Leeks are one of those vegetables I used to pass by in the grocery store without a second thought until I made this potato leek soup.
They have such a lovely mild onion flavor, and they simply melt after some gentle simmering, making them perfect in this recipe (be sure to read my tips below about cleaning them before cooking).
A splash of white wine and delicate fronds of fresh dill elevate this dish even further, making it worthy of a special occasion.
I love how dramatic it looks to garnish each bowl of soup with a whole piece of Crispy Prosciutto (read how to make them below), but feel free to crumble the prosciutto for an equally delicious garnish.
Making soup from scratch is super simple, easy to adapt and customize plus it’s packed full of nutrition and wholesome ingredients.
This potato leek soup is a sure favorite especially with the crispy toppings but don’t forget to check out our other delicious and hearty soups like our Lentil Soup, Tortellini Soup and Cream of Mushroom Soup, perfect for keeping cozy!
How to Make Potato Leek Soup
1. Fry 1/2 cup of the leeks until crispy and browned then set aside.
2. Add the rest of the leeks and saute until soft, add the garlic and wine and reduce.
3. Add the potatoes, stock, milk, thyme, and seasonings and simmer.
4. When the potatoes are tender, blend the soup and add the half and half and extra herbs. Stir then serve with crispy prosciutto and leeks.
How to Make Crispy Prosciutto for Topping
To make the Crispy Prosciutto for the garnish, place slices of prosciutto in a single layer on a plate lined with paper towels. Top with paper towels, and microwave in 30-second intervals until crispy.
pro Tips for Making this recipe
- Rinsing the leeks is a very important step, so don’t skip it! Leeks are grown in sandy soil, so you need to give them a good rinse to remove any residual grit.
- When frying up the first batch of leeks for your garnish, keep a close eye on them. There’s a good amount of sugar in leeks, which causes them to brown quickly.
- If using a stand blender, be sure to remove the vent cap in the blender lid, and cover the hole with a clean kitchen towel before blending to allow the steam to escape.
- To make this soup extra creamy and indulgent, replace the half-and-half with heavy whipping cream.
Frequently Asked Questions
What Part of the Leek do You Use to Make Potato Leek Soup
Cut off the bottom end of the leek, slice them lengthways then slice up until you reach the rough green top. Discard the rough tops or use them to make stock at a later date.
What Potatoes Should I Use?
I use Yukon gold potatoes for this soup because they contain less starch which helps with the end texture of the soup. If you don’t have Yukon gold then you can use russet potatoes.
What Can I Add for Extra Flavor?
Topping the soup with extra fresh herbs and crispy prosciutto really adds a punch of flavor. Making the crispy prosciutto is an extra step but it’s super easy and well worth it!
What Can I Serve with this?
I love to serve this soup with crusty bread or if you’re feeling like something extra indulgent go for buttery garlic bread.
A side salad will also work really well, why not try our Cucumber Salad, Greek Salad or Caprese Salad.
Can You Freeze it?
Yes, this soup freezes really well just make sure to store it in suitable containers or ziploc bags then thaw as needed.
If you love this recipe try these out!
If you’ve tried this Potato Leek Soup then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you
Potato Leek Soup
Ingredients
- 2 leeks divided
- 3 Tbsp. butter divided
- 3 Tbsp. olive oil divided
- 4 cloves garlic minced
- ½ cup dry white wine
- 2 lb. Yukon gold potatoes diced
- 3 cups reduced sodium chicken stock
- 2 cups whole milk
- 2 sprigs fresh thyme
- 1 ½ tsp. kosher salt plus additional to taste
- ¼ tsp. black pepper
- ½ cup half-and-half
- 2 Tbsp. chopped fresh dill
- Crispy Prosciutto for garnish (see Tips below)
Instructions
- Slice leeks lengthwise.
- Rinse leeks thoroughly under running water to remove any sand.
- Pat leeks dry, and thinly slice crosswise. Set aside.
- In a Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat.
- Add ½ cup leeks; cook, stirring frequently, until lightly browned and crispy, 2 to 3 minutes.
- Transfer crispy leeks to a paper towel–lined plate. Reduce heat to medium.
- Add remaining 1 tablespoon butter, 1 tablespoon oil, and remaining leeks to pan.
- Cook, stirring often, until softened, about 5 minutes.
- Add garlic; cook, stirring often, 2 minutes.
- Stir in wine; cook until almost evaporated, about 5 minutes.
- Add potatoes, stock, milk, thyme, 1 1/2 teaspoons salt, and ¼ teaspoon pepper.
- Increase heat to medium-high to bring to a simmer. Reduce heat to low.
- Simmer, covered, until potatoes are tender, about 40 minutes.
- Blend soup to desired consistency using an immersion blender, or transfer the soup to a stand blender in batches.
- Stir in half-and-half and dill. Taste, and add salt, if desired.
- Garnish servings with Crispy Prosciutto, reserved crispy leeks, and additional dill.
Notes
- Rinsing the leeks is a very important step, so don’t skip it! Leeks are grown in sandy soil, so you need to give them a good rinse to remove any residual grit.
- When frying up the first batch of leeks for your garnish, keep a close eye on them. There’s a good amount of sugar in leeks, which causes them to brown quickly.
- If using a stand blender, be sure to remove the vent cap in the blender lid, and cover the hole with a clean kitchen towel before blending to allow the steam to escape.
- To make this soup extra creamy and indulgent, replace the half-and-half with heavy whipping cream.
- To make the Crispy Prosciutto for the garnish, place slices of prosciutto in a single layer on a plate lined with paper towels. Top with paper towels, and microwave in 30-second intervals until crispy.
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