Potato and Leek Soup
A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.
A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.
I submitted this recipe several years ago, but I still make this all the time. I no longer use so much butter, I half it, and I use half and half instead of heavy cream. This is also great as a clam chowder, with a can of drained baby clams added to it. Still great the next day, great blended, and goes perfect with a good sourdough bread. Quick and easy, still perfect for my house!Read More
I submitted this recipe several years ago, but I still make this all the time. I no longer use so much butter, I half it, and I use half and half instead of heavy cream. This is also great as a clam chowder, with a can of drained baby clams added to it. Still great the next day, great blended, and goes perfect with a good sourdough bread. Quick and easy, still perfect for my house!
This recipe was very helpful. I had to make some adjustments to the recipe as we are vegetarians, so veg stock instead of chicken and lots more leek and added garlic – just play around with it! For a healthier option, use pam to brown the leeks & garlic, and sub cream with fresh milk. Add herbs and spices you love to make it your dish, it’s super tasty!
This came out great. I only used a half stick of butter and I substituted the heavy cream with evaporated skim milk and you would never know the difference. I also used an immersion blender to puree everything after the potatoes were soft because I prefer a creamy potato soup instead of a chunky one (Although I did separate out some of the leeks first to leave them whole). I will definitely be making this again. Thanks for the great recipe.
Very delicious and simple. I used white pepper and substituted fat-free half and half for 1/2 of the heavy cream. I also pureed the soup after it cooled a little. I garnished it with gruyere cheese and Italian parsley. Update: I made again and decreased butter to 1/2 cup and used fat-free half&half. Also, garnished with crumbled bacon along with the gruyere cheese and parsley.
I served this in Italian Bread Bowls, and I also added ham chunks. Everyone raved about it, even my young grandkids went crazy for it!!!
Love this. I look for recipes that sound good, have high ratings, with as few ingredients as possible to make things easy. This is a great one and very tasty. Don't get hung up on needing Yukon Gold taters...new white are just as good. Try using half and half instead of heavy cream if you don't like things so rich.
I LOVE this recipe. I do make some changes: I use half the butter and half and half instead of cream. I add garlic and onion (I like spring onion) or shallot while cooking the leeks. I don't usually put them in at the beginning but cut them while the leeks are cooking and add them as soon as I am done preparing them. I add some white wine towards the end of the 15 minutes of cooking the leeks and let it cook off. When I add the broth, I also add cayenne and ground mustard. Finally, I use one sweet potato along with any other potatoes I have on hand. I love the sweet flavor it adds. I also use my potato masher at the end to mush it all a little bit for a creamier soup.
Eating this soup was a lot like drinking out of a grease trap.
SO VERY GOOD! We used vegetable broth instead of chicken, added spinach and carrots. Next time we'll use less butter and try half and half instead. It's a flexible, delicious recipe!
Like others who tried this recipe, I reduced the butter, used 1/2 and 1/2 rather than cream and added celery. Deliciously comforting. Thanks for the recipe!
Very flavorful! A little rich, but delicious!
It's bonfire night here in England (Guy Falkes night) and there was a firework display in the park next to my house. So I made this up with my hubby's home grown veggies to eat outside whilst we watched the fireworks. Wow! It was absolutely fabulous. The only change I made was to use 1/3 Double (Heavy) Cream and 2/3 semi skimmed milk. But even so it was very creamy and incredibly tasty. It went really well with my freshly baked crusty bread. This is a definite keeper and I'll bet you I'll cook it again for the same night next year. Thank you Julie.
I really like this soup. I only use 2 tablespoons of butter and a splash of olive oil to saute the leeks. I added some cayenne for spice which I think it needed. This soup is sooo easy to make and the finished product is really good vs. the lack of effort that it takes. Last & most importantly: Puree!! This soup is much better after a quick run in the processor.
I used Swanson Organic Vegetable Broth rather than chicken broth the first time I made this. It was delicious as is, but the second time I added a bay leaf, two additional cups of potato, and an extra leek. It was ultra fabulous!
