Cozy Potato Leek Soup Recipe – Creamy, Comforting & Easy to Make
Hearty Potato & Leek Soup with Crunchy Potato Skins
Ingredients
Method
- Preheat your oven to 375°F. Trim the root ends off the leeks, split each lengthwise, and slice the white and light green parts into 1/4-inch rounds. Submerge the slices in a bowl of cold water, agitating gently to dislodge any sand or grit. Transfer the cleaned leeks to a colander; a few damp strands are fine. Meanwhile, peel the potatoes and reserve the peels in cold water to prevent discoloration. Slice the potato flesh into 1/4-inch rounds.
- In a medium pot over medium-high heat, melt the butter. Add the drained leeks, minced garlic, 1 teaspoon kosher salt, and a generous grind of black pepper. Sauté gently, stirring occasionally, until the leeks become tender and translucent (about 7 to 10 minutes).
- Pour in the broth along with the sliced potatoes and add a bay leaf. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook for roughly 15 minutes or until the potatoes yield easily to a spoon’s pressure.
- While the soup is simmering, pat the reserved potato skins dry and spread them in a single layer on a parchment-lined baking sheet. Drizzle lightly with olive oil, sprinkle with salt, and toss to coat evenly. Roast in the oven for 10-15 minutes, checking around 10 minutes until your desired crispiness is achieved. Once crisp, set aside for garnish.
- Discard the bay leaf. Using an immersion blender (or transfer half the soup to a countertop blender for a partial puree), blend the soup until it reaches your preferred texture. Taste and adjust the seasoning with extra salt and black pepper as needed.
- Spoon the soup into bowls, add a squeeze of fresh lemon juice, and swirl in a generous dollop of sour cream. Sprinkle chopped chives over the top and add a scattering of the crispy potato skins. Serve immediately.
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.
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Thank you so much, Isabelle! I’m glad you enjoyed the post. Stay tuned for more delicious recipes coming your way!