Best 13 Leek And Potato Soup Base Recipes

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Embark on a culinary journey to create a hearty and delectable leek and potato soup base, a cornerstone of many comforting soups and stews. This versatile foundation allows for endless variations, making it a true canvas for your creativity. Whether you prefer a creamy, smooth texture or a chunky, rustic rendition, this guide will provide you with essential tips and techniques to craft a flavorful and satisfying soup base that will warm your soul and tantalize your taste buds.

Let's cook with our recipes!

EASY LEEK AND POTATO SOUP



Easy Leek and Potato Soup image

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Provided by tellytubby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
  • Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g

POTATO LEEK SOUP



Potato Leek Soup image

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Provided by Jennifer Segal

Categories     Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

Steps:

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

LEEK AND POTATO SOUP



Leek and Potato Soup image

Yield makes 2 quarts; 4 to 6 servings

Number Of Ingredients 8

2 pounds leeks
3 tablespoons butter
2 thyme sprigs
1 bay leaf
Salt
1 pound yellow potatoes, peeled, halved or quartered, and sliced
6 cups water
1/3 cup crème fraîche or heavy cream

Steps:

  • Trim off the root end and the tough upper greens from: 2 pounds leeks.
  • Cut the trimmed leeks in half lengthwise and slice thin. Rinse in a bowl of cold water. Lift the leeks out of the water to drain.
  • Melt over medium heat in a heavy-bottomed pot: 3 tablespoons butter.
  • Add the leeks along with: 2 thyme sprigs, 1 bay leaf, Salt.
  • Cook until soft, about 10 minutes. Add: 1 pound yellow potatoes, peeled, halved or quartered, and sliced.
  • Cook the potatoes for 4 minutes, then add: 6 cups water.
  • Bring to a boil and turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 minutes. When done, stir in: 1/3 cup crème fraîche or heavy cream.
  • Do not boil once the cream is added. Check the seasoning and adjust to taste. Remove the bay leaf and thyme before serving.
  • Garnish with fresh-ground black pepper and some chopped chives.
  • For a heartier soup, use broth instead of water.
  • Remove the bay leaf and the herb sprigs and purée the soup before stirring in the cream.
  • Omit the cream, purée the soup before serving, and garnish with a pat of parsley butter (see page 48).

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

LEEK AND POTATO SOUP BASE



Leek and Potato Soup Base image

This is a soup base that can used in 3 different soups that I will post next. It can be frozen for use at a later time.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 40m

Yield 3 cups

Number Of Ingredients 5

2 large leeks
2 tablespoons butter
1 medium onion, coarsely chopped
3 medium peeled potatoes, cut in chunks (Yukon Gold,Russet or Red)
2 cups vegetable stock or 2 cups chicken stock

Steps:

  • Cut off the coarse, green leaves on each leek up to the lightest green part;cut off the root.
  • To clean leeks,cut them length-wise without cutting through the root end.
  • Separate and fan out the leaves;place under running cold water to remove any grit.
  • Shake off any water.
  • Thinly slice crosswise.
  • In a large saucepan, melt butter on medium heat and stir in leeks and onion.
  • Cover and cook 10 minutes to *sweat* the vegetables without browning them,turning often.
  • Add potatoes and stock;cover pot to simmer 30 minutes until potatoes are tender, stirring often so that they do not stick to the bottom of the pot.
  • Puree soup with an immersion blender or food processor.
  • Divide mixture into containers, seal and freeze.

Nutrition Facts : Calories 283.5, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 80.3, Carbohydrate 49.3, Fiber 6.3, Sugar 