There’s something irresistibly comforting about a warm bowl of creamy potato and leek soup, especially during the colder months. This classic recipe combines the delicate sweetness of leeks with the hearty richness of potatoes, resulting in a velvety soup that’s both simple and satisfying.
Whether you’re looking for a quick stove-top option or a hands-off slow cooker method, this recipe delivers a versatile and easy-to-follow approach for cooks of all skill levels. Perfect as a starter for a dinner party or a cozy main course with a slice of crusty bread, it’s a dish that brings warmth and nourishment to any table.
What makes this potato and leek soup even more appealing is its adaptability. You can prepare it with ingredients you likely already have in your kitchen, making it an excellent choice for meal prep or when you’re looking to use up those extra potatoes or leeks in your fridge. The soup can be dressed up with garnishes like crispy bacon, crunchy croutons, or fresh chives for added texture and flavor, or kept simple to let the core ingredients shine. Whichever way you serve it, this recipe is a timeless classic that’s sure to be a favorite in your recipe repertoire.
Creamy Potato and Leek Soup (Stove Top and Slow Cooker Methods)
Prep Time: 20 minutes
Cooking Time:
– Stove Top: 45 minutes
– Slow Cooker: 6-8 hours on low or 4-5 hours on high
Servings:** 6-8
Ingredients
– 4 large leeks (white and light green parts only), cleaned and sliced
– 900g potatoes (Yukon Gold preferred), peeled and diced
– 3 cloves garlic, minced
– 30g butter
– 2 litres chicken or vegetable stock
– 240ml double cream (or substitute with single cream for a lighter version)
– 2 bay leaves
– 1 teaspoon fresh thyme (or ½ teaspoon dried)
– Salt and white pepper to taste
– Optional garnish: chopped chives, croutons, crispy bacon bits
Stove Top Method
1. Prepare the Ingredients:
– Wash and slice the leeks, peel and dice the potatoes, and mince the garlic.
2. Sauté the Aromatics:
– In a large pot, melt the butter over medium heat. Add the leeks and garlic, cooking until softened and fragrant (about 5-7 minutes).
3. Cook the Soup:
– Add the diced potatoes, chicken or vegetable stock, bay leaves, and thyme. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the potatoes are tender.
4. Blend the Soup:
– Remove the bay leaves, then use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Add the Cream:
– Stir in the double cream and season with salt and white pepper to taste. Simmer gently for another 5 minutes.
6. Serve and Garnish:
– Ladle the soup into bowls, garnish with chopped chives, croutons, or crispy bacon bits, and enjoy!
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Slow Cooker Method
1. Prepare the Ingredients:
– Wash and slice the leeks, peel and dice the potatoes, and mince the garlic.
2. Assemble in the Slow Cooker:
– Place the leeks, potatoes, garlic, stock, bay leaves, and thyme in the slow cooker.
3. Cook the Soup:
– Cover and cook on low for 6-8 hours or high for 4-5 hours, until the potatoes are very tender.
4. Blend the Soup:
– Remove the bay leaves, then use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Add the Cream:
– Stir in the double cream and season with salt and white pepper to taste. Let it warm through for another 10-15 minutes before serving.
6. Serve and Garnish:
– Ladle the soup into bowls, garnish with chopped chives, croutons, or crispy bacon bits, and enjoy!
Cooking Tips:
1. When cleaning leeks, submerge sliced pieces in a bowl of cold water and let dirt settle to bottom
2. For a lighter version, substitute half-and-half for heavy cream
3. Don’t skip the white pepper – it adds a distinct flavor that’s traditional in this soup
4. For extra depth of flavor, sauté the leeks and garlic in butter before adding to slow cooker
5. This soup freezes well (without cream) for up to 3 months
6. For thicker soup, use less stock; for thinner soup, add more
Variations:
* Add celery and carrots for more vegetables
* Substitute some potatoes with cauliflower for lower carbs
* Add crispy bacon or ham for extra flavor
* Use coconut cream instead of heavy cream for dairy-free version
This classic comfort soup is perfect for cold weather and improves in flavor the next day. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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