If you are searching for a comforting and indulgent dish that feels like a warm hug in a bowl, look no further than this Creamy Potato Leek Soup with Herb Garnish Recipe. Combining the gentle sweetness of leeks with the hearty creaminess of tender potatoes, this soup is a perfect balance of smooth texture and fresh herbal notes. Whether you’re cooking a cozy weeknight dinner or impressing friends with a homemade starter, this recipe promises a satisfying and flavorful experience that’s incredibly easy to make and utterly delicious.
Ingredients You’ll Need
This recipe is wonderfully straightforward, featuring basic but essential ingredients that each play a crucial role in creating the soup’s luscious texture and vibrant flavor. From the delicate leeks to the silky potatoes and fragrant herbs, every component brings something unique to the pot.
- Leeks (4-5 cups, sliced ¼ inch thin): Provide a subtle onion-like sweetness that forms the soup’s aromatic base.
- Olive Oil (3 tablespoons): Adds richness and helps soften the leeks for that perfect tender bite.
- Salted Butter (2 tablespoons): Enhances the creamy texture and deepens the flavor complexity.
- Garlic (4 cloves, minced): Offers a gentle pungency that complements the sweetness of the leeks.
- Fresh Thyme (1 tablespoon or 2 stems): Brings an earthy, herbaceous note that brightens the soup.
- Thin skin potatoes (2 pounds, sliced ¼ inch thin): The creamy foundation of the soup, especially if you choose varieties like yellow potatoes.
- Chicken broth (4 cups): Adds depth and umami, making the soup flavorful without overpowering the main ingredients.
- Salt (1 teaspoon, or more to taste): Enhances all the natural flavors in the dish.
- Black Pepper (½ teaspoon): Adds a gentle kick and warmth.
- Sour Cream (½ cup): Introduces tanginess and velvety creaminess to the final puree.
- Fresh Thyme Leaves, Chopped Parsley, or Chives (for garnish): Provides a fresh burst of color and flavor at serving.
- Optional Leek Oil: Made from the green tops of leeks, this adds an elegant and flavorful drizzle that elevates presentation and taste.
How to Make Creamy Potato Leek Soup with Herb Garnish Recipe
Step 1: Prepare the Leeks
Start by slicing the green tops off the leeks and set them aside for potential leek oil later. Thinly slice the white parts to about a quarter inch. Washing the leeks thoroughly is crucial because they tend to harbor dirt between their layers. Use a strainer to rinse them under cold water, making sure every bit of grit is gone for that pure, clean flavor.
Step 2: Slice the Potatoes
Using a sharp knife or a mandolin, slice the thin-skinned potatoes into ¼ inch slices. Consistent thickness helps them cook evenly, creating that perfect creamy texture once blended. Yellow potatoes work beautifully here, but any thin-skinned variety will do wonderfully.
Step 3: Sauté the Aromatics
Heat olive oil in a Dutch oven over medium heat, then add sliced leeks, minced garlic, and fresh thyme. Sauté gently until they turn tender and golden. This step unlocks the sweetness in the leeks and creates an irresistible fragrant base for the soup.
Step 4: Cook the Soup
Add the potatoes, chicken broth, butter, salt, and pepper to the pot. Bring everything to a boil, then reduce heat to low or medium-low and cover. Let it simmer for about 20 minutes until the potatoes are fork tender. This slow cooking melds flavors and softens the vegetables to a luscious state ready for blending.
Step 5: Blend and Finish
Use an immersion blender to puree the soup to your desired creaminess. Then whisk in the sour cream, which adds a tangy richness that balances the earthiness of the vegetables. Finally, season with salt and pepper to taste, adjusting until the soup sings with flavor.
How to Serve Creamy Potato Leek Soup with Herb Garnish Recipe
Garnishes
Fresh herbs like chopped parsley, thyme leaves, or chives add a botanically bright contrast to the soup’s creamy base, enhancing both flavor and presentation. For an extra special touch, drizzle with fresh cream or the optional leek oil made from the green tops reserved earlier. It not only adds color but delivers a subtle onion aroma that’s unforgettable.
Side Dishes
This soup pairs beautifully with warm, crusty bread or garlic-rubbed toast, inviting you to soak up every last drop. A light salad with vinaigrette or roasted vegetables can also accompany the meal to add texture and vibrant freshness alongside the soup’s comforting richness.
Creative Ways to Present
Serve the Creamy Potato Leek Soup with Herb Garnish Recipe in rustic bowls for a cozy vibe or in elegant white crockery to showcase the soft, inviting color. Top each bowl with a sprinkle of fresh herbs and a generous spoonful of sour cream or crème fraîche. For a restaurant-style twist, drizzle a thin stream of leek oil or cream in delicate patterns on the surface to captivate your guests from first glance.
