Potato & Leek Soup

Soup Season

It is getting chillier and darker by the day and you know what that means – time for soup! I feel like so many people don’t like soup, but how? It’s so delicious. It warms you up in the wintertime and makes you feel cozy and safe. Plus, it’s great for making in big batches, it’s usually cheap, and you can pack plenty of vegetables in there! There is lots to love, so if you’re someone who doubts the beauty of soup, try to keep an open mind. Today’s recipe is a good one so stick around and try it out – maybe we will even change your mind about soup!

The Best Soups

Growing up in Scandinavia and then on the east coast of the US, soup was an absolute staple in our household. Especially in the colder months, it was just a quick and easy way to feed four kids who were hungry after lots of school and sports. We have so many favorite soups, and a couple are up on the blog: gule ærter (split pea soup) and kød og melboller suppe (soup with meatballs and dumplings). We think that the best soup is a hearty soup that is well-balanced. So, you can always count on our recipes to incorporate not just vegetables, but also plenty of carbs and protein to round it out. Check those recipes out for more inspiration this fall and winter 🙂

Today’s Recipe

Today’s recipe incorporates two very hearty and delicious ingredients: potatoes and leeks. While the recipe itself is not necessarily Scandinavian, it incorporates flavors that Scandinavians love, including the potatoes, leeks, thyme, and dill! It also includes mushrooms for some savoriness, as well as celery for a delicious soup base. Plenty of herbs and seasonings are added, making the soup so tasty and flavorful. Personally, we do not like soup when it is blended up, so we leave ours chunky. But of course, if you want to blend it up, feel free to give it a go! You can also customize this recipe as you see fit, so feel free to add squash, carrots, sweet potatoes, spinach, or whatever veggies you have on hand and want to use up. You can’t go wrong with soup! Leave us a comment below if you try out the recipe – we would love to hear from you.

Potato & Leek Soup

4.86 from 7 votes

If you're looking for a dinner recipe that is comforting, filling, and well-balanced, then this is the soup for you!

Servings 8 servings

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

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IMPORTANT NOTE:

We always bake using a digital scale and the metric system (grams and milliliters). We can’t promise that our cup measurements will be as accurate! Additionally, we bake and develop our recipes in a convection (fan) oven.

Ingredients

  

1x2x3x

• 4 leeks (dark green part trimmed and leeks washed thoroughly; if the leeks are large, you can use 2-3 instead of 4!)
• 2 celery stalks
• 5 oz mushrooms (corresponds to 6-8 crimini mushrooms)
• 3 cloves garlic
• 6-8 medium gold potatoes
• 2 tbsp olive oil
• 4 tbsp butter
• 4 tbsp flour
• 7 cups (56 oz) vegetable broth or chicken broth, whatever you want to use!
• 1/2 cup heavy cream
• 3 tbsp chopped fresh dill
• 1 tsp dried thyme
• Salt to taste
• Pepper to taste

Instructions

 

• Prepare your vegetables by dicing the mushrooms, celery, leeks, garlic and potatoes (the potatoes should be cut into about 3/4" cubes).
  
• Place a large pot on the stove over medium to low heat.
• Add olive oil to the pot. Add in mushrooms.
  
• Cook the mushrooms until they have released all of their liquid and start caramelizing. This is optional, but we like to remove the mushrooms and add them back at the very end so they stay caramelized!
• Add your diced celery. Cook for 2-3 minutes. Towards the end of that time, add in the chopped garlic.
  
• Add in potatoes and butter. Cook for 2-3 minutes until the butter has melted and coated the vegetables.
  
• Add in leeks and stir well.
  
• Mix in flour and stir well to coat all the vegetables.
  
• Pour in vegetable or chicken stock a bit at a time, stirring in between so that the flour fully dissolves; If you need to, you can also use water at this stage, it will just have less flavor!
  
• Mix in dried thyme.
  
• Cover until the soup comes to a simmer. Uncover and stir occasionally to make sure nothing sticks to the bottom. Cook for around 30 minutes, until the potatoes are tender! You can always add a little more liquid to get the desired texture.
• At this stage, taste the soup and add salt and pepper to taste.
• Add in heavy cream and stir well.
  
• If you want to, you can blend the soup with an immersion blender, or in a stand blender. We like to keep it chunky!
• Mix in chopped dill and add back in the mushrooms. Stir, then serve and enjoy!
  

Course: Dinner, Lunch

Cuisine: Other

Keyword: autumn, comfort food, cream, dill, hearty, leek, potato, soup, vegetables, vegetarian, winter

Difficulty: Beginner