When the temperature drops and the leaves start to turn gold, there’s nothing quite like a warm bowl of soup to nourish the soul. I discovered the magic of Leek and Potato Soup with Brown Butter during a particularly chilly Sunday, wandering through the farmers’ market where fresh leeks beckoned. The sweetness of the leeks paired with the creamy texture of Yukon gold potatoes creates a flavor that dances delightfully on the palate.
With a touch of brown butter that adds a nutty richness, it transforms this simple dish into something extraordinary. Not only is this soup easy to whip up on a weeknight, but its warm embrace is sure to bring comfort to friends and family alike.
So, put aside those fast-food cravings; let’s indulge in a cozy kitchen moment that elevates humble ingredients into a heartwarming experience. Grab your favorite pot, and let’s get started on this hug-in-a-bowl recipe!
Why is Leek and Potato Soup a must-try?
Simple Preparation: The steps are easy to follow, making this recipe ideal for both novice cooks and seasoned chefs.
Creamy Deliciousness: The combination of Yukon gold potatoes and heavy cream creates a rich, velvety texture that’s irresistibly comforting.
Nutty Flavor Boost: Brown butter adds a unique depth of flavor, elevating the dish beyond ordinary soups.
Versatile Delight: This soup can be enjoyed on its own or paired with crusty bread for a complete meal.
Crowd-Pleasing Comfort: Perfect for gatherings, it’s a dish that warms hearts and brings people together.
Seasonally Inspired: Fresh leeks make this soup perfect for fall and winter, embracing the cozy cooking vibes of the season!
Leek and Potato Soup Ingredients
• Discover the key flavors in this Leek and Potato Soup with Brown Butter!
For the Soup
- Large leeks – only use the white and light green parts for a sweet, mild flavor.
- Unsalted butter – using unsalted allows you to control the seasoning perfectly.
- Shallot – adds a subtle sweetness and depth to the soup.
- Garlic clove – fresh garlic enhances the overall aroma and taste of the dish.
- Kosher salt – essential for balancing flavors; you’ll need it at different stages.
- Dry white wine – infuses a delightful acidity that enhances the soup’s richness.
- Yukon gold potatoes – these creamy potatoes are perfect for achieving a smooth texture.
- Low-sodium chicken stock – provides a flavorful base without overwhelming saltiness.
For the Finishing Touches
- Heavy cream – adds a luscious richness that makes this soup truly indulgent.
- White wine vinegar – brightens the flavors and gives a subtle tang.
- Pine nuts – for a crunchy topping that adds texture and a nutty finish.
- Extra butter – drizzle on top for added flavor and a touch of luxury.
How to Make Leek and Potato Soup
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Prepare the leeks. Start by slicing the leeks in half lengthwise, and carefully remove the bottom stem. Then, thinly slice them using a sharp knife to enhance their sweetness.
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Wash the leeks. Fill a large bowl with cold water and add the sliced leeks. Swirl them around to dislodge any dirt and debris, then dry them on paper towels. Set aside two tablespoons for garnish.
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Melt the butter. In a large heavy-bottomed pot or Dutch oven, add 3 tablespoons of unsalted butter. Heat over medium-high until melted and browned, swirling the pot for that nutty aroma.
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Cook the vegetables. Add the leeks and shallots to the pot along with 1/2 teaspoon of kosher salt. Sweat the vegetables for about 3-4 minutes until they’re soft, then stir in the minced garlic and cook for another minute.
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Deglaze with wine. Pour in the dry white wine and scrape up any brown bits from the bottom of the pot. Bring to a boil and reduce to a gentle simmer for approximately 1-2 minutes until slightly reduced.
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Combine potatoes. Add in the chopped Yukon gold potatoes and an additional 1/4 teaspoon salt. Stir to coat them in the buttery mixture and cook for another 1-2 minutes until fragrant.
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Add the stock. Pour in 4 cups of low-sodium chicken stock along with another 1/4 teaspoon of salt. Bring to a boil and then reduce to a simmer. Cover and let cook for about 12-15 minutes, until the potatoes are fork-tender.
