for the smooth finish we want.
Step 6: Blend to Creamy Perfection
Turn off the heat and use an immersion blender to puree the soup directly in the pot until it reaches a silky, creamy consistency. This blending step transforms the wholesome ingredients into a luscious, comforting texture that defines this Creamy Potato Leek Soup Recipe.
Step 7: Final Seasoning Touches
Stir in the coconut milk to add richness, then mix in the lemon juice for a bright, fresh edge. Taste your soup and add more salt as desired to perfectly balance the flavors before serving.
How to Serve Creamy Potato Leek Soup Recipe
Garnishes
To elevate your soup experience, consider garnishing with a sprinkle of chopped fresh chives or parsley for a pop of color and freshness. A swirl of extra coconut milk or a few crunchy croutons can also add delightful texture contrasts that make every spoonful interesting and satisfying.
Side Dishes
This soup pairs wonderfully with warm toasted baguette slices, garlic bread, or crisp crackers. A simple green salad with vinaigrette offers a refreshing counterpoint, making the whole meal balanced and inviting. These sides complement the soup’s creamy nature without overshadowing its delicate flavors.
Creative Ways to Present
For a unique presentation, serve the soup in mini bread bowls for a rustic touch, or drizzle truffle oil on top for an indulgent twist. You can also add a sprinkle of cheese like Gruyère or parmesan, letting it melt slightly for added richness—perfect for special occasions or impressing guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cool the soup to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The flavors will deepen overnight, making it taste even better the next day.
Freezing
This Creamy Potato Leek Soup Recipe freezes beautifully. Portion it into freezer-safe containers and keep for up to 3 months. Be sure to leave some room at the top, as the soup will expand as it freezes. When thawed, a quick re-blend helps restore its original creamy texture.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking or scorching. If the soup thickens too much, add a splash of vegetable broth or water to loosen it up. Avoid boiling, as it can alter the creamy consistency.
FAQs
Can I use other potatoes besides Yukon gold?
Absolutely! While Yukon gold potatoes provide a naturally buttery and creamy texture, russets or red potatoes can work as well. Just expect a slightly different consistency and flavor profile; russets often make the soup a little fluffier, while reds keep it hearty.
Is coconut milk really necessary?
Coconut milk adds a lovely creaminess and subtle sweetness that dairy can’t quite match, making this recipe suitable for those who avoid dairy. If you prefer, you can substitute with heavy cream or a non-dairy alternative like cashew cream, but the flavor will shift slightly.
How do I clean leeks properly?
Leeks can be sandy because of their layered structure. Slice them and then soak the pieces in a large bowl of cold water, swishing gently to loosen the dirt. Lift the leeks out carefully with your hands or a slotted spoon, leaving the grit behind.
Can I make this soup spicy?
Definitely! If you like a bit of heat, add some crushed red pepper flakes when sautéing the leeks or garnish the finished soup with a dash of smoked paprika or cayenne pepper. This adds warmth without overpowering the delicate flavors.
What if I don’t have an immersion blender?
You can transfer the soup in batches to a regular blender, but be careful to blend hot liquids safely by not filling the blender jar too full and venting the lid slightly. Alternatively, use a potato masher for a chunkier, rustic texture.
Final Thoughts
There is something deeply satisfying about a bowl of this Creamy Potato Leek Soup Recipe that promises comfort, warmth, and delicious simplicity all at once. Whether you’re cozying up on a chilly evening or looking for an easy yet impressive dish to share, this soup will always hit the mark. I encourage you to give it a try and soon it might just become a beloved classic in your own kitchen!
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Creamy Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Creamy Potato Leek Soup is a comforting, velvety dish made with tender Yukon gold potatoes and fragrant leeks sautéed in olive oil, simmered in vegetable broth, and blended to silky perfection with full-fat coconut milk. Enhanced with dried thyme, tarragon, and a touch of lemon juice for brightness, this dairy-free soup is a hearty, flavorful choice for any season.
Ingredients
Vegetables and Herbs
- 2–3 large leeks (about 5 cups chopped), thinly sliced and cleaned
- 4 cloves garlic, crushed
- 2 lbs. Yukon gold potatoes, peeled and cut into 1-inch cubes
- ½ tsp. dried thyme
- ½ tsp. dried tarragon
Liquids and Oils
- 3 Tbsp. olive oil
- 6 cups regular sodium vegetable broth
- 1 ¼ cup canned full-fat coconut milk
- 2 Tbsp. lemon juice
Seasonings
- 1 ½ – 2 tsp. salt, to taste
Instructions
- Prepare the leeks: Thinly slice the leeks and clean them thoroughly to remove any grit or dirt.
- Prep the potatoes: Peel the Yukon gold potatoes and cut them into 1-inch cubes to ensure even cooking.
- Sauté the leeks: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and sauté for 8-10 minutes until they become soft and tender.
- Add garlic: Stir in the crushed garlic and sauté for an additional 1 minute to release its aroma.
- Add broth and potatoes: Pour in the vegetable broth, scraping the bottom of the pot to lift any flavorful bits. Add the cubed potatoes along with dried thyme, tarragon, and salt.
- Simmer: Bring the soup to a boil, then reduce heat to medium and cover the pot with a lid. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.
- Blend the soup: Turn off the heat and use a handheld immersion blender to blend the soup until smooth and creamy. Be careful while blending and work gradually.
- Season and finish: Stir in the lemon juice and taste. Adjust the salt as needed to balance flavors.
- Serve: Ladle the creamy soup into bowls and serve with toasted baguette slices, croutons, or crackers for an inviting meal.
Notes
- Make sure to clean the leeks well as they can trap dirt between layers.
- You can substitute the coconut milk with any other non-dairy milk if you prefer.
- If you want a thinner consistency, add more vegetable broth before blending.
- For a richer flavor, sauté the leeks slowly over medium-low heat to caramelize them slightly before adding garlic.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
