I’ve never made potato leek soup before, so I followed your recipe (up until the business end of my immersion blender fell off – about half pureed). Merci beaucoup for sharing this recipe. I made this soup it was absolutely delicious. There are only two of us so I love to take my leftover soup and package it in 2 serving size portions in freezer bags. Also, I sauteed the leeks by themselves, and tossed in the garlic for the last couple of minutes. But I find that such dairy-rich soups can be a bit cloying. So glad you liked it! Really simple to make and the family enjoyed it. , This is wonderful! Thank you for sharing! I wish I saw other reviews as I would of use more leeks! Can I use red skinned potatoes? =). Making exactly as per recipe including weighing potatoes at store, simmering to maybe get some flavour before adding cream. Awesome for a cold rainy spring day in Santa Fe! thanks. I loved this recipe! I made this soup a few weeks back but didn’t have thyme so used a madras curry powder, it was wonderful, my youngest grandson just kept eating it!!! I love it! My family loves this soup! Potato Leek soup is one of the most elegant and classic soups. Since I’m a vegetarian it’s difficult for me to pick out and cook meat based recipes for my family to enjoy, but not any more. You have arrived at the correct webpage. In addition, I only blended the potatoes and an appropriate amount of broth. This was fantastic! I did not puree it, b/c i wanted to see the leek, and used soy milk instead of cream, but the flavor was just right. I have a bumper crop of leeks this year and am wondering if this soup freezes well. Thank you for all of your fabulous recipes, Jenn. Hi Michelle, Unfortunately, you real need one or the other to purée the soup. My cousin Sara is lactose intolerant so my aunt makes her all of my soups without the cream. I then used the same pan to sauté the leeks. Hi! Absolutely beautiful, very delicate flavour and such an old fashioned taste. 3rd time I’ve used this recipe, it is soooo good on a chilly day. We all have different preferences as to how much salt we want in our foods and by having unsalted butter it is really the only way the home cook can control the amount of salt in the final product. I had the girls over for lunch and paired it with the suggested salad recipe of roasted beets, goat cheese and walnuts. So good! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. We have sent you an activation link, Yum! Thanks so much for sharing! Could you use potato starch instead of cream? And, there is plenty left over for more meals! After the potatoes were cooked, I roughly chopped up kale and added that. I added one nice sized shallot and used a half cup of evaporated milk, in lieu of the cream. I also love your asparagus and lemon soup. It is going to be a hot day. One lesson I’ve really learned being in a CSA is working with what I’ve got on hand. Its a keeper. I had almost all the ingredients of the recipe in my garden today! Yum! She wanted us to learn to be self sufficient as adults and not dependent on junk food. The crockpot is empty, and coworkers have asked for the recipe. I now have a giant vat of soup with no possible way to eat it all. Fun to use bay and thyme and garlic from my own yard and garden. I didn’t have heavy cream and used 3/4 cup half and half which was good enough! I’ll be making twice the amount next time. And since I didn’t have any cream I used half and half. And it is all turned out good! It is so flavorful, yet not too heavy. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Get new recipes each week + free 5 email series. I prepared with homemade stock. Stir in chicken broth and potatoes. I used light cream instead of heavy and it was delicious. I made it last night and it got rave reviews from my family! I fell in love. This recipe turned out perfect. In an effort to help me through the difficulties of spending the time required to cook for one, I received a gift of a stick blender, – why did I not know how easy this made the end work before? This soup was absolutely fabulous – it’s now become one of our family faves! Officially the first meal cooked in our new pot, and thanks for letting me know about the immersion blender, it’s so kind how you replied my question . I do think coconut cream would work, but it definitely would add a bit of coconut flavor to the soup. Simple and creamy Leek and Potato Soup is a French classic that my whole family loves! I looved this soup, so light and creamy. I topped each bowl with a small spot of Kerry Gold butter and enjoyed the depth it added. Great work! Loved this soup! Definitely will be making this again ! It is the perfect base soup to enhance and create more varieties. Then you’ll blend and season. I will make again and again . This looks heavenly! I made this today and it turned out great! For a little twist, I start my soup by cooking diced bacon until crispy (reserve some to top the soup before serving), drain most of the grease and then add the leeks. It’s best to freeze the soup without the cream, but if you already have the cream in