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Blend the soup. Transfer the hot soup carefully into a blender, adding another 1/4 teaspoon salt. Secure the lid, place a towel on top, and blend until smooth and creamy.
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Finish the soup. Return the blended soup to the pot and stir in the heavy cream. Simmer for an additional 2-3 minutes. Add the white wine vinegar, season to taste with salt and pepper, and stir well.
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Serve warm. Ladle the soup into bowls, sprinkle with the reserved leeks and pine nuts, and drizzle with a bit of extra butter for that delicious finish.
Optional: Top with crispy croutons for added crunch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Leek and Potato Soup with Brown Butter ingredients are perfect for meal prep, making it easy to savor the warmth of this comforting dish on busy weeknights! You can chop the leeks and potatoes up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain freshness. Additionally, you can prepare the soup base (steps 1 through 8) up to 3 days ahead of time, letting the flavors meld beautifully. When you’re ready to enjoy, reheat the soup in a pot and stir in the heavy cream, followed by the white wine vinegar to brighten the flavors. This meal prep approach ensures your soup remains just as delicious while saving you precious time!
Expert Tips for Leek and Potato Soup
- Clean Thoroughly: Always wash leeks well, as they can hide dirt and grit between layers. Rinse them in water to ensure a clean, enjoyable soup.
- Butter Brownness: Watch your butter closely; slight over-browning can turn it bitter. Aim for a deep golden color for that nutty flavor in your Leek and Potato Soup.
- Texture Matters: For a silky smooth soup, blend thoroughly. If you prefer a chunkier texture, reserve some potatoes before blending and mix them in afterward.
- Adjust to Taste: Don’t be shy about seasoning! Taste your soup before serving and adjust salt and pepper to ensure a well-balanced flavor that sings.
- Make Ahead: This soup keeps well and flavors intensify over time. Make a big batch and enjoy it throughout the week, keeping fast food temptations at bay.
- Garnish Joyfully: Elevate your presentation with a sprinkle of fresh herbs or a swirl of cream, making your Leek and Potato Soup not only delicious but visually appealing too.
Leek and Potato Soup Variations
Explore delightful twists to make this comforting soup your own!
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Dairy-Free: Substitute heavy cream with coconut milk for a creamy texture without the dairy. The coconut adds a subtle sweetness that complements the leeks beautifully.
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Vegan: Use plant-based butter and vegetable broth instead of chicken stock. The flavors remain vibrant and comforting while being entirely cruelty-free.
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Cheesy Delight: Stir in grated aged cheddar or a sharp Parmesan when blending to create a rich, cheesy flavor. This sumptuous addition takes the soup to a new level of indulgence.
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Herb-Infused: Add fresh thyme or rosemary while cooking for an aromatic twist. The herbal notes will elevate the soup, making each spoonful fragrant and delightful.
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Spicy Kick: Toss in a pinch of red pepper flakes or a dash of hot sauce right before serving. This adds a warm heat that balances the soup’s creaminess.
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Texture Addition: Blend half the soup and leave the other half chunky for a varied mouthfeel. This play on texture makes each bite exciting and satisfying.
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Nutty Flavor Boost: Substitute pine nuts with toasted walnuts or almonds for a different nutty profile. Their distinct flavor will give your soup a unique twist.
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Smoky Essence: A touch of smoked paprika can introduce a delightful smokiness to the soup. Just a 1/2 teaspoon will round out the flavors nicely without overpowering the dish.
Your kitchen is your canvas—let these variations inspire you to create your perfect bowl of Leek and Potato Soup!
How to Store and Freeze Leek and Potato Soup
Fridge: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or cream to restore creaminess.
Freezer: Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Thawing: When ready to enjoy, thaw overnight in the fridge. Reheat on low heat, adding a bit of cream to revive its rich texture.
Reheating: Always reheat your Leek and Potato Soup gently to avoid curdling the cream. Stir frequently until warmed through.
What to Serve with Leek and Potato Soup?
To create a comforting and satisfying meal, consider these delightful pairings that complement every creamy spoonful.
- Crusty Bread: Perfect for dipping, a warm loaf offers a satisfying crunch that contrasts beautifully with the soup’s velvety texture.