This was very good. I agree with the previous reviewers that this in no way needs all the fat that is included in the original recipe. I used 2 tbsp of butter and 2% milk instead of cream. I also used 4 leeks and new potatoes instead of Yukons. I used my immersion blender after it was done cooking to smoothen it up some but still left some potato chunks. Really delicious.
My 10 year old daughter loves leek soup, and this recipe is the best! Thanks!
Added sautéed criminis to it at the end
Loved it! I used 1/2 the butter as others suggested. I also added 3 chopped garlic cloves and used 3 leeks instead of 2. After the potatoes were cooked, I cooled the mixture down a bit a put into a blender to make a smooth version. I then put back into the pot--brought back up to temperature and then added only 1 cup of 1/2 and 1/2. This was still a very rich soup. I served with warm Naan bread.
Excellent recipe. I used half and half and used half the butter. I also added a handful of cheddar cheese to the end of the leftovers to make potato cheese soup.
This soup was awesome. My son doesn't request much but he absolutely loved this! I reduced the butter to 3/4 c. - next time I'm going to try with 1/2 c., and instead of 2 c. heavy cream I used 1 c. heavy cream and about 3/4 of a can of 2% evaporated milk. I also blended it a little with my immersion blender. I added some shredded cheese on top and it was great! Next timeI'll add some crumbled bacon as well. Thanks for this tasty and easy recipe.
Great recipe, I made it for friends last night, everyone loved it. I used half the amount of butter and used half n half instead of cream. Also added one more leek and Nutmeg along with the salt and pepper because it just goes so well with potato and leek. Yummy!
I only gave it 4 stars because I would have liked it to be thicker. I followed other reviewer's suggestions and went with half the butter, and half & half instead of heavy cream. I think next time I'll keep the butter the same (half of what the recipe calls for) but use the heavy cream. I served it in a sourdough bread bowl, and garnished with shaved smoked gouda, bacon crumbles and chopped chives. Excellent taste, everyone loved it! I'm just my own worst critic :)
Tried this recipe last night, the soup was delicious and very simple to make. One thing I did change was the amount of butter used, 1 cup was way too much. I used about 1/4 cup to saute the leeks and the soup still had a very buttery flavor to it. Other than that, I wouldn't change a thing, will add to my recipe box and make again.
Delicious! I didn't peel my potatoes because I like the added color/texture. I added garlic to the leeks, and only used half the butter and cream called for. It is plenty rich with only half! I also partially blended it all up with an immersion blender leaving some potato chucks still whole. Definitely not a bland potato leek soup!
Super easy! I used whole milk instead of heavy cream since I didn't feel like driving to the store. Works perfectly. Thanks!
Excellent potato leek soup. I did follow other suggestions to use less butter to saute the leeks. And, I used reduced fat milk instead of cream or half 'n half. It did need some more thickening, so I used a little bit of potato flakes which tightened it up just great.
I added celery and used half and half, the starch from the potatoes will naturally thicken this soup so heavy cream is not necessary.
This was my first time using Leeks. Loved it and it smells so good while it's cooking up.
This was excellent! I made a few adjustments; 1/2 cup of butter instead of a cup, I also substituted the heavy cream with 1/2 & 1/2 and I used white pepper instead of black. I also added; 3 cloves crushed garlic, a touch of marjoram and thyme. I will definitely be making this again!
This is easy, easy, easy and sooooo delicious. I shared this recipe with my neighbors and they are still raving. But it got an absolutely RAVE review from my husband, and he NEVER raves. I made no alterations, except used 1/2 margarine and 1/2 butter to raise the cook temp a little without burning. I also made this in a deep dish skillet, instead of a saucepan...it cooked faster and more evenly.
This has become a favorite at my house. I really didn't think I would be able to get my family to eat leeks, but the mellow flavor of this soup is perfect! I used less butter and substituted fat-free half/half because we're really health-conscious, and it still tasted sinfully rich!
