This recipe for Creamy Potato and Leek Soup is the ultimate in simplicity and comfort. The amount of flavor that is packed into a bowl of this hearty and soul-warming soup is actually pretty astonishing. Especially so, given the humble ingredient list. I find that most of my favorite recipes are the ones where the finished product is so much more than the individual ingredients, and this is certainly the case with this one! I really hope you enjoy it as much as I do.
Creamy Potato and Leek Ingredients
The ingredient list is fairly short for this recipe, what this is not lacking in is flavor! These components really come together to make something extraordinary.
Potato Variety
Of course, this recipe begins with the humble potato. Shockingly, you can’t really have potato soup without them! While testing this recipe, I found that Yukon Gold to be the ideal potato variety to use because it gave the smoothest texture with the least amount of effort. Russet potatoes added a grainy/gritty texture to the soup, and red potatoes can be notoriously gummy when mashed or blended. Yukon golds, on the other hand, are velvety smooth and also really delicious in this soup!
All Things Leeks
The other main ingredient is the leeks. Be sure to use the white parts only in this recipe. If you use too much of the green part you end up with a lovely grey-ish brown hue that isn’t the most appealing thing to look at. (I think the official term for the color is “greige” – while great on walls, it’s not so great on your plate.) That being said, it’ll still taste GREAT, so don’t worry too much if you end up with a little extra green in the mix.
Pro Tip: Leeks are grown in very sandy soil. Be sure to rinse them very well after slicing in half to ensure you end up with a “grit-free” soup!
White Miso Paste
One of my favorite parts of this recipe is the addition of White Miso Paste. For those unfamiliar, miso paste is a fermented bean paste that originates from Japan. It is intensely salty and it adds an amazing umami boost to whatever it’s added to. Miso paste comes in a myriad of varieties, sold mostly by color. It can range from white all the way up to a dark red or even brown. White is the most delicate in aroma and flavor with the darker varieties being more robust and intense. For more information on all things miso, check out this article from Epicurious.com.
The flavor and aroma compounds that come with the long fermentation process in miso paste are very volatile and will get cooked off quite quickly. Be sure to add the miso paste at the very end of cooking to ensure that you lock in all of that umami goodness!
Toppings
The recommended toppings for this soup are simple, much like the rest of the ingredient list. Crispy pieces of crumbled bacon, freshly shredded unsmoked gouda cheese, and a sprinkle of minced chives are all that are needed to take this soup to the next level! By all means, choose your own toppings to make this your own, but this list is a fantastic starting point.
Creamy Potato and Leek Soup Cooking Process
As with most things in this recipe, the process of making this soup is is very easy. Cook bacon strips in large Dutch oven until crisp, and remove to drain, reserving some of the bacon fat. The rest of the cooking process is outlined below:
Serving Suggestions
As mentioned above, I like to serve this with a sprinkle of some crumbled bacon, shredded cheese, and a a little bit of chopped chives. This definitely gives off some “loaded baked potato” vibes, but it really is a delicious flavor combo that’s hard to beat!
In the mood for soup, but want something a little different? Check out my other soup recipes listed below!
Creamy Potato and Leek Soup Storing and Reheating Tips
Storing
Storing is as simple as transferring remaining soup to an air-tight container once cooled and refrigerating. Leftovers will keep for about a week.
Reheating
To reheat, add the soup to a pot and heat over medium heat for several minutes on the stovetop until warmed through. You’re not looking to cook it any longer, just to warm it through some.
Optionally, you can reheat in the microwave for several minutes on a lower power level (70 or 80% should do the trick). The lower power level setting will allow you heat the soup through more evenly than just blasting it with the normal power level.
Did you make this recipe for Creamy Potato and Leek Soup?
Let me know how yours turned out in the comments below, and don’t forget to leave a rating!
Recipe
Creamy Potato and Leek Soup
Equipment
- Large Pot or Dutch Oven
- Blender or Immersion Blender
Ingredients
Soup
- 4 Strips of Bacon Sliced into ½-inch Pieces (Reserve 2 – 3 tablespoon of the Rendered Bacon Fat in the Pan)
- 2 Leeks – White Parts Only Halved, Rinsed Well (see note below), and Very Thinly Sliced
- 3 Lbs Yukon Gold Potatoes About 6 – 7 Medium Potatoes, Diced
- 2 tablespoon All Purpose Flour
- 1 teaspoon Paprika
- ⅛ teaspoon Ground Mace
- ⅛ teaspoon Ground Cayenne
- 2 teaspoon Kosher Salt Plus More to Taste (Omit if using fully Salted Chicken Stock)
- ½ teaspoon Black Pepper Plus More to Taste
- 2 Quarts Unsalted Chicken Stock 8 Cups
- 4 Thyme Sprigs
- 2 Bay Leaves
- 2 Cups Heavy Cream
- 3 tablespoon White Miso Paste
- Juice of ½ Lemon
Toppings
- 1 Cup Unsmoked Gouda Shredded
- 4 Strips Cooked Bacon Reserved From Above
- 1 Bunch Chives Finely Minced
Instructions
Soup
- Begin by heating a large Dutch oven or heavy-bottom pot over medium-high heat. Add the sliced bacon pieces, stirring frequently, until crispy, about 8 minutes. Remove the bacon from the pan, reserving 2 to 3 tablespoons of the rendered bacon fat. Add the leeks and sauté with a pinch of kosher salt for 5 to 7 minutes until softened but not taking on much color. Add ¾ of the potatoes, and add the paprika, mace, cayenne pepper, kosher salt (omit salt if using fully salted chicken stock), black pepper, and flour. Stir to evenly coat.
- Add the chicken stock, thyme sprigs, and bay leaves. Bring to a boil and hold for 15 minutes, stirring occasionally, until the potatoes are completely softened. Remove the thyme and bay leaves, and blend with an immersion blender for 2 to 3 minutes until completely smooth. (Optionally, blend in batches in a traditional blender and return the mixture back to the pot.)
- Add the heavy cream and the remaining potatoes to the pot and return to a boil. Reduce the heat to medium-low and simmer for 15 minutes until the potatoes are soft. Gently fold in the white miso paste and add the lemon juice, stirring until completely incorporated. Taste and adjust salt and pepper as needed.
Serving
- Ladle the soup into bowls and top with several tablespoons of shredded gouda, bacon pieces, and minced chives.
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