Nothing warms your body and soul like a hot bowl of soup. This recipe for Easy 30-Minute Creamy Potato Leek Soup is a fast and easy mid-week dinner. Not a bad lazy weekend meal either – just saying.
This soup is ready to serve immediately after cooking, but the texture becomes even smoother and the flavor even richer the next day. If you have the patience, make the soup the day before you intend to serve.
Jump to RecipeOrigins of Potato Leek Soup
Although the French are well known for their vichyssoise – a chilled version of potato leek soup that is actually believed to be a French-American creation. The soup was invented by a chef named Louis Diat who lived and worked at the Ritz-Carleton Hotel in New York City in the early 1900s.
Our friends across the pond would argue that this classic dish has its origins somewhere in the U.K. However, both Wales and Ireland claim this hearty soup as their national dish. Scotland also has its own version of potato leek soup called Tattie.
Regardless of origin, all are uniquely different and delicious, and I suppose this recipe is my way of saluting the taste buds of those who came before me in the universal, cosmic kitchen.
Easy & flavorful
One of the things I love about this soup is that it’s fast and easy to make. Some soups require a longer cook time to develop a deeper flavor. With this recipe for Easy 30-Minute Creamy Potato Leek Soup, you’re only a few minutes away from a body- and soul-warming dinner.
There’s no meat in this recipe; however, you could add some crisp, diced ham if you’re craving it. A nice pancetta or bacon can also be substituted. But honestly, this soup is so good, you won’t miss the meat one bit. The only thing I will double down on is that you must use chicken stock and not just chicken broth. Because this is a very simple soup, it needs the extra richness that stock provides.
The right tools for the job
Although this creamy potato leek soup does call for half & half, its creamy texture primarily comes from the pureed vegetables. In order to achieve a silky smooth texture, you will need one of the following tools:
- An immersion blender
- A traditional blender
- A food mill, or
- A large capacity food processor
Essentially, you need something to blend the soup until it is smooth. I prefer the ease of my immersion blender because it lets me finish the soup in the same pot (aka – fewer dishes). But any of the above tools will do the trick.
If you’re looking to add a new foundation piece to your kitchen quiver, I can confidently recommend any of the items listed above as a good investment. They are solid pieces that I use routinely.
A hint of sherry is a lovely thing
I love the richness and flavor that a little sherry imparts. This fortified wine is great for deglazing, brightening soups and sauces. In fact, I use sherry in my recipe for Classic Herb & Sherry Gravy which is absolutely divine over Chive & Horseradish Mashed Potatoes.
There’s a vast difference between sipping sherry and cooking sherry – which is typically stabilized with preservatives and salt. Cooking sherry is never meant to be sipped. Instead, it’s primarily used in cooking.
Sipping sherry can vary from very sweet to dry. For this reason, you’ll want to choose the right sherry for the dish you are preparing. If you’re interested in learning more, MasterClass has an article that nicely explains the different types of sherry. It’s a good primer. When choosing a sherry, I recommend taking some time to visit with your local wine shop. They can guide you in choosing a bottle (or two) that’s fit for both cooking and sipping.
This recipe for Creamy Potato Leek Soup is comfort food in its simplest form. It’s beautiful, elegant and flavorful. And like all good soups, it’s even better the second day. Enjoy!
Easy 30-Minute Creamy Potato Leek Soup
Course: Entree or StarterCuisine: AmericanDifficulty: Easy6
servings20
minutes30
minutesBeautiful, elegant, flavorful – and an easy mid-week dinner option.
Ingredients
2 cups fresh leeks, cleaned and cut into 1/2 inch slices
1/2 cup celery, cleaned and cut into 1/2 inch slices
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 tsp. dried thyme leaves
1 tsp. kosher salt
1/8 tsp. ground black pepper
3 cups russet potatoes, peeled and cut into 1/2 inch dice
1 quart low-sodium chicken stock, hot
2 cups half and half
2 Tbsp. dry sherry
Additional 2 Tbsp. unsalted butter
Additional salt and pepper to taste
Directions
- Prep the leeks, celery and potatoes as directed above. Set aside.
- Heat up the chicken stock to just the boiling point. Reduce to a simmer and set aside.
- Add 2 Tbsp. of olive oil and 2 Tbsp. of butter to a medium-size stock pot. Over medium heat, add the leeks and celery to the pan and saute over medium heat until the vegetables become soft. Approximately 5 minutes.
- Add the potatoes, thyme, salt and pepper. Saute for another 2 minutes.
- Add the hot stock to the pot with the vegetables. Reduce heat to a simmer, cover and allow the soup base to cook for 20 minutes. The potatoes should be fully cooked.
- Remove the soup base from the stove and puree. Note: An immersion blender is my preferred tool because this step can be done right in the pot, but a blender or other kitchen tool will work just as well.
- Add a few spoonfuls of the hot liquid to the Half and Half to temper. Gradually add the Half and Half to the pot and stir.
- Add the sherry and remaining 2 Tbsp. of butter and stir until melted. Adjust the seasoning with salt and pepper to taste. Serve warm.
Notes
- This soup is ready to serve immediately after cooking, but the texture becomes even smoother and the flavor even richer the next day. If you have the patience, make the soup the day before you intend to serve.