Great simple recipe. I added a little garlic when my leeks were almost done and used vegetable broth instead of chicken. Also used whole milk. I added lots of pepper and pureed the whole thing in the blender.
Absolultly wonderful. I added a dash of tabsco with the leeks (for a very very small hint of flavor) and used my immersion blender at the end, leaving a few little chunks of potato. It reminds me of when I was in Ireland.
LOVE THIS RECIPE!!!!! I use skim milk and its awesome!!!! Family raves over this one!
Pretty tasty soup. As is, it is a little bland, but I added about 1/4 vermouth and 1/2 tsp celery seed and it perked up. I also added an ear of roasted corn and a couple of celery ribs since we had some in the fridge.
Great recipe...my first time using leeks. I followed the recipe (with a few additions), and although I used the full amount of butter I will cut it in half next time. I added some minced garlic to it and once everything was soft I used my immersion blender to puree the whole thing. After I had blended it I added crumbled bacon to it. I served the soup with some shredded cheddar cheese on top. My 2.5 year old loved this soup as well as my picky husband, which says a lot. Even though we were full we kept eating it because it tasted so good!
It is very rich (next time I'll try less butter and half n half) but a cinch to make and delicious
This is probably the best soup I've ever made. Four stars because the amount of butter listed in the recipe is insane. I cut it in half the first time I made this and it was too much still. Now I use about 3/4 of a stick. I only like enough to cook the leeks in, the soup is rich enough with the half and half (yes, no heavy cream either). I also add white pepper, a dash of cayenne, garlic powder and parsley. Yum.
The soup was fantastic, every last drop went at our Oktoberfest party. Like others, I substituted 1/2 c margarine for butter, and 1 cup skim milk + 1 cup light cream for the heavy cream. I also used vegetable broth (vegetarian), but put bacon, cheddar and parsley on the side (which was also popular!).
Very good! I did double the leeks and used less butter, thickened with a rue and used water with 2 tbl chicken buillion in place of the chicken broth. I also used about 1/2 cup heavy cream and some milk. I will keep this recipe, Thanks!
Super super easy! I use half cream, half 1% milk just to help with the fat content. Same goes with the butter - I cut that down. Didn't miss the extra cals. It's still my boyfriends' fave!
I added ham but left all ingredients as is. It is a great soup to serve with fresh baked sourdough bread.
This is a fabulous soup. I followed the directions completely and we all loved it. Very tasty and easy to put together.
This was so good! And reminded me of soup I've had in Ireland and not found at restaurants here in the states. However, I made some modifications to the recipe both on purpose and by accident. 1) Used more leeks, added some cloves of garlic 2) only had 1/3 of the broth it called for, so I used water in place 3) forgot to add the cream until very near the end, just heated it up again and served. Also, I had some other root vegetables hanging around, so my version had 2 parsnips and a sweet potato in it. The leeks and butter really contribute most of the flavor, though, regardless of other ingredients. I've read online that potato leek soup can be frozen, so I will try freezing some of the leftovers for a tasty dinner later on.
Way less butter, like 2 tbsps, half and half cream, minced garlic. and a bit more cornstarch. Added a can of clams for some protein. And some fresh chopped chives on top. Freezes well too.
Next time I will halve the butter. I didn't have cream so I used lowfat milk. And I used russet potatoes. I added a dash of cayenne and a couple shakes of ground thyme. Then I used an immersion blender to make it thicker yet still have it chunky. It was absolutely delicious. Boyfriend raved. Will make again and again! #2 - Well I made this again and halved the butter and accidentally bought fat free vegetable broth instead of chicken and used lowfat milk instead of cream. It's just as delicous as the first time if not better. Don't forget a dash of cayenne & a couple of shakes of rosemary!
This is a winter staple at our house. I use half the butter and add a little olive oil as needed. I also had half of a large sweet onion, 4 carrots, and use 4 leeks. I used about 4-5 large potatoes and 8 cups of veggie stock. Lastly I use half & half instead of cream.
