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    Home » Recipes » Soups » Potato Leek Soup

    Potato Leek Soup

    Published: September 27, 2019 · Modified: Aug 3, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Creamy, comforting and delicious Potato Leek Soup topped with crispy leeks and salty prosciutto. Serve with lots of crusty bread for a simple, flavor-packed comfort food meal!

    An overhead shot of potato leek soup
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    potato leek soup in a white bowl
    potato leek soup in a white bowl
    potato leek soup in a white bowl

    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. If you are in need of another comforting soup recipe, then check out my easy tomato soup recipe.

    An overhead shot of potato leek soup in a white bowl

    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

    Two step by step photos for making 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.

    Two final photos showing how to make potato leek soup

    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.

    A side shot of potato leek soup topped with prosciutto

    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!

    • Cream of mushroom soup topped with thyme and bacon in a bowl

      Cream of Mushroom Soup

    • Pieces of cornbread topped with butter and honey on porcelain plates.

      Cornbread Recipe

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      Tortellini Soup

    • A bowl of vegetable soup by a glass of wine and pot of soup.

      Vegetable Soup

    • Chicken Pot Pie Soup

    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

    Print
    5 from 3 votes

    Potato Leek Soup

    Creamy and comforting potato leek soup topped with crispy leeks and prosciutto. Don't forget to check out our step by step photos and tips above!
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 6 servings ( 3 quarts)
    Calories 341kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 341kcal | Carbohydrates: 31g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 635mg | Potassium: 971mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1278IU | Vitamin C: 26mg | Calcium: 198mg | Iron: 6mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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