Let me just start with, wow. This leek soup is absolutely incredible. It’s creamy. It’s silky. It’s satisfying. It’s everything you want in a soup. I’ve had leek soup in restaurants before, and this was actually my first time making this baby, but beginner’s luck just happened to be on my side. Every recipe I looked up was asking for different ingredients than what I had on hand, so I just thought hell, let’s wing this baby! And I am so glad I did, because I got to tailor this soup to be perfectly creamy, smooth, and light. Perfect for Spring!
The soup itself is pretty much a no brainer! Though it turned out pretty much perfect on my first try, that’s not to say I haven’t made it multiple times after. I tried to make adjustments for the fun of seeing whether I can make it better, but honest to god, it didn’t need them. Yes, it’s that good.
The only piece of equipment I will say you absolutely need to make this baby, is an immersion blender. I don’t quite know how you could make a creamy soup without it. My current one is just a cheap, very old Oster brand one. Though the dream is to upgrade to a KitchenAid one.
A few things to note are that leek soup eats up seasoning very easily. I tend to over-salt this one, and yet it doesn’t end up tasting salty, so be weary as to how much you add. Definitely do a taste-test or two…or three?
Let’s be real, I end up eating like 5 spoonful’s before it even reaches the point of being done, it’s that good!
I love to serve this soup with garlic bread, and though the soup recipe hasn’t changed, a crunchy piece of bread is a must-try pairing! I feel like it was just a lucky strike of gold to not break what isn’t broke. If you’re really willing to go the extra mile, try my 3 ingredient French Bread with this baby. It’s a killer!
Oh and since I’m here to chat anyway, a friend recently asked where my bowls are from. These gorgeous, yet beautifully affordable plates and bowls are from Kitchen Stuff Plus. My specific a la carte set is the Diamond Side Plate and Bowl are just so easy to style for any holiday or every day use, I adore them.
Creamy Leek and Potato Soup
Equipment
- Immersion Blender
Ingredients
- 2 tbsp butter (Vegan: use vegan butter)
- 1 tbsp AP flour
- 4 cups chicken broth (Vegan: use vegetable stock)
- 3-4 large leeks
- 1 small onion (roughly chopped)
- 2 medium Yukon Gold potatoes (peeled and chopped)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup milk (Vegan: use oat milk)
Instructions
- Start by adding butter into a saucepan. Allow it to melt a little and then add your flour. Mix well, until creamy. This will give your soup a silky finish! Don't skip this step unless you really don't have this on hand.
- Pour your choice of stock (my preferred default is chicken) into your pan (4 cups is roughly equal to one standard package).
- Add in all your chopped veggies and bring to a boil, then reduce to medium heat and allow the veggies to soften. Check doneness by poking a potato with a fork or knife. If it easily cuts through, you're almost done!
- Turn off heat and allow the soup to 'settle' aka not be boiling hot before blending it. Add milk and blend until no clumps remain.
- Add seasoning to taste. I find potatoes suck up salt a lot, so I tend to over-salt beyond 1tsp, but to each their own.
- Serve now or save for later! This soup keeps pretty well for a few days.