Yummy! I had 2 leeks and was looking for a good soup recipe, and definitely found a winner. This soup is also dynamic and other veggies/herbs could easily be added to it. Some changes I made, 1) instead of chicken broth I used 4 cups of water and 2 chicken boullion cubes 2) I used 1 cup of 2% milk to just make it slightly creamy 3) I only used 1/4 cup of butter for the leeks and added 3 crushed cloves of garlic as well 4) I added 1/4 cup of white wine when cooking the leeks and 5) I added about 1 tbsp of dried parsley to the soup, 1 tsp of ground white pepper, and 1 tsp of nutmeg (suggestion by my mother-in-law) and it actually added a nice smoothness as well. Using a wooden fork, I mashed as many of the potato chunks in the soup as I could after cooking it (don't have a food processor yet!) which gave it a nice texture, and I garnished with grated cheese. Will definitely make again with my changes!
Absolutely delicious! Fast and simple.
I made this recipe as others suggested with half and half instead of heavy cream and half of the butter and it was AWESOME!! I will definitely make this soup again, it's a new favorite. Thank you for sharing.
Excellent soup. I made it with one stick of butter instead of two and it was buttery enough. I also used whole milk instead of heavy cream. I pureed it but I think next time I will leave it chunky. My husband and I both had seconds.
Very good recipe! I changed it a little. I only did about 1/2 cup of butter. When I added the broth, I also added about 1 1/2 cups of addition hot water along with 1 chicken bouillon cube for extra favoring. I changed the heavy cream to fat-free half&half, and I added a half a bag of fresh spinach to the soup when there was about 15 minutes of cooking time remaining. I finished the recipe by using a potato-smasher to crush the potatoes and spinach. It came out fabulous!
Quick. Easy. Tasty. I am counting calories so I did only use 1/2 the butter and used 1% milk instead of heavy cream. The flavor of the leeks comes through nicely. It was delicious!
I doubled this recipe but didn't double the butter and it was still delicious. I have a feeling you could cut back on the cream also. Otherwise, a delicious meal even picky non-soup lovers would love.
I made this yesterday and liked the results. I made a few minor changes to the original recipe however. I did 1/2 cup butter, 1 cup evaporated milk & 1 cup half & half instead of the heavy cream, red potatoes with the skins on and added a bit of minced garlic (per another reviewer). I still think that's sticking fairly close to the original recipe, but with less fat & calories.
wow this is very yummy and simple. I didn't add cream though since I am avoiding dairy at the moment! Will make this recipe again!!!!
We absolutely loved this recipe. Especially my husband, who in the past, was disappointed with other potato soup recipes that I had made. I'm giving it four stars because I still feel like I need to add something else to it, I'll have to play with it a little.
This soup was easy and tasted very good, I will cut the butter a bit next time cause I think its too much but hope it wont cut the flavor. I served with some crusty bread(minus butter)and a small tomato salad. The true test is hubby went back for seconds so that says its good.
I used two med. size onions instead of the leeks. This was like my Mom used to make, easy & excellent.
This was really great! Kids didn't like it but that doesn't mean anything! :-) We doubled the recipe since I had four big leeks and then only used 1 1/2 c butter, but we added a pound of crispy bacon pcs. It was great. We also pureed most of the broth and leeks because I wanted to hide the veggies from the kids. Left potatoes in chunks though. Used half and half instead of cream. Really really good!!! What a perfect recipe for a cool day!!
Great recipe that even my 2 1/2 year old and 6 year old would eat. I did tweak it a little. I used a lot less butter, used 5% cream (1 cup) and 1 cup of milk instead of the 2 cups of heavy cream. I also put in crumbled bacon and towards then end I lightly mashed the potatoes. I also used sea salt for flavouring. Very, very nice.
yes this is fantastic! I had no clams so added shrimp. Awsome recipe.
It's close to being an excellent soup. Next time I'll cut way back on the butter and use milk instead of heavy cream as that it made it a bit too rich. With those substitutions, I'm expecting it to be excellent.
