Versatile, velvety, and utterly comforting—potato leek soup is a timeless favorite that deserves a spot in every home cook’s repertoire. Whether you’re craving a quick weeknight dinner or a cozy seasonal treat, we’ve gathered 31 delicious variations to inspire your next bowl. From classic creamy renditions to inventive twists, there’s a recipe here for every taste. Ready to find your new go-to? Let’s dive in!
Classic Potato Leek Soup
Zestful memories of autumn afternoons return with the first steam rising from this simple pot. There’s something deeply comforting about transforming humble roots and alliums into velvet warmth, a quiet alchemy that fills the kitchen with earthy perfume.
Ingredients
– Leeks – 3 large
– Potatoes – 2 lbs
– Butter – 4 tbsp
– Vegetable broth – 6 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ¼ tsp
Instructions
1. Slice the white and light green parts of 3 large leeks into ¼-inch rounds, then rinse thoroughly in a colander to remove all sand trapped between layers.
2. Melt 4 tablespoons of butter in a heavy-bottomed pot over medium-low heat until foaming subsides, about 2 minutes.
3. Add the cleaned leeks to the pot and cook slowly for 15 minutes, stirring occasionally, until completely softened but not browned—this gentle sweating builds foundational sweetness.
4. Peel and dice 2 pounds of potatoes into ½-inch cubes while leeks cook to ensure even cooking time.
5. Add the diced potatoes to the pot along with 6 cups of vegetable broth, then increase heat to bring to a boil.
6. Once boiling, immediately reduce heat to maintain a steady simmer and cook uncovered for 25 minutes until potatoes pierce easily with a fork.
7. Carefully blend the soup in batches until completely smooth, filling the blender only halfway and holding the lid firmly with a towel to prevent steam explosions.
8. Return the blended soup to the pot and stir in ½ cup of heavy cream until fully incorporated.
9. Season with 1 teaspoon of salt and ¼ teaspoon of black pepper, then simmer for 3 more minutes to meld flavors.
10. Ladle the soup into bowls and let rest for 2 minutes before serving to allow the velvety texture to settle. Earthy potato mellows into the leek’s gentle onion notes, creating a soup that feels both rustic and refined. For a beautiful contrast, drizzle with browned butter or serve alongside crusty bread for dipping into its creamy depths.
Creamy Potato Leek and Bacon Soup
Remembering how the crisp autumn air settles in, I find myself drawn to the kitchen, where simple ingredients transform into something deeply comforting. There’s a quiet magic in watching potatoes soften and leeks mellow, their humble beginnings giving way to a soup that feels like a warm embrace on chilly evenings.
Ingredients
– Bacon – 6 slices
– Leeks – 2 large
– Potatoes – 4 medium
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Arrange 6 bacon slices in a single layer in a large Dutch oven over medium heat.
2. Cook bacon for 8-10 minutes until crispy and deeply browned, flipping halfway through.
3. Transfer bacon to a paper towel-lined plate using tongs, reserving 2 tablespoons of bacon fat in the pot.
4. While bacon cooks, slice 2 large leeks lengthwise and rinse thoroughly under cold running water to remove all grit between layers.
5. Chop cleaned leeks into ¼-inch slices, using only the white and light green parts.
6. Add chopped leeks to the reserved bacon fat and cook over medium-low heat for 12-15 minutes until completely softened but not browned.
7. Peel and dice 4 medium potatoes into ½-inch cubes while leeks cook.
8. Add diced potatoes to the softened leeks along with 4 cups chicken broth.
9. Increase heat to medium-high and bring soup to a gentle boil, then reduce heat to maintain a steady simmer.
10. Cover pot and simmer for 20-25 minutes until potatoes are completely tender when pierced with a fork.
11. Carefully transfer half the soup to a blender and blend until completely smooth, holding the lid firmly with a kitchen towel to prevent steam buildup.