Make Ahead and Storage
Storing Leftovers
You can easily store any leftover soup in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making the second-day serving even more delicious.
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to two months, so you have a comforting meal on hand anytime you need it.
Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally to prevent sticking and ensure even warmth. Avoid boiling to preserve the creamy texture, and if it thickens too much, simply add a splash of broth or water to loosen it back up.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken broth with a rich vegetable broth, and you will still achieve a flavorful and satisfying creamy potato leek soup. The herbs and sautéed leeks provide plenty of depth without animal products.
What’s the best type of potato to use?
Thin-skinned varieties like yellow or Yukon Gold potatoes are ideal because they cook evenly and create a smooth, creamy texture when blended. Avoid waxy potatoes, which can result in a denser soup.
Is it necessary to use sour cream?
Sour cream adds a lovely tang and creamy finish, but you can substitute it with crème fraîche, plain Greek yogurt, or even heavy cream depending on your preference and dietary needs.
How can I make leek oil at home?
Simply blend the green tops of the leeks with olive oil until smooth, then strain it through a fine mesh. This vibrant green oil makes a wonderful garnish that adds flavor and flair to your soup.
Can I prepare this soup in advance for a party?
Definitely! You can make the soup a day ahead and refrigerate it. Reheat gently before serving and add garnishes just before plating for the freshest presentation. It’s a great make-ahead option that reduces stress during your event.
Final Thoughts
This Creamy Potato Leek Soup with Herb Garnish Recipe is one of those dishes that feels like a treasured secret you’ll want to share again and again. It’s simple ingredients, methodical steps, and comforting flavors come together to form something truly special. I can’t wait for you to try it and discover how this humble soup can transform a chilly day into a warm, inviting moment at your table.
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Creamy Potato Leek Soup with Herb Garnish Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Description
This creamy Potato Leek Soup is a comforting and flavorful dish made by sautéing fresh leeks, garlic, and thyme, then simmering thinly sliced potatoes in chicken broth until tender. Pureed to a smooth consistency and enriched with sour cream and butter, this soup is perfect for a cozy meal and can be garnished with fresh herbs and optional leek oil for a vibrant finish.
Ingredients
Vegetables
- 4–5 cups leeks, sliced ¼ inch thin (white portion)
- 2 pounds thin skin potatoes, sliced ¼ inch thin (yellow potatoes recommended)
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme or 2 stems
- Fresh thyme leaves, chopped parsley leaves, or chopped chives for garnish
- Optional: leek green tops for leek oil garnish
Liquids & Fats
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 4 cups chicken broth
- ½ cup sour cream
- Optional: drizzle with fresh cream or leek oil
Seasonings
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
Instructions
- Prepare Leeks: Slice the green tops off the leeks and set them aside for optional leek oil. Thinly slice the white portion of the leeks about ¼ inch wide using a sharp knife or mandolin.
- Prepare Potatoes: Thinly slice the cleaned potatoes to about ¼ inch thickness using the same method. Set aside.
- Clean Leeks: Place the sliced leeks in a strainer and rinse thoroughly under cold water to remove all dirt and grit.
- Sauté Aromatics: Heat olive oil in a Dutch oven or medium-sized pot over medium heat. Add the sliced leeks, minced garlic, and fresh thyme. Sauté until the mixture is tender and golden, about 5-7 minutes.
- Add Potatoes and Broth: Stir in the sliced potatoes, chicken broth, salted butter, salt, and black pepper.
- Simmer: Bring the mixture to a boil. Cover the pot, reduce heat to low or medium-low, and simmer for about 20 minutes or until potatoes are fork tender.
- Puree the Soup: Use an immersion blender to blend the soup directly in the pot until smooth or to your desired texture.
- Add Sour Cream: Whisk in the sour cream until well combined to add creaminess.
- Adjust Seasoning: Taste the soup and add additional salt and pepper as needed for flavor.
- Serve and Garnish: Ladle soup into bowls and garnish with fresh thyme leaves, chopped parsley or chives. Optionally drizzle with fresh cream or homemade leek oil made from the green tops for extra flavor and color.
Notes
- Use yellow potatoes for a creamy texture and rich flavor.
- Leek oil made from the green tops can add a vibrant and aromatic garnish.
- Adjust thickness by adding more broth if the soup is too thick after blending.
- Sour cream adds tanginess; substitute with crème fraîche or yogurt if desired.
- For a vegetarian version, substitute chicken broth with vegetable broth.