It was great! My husband added just a bit of chili powder to give it a little heat because we love spicy foods.
I don't typically comment on recipes either way, as I know there are many different styles of cooking and many different tastes. However, I feel strongly enough to comment on this one. It was absolutely terrible. Definitely use the recommendation of halving the butter, and add ham or bacon or ANYTHING else. I will not be making this again; there are plenty of other soup recipes out there that will not clog my arteries and disappoint my taste buds.
Good but a little bland and very, very rich. I think next time I might add a little less butter and maybe some chopped up italian sausage for flavor.
Perfect for my house as well! This is very, very yummy. If you are reading this don't hesitate. I used 3 leeks and no butter as I felt the cream was enough in the calorie department. Thanks! Smiles from Australia(:
This soup was absolutely PERFECT as far as potato leek soups go. The only changes I made were using half butter, half margarine; and using evaporated milk instead of heavy cream. Anyway, it was still very rich and creamy and delicious. My 2 year old daughter also loved it, though my picky husband and 4 yr. old son didn't care for it. Too bad for them...it was great!! *Edit* 11 years after I first tried this recipe, I still make it on a regular basis. However, I now follow the recipe exactly as written, and it is rich, creamy, and delicious. My 3 kids (now 15, 13, and 10) think it tastes like mashed potatoes and gravy. In other words, YUM!
i just made this for dinner tonight and am getting ready to go heat up leftovers already! this was my first experience with leeks, and it was perfect. i did make a few changers, based on reviews. i added two cloves of garlic, a couple of slices of bacon, and used one 12 oz. can evaporated milk and about 2T of fat-free sour cream to get that richness even though i didn't have heavy cream on hand. i didn't puree anything, but i think next time (and there WILL be a next time!) i might try what another reviewer said and puree the leeks and maybe half of the potatoes. i served it in the italian bread bowls from this site and my husband raved. MMMM!!!
I also used half cream and half evaporated milk, as well as half butter and half low fat margarine to try and make it at least a little lighter. The other thing I strongly recommend, depending on what type of soup you want to serve, is to puree it in a blender or a food processor. It was absolute velvet. It went over hugely as a soup course. I will definitely keep this one!
The taste was wonderful but I could not get past the amt. of butter! I took others advice and cut the butter down to 1/2 c. but it was still way too much. I forgot to buy heavy cream so ended up using milk (made me feel somewhat better about the butter) and a little extra cornstrach. It was still nice & thick. Maybe I will try pureeing some next time. Added a small amount of diced carrot for color and made a some bacon to crumble over the top. This was a hit for my boys and has been requested for future soups.
Not the best potato soup that I've had but it was ok. I'm curious how the picture of the potato soup came out white. After I added the chicken broth the soup turned brown. After adding the heavy cream it still didn't turn white. It looked more like gravy than potato soup.
Awesome soup! I had to set aside the sautéed leeks, garlic, and bacon (per reviews) overnight and that resulted in a nice melding of flavors when I finished the soup the next day. It may have cooked a little long, but mashing a couple of the potatoes against the side of the pan made a nice thick, tasty soup. Will definitely make this one again.
MMMM...this soup is so yummy. Thanks for the wonderful recipe. I added garlic in with the leeks and added a dash of nutmeg to mine.
Actually left out the cream and it was amazing.A nice basic soup
With two cups of butter my soup was swimming. What a disaster! I made it for a church soup night. All I could do was use paper towels to skim the butter off. I think 2 Tbsp would have been the right amount. It has good flavor.
i made this twice. It's awesome, I just cut down on butter as others said. I use milk to reduce calories. Love it!
Tasty! I've only just started cooking even after living alone for more than a year. For this recipe I cut the butter by a little less than half of what the recipe calls for. Also added some other herbs and instead of using cream, I used skim milk. It was really watery when it's supposed to be a creamy soup, so I threw everything into a blender and it came out really nice. The potatoes give it a creamy texture when blended so you don't need to add cream!
Awesome recipe! Great way to use up lots of veggies! Rich and a special treat once in a while.
