Potato Leek Soup is a delectable combination of leeks, potatoes, broccoli, garlic and spices in a rich, creamy broth. Eat it chunky or blend with an immersion blender for a super creamy soup. This scrumptious soup comes together in about an hour and it tastes as good or better than your favorite restaurant.
We are a soup loving family! We eat soup all year round and love it. Perhaps you and your loved ones do the same or maybe you are a fall and winter soup fan. I get it! Who in world can eat soup when it is over one hundred degrees outside. We eat soup in the summer on those cooler days when the temperature is in the eighties and the air conditioner is cranking.
What is a leek?
Leeks are vegetables and are part of the same family as the onion and garlic, albeit milder than both. They grow into stems or stalks with a long growing period of about six months. Leeks produce a pearl white bulb with long thin dark green and light green leaves and have a delicate onion flavor. All the leaves fit within each other like childhood nesting toys. They are an awesome ingredient in salads, stews and soups. Most leeks are grown in Indonesia with Turkey and Belgium coming in second and third respectively. They are usually plentiful September through April but when in doubt check with your local grocery.
How do you prep and cut leeks for recipes?
Cut away the stem and bulb section of the leek. Cut away the dark green sections on the top because they are tough. Split the stalks in half lengthwise and run under cold water separating the sections to let the water rinse the dirt out. Turn cut side down and cut in about one eighth inch wide sections.
“Between soup and love, the first is better” old Spanish saying
How do you make Potato Leek Soup?
Add some butter to a stockpot or dutch oven over medium-low heat. Once melted, add the leeks and cook until slightly tender. Then add the garlic and cook for an additional minute. Sprinkle in the dried parsley, onion powder and cayenne pepper and stir over the heat for about fifteen seconds. Pour in the chicken stock over the leeks. Add the potatoes, broccoli and cream and cook until tender.
Meanwhile crush the croutons in a food processor or in a Ziploc bag with a rolling pin, stir in the melted butter and crispy bacon. Salt and pepper the soup to taste. Spoon the soup into bowls and top with a couple tablespoons of the bacon crumble.
Looking for more savory, creamy soup recipes? Here are some Fall favorites to add to your soup rotation!
Helpful hints to make this Potato Leek soup epic!
- Don’t use the dark green tops of the leeks. They are tough so discard them.
- Saute the chopped leeks over medium low heat until just slightly tender.
- Cook the garlic for no more than a minute stirring constantly because garlic can burn easily and it tastes bitter when it is burnt.
- Use chicken stock instead of broth if at all possible. It has better flavor, color and aroma. It is not seasoned so add enough seasoning to suit your taste buds.
- Use heavy cream so the soup stays relatively thick and has a nice creamy texture and taste.
- If you like your soup extra creamy use an immersion blender to cream the potatoes, leeks and broccoli. You can also use a blender but remove the center of the lid so the steam can escape.
- Don’t skip the bacon crumble. It take this soup from great to AMAZING!
So if you have a soup loving family like mine then put the ingredients on your shopping list today. This Potato Leek Soup with Bacon Crumble is easy, dependable and bowl licking good! I kid you not!
Other soup recipes you will love!
- Beef and Barley Soup
- Best Clam Chowder
- Chicken Gnocchi Soup
- Slow Cooker/Instant Pot Chicken Tortilla Soup
Potato Leek Soup Recipe
Potato Leek Soup is a super easy, delectable combination of leeks, potatoes, broccoli, garlic and spices in a rich creamy broth. Make this Leek soup for the perfect cold-weather meal!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
- Category: soup
- Method: stove top
- Cuisine: American
Potato Leek Soup
- 1/4 cup butter
- 3 leeks sliced
- 3 cloves garlic minced
- 1/4–1/2 teaspoon cayenne pepper (please see notes)
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 4 cups chicken stock
- 1 1/2 lbs Yukon gold potatoes peeled and diced
- 2 cups chopped broccoli crowns
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup seasoned bread croutons
- 2 tablespoons melted butter
- 4 slices crispy cooked bacon finely chopped
- Melt butter in stockpot or dutch oven over medium low heat. Add leeks and cook until slightly tender: approximately 7 minutes. Add garlic and cook for 1 minute; stirring constantly. Stir in cayenne pepper, onion powder and dried parsley. Add the chicken stock, potatoes, broccoli and cream. Turn heat to simmer and cook until potatoes and broccoli are tender; about 10-15 minutes. Salt and pepper the soup to taste.
- Crush the croutons in a food processor or in a Ziploc bag with a rolling pin, stir in the melted butter and crispy bacon. Spoon the soup into bowls and top with a couple tablespoons of the bacon crumble.
Cayenne pepper is pretty mild when added to a big pot soup; however, if your heat tolerance is low start with 1/4 of a teaspoon. You can add more to taste when the soup is complete.
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