When fall hits the air, my family starts craving my Potato Leek Soup Recipe. It’s so delicious, decadent and creamy, but wait there’s NO cream!? That’s right folks! No cream! It get’s its silkiness from a secret ingredient…cauliflower.
This soup can be made vegetarian with vegetable stock or you can keep the chicken stock and add some rotisserie chicken for more protein.
Watch My Video Demo of This Recipe Below!
How do you make simple potato and leek soup?
The easiest way to make a simple potato and leek soup is to use the freshest ingredients possible, nothing frozen, because you’ll get the best flavor that way. In a large pot you’ll sauté the leeks, celery and onions in olive oil. Then add the potatoes, cauliflower, and chicken broth, cover and simmer until the vegetables are tender. Then you’ll blend and season.
I also think the secret ingredient to a fantastic potato and leek soup recipe is cauliflower. I’m convinced cauliflower is a “wonder vegetable”. There’s just so much you can do with it! It’s a chameleon that can take on so many different flavors and textures depending on what you do with it. And one of my favorite things to do with it is put it in soups as a replacement for cream. It’s the most genius little trick.
Cauliflower has the most incredible texture once cooked, which is why I like to use it. There isn’t much flavor, which is OK because the leeks, celery, onions and garlic take care of that. The cauliflower’s real purpose is to deliver the texture.
How do you cut leeks for potato leek soup?
For this soup I like to cut the leeks into little wheels and not get any fussier than that. Especially since we are going to blend this soup so it really doesn’t matter all that much.
After your soup is blended transfer the soup into a cleaned out stock pot. Then season it with sat and pepper to taste and then ladle into some soup bowls. I like to garnish this soup with freshly snipped chives and garlic croutons.
Can you freeze potato and leek soup?
Yes! This soup freezes beautifully. It will last for at least 2 months in the freezer. It’s best to freeze individual portions and then microwave to reheat.
This soup is a fantastic first course for a dinner party but also makes a terrific weeknight meal or lunch. I hope you enjoy!xx
SHOP THIS RECIPE: (These links go to Amazon where I am an affiliate partner)
You can find these beautiful footed soup bowls in my Amazon Shop. It will save you the trip and the hassle of carting them back from France! Ha! Happy Cooking! xx Beth
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- 2 tbsp (30 ml) olive oil
- 1 yellow onion
- 2 stalks celery, chopped
- 4 leeks, white parts only
- 2 garlic cloves, chopped
- 2 russet potatoes, peeled and cubed
- ½ cup (75 g) of cauliflower
- 4 cups (950 ml) of chicken broth
- 1 tsp (6 g) salt
- ¼ tsp (1.5 g) pepper
- 2 tbsp (30 ml) chives, minced
- 1 small baguette, sliced and chopped (about 2 cups)
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, minced
- salt and pepper to taste
- In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.
- Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.
- For the croutons:
- Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.
- Top soup with freshly snipped chives and croutons.
This soup freezes beautifully too! Just separate out into single serving freezer-safe containers and store in the freezer for up to 2 months.
Anytime you have left over baguettes or rustic bread. Cut them into cubes and place in a resealable plastic bag and store in your freezer. That way you'll always have bread for croutons "at-the-ready"!