I like this recipe but I do halve the butter and leek and double the potatoes. I prefer some herbs, too, so I add a bay leaf and some oregano. I have lowered the fat by using a mix of half and half and 1% milk rather than cream, then adding some dehydrated potato flakes to bulk it up. It's every bit as good to me.
This was amazing!!! I used russet potatoes simply because that was all I had on hand. And I sauteed some chopped pancetta with the leeks. I also used MUCH less butter than called for, and used half-and-half rather than heavy cream. The smell of leeks and pancetta cooking in butter was HEAVENLY! I used an immersion blender to make it smooth. This is one of the most delicious things I have ever made. And super easy with ingredients that I almost always have on hand to boot. Thank you!
My family absolutely loves this recipe. I add a few things to mine to thicken it up a bit. Saute' kielbasa with sweet onions and toss it in toward the end, and also add a bit of frozen or roasted corn. Yummy!
This soup is so good and so simple. It's definitely one of my go-to soup recipes. And while I think it's five stars as written, I have made one small adjustment - I sauté the leeks in half the butter called for, plus about a tablespoon of bacon fat. It adds a deeper flavor that is really yummy.
This was dee-lish! I only used one stick of butter, 1 cup of heavy whipping cream , 1 cup of half and half and russet potatoes because that was all I had. I poured half the soup in a blender and it's consistency was very creamy. mmmmm.
This was super easy and very good- even the kids liked it.
Quick and easy, particularly if you can find someone to prepare the potatoes while you're working on the leeks. We added a little Tobasco and white pepper for flavor and topped the bowls with sour cream. Used only 1/4 cup of butter and that was sufficient. Enjoy!
Way too much butter and fat! I had a feeling that 1 cup of butter would just be too much, so I used 3/4 of a cup, and that was still way too much. I also used half and half instead of heavy cream, and vegetable broth instead of chicken; with those modifications it was still way too greasy to eat. If I try making this again, I think next time I will only use a 1/4 of a cup of butter, or maybe even skip it all together, and cook the leeks in a bit of olive oil instead.
I use half the butter and half n half like others have suggested. Someone also suggested shredded Guyere cheese and real crushed bacon as garnishes. Brilliant! My whole family loves this soup and it's now a Christmas day tradition.
this was so easy to make and my mother who is supperkittygg made it for us in the bread bowls and i have been hooked ever sense, and everyone who has tasted this recipe has demanded the recipe..If i could rate this higher than a 5 i would....
great basic recipe although the butter was not necessary as it separated from the soup when cooled
I halved the butter and added 1 garlic clove. Added a dash of tabasco sauce. I used half heavy cream and half half/half. Was delicious but next time I will use just half/half. Best soup EVER!
Very easy and delicious. My kids destroyed this soup and my company asked to take the leftovers home. Be sure to stir when adding the cream, the directions may be deceptively simple for a new cook who doesn't know that cream will separate if poured directly into boiling liquids.
I like to garnish this soup with fresh chives. I also use duck stock instead of chicken whenever I have it for a richer flavor.
so rich! never any leftovers. I tweaked recipe just a little. added flour after sauteeing leeks and used broth to thicken. cooked potatoes in broth mixture, then added only 1/4 cup of halfnhalf. serve with garnishes to load it up: cheese, bacon, sour cream- YUM
I cut the butter in half and mashed the potatoes right in the pot, as my husand doesn't like chunks of potatoes. It turned out pretty good. I froze the remaining soup. The next time we had it, I added 1 large can of Chunky New England Clam chowder and 2 cans of minced clams-juice and all. I liked it more this way plus an easy way to make New England Clam Chowder.
Wish I had seen the revision of this recipe before I made it. I would never again use that amount of butter. I also added corn to the soup...delicious.
I added bacon to the recipe. It was very good!
We always have oyster stew New Years Eve and I used this recipe for the base this year. I chopped up 2 pints of oysters with their liquor and added them to the soup. Served with crackers, it was a big hit with the revelers.Will do this again next year!