Potato Leek Soup

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Does anyone else memorize their favorite recipes? You know that recipe you make so often that one day you realize you just happen to have it by heart? This is one of those recipes. We’ve been making this exact same potato and leek soup recipe for over 10 years and feel confident continuing to make it for at least another 10 more. We’re pretty picky about our potato soups, so we know you’ll love this.

It would really be a lot easier to buy a can of soup from the store, but store bought soup doesn’t quite match the taste of this made from scratch. Honestly, though, you’ll be amazed how easy soup recipes are to make. Sure, it might take some time to chop the veggies, but that’s all the finesse this dish requires. If you can dice and stir, you’re good to go!

Heavy Cream Substitute:

We love adding heavy cream to this soup to make it extra thick, creamy, and luxurious. If you’re looking for a lighter soup, you can always substitute half and half.

Is Potato Leek Soup Vegetarian?

Although this soup does not contain any meat, it contains chicken stock. If you want to make this vegetarian, you can substitute vegetable broth.

What kind of potatoes should I use for potato and leek soup?

This recipe works best with Yukon Gold potatoes. These golden potatoes have thin skins so no peeling is necessary. This recipe also works with red or peeled russet potatoes.

What’s the best way to clean leeks?

Cut off the top dark green part and it starts to branch leaving only the white and light green stems. Cut off the bottom root end. Cut the stem in half lengthwise, exposing the leek layer. Rinse with cool water to remove any dirt. Rinse the dark green part too, if using.

What part of the leek do you cook with? What do you do with the green part of the leek?

The recipe will specify whether you should use the whole leek, or just the white stem part, or the dark green leaves. Most commonly, you’ll only use the white and light green stem parts of the leeks. The dark green leaf part of the leek is full of flavor. It is edible but takes longer to cook than the white part of the leek. It can be used in stock or as a wrap for fish. If you want to fry it, make sure it’s been fried for a long time to soften it.