12. Return blended soup to the pot and stir in 1 cup heavy cream.
13. Crumble the reserved bacon and stir half into the soup along with 1 teaspoon salt and ½ teaspoon black pepper.
14. Heat soup over low for 5 minutes until warmed through, stirring occasionally. Using an immersion blender directly in the pot creates the same creamy texture with less cleanup and maintains some potato texture if preferred.
15. Ladle soup into bowls and top with remaining crumbled bacon. Undeniably creamy with subtle sweetness from slowly cooked leeks, this soup achieves perfect balance between rich bacon and earthy potatoes. Try serving it in hollowed bread bowls for a cozy presentation that makes every spoonful feel special, or swirl in a tablespoon of crème fraîche for extra tang against the smoky bacon.
Vegan Potato Leek Soup with Coconut Milk
Zigzagging through my thoughts today, I find myself drawn to the quiet comfort of simple ingredients transforming into something deeply nourishing. There’s something profoundly peaceful about watching potatoes and leeks soften and meld together, creating a soup that feels like a warm embrace on this crisp autumn afternoon. This vegan version with coconut milk brings a subtle creaminess that feels both familiar and gently surprising.
Ingredients
– Olive oil – 2 tbsp
– Leeks – 2 large, white and light green parts only
– Potatoes – 4 medium, peeled and chopped
– Vegetable broth – 4 cups
– Coconut milk – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add the sliced leeks and cook for 8-10 minutes until they become translucent but not browned, stirring occasionally to prevent burning.
3. Stir in the chopped potatoes and cook for 2 minutes to coat them in the oil and leek mixture.
4. Pour in 4 cups vegetable broth and bring to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 25 minutes until potatoes are completely tender when pierced with a fork.
6. Carefully transfer the soup to a blender in batches, filling only halfway to prevent splattering, and blend until completely smooth.
7. Return the blended soup to the pot over low heat.
8. Stir in 1 cup coconut milk until fully incorporated.
9. Add 1 tsp salt and ½ tsp black pepper, then simmer for 5 more minutes to allow flavors to meld.
10. Taste and adjust seasoning if needed before serving immediately.
Gently swirling in the bowl, this soup achieves a velvety texture that coats the spoon beautifully while the coconut milk adds a subtle tropical note that complements the earthy potatoes and sweet leeks. I love serving it with a drizzle of olive oil and crusty bread for dipping, letting the simple pleasure of warm soup fill the quiet spaces of an evening.
Cheesy Potato Leek Soup with Cheddar
Perhaps there’s something quietly comforting about peeling potatoes on a cool afternoon, watching the pale skins curl away to reveal their starchy flesh. Preparing this soup feels like a gentle ritual, each step measured and mindful as the kitchen fills with the earthy scent of leeks and the rich promise of melted cheddar.
Ingredients
Potatoes – 2 lbs
Leeks – 2 large
Butter – 3 tbsp
Chicken broth – 4 cups
Heavy cream – 1 cup
Sharp cheddar cheese – 2 cups shredded
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Peel the potatoes and cut them into ½-inch cubes.
2. Trim the dark green tops from the leeks and slice the white and light green parts into ¼-inch rounds.
3. Rinse the sliced leeks thoroughly in a colander to remove any hidden grit.
4. Melt the butter in a large pot over medium heat.
5. Add the leeks and cook for 8-10 minutes, stirring occasionally, until they are soft and translucent but not browned.
6. Add the cubed potatoes and chicken broth to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender.
9. Stir in the heavy cream and heat through for 2-3 minutes, being careful not to let it boil.
10. Gradually add the shredded cheddar cheese, stirring constantly until it is fully melted and incorporated.
11. Season with salt and black pepper, stirring to combine.
Once ladled into bowls, the soup settles into a velvety smoothness punctuated by the sharp tang of cheddar. Consider topping it with extra shredded cheese and crispy fried leek rings for contrasting textures, or serve it alongside crusty bread for dipping into its rich, comforting depths.
