Introducing a delightful Potato and Leek Soup recipe that’s as comforting as a warm hug on a chilly night! This creamy soup is rich in flavor, thanks to tender potatoes and subtly sweet leeks, and topped with crispy potato skins that add a delightful crunch. Perfectly finished with a swirl of sour cream and a sprinkle of fresh chives, this dish is sure to become your go-to for cozy dinners.
Budget Information
The total cost for this scrumptious Potato and Leek Soup is approximately $10.50, which breaks down to about $2.10 per serving, making this a delightful option that won’t break the bank!
Why This Recipe Works
This Potato and Leek Soup doesn’t just warm your body; it dances on your palate with its layered flavors. The process of sautéing leeks brings out their natural sweetness, which perfectly complements the creamy texture of the potatoes. Plus, that crispy potato skin on top? Total game changer! It adds a wonderful crunch to each spoonful, creating a satisfying contrast that will have you spooning in for seconds (and maybe thirds!).
Ingredients + Optional Substitutions
Here’s what you’ll need:
- 4 large leeks ($3.00) – Look for thinner leeks for better yield.
- 4 medium-sized potatoes ($2.00) – Any starchier variety will work, like russet or Yukon gold.
- 2 tablespoons unsalted butter ($0.25) – Feel free to use olive oil if you prefer.
- 3 cloves garlic, minced ($0.30) – Always freshly minced for that vibrant flavor.
- 4 cups vegetable or chicken broth ($2.00) – Homemade or store-bought is fine; either way, it should be low-sodium.
- 1 bay leaf ($0.05) – Adds depth to the broth flavor.
- Olive oil for crispy skins ($0.10) – Just a drizzle to keep it simple.
- Sour cream for topping ($1.50) – Greek yogurt is a great alternative!
- Fresh chives for garnish ($0.30) – Or try fresh parsley if you can’t find chives.
- Kosher salt and black pepper ($1.00) – Essential for bringing all the flavors together.
Step-by-step Recipe Instructions
Step 1: First things first, let’s get that oven sizzling! Preheat your oven to 375°F (190°C). This will be for our crispy potato skins later.
Step 2: Now, on to the leeks! Start by trimming off the root ends and split each leek lengthwise. Slice the white and light green parts into about 1/4-inch thick rounds. Place them in a bowl filled with cold water and give them a good swish; think of it as a little spa day for the leeks! This helps separate the layers and cleans off any dirt. After swirling them around, scoop them out carefully, leaving any grit in the bottom of the bowl. Transfer them to a colander and give them a gentle shake to get rid of excess water. We want them slightly damp, not dripping wet.
Step 3: Next up, let’s peel those potatoes! Place the peels in a bowl of water to prevent them from turning brown while you’re hard at work. Then slice your potatoes into 1/4-inch thick rounds—similar to how you sliced the leeks. We’re going for even sizes here so they cook uniformly!
Step 4: In a medium-sized soup pot, melt the butter over medium-high heat. Once that butter is sizzling and fragrant, add your drained leeks and minced garlic. Season with 1 teaspoon of kosher salt and several good cracks of black pepper. Stir occasionally and cook until the leeks soften—this should take about 7 to 10 minutes. We don’t want them browned, just tender and translucent!
Step 5: After the leeks are ready, pour in the broth and add those sliced potatoes along with a bay leaf. Bring this lovely concoction to a gentle simmer. Cover the pot and let it bubble away over medium-low heat until the potatoes are tender—this typically takes about 15 minutes. You want to be able to break them apart easily with a spoon!
Step 6: While the soup is simmering, it’s time to turn those potato peels into crispy skins! Drain and pat them dry, then line a baking sheet with parchment paper. Spread the peels evenly on the sheet, drizzle with olive oil, and sprinkle with salt. Toss them gently to coat, then arrange them in a single layer. Bake them in the oven for about 10 to 15 minutes, checking at the 10-minute mark, until they become golden and crisp. Watch them closely; nobody likes burnt skins!
Step 7: Once your potatoes are tender, remove and discard the bay leaf. Now, here comes the fun part! Using an immersion blender (or carefully transferring to a regular blender), blend the soup until it reaches your desired consistency. I like mine with a bit of texture, so I only blend about halfway. Don’t forget to taste and adjust the seasoning at this point; you might need a little extra salt and pepper!
Step 8: Now, it’s serving time! Ladle the warm soup into bowls. Give a generous squeeze of fresh lemon juice over each bowl for a touch of brightness before adding dollops of sour cream. Swirl that in beautifully and then finish it off with a sprinkle of chives and those crispy potato skins. Serve immediately, and watch everyone gather around the table!
Step 9: If there’s any soup leftover (which is rare!), keep the toppings separate in the fridge. The soup keeps well for up to 5 days, letting you enjoy this comfort food even longer. You might just find yourself looking forward to leftovers!
Nutritional Facts
Calories: 220
Protein: 5g
Carbohydrates: 34g
Total Fats: 8g
Saturated Fat: 4g
Fiber: 4g
Sugar: 2g
Sodium: 600mg
Storage and Reheating Tips
If you have any soup left (and that’s a big if!), allow it to cool completely before storing it in an airtight container in the fridge for up to 5 days. For longer storage, pour it into freezer bags or containers and freeze for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge, heat gently on the stove or in the microwave, and don’t forget those crispy toppings!
Serving Suggestions
This Potato and Leek Soup can shine as a standalone dish, but it pairs beautifully with crusty bread or warm rolls for dipping. Fresh salads with a zesty vinaigrette make for a perfect sidekick, or why not serve it with a cheese platter for a little something extra? A light, chilled white wine can elevate the experience perfectly!
Reader Tips or Helpful Notes
When shopping for leeks, don’t stress over their size—both thick and thin leeks work well. If you find that the leeks are larger with less usable part, just grab a few extras! And remember, adjusting the seasoning is crucial, so taste along the way! Lastly, you can always whip up a double batch to freeze for those future chilly nights when you crave comfort food!
Recipe FAQs
1. Can I use different types of potatoes? Yes! Any starchy variety works, but yellows or reds will offer different textural elements.
2. Can I make this vegan? Absolutely! Swap the butter for olive oil and the sour cream for a dairy-free alternative.
3. How long does it take to make this soup? From prep to serving, you’re looking at about 45 minutes!
4. Can I use frozen leeks or potatoes? Fresh is best for this recipe, but if you have frozen, that’s doable! Just skip the washing step for frozen leeks.
5. Is this soup gluten-free? Yes! All the ingredients are naturally gluten-free, so enjoy without worry!