it, it may separate a little when you reheat it. I love potato leek soup, I’m in heaven!!!! So good that I gave some to my next door neighbor. Easy to make too. It’s easy and quick to make too. Yesterday I heated it in a crockpot for a gathering and once hog a bed the cream. Yum. I substituted cashew milk to go dairy free added diced ham for a little extra flavor. Potato Leek Soup combines Russet potatoes, fresh leeks, broth, and cream in a creamy, rich soup. After the potatoes have cooked, it’s very easy to retrieve the thyme stems. Lovely thick soup for winter here in Australia. Typically when I do that, I’m so over the last few bowls. Usually the delicate leaves have all fallen from the stems and they flavour the soup. This was one of those recipes that was love at first bite. Thanks for another wonderful recipe, Jenn! Mashed the potatoes with a spoon for a less smooth soup. I first tried potato leek soup at a restaurant and having liked it I looked online for a recipe. Thanks for the recipe!! I admit I like the texture of the potato chunks so I cubed them small and left most of it unpureed. I had bought leeks a few days ago and came home to look up a recipe to use the leeks. I am confident they’ll love it. After struggling for years when questions like this arose, I ordered a kitchen scale (read reviews). Another great recipe Jennifer! I removed half the soup before the cream was added for freezing. We had sprouted leek seeds (those were new to me, ty farmers’ market!) Made this today and loved it!!! She took the remainder home with her. Salt won’t salvage it; it needs something else for flavour. Serving this as a starter for a New Year’s Eve dinner party in a couple days. This is my third time, although a little time consuming I love making it!!!! Garlic can get ruined so easily. I’d estimate that a serving is approximately 1 1/2 cups. I serve it with homemade croutons. This soup was so easy to prepare. I definitely recommend this recipe. My husband is licking the bowl as I write this! I did not have any fresh thyme, so added two shakes of dried. Looking forward to trying more of your recipes. It was so delicious and creamy. Added spinach right at the end for extra iron. I will make this soup often!! No cream or half and half in the house, but the Yukon golds blended up very creamy. I think the thyme really gave it what it needed. Before trying this recipe, I hadn’t actually made Potato Leek Soup before, and only eaten it once a few years back. Thank you! I saw in other reviews to wait to add cream if you want to freeze, but that was after I added it. Also when it came time to serve, I had some grated Romano cheese on the table that people could sprinkle on the soup if they wished. I think it’s perfectly fine to use the warm function on the crockpot to keep the soup warm. Should I discard them or cook them? I like to add a pinch of crumbled bacon and cheddar cheese to the top. Advice from non-pro: Treat yourself to a scale. Hi Nafsin, I think the stock helps to give it flavor, so I’d suggest sticking with it. however modify to work with what I had in hand and preferred taste, as follow: sautés the leeks & garlic with a little pork fat (from a previous pork belly), sprinkled red pepper flakes, a little half & half. I rarely follow recipes to a “T,” but I pretty much did with this one. Was hoping to clarify how many for this particular recipe. But I knew I could trust cleaning instructions on this site. Thank you! Another great recipe. I had homemade strong chicken broth and still had to add penzey chicken broth. Not bland like potato/leek soup can sometimes be. A wonderful recipe I make again and again. Made for a happy Christmas! This was my first attempt at making potato leek soup and I’m never trying any other. It’s one of the first dishes I learned to make in culinary school, right after a proper omelet, because it’s an essential base soup in French cuisine. Best potato leak recipe I have cooked. Thanks for providing recipes that always work! I love the fact that I can move right to the recipe and bypass further instructions. Absolutely delicious. This soup was a highlight of my childhood, basically. Love the original and wanted to see if there was a way to get the smoky bacon taste without adding the bacon itself. Excellent soup! I used homemade chicken broth from ina garten’s recipe and that added a depth of flavor. Now that’s what I call a win -win! Leek and potato soup is the first dish I think of when days start becoming colder. I finish it with a squeeze of lemon. I like to puree about half of the potatoes, so there are still some potato chunks in the final soup. The cream adds a richness that you’re not always looking for so it’s great to have this option. Great recipe. Thank you! I have one very large leek…how can I make potato leek soup using only one leek? When there are so many recipes out there for a particular dish, I love finding one that stands out as simple and delicious. Hi Diane, it is really dependent upon the size of the potatoes– you mentioned large potatoes, so perhaps you’d need 2 to 3. but I’d make