Cozy Potato Leek Soup Recipe – Creamy, Comforting & Easy to Make
Oven Prep: Preheat your oven to 375°F.
Prepare the Leeks: Trim off the roots of the leeks and slice each lengthwise into 1/4-inch rounds (using only the white and light green parts). Place the sliced leeks in a bowl of cold water to help remove any sandy residue. Once cleaned, transfer the leeks to a colander and let the excess water drain; a slight dampness is perfectly acceptable.
Prepare the Potatoes: Peel the potatoes and tuck the peels into a bowl of cold water to avoid browning. Next, slice the potato flesh into 1/4-inch rounds.
Create a Flavor Base: In a medium-sized soup pot over medium-high heat, melt 4 tablespoons of butter. Toss in the drained leeks, minced garlic, 1 teaspoon kosher salt, and several generous grinds of black pepper. Allow the mixture to cook, stirring occasionally until the leeks soften without browning (approximately 7-10 minutes).
Cooking the Soup: Add 5 cups of your choice of chicken or vegetable broth, the sliced potatoes, and a bay leaf. Bring the ingredients to a gentle simmer, cover the pot, and let it cook on medium-low heat until the potatoes are tender—roughly 15 minutes. The potatoes should be soft enough to break apart effortlessly with a spoon.
Crispy Potato Skins: While the soup simmers, drain the potato peels and pat them completely dry. Arrange them in a single layer on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and sprinkle with salt. Toss well to ensure even coating, then bake for 10-15 minutes until the skins are crisp and delightfully crunchy. Keep a close eye on them around the 10-minute mark.
Blending & Finishing Touches: Once the potatoes have softened, remove the bay leaf. Using an immersion blender (or by transferring part of the soup to a blender), blend the soup to achieve a texture that strikes a balance between creamy and slightly chunky. Taste and adjust with additional salt and pepper if necessary.
To Serve: Spoon the soup into bowls, squeeze a bit of lemon juice on top, and add a hearty dollop of sour cream that you gently swirl into the broth. Garnish with chopped chives and a generous scattering of the crispy potato skins. Enjoy the soup while it’s piping hot!
Special Tip: For an extra burst of flavor, drizzle a touch of truffle oil over each bowl just before serving. This elevates the earthy flavors and adds a luxurious finish.
Do ahead: Keep the toppings separate if storing leftovers. The soup stays fresh in the refrigerator for up to 5 days.
Note: When shopping for leeks, bear in mind that sizes vary. Thicker leeks may offer less usable white and light green parts compared to their slimmer counterparts. If thick leeks are all you find, consider picking up a few extras to ensure you have enough for the recipe.