Rustic Potato Leek Soup with Herbes de Provence
Perhaps there’s something deeply comforting about the way humble ingredients transform with time and gentle heat, how potatoes soften into velvet and leeks melt into sweetness, creating a soup that feels like a quiet conversation with autumn itself.
Ingredients
- Butter – 3 tbsp
- Leeks – 2 large, white and light green parts only
- Yukon Gold potatoes – 1.5 lbs
- Vegetable broth – 4 cups
- Herbes de Provence – 2 tsp
- Heavy cream – ½ cup
- Salt – 1 tsp
- Black pepper – ¼ tsp
Instructions
- Slice leeks lengthwise and rinse thoroughly under cold running water to remove all grit between layers.
- Chop cleaned leeks into ¼-inch slices.
- Peel potatoes and cut into ½-inch cubes.
- Melt butter in a large pot over medium-low heat.
- Add leeks and cook for 12 minutes, stirring occasionally, until completely softened but not browned.
- Add potatoes, vegetable broth, herbes de Provence, salt, and pepper to the pot.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Cover and simmer for 25 minutes, until potatoes are completely tender when pierced with a fork.
- Remove pot from heat and let cool for 5 minutes.
- Use an immersion blender to puree soup until completely smooth, moving blender continuously to prevent splashing.
- Stir in heavy cream until fully incorporated.
- Return pot to low heat and warm for 3 minutes, stirring constantly, until heated through but not boiling.
Gently ladled into bowls, this soup settles with a velvety weight that coats the spoon, the herbes de Provence whispering of lavender fields and sun-warmed thyme. Consider serving it with a drizzle of olive oil and crusty bread for dipping, or chill it overnight to discover how the flavors deepen and marry into something even more profound.
Chunky Potato Leek Soup with Carrots
Dipping my spoon into this bowl feels like uncovering autumn’s quietest comfort. There’s something profoundly soothing about the way potatoes and leeks mingle, creating a soup that warms from the inside out, perfect for these gradually cooling evenings when daylight slips away a little earlier each day.
Ingredients
– Butter – 2 tbsp
– Leeks – 2 cups chopped
– Carrots – 1 cup diced
– Potatoes – 3 cups cubed
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ¼ tsp
Instructions
1. Melt 2 tbsp butter in a large pot over medium heat until fully liquid and bubbling slightly.
2. Add 2 cups chopped leeks and sauté for 5 minutes until translucent but not browned.
3. Stir in 1 cup diced carrots and cook for 3 more minutes until slightly softened.
4. Add 3 cups cubed potatoes and toss to coat with the butter and vegetables.
5. Pour in 4 cups vegetable broth, ensuring all vegetables are submerged.
6. Bring the soup to a boil over high heat, then immediately reduce to a simmer.
7. Cover the pot and simmer for 20 minutes until potatoes are fork-tender.
8. Use a potato masher to gently crush about half the potatoes against the pot’s side, creating a chunky texture while leaving some pieces whole.
9. Stir in ½ cup heavy cream until fully incorporated and the soup turns pale orange.
10. Add 1 tsp salt and ¼ tsp black pepper, stirring thoroughly to distribute evenly.
11. Simmer uncovered for 5 more minutes to allow flavors to meld.
12. Ladle the soup into bowls while still steaming hot.
Perhaps what I love most is how the creamy broth cradles those substantial potato chunks, each spoonful offering both smooth comfort and satisfying substance. The gentle sweetness of leeks and carrots lingers in the background, making this soup feel like a warm embrace on a crisp afternoon, especially when served with thick, crusty bread for dipping into that velvety base.
Spicy Potato Leek and Chorizo Soup
Evenings like this call for something that warms from the inside out, a quiet simmer on the stove that fills the kitchen with the earthy scent of potatoes and the gentle heat of chorizo. It’s the kind of meal that asks for little, but gives back so much comfort in return, a simple pot of soup to carry you through the cooling hours.