three changes to this one: 1) No need to specify low-sodium broth IMHO; 2) Less broth (maybe 5 cups instead of 7)? Will be adding this to the regular rotation. Leek and potato soup can be a great source of vitamin B6, which boosts your metabolism by breaking down carbohydrates and proteins. Both amazing. Very easy to make and so delicious and flavorful! it’s wonderful, but how long will this last in the fridge? Spot on recipe. You could use up to 6 cups, Carol. I was surprised at how much soup it made. What shocked me is how filling this soup is. Just made this tonight and it was absolutely divine! I always thought their skin is pretty thin? I cooked this in my cast iron dutch oven, many times now. Made this for a soup and salad lunch I had for Halloween with my extended family – they LOVED it. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked. I used russet potatoes because that’s what I had on hand and worked just fine. Want something a little more indulgent? I knew I had a busy night and would have only minutes to get dinner on the table once I got home. I’ve tried countless Potato Leek Soup recipes over the years. For years, I’ve been a huge fan of Potato Leek Soup. It is astonishingly DELICIOUS! can I use russets, since that’s what I have on hand?? Hi, tried and liked it! I used a hand masher because I wanted some whole potatoes. Wow! Your recipe was the first I tried and it’ll be the last because it was perfect. I removed the bacon, left the fat, then followed the recipe from there. If it's too thick, add water or stock to thin it out. Fantastic dish I have made it many times and find adding paprika, bacon, sausage, peppercorns, sour cream & milk (in lieu of heavy cream), a small carrot, horseradish really shapes the flavors well. When I look for a recipe, I’ll check here first (and her cookbook). Threw in some frozen corn (3/4 C?) Made it with home grown leeks. I make it often! Thank you! Yes Nat, you take both out before blending. Add chopped leeks and cover, cooking slowly for about 5 minutes. I have been cooking for 40 yrs and the fact that I don’t have to wallow through the basics or photos is brilliant! Hi Amanda, it’s fine to use russets here; the soup will just be a bit less creamy. I never used to put thyme or garlic in my potato & leek before so when I saw this recipe I was excited to try it. I can even sneak the leeks past my bf! Sure, Olivia — the soup will just be a bit less creamy with russets but still good. I made it this afternoon to serve with dinner, but we decided to “have just a taste”, and two bowls later….. I never grew up having potato leek soup, which is such a classic American soup recipe. I serve with crusty bread which I rub with EVOO, sliced garlic & cover w/ whatever cheese I have on hand & broil until bubbly. The only substitute I made was milk instead of heavy cream. Drizzled with fresh lemon as others suggested… totally made the soup. I can’t say enough great things about this recipe! Top on the soup. Made it gluten free, low sodium, low fat and large flavour! I halved the recipe since I didn’t buy enough leeks and had to make my own heavy cream (milk and butter). This afternoon I found this recipe and it came out perfect for this rainy Sunday evening! Yes, I’d wait till you’re reheating to add it. Great flavors, but a warning when using a Ninja/Blentec or other high powered blender, better to under-blend and leave some texture, otherwise the soup (because the of potatoes) can end up having more of a thick sauce consistency. This is comfort food at its finest! I used a can of coconut milk instead of heavy cream and it was so delicious! Made as written using Trader Joe trimmed leeks making it a breeze. I added chicken thighs to the first step and sautéed them with the leeks. Years ago I had a recipe (now lost) for Potato Leek Asparagus soup and it was delicious! Made it and shared with the family and WOW it was a hit!!! Hubs and I loved it and it’s so quick and easy to throw together. This recipe is great and (believe it or not) slightly healthier than hers. This one is a keeper! Will it taste as good if russet potatos are used instead? You can also add these into the slow cooker after the soup has been pureed for even more bacon flavor. This has been my favorite potato leek soup recipe. The family loves this recipe too, thank you for sharing it. I love your site and the recipes are easily followed with your descriptions and pictures. Notes. Just one question: when you say one sprig of fresh thyme how much thyme is it? Not a fan of thyme, so I left it out. The thyme and bay leaves really add a nice accent to the flavor. Will definitely add this to my meal rotation. I used salted butter and chicken stock, but otherwise followed it to a tee. Lots of chopping but other than that very easy. You made me look like I know how to cook! I am an instant pot newbie… have really only made rice and some vegetables in it. I made this soup today and it was delicious! Don’t over mix soup: Since this soup consists of starchy potatoes, blending this soup on high for an extended period of time can result in