Potato Leek Soup

A big batch of homemade soup is the perfect solution for the weeks when you want to meal prep and make something that you can eat when you don't have time to cook. That's when this potato leek soup comes into play. Both comforting and filling, this easy soup recipe is the perfect fall dinner option. Unlike many other creamy soup recipes, a portion of this potato leek soup is left chunky—and the added texture ups the cozy factor significantly. Top each serving with salty fried onions for crunch and yellow celery leaves for added freshness (yes, they’re edible and no, you shouldn’t throw them away!). Crispy bacon bits or homemade croutons would be delicious as well, and don't forget the crusty bread for sopping up every last bit!

How should I prep leeks for potato leek soup?

For starters, make sure you wash them first. After thinly slicing the leeks, put them in a bowl full of water and swish them around with your hands. The leeks should float to the surface of the water, while the dirt falls to the bottom of the bowl. Scoop them out and pat them dry with a towel before using.

What's the easiest way to puree soup?

This recipe calls for transferring 4 cups of the soup to a blender and blending until smooth. Then the puree is added back the chunkier portion giving the soup a delightfully balanced texture. Pureeing 4 cups of soup in a blender is a piece of cake because it isn't too large of a portion. You won't get the exact same results, but you can also use an immersion blender to blend the soup right in the pot to your desired consistency.

Why is my potato leek soup gummy?

Potatoes should be diced in similar size so they cook evenly, but don’t drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed. 

Can I make this soup ahead of time?

The soup can stored in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken stock when reheating, if necessary. 

Can you freeze potato leek soup?

Yes, but if you plan to freeze it, leave out the heavy cream. When frozen and thawed, creamy soups have a tendency to become grainy and separated, but by waiting to add the cream, you eliminate that problem. The soup will keep in the freezer for up to 3 months. Let it thaw in the fridge overnight, then reheat over medium-low heat on the stove. Once warm, add the heavy cream and cook until the soup is thickened, 10 to 15 minutes.