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Velvety Leek & Potato Soup

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Pixicook editorial team

A luxurious, velvety leek and potato soup that is both comforting and satisfying.

Ingredients for Velvety Leek & Potato Soup

units in
USchevron
serves
4 peoplechevron

Leek, white and light-green parts, thinly sliced

each

Unsalted Butter, melted

tablespoons

Potatoes, peeled and cubed

each

Salt

to taste

Black Pepper, freshly ground

to taste

Chives, chopped

for garnish

How to Make Velvety Leek & Potato Soup

1. Prepare the Leeks

Thoroughly clean 4 medium leeks, focusing on the white and light-green parts. Slice them thinly.

2. Cook the Leeks

In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook gently, stirring occasionally, until softened and sweet, about 10 minutes.

3. Prepare the Potatoes

While the leeks are cooking, peel and cube 4 medium potatoes.

4. Combine Ingredients and Simmer

Add the cubed potatoes to the pot with the leeks, along with 4 cups of chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.

5. Blend the Soup

Using an immersion blender or a countertop blender in batches, blend the soup until smooth and velvety.

6. Add Cream and Season

Return the blended soup to the pot and stir in 1 cup of heavy cream. Season generously with salt and freshly ground black pepper to taste.

7. Serve

Serve the soup hot, garnished with chopped fresh chives or a swirl of cream.

Variations

Crispy Garnish

Top the soup with a garnish that adds both flavor and texture contrast, such as crumbled bacon, pancetta, or toasted nuts like sliced almonds or pine nuts.

Smoked Salmon and Dill Soup

Follow the core recipe, but reduce the amount of potatoes. After blending, add pieces of smoked salmon and fresh dill to the soup for a luxurious twist.

Cheesy Twist

Stir in a handful of grated cheese such as Gruyère, sharp cheddar, or smoked gouda at the end of cooking for a cheesy dimension.

Clam Chowder Twist

Keep the potatoes, but add sautéed celery and onion with the leeks. After blending, add canned or fresh clams and a splash of their juice for a take on the New England classic.

Spicy Corn and Shrimp Chowder

Replace potatoes with corn (fresh or frozen). Add a pinch of cayenne pepper or smoked paprika for heat. After blending, add cooked shrimp to the soup and simmer until they're heated through.

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