Ingredients
– Olive oil – 2 tbsp
– Leeks – 2, white and light green parts only
– Chorizo – 8 oz, casing removed
– Potatoes – 1 lb, peeled and diced
– Chicken broth – 4 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Smoked paprika – 1 tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add the sliced leeks and cook for 8 minutes, stirring occasionally, until softened and fragrant.
3. Crumble the chorizo into the pot and cook for 6 minutes, breaking it up with a spoon, until browned and rendered.
4. Stir in the diced potatoes and cook for 3 minutes to lightly coat them in the oils.
5. Pour in 4 cups chicken broth and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes until potatoes are fork-tender.
7. Stir in ½ cup heavy cream, 1 tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika.
8. Simmer uncovered for 5 more minutes to let the flavors meld.
9. Ladle the soup into bowls and serve immediately.
Nothing compares to the creamy texture that cradles each spoonful, with the smoky chorizo and tender potatoes creating a harmony of comfort. For a rustic touch, serve it alongside thick slices of crusty bread to soak up every last bit, or top with a drizzle of olive oil and a sprinkle of fresh parsley if you have some on hand.
Potato Leek Soup with Truffle Oil Drizzle
Gently, as autumn settles in, I find myself drawn to the quiet comfort of simple ingredients transformed into something deeply nourishing. There’s something almost meditative about watching potatoes and leeks soften together, their humble beginnings giving way to a velvety, elegant soup that feels both grounding and luxurious.
Ingredients
Butter – 2 tbsp
Leeks – 2, white and light green parts only
Potatoes – 1.5 lbs, peeled and cubed
Vegetable broth – 4 cups
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ¼ tsp
Truffle oil – 1 tbsp
Instructions
1. Melt 2 tablespoons of butter in a large pot over medium heat.
2. Add the sliced leeks and cook for 8–10 minutes, stirring occasionally, until they are soft and translucent but not browned.
3. Stir in the cubed potatoes and cook for 2 minutes to lightly coat them in butter.
4. Pour in 4 cups of vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are completely tender when pierced with a fork.
6. Carefully transfer the soup in batches to a blender and blend until completely smooth, holding the lid down with a towel to prevent splatters.
7. Return the blended soup to the pot and stir in ½ cup of heavy cream.
8. Season with 1 teaspoon of salt and ¼ teaspoon of black pepper, then heat gently for 3–4 minutes until warmed through.
9. Ladle the soup into bowls and drizzle each serving with about 1 teaspoon of truffle oil.
Miraculously, this soup achieves a silken texture that feels rich yet light, with the earthy sweetness of leeks and potatoes elevated by the aromatic truffle oil. For a beautiful presentation, try serving it in shallow bowls with a extra swirl of cream and a sprinkle of fresh chives, letting the truffle scent rise to meet you with each spoonful.
Low-Calorie Potato Leek Soup
Musing on the quiet comfort that comes with autumn afternoons, I find myself drawn to simple, nourishing foods that warm both hands and heart. This potato leek soup, light yet deeply satisfying, feels like a gentle embrace in a bowl—a humble creation that transforms basic ingredients into something quietly special.
Ingredients
– Olive oil – 1 tbsp
– Leeks – 2 cups, white and light green parts only
– Potatoes – 1 lb, peeled and cubed
– Vegetable broth – 4 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 2 cups of sliced leeks and cook for 8 minutes, stirring occasionally, until they become translucent but not browned.
3. Stir in 1 pound of cubed potatoes and cook for 2 minutes to lightly coat them with the oil.
4. Pour in 4 cups of vegetable broth, ensuring it covers all the vegetables completely.
5. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
6. Cover the pot and simmer for 25 minutes, until the potatoes are completely tender when pierced with a fork.
7. Carefully transfer the soup in batches to a blender, filling it only halfway to prevent splattering.
8. Blend on low speed for 30 seconds, then increase to high for 1 minute until completely smooth.
9. Return the blended soup to the pot and stir in ½ teaspoon of salt and ¼ teaspoon of black pepper.
10. Heat the soup over low heat for 3 minutes, stirring constantly, until warmed through.
Gently ladling this soup reveals its velvety texture, where the earthy potatoes and sweet leeks create a delicate balance. The pale green color speaks of its simplicity, while the subtle pepper warmth lingers pleasantly on the tongue. For a lovely presentation, try serving it in shallow bowls with a single fresh thyme sprig floating on top, or alongside crusty whole grain bread for dipping.