a unpleasant glue-like consistency. Thanks, Jenn. Simmer for 15 minutes, or until the potatoes are very soft. My husband prefers to have soups without the dairy (he saves he can savor the ingredients better) so I leave the cream out and add it to our bowls. YUM. This recipe is perfection. Im even going to serve this at our College!!!! This is delicious! The immersion blender did a good job getting everything puréed but I did get some small chunks with the potato skin and pancetta (vs totally smooth) which was fine with me and my family. Absolutely amazing! That was, with the bacon fat at the beginning, was enough to add more richness and bold flavor to the recipe. Not to thick or too thin. Enjoy! Thank you. Thank you! A perfect soup for cold winter days. allrecipes.co.uk/recipe/6887/easy-peasy-leek-and-potato-soup.aspx I added a loaf of crusty french bread to complete the dish, and I had a fantastic lunch that will provide for plenty of leftovers in the coming week. I’m so happy to add a new soup recipe to the rotation. I suggest investing in some high quality butter for the best flavor. I made this last winter and loved it. Like previous reviewers, I too, added bacon and garnished with fresh chives; my family loved the soup. Didn’t change a thing (drives me crazy when people change 10 things about the recipe and then give a bizarre rating), it was perfect! This was quite delicious. Once upon a time, I went to culinary school and worked in fancy restaurants. Would recommend especially in those cold New England winters. In fact I’ve made a lot of your recipes since 2019 since I bought your book. Lovely starter for a somewhat challenging group of diners. Can’t wait to try this! I harvested 2 beautiful leeks with all their greens still attached. Great soup. My husband made this to use up some leeks we had in the fridge…OMG so very good….it’s become our new “soup”, the kids and we LOVE it! Big thank you. Thanks for sharing. The flavours are so delicate and lovely. Delish! Hi Holly, Chicken broth will definitely produce a more flavorful soup. Silky smooth and sublime. A new standard in my home. Delicious! I added dill and garnished with fresh parsley and shredded parmesan cheese. This recipe is absolutely delicious! Thanks for sharing such a great recipe! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. (Just wait until you’re reheating the soup to add the cream.). wonder what to do now. That being said, I did add extra leeks the first time I made it because I had them. Next time, one more tsp of salt (Kosher) is the only supplement I will make. Also one person said too much black pepper (just right for me!) I tried that 3 times – recipe button takes you to “Reviews.”. Enjoy! Then add the potatoes and … Sure, Caitlin, the soup will be a bit less creamy with russets but still good. This came up first when I searched and I’m sure glad it did. Made this and it is as awesome as it looks in those pictures! Delicious! The kids stayed in their pajamas and watched movies all day, my husband made a roaring fire (and filled our house with smoke, but that’s another story), and I made a big pot of potato leek soup. I made this last night and my family loved it! Great flavor, and my guests are always impressed! I only made it because my sister gave me a bunch of leftover leeks. Super good! Recipe is simple and ingredients are affordable. I followed the recipe exactly and it’s perfect. —Once Upon A Time Novice Cook NO MORE (thanks to Once Upon A Time Chef!!!). I just made this today for dinner. Thanks ! My sons favorite. Simply fantastic. I made this recipe as written. delicious! I never though of putting bacon on top of the soup to serve it! Now that I’ve mulled it over, I think I would prefer this soup with dill instead of thyme and a dollop of sour cream on top. It was so delicious! Absolutely excellent. Added Italian herbs, dried onions, onion powder, garlic powder, salt and pepper to the leeks and garlic to bloom. I doubled the recipe and only change was that I used dried thyme and added about 1 cup Velveeta cheese. Very creamy and delish! Yummy! Freeze the rest of the soup. Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Great soup especially for a ill one and elderly Children like it also with some added side crunch I found(celery or others) I did not add a thing different to it except my own chicken stock… enjoy. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside. I adore every one of your recipes that I have made. , I have made so many of your online recipes and everyone has been fantastic! Do you “frizzle” the white part of the leeks or Green for garnish? I’m currently working on a vegan soda bread recipe and wanted a traditional Irish soup to serve with it! The rhubarb crisp has some wonderful colors and flavors. My husband and I really loved it. , Love this soup . Stir every now and again to make sure the veg doesn’t catch on the bottom. Life is good! Sprigs are in all different sizes. I am a beginner and young dad. This soup is amazing! I followed your seasoning recommendations (what I was really researching for) but… I did something a bit different with the “large” ingredients. Mine turned out to be quite thick but so delicious, even without any cream. Served with roasted asparagus and avocado toast. Next time I will only use 5 or 6 cups of broth rather than 7. Hope you enjoy! Hi Kerry, it won’t have huge impact on the recipe, but when you puree the soup, you may get little pieces of skin that don’t break up. It may separate from the rest of the soup a bit, but just whisk it until combined. I do use vegetable broth instead of chicken and I don’t use low sodium. sigh. I added 2 stalks of chopped celery with leeks. Amazing meal! If you are serving to folks who can’t do dairy, this is a great way to serve this soup. Hi Danielle, Glad you liked it! Also, olive oil instead of butter? I made this for a soup party to give the really picky eaters in our family an option that didn’t involve chunks of things floating in broth. This soup was perfect for our dinner on a cool, fall day. I made both this soup and the butternut squash soup for my husband who just had dental surgery. I added an extra bay leaf and extra thyme. Hi Lynn, I think you could get away with sour cream here. Instead, I topped it with some crumbled bacon. Good vegetarian option made with vegetable broth. It is perfect! Hands-on time 15 min, simmering time 30-35 min, 600g floury potatoes such as maris piper or king edward, finely diced. I made this soup on Sunday and I’ve eaten it for lunch and dinner every day since. Read more…, Plus free email series "5 of a Classically Trained Chef", Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette, 11 Light & Delicious Meals to Help You Reset After Thanksgiving. I’m glad they liked it but is the chicken taste supposed to be so prominent? This is excellent, and adaptable to have-in-the-garden accents. Everyone wanted the recipe. Soup+crab cake+parmesan, pepper shortbread on the side, and a glass of wine. I found it very bland, had to add onion powder, garlic powder, salt and shredded cheese…. Thanks so much. It has been raining here for three days and it is cool, so I wanted soup and sandwich for supper. Hope it makes it easier for others to try this soup, it really is delicious. This was amazing!!! I have been craving French food like crazy. Rather than pureeing it I decided to serve it chunky, a bit like a … It is easy to make and comes out creamy and flavorful. It was delicious! I’ll be looking for more recipes on your website! Tasty food needs to be shared . We used oregano in place of thyme, and added chopped crispy bacon to the left overs on day two. I followed the recipe exactly with the exception of the chives. I normally make no changes to Jenn’s recipes (and I change almost every recipe I make!) I have made this soup several times. Thank you. I had always used the recipe in my joy of cooking, but since I love your recipes so much, I decided to try this one out. This recipe is definitely a keeper. And so easy ….Will make this again and again. I stumbled upon your recipe on the internet it turned out fabulous. I used fat free half and half instead of heavy cream…I just couldn’t do it. I added bacon as well. Used half n half instead of whole cream, and did not use salt when cooking. Glad you enjoyed — thanks so much for your support with the cookbook! I tried this soup and it was delicious! My granny used to make potato soup and this is a more elegant version. Plenty to freeze as well. Absolutely love it and so easy! Cut no corners. Make it exactly as written. it was great and then i dumped too much heavy cream in! This soup is absolutely DELICIOUS!! Use 2 ENTIRE Leeks! Mom and kid approved!! I’ve made ‘as is’ and it’s delicious, but tonight I added onion, celery, spinach and zucchini with the leeks. My mom was sick last week, I sent some to her. Very good recipe. Hello ! Followed this recipe to the letter. This recipe is relatively easy and fast, too. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. Every time I get in the mood for homemade, I always look first in your search bar in the emails I get from you so I can find your recipe. I modified it a little for my purposes. Loved this soup. please click this link to activate your account. Perfection. Make a big pot of this winter classic – leek and potato soup. You can email it to me directly at [email protected]. May I also have your minestrone soup recipe? What a beautiful soup that’s extremely easy to make with minimum ingredients. Yes, you can still freeze it; the cream may separate from the soup a little when it thaws, but just stir it well to recombine. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Measure out 250ml of cold water into a mixing jug with your seasonings and mix well. Thank you for a wonderful recipe. Had to season with quite a bit of S&P to my tastes at the end, but take it slow – add it little by little until you get it just right. I made it as listed, but used half & half instead of cream (because that’s what I had) and it was super delicious. Best potatoes for soup For this recipe, I used Desiree red-skinned potatoes. I followed the recipe to a T and was disappointed not to be able to taste the leek at all. (And trust me, my family has a terrible combination of both snobby foodies and the pickiest “what’s-that-green-thing” eaters) It was everything I wanted it to be. Thanks so much for sharing this recipe ♡. It may separate a bit when you defrost it but should come together again when you reheat it. I also used part veg broth and part chicken broth. I belong to a CSA and received more potatoes than what was called for in the recipe so I added a few more leeks, an onion, and more broth. It is simply THE BEST! I think a little quality white cheddar grated in at the end would be amazing, too. I made this over the weekend and served the last bowl last night so I am making another batch today! When the butter foams, add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Couldn’t have done it without you!! Thank you for such a great recipe. This is absolutely delicious! This soup was an absolute hit! It rained, sleeted, and snowed all day last Saturday, and I loved it every minute of it. This is by far the best potato & leek soup I’ve found and the only modification if that I omit the thyme (not a fan) but otherwise it’s now my go to “potato” soup! Went the veggie stock route. I’m eating it right now with a little dill for the garnish, because I love some dill. It was sooo good. Add the onion, leeks and garlic and cook, covered but stirring occasionally, until soft, about 12 minutes. 1/2 tsp? We use coconut milk or cream to keep it vegan AND get super creamy! Now I go looking for leeks to make this soup. Loved your recipe! I used veggie broth to make it vegetarian. She’s having a 2nd bowl as I write this! Hope you enjoy! It was smooth and creamy. This soup is just so wholesome and satiating. Potato Leek Soup A few weeks ago, out to lunch with Meathead, I had a cup of potato leek soup that was so good in it’s simplicity. I love to try new soup recipes and this one would be good any time of year. Keeper for sure! Just perfect! Home-baked crusty bread goes great with this soup. I made it in my foodi but added carrots and left out the cream…it’s more of a thick potato soup with hints of leek. Hi Ann, it should keep nicely for 3 – 4 days. Thank you so much! This soup is spectacular! It was excellent and everyone enjoyed it. I participate in a food coop – bountifulbaskets.org – and I just happened to get potatoes and leeks this week. Made this tonight to rave reviews!! Came out perfect. I’d totally recommend this substitution if you don’t like dairy or are lactose intolerant. Thanks Jenn! If you have multiple slow cookers, then an apple and rhubarb crisp are perfect as dessert after this soup. I made this today….delicious and easy. The dutch oven was scraped clean!!! Absolutely delicious! I followed it step by step and turned out awesome! I don’t think I’m a huge fan of the flavor in general, but the recipe was a breeze to follow, made sense, and the pictures made it super easy to remember what to do next. Can I give this 6 stars!! Although at the end i add back some diced potatoes to make it a little more substantial for him. wow! Very quick & easy! Roughly how many calories are in this meal per serving?? My husband and I really enjoyed this soup. And so easy. Fabulous! My 20 year old son can’t get enough of it. Love this recipe! However, I have white potatoes~will that alter the taste of the soup in a negative vain? Next time I’ll add caramelized leaks on top for flare as the recipe suggests. Excellent- added 5 pieces of bacon- perfect. Jenn, would love to share my minestrone recipe with you. I lay the bags flat, remove as much air as I can and then seal and place in the freezer flat. This soup is delicious and very easy to make. You deserve 10 stars for that alone!! I just add a bit of crispy bacon and some shredded cheese to top it off. Soup turned out fantastic, I added a little tarragon because we love the flavour. Delicious and and easy. Thanks Jenn! Thank you for a great recipe. The only thing I do differently is add a few more potatoes. Delicate creamy flavor- one of our faves. (I have loved everything I’ve tried from your website). Jenn, do you know if this soup would freeze well? I first tried this soup as an appetizer at my rehearsal dinner and loved it. Jenn Segal has perfected the perfect blog. Will make this again and again! When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss … If you happen to be missing an herb, who cares, it still comes out amazing! I loved this soup, though next time I’ll put less thyme. Nothing the other reviews havent said! https://www.deliciousmagazine.co.uk/recipes/leek-potato-soup At the end of 40 or 50 minutes the leeks are very soft and wilted, their liquid exuded. Some for lunch and and the rest as a first course on Christmas Eve. Yum. I’ll definitely make it again and again! It’s nowhere on this page – just pictures. OMG it’s divine. I put two bowls without cream in the freezer. I used my home grown leeks and potatoes and home made chicken stock. A keeper. I just wanted to tell you that this soup is a staple in our home. That’s why in