- Mixed Green Salad: A bright salad with citrus dressing adds freshness and balances the richness of the soup. Opt for a mix of arugula and spinach for added flavor.
- Cheese Toasties: Grilled cheese sandwiches made with sharp cheddar enhance the soup’s flavors and create a delightful memory of childhood comforts.
- Savory Scones: Flaky cheddar scones provide a savory note that pairs wonderfully with the silky soup, making for a delightful textural contrast.
- Herbed Focaccia: This aromatic bread, infused with herbs, brings a fragrant touch and an excellent dipper for your soup.
- Pinot Grigio: A chilled glass of this white wine complements the soup’s creamy richness with its crisp acidity, enhancing the overall flavor experience.
- Apple Tart: For dessert, a slice of warm apple tart with cinnamon brings a sweet note that rounds out your meal perfectly.
- Roasted Vegetables: A side of roasted seasonal veggies not only adds health benefits but also a satisfying chewiness that complements the smooth soup.
Each of these pairings will create a warm, inviting meal that brings your loved ones together around the table!
Leek and Potato Soup with Brown Butter Recipe FAQs
How do I select the best leeks for this soup?
Absolutely! When choosing leeks, look for firm, slender stalks without any blemishes. The white and light green parts should be crisp and fresh. Avoid leeks with dark spots or signs of wilting as these indicate they may not be fresh.
How should I store leftovers of Leek and Potato Soup?
For optimal freshness, store leftover soup in an airtight container in the refrigerator for up to 3 days. Make sure the soup is cooled before sealing it up to preserve its creamy texture. When you’re ready to reheat, a splash of stock or cream can help restore the soup’s original richness!
Can I freeze Leek and Potato Soup?
Certainly! To freeze your soup, first let it cool completely. Then, transfer it into freezer-safe containers or zip-lock bags, leaving some space for expansion. It can be frozen for up to 3 months. For best results, thaw it overnight in your refrigerator before reheating on the stove.
What do I do if my soup is too thick after blending?
If you find your soup is thicker than desired, simply add a bit of chicken stock or water to thin it out while reheating. Stir it in slowly until you achieve the preferred consistency. Don’t forget to adjust the seasoning if you add more liquid to maintain that rich flavor!
Is this soup suitable for people with dairy allergies?
While this Leek and Potato Soup with Brown Butter contains dairy products, you can make it dairy-free by substituting the heavy cream with a plant-based alternative, such as coconut cream or cashew cream. Ensure your butter is replaced with a dairy-free option as well for a delightful, allergy-friendly version!
How do I know when my potatoes are fork-tender?
Fork-tender potatoes should yield easily when you poke them with a fork or knife. They should not be falling apart but soft enough to blend smoothly into the soup. If they’re still firm, let them simmer a few minutes longer, checking occasionally for doneness.
Creamy Leek and Potato Soup with Brown Butter Bliss
Ingredients
Equipment
Method
- Slice the leeks in half lengthwise, remove the bottom stem, then thinly slice them.
- Fill a large bowl with cold water and swirl the sliced leeks to remove dirt. Dry on paper towels and set aside two tablespoons for garnish.
- In a large pot, melt 3 tablespoons of unsalted butter over medium-high heat until browned.
- Add sliced leeks and shallots with 1/2 teaspoon kosher salt; sweat for 3-4 minutes until soft. Stir in minced garlic and cook for another minute.
- Pour in dry white wine, scraping up brown bits from the pot. Bring to a boil and reduce to simmer for 1-2 minutes.
- Add chopped Yukon gold potatoes and 1/4 teaspoon salt, stirring to coat. Cook for another 1-2 minutes.
- Pour in chicken stock and another 1/4 teaspoon salt. Boil then reduce to a simmer. Cover and cook for about 12-15 minutes until potatoes are fork-tender.
- Carefully transfer the soup to a blender with another 1/4 teaspoon salt; blend until smooth.
- Return the blended soup to the pot, stir in heavy cream, and simmer for 2-3 minutes. Add white wine vinegar and adjust seasoning.
- Ladle soup into bowls, top with reserved leeks and pine nuts, and drizzle with extra butter.