Potato Leek and Cauliflower Soup
Often, when the air turns crisp and the light softens to gold, I find myself drawn to the kitchen, where simple vegetables transform into something quietly profound. This potato leek and cauliflower soup emerges from that gentle alchemy, a humble trio simmered into silken comfort that warms from the inside out. It’s the kind of meal that asks for little but gives so much, a quiet companion for reflective evenings.
Ingredients
– Olive oil – 2 tbsp
– Leeks – 2 cups, sliced
– Cauliflower – 4 cups, chopped
– Potatoes – 3 cups, diced
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add 2 cups sliced leeks and sauté for 8 minutes, stirring occasionally, until they are soft and fragrant but not browned.
3. Stir in 4 cups chopped cauliflower and 3 cups diced potatoes, coating them evenly with the oil and leeks.
4. Pour in 4 cups vegetable broth, ensuring it covers the vegetables completely.
5. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
6. Simmer for 25 minutes, or until the potatoes and cauliflower are tender enough to pierce easily with a fork.
7. Carefully transfer the soup in batches to a blender, filling it no more than halfway to prevent spills.
8. Blend each batch on high for 1 minute until completely smooth, holding the lid firmly with a towel to avoid steam buildup.
9. Return the blended soup to the pot and stir in 1 tsp salt and ½ tsp black pepper.
10. Warm the soup over low heat for 3 minutes, stirring gently, until heated through.
Creamy and velvety, this soup cradles the earthy sweetness of leeks and the mild nuttiness of cauliflower, with potatoes lending a comforting weight. Try drizzling it with a thread of olive oil and a sprinkle of fresh herbs, or pair it with crusty bread for dipping into its serene depths.
Roasted Garlic Potato Leek Soup
Nestled in the quiet of the kitchen, I find myself drawn to the humble beginnings of this soup, where the sharpness of garlic mellows into something deeply comforting and the simple potato transforms. It’s a gentle reminder that the most nourishing meals often start with the most basic ingredients, slowly coaxed into something greater than the sum of their parts.
Ingredients
Potatoes – 2 lbs
Leeks – 2 large
Garlic – 1 whole head
Olive oil – 2 tbsp
Vegetable broth – 6 cups
Salt – 1 tsp
Black pepper – ½ tsp
Heavy cream – ½ cup
Instructions
1. Preheat your oven to 400°F.
2. Slice the top ¼ inch off the entire head of garlic to expose the cloves.
3. Drizzle the garlic with 1 tablespoon of olive oil, wrap it tightly in aluminum foil, and place it on a baking sheet.
4. Roast the garlic for 40 minutes until the cloves are soft, golden brown, and easily squeezed from their skins.
5. While the garlic roasts, thoroughly wash the leeks, slicing them lengthwise to rinse any dirt trapped between the layers, then chop the white and light green parts into ½-inch pieces.
6. Peel the potatoes and cut them into 1-inch cubes.
7. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
8. Add the chopped leeks and sauté for 8-10 minutes until they are soft and translucent but not browned.
9. Add the cubed potatoes and vegetable broth to the pot.
10. Squeeze the soft, roasted garlic cloves from their skins directly into the pot.
11. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the potatoes are completely tender and easily pierced with a fork.
12. Carefully blend the soup in batches using a blender until completely smooth, holding the lid down firmly with a towel to prevent hot splashes.
13. Return the blended soup to the pot and stir in the heavy cream, salt, and black pepper.
14. Heat the soup over low heat for 3-5 minutes until warmed through, but do not let it boil.
Letting the soup rest for ten minutes before serving allows the flavors to settle and deepen. The final texture is velvety and rich, with the sweet, caramelized notes of roasted garlic shining through the creamy potato base. I love serving it with a drizzle of browned butter and a sprinkle of fresh chives for a touch of color and sharpness.
Potato Leek Soup with Ham
Keeping the window cracked just enough to let the autumn air drift in, I find myself craving something that holds both warmth and memory in its steam. This simple potato leek soup, with the salty richness of ham, feels like a quiet conversation with the season itself.
Ingredients
– Butter – 2 tbsp
– Leeks – 2 cups, sliced
– Potatoes – 3 cups, diced
– Chicken broth – 4 cups
– Ham – 1 cup, diced
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt 2 tbsp of butter in a large pot over medium heat.
2. Add 2 cups of sliced leeks and sauté for 8 minutes, stirring occasionally, until they are soft and fragrant but not browned.
3. Stir in 3 cups of diced potatoes, ensuring they are coated in the butter and leeks.
4. Pour in 4 cups of chicken broth and bring the mixture to a boil over high heat.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are tender enough to pierce easily with a fork.
6. Use an immersion blender to purée the soup directly in the pot until completely smooth, or carefully transfer to a countertop blender in batches if needed.
7. Stir in 1 cup of diced ham and ½ cup of heavy cream.
8. Season with 1 tsp of salt and ½ tsp of black pepper, then simmer for 5 more minutes over low heat to warm the ham through. When blending hot soup in a countertop blender, remove the center lid piece and cover with a towel to allow steam to escape safely and prevent pressure buildup. For a silkier texture, strain the soup through a fine-mesh sieve after blending to remove any fibrous bits from the leeks. If the soup thickens too much upon standing, thin it with a splash of additional broth or cream until it reaches your preferred consistency.
What emerges is a velvety, pale bowl with the gentle sweetness of leeks and potatoes, punctuated by the savory bites of ham. I love serving it with a drizzle of browned butter or a sprinkle of fresh chives, letting each spoonful feel like a slow, comforting embrace.
Slow Cooker Potato Leek Soup
Zigzagging thoughts settle on the quiet comfort of potatoes and leeks today, their humble partnership promising warmth without demand. Unfolding slowly in the crock, this soup becomes a gentle companion to overcast afternoons and quiet evenings alike.
Ingredients
– Potatoes – 2 lbs
– Leeks – 3 large
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ¼ tsp
Instructions
1. Peel and dice 2 lbs of potatoes into ½-inch cubes.
2. Trim dark green tops from 3 large leeks, slice white and light green parts into ¼-inch rounds, and rinse thoroughly in a colander to remove all grit between layers.
3. Melt 2 tbsp butter in a skillet over medium heat until it foams and bubbles subside.
4. Add cleaned leeks to skillet and sauté for 8 minutes until wilted and fragrant but not browned.
5. Transfer sautéed leeks to slow cooker insert.
6. Add diced potatoes to slow cooker.
7. Pour 4 cups vegetable broth over potatoes and leeks.
8. Cover slow cooker and cook on LOW setting for 6 hours until potatoes are completely tender when pierced with a fork.
9. Use an immersion blender to purée soup directly in slow cooker until completely smooth, moving blender continuously to avoid splashing.
10. Stir in ½ cup heavy cream until fully incorporated.
11. Add 1 tsp salt and ¼ tsp black pepper, then simmer uncovered on HIGH for 15 minutes to slightly thicken.
12. Ladle soup into bowls and serve immediately. Ultimate silkiness coats the spoon while subtle sweetness from slowly cooked leeks lingers behind earthy potato notes. Try swirling in a teaspoon of truffle oil or crumbling crisp bacon over top for contrasting textures that elevate each creamy spoonful.
Conclusion
With so many delicious potato leek soup variations to choose from, there’s a perfect recipe for every taste and occasion. We hope you’ll try a few of these comforting soups and discover your new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save these wonderful ideas for later.