baking, recipes always call for unsalted butter, then add what seems like a huge amount. (How much onion is called for by “2 onions”? Potato and leek soup is a classic, typically made with just potatoes, leeks, chicken broth and heavy cream. Bring to a boil. Thanks for this simple yet delicious recipe. That is indeed the one item to add to make this perhaps the finest soup possible.. You must be logged in to rate a recipe, click here to login. I don’t change a thing. What a great base it would make as well. Made this just as stated in the recipe two weeks ago and husband and I both loved it. @Samantha You use the white part. Thanks for the recipe- I love how I don’t need to adjust the ingredients. There’s just something about white wine in a pan with any of the onion family. Thank you so much, you rock. Hope you enjoy the soup! THANKS AGAIN!!! I made this for dinner tonight with some good bread. Any suggestions on making this dish without an immersion blender/ standard blender? All vegs were from the local farmer’s market – didn’t peel the potatoes, just scrubbed and cubed. A sprinkle of cayenne added a little oomph. Hi Elizabeth, I haven’t tried that here so it’s hard to say for sure, but I think it would work. Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. It ended up being a little too thyme-y for me. I give it a five stars for sure…worth the try! Just made.. We would eat this soup every day if we could. My 9 year old very picky son loved it! I made it for a potluck at work today and 6 different co-workers asked me for the recipe. Wish I could give it more than 5 stars. I ate the whole thing myself for 5 days and never tired of it. I’ve also sent a picture of the recipe to my daughter and insisted that she give it a try. My daughter, who is a vegetarian, loves this soup. Would you recommend I substitute coconut, soy, or almond milk if I can’t do the cream? I use YG potatoes and those help with the creaminess. This potato and leek soup is delicious with some crispy bacon bits scattered over the top. I’m getting ready to make again and that’s what brought me here to write a review. This was easy and delicious. To keep it a bit chunky, pulled out about half of the potatoes/leeks with a strainer and added with cream to the blender. For dietary reasons I do not use heavy cream , I substitute low fat half and half. Appreciated the tip about washing the leeks thoroughly…..you’re right…..they’re very sandy and dirty Your recipes never fail me – thanks very much for all the hardwork and effort you put into sharing them. I think the smooth creaminess with some surprise bits of leeks and potatoes was magical. I had some round steak I wanted to use, so I cut it into cubes and browned it in butter before adding the other ingredients. Yes and yes – I think both will work just fine. I think the Yukon potatoes are the very best to use in this recipe. I always ordered his Potato Leek soup when he made it and it was nothing short of splendid and out-of-this world delicious. Easier than putting in a blender. And I only added 1/4 cup of cream, but it was delicious. Such an easy and delicious recipe! Enjoy! Boy am I glad I did! Make this at least twice a month! I think Jenn’s version of this soup though is tastier than most. I made this soup when my daughter came home for Thanksgiving and it was a big hit. Yummy perfection and a big hit with everyone. The alcohol burned off and left a lovely light nutty flavor. of potatoes… how many cups of 1/2″ chopped potatoes does this equal? 5 stars for sure. That’s especially … I topped with bacon and some parmesan cheese. CAn I still freeze it? My guests did to stop saying mmmmm with each spoonful. can I freeze this soup ……should i freeze before adding the cream or can I freeze after adding cream?? This is my first time making potato leek soup. I think I’ve sent this recipe to everyone in my family – I can’t recommend it enough! It was relaxing and easy to make this soup while it was cold and snowing outside. To find them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. Made this tonight. Any differences between these two types of cream? I’ve made this soup four times now, and it’s one of my favorite recipes on this site. We have a ninja blender and used that to puree the soup, I did keep some of the cut-up potatoes out of the blender and added them back to the soup with the cream for a little more texture. I used a teaspoon of dried thyme in an infuser ball since I didn’t have fresh. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. The only thing I do a little differently, that’s strictly a matter of my taste, is to add a sprinkle of cayenne pepper to the top of my bowl with the green onions and a little shredded sharp cheddar right before serving. 4 cups of broth was plenty. Thank you for sharing!! It’s just so perfect every time and so easy to make!!! Made it tonight for dinner. Will be making again and again. Amazing recipe. Although I know using half and half is less fat, what other substitute can I use instead of cream? I needed to cook it down for at least 30 minutes because it was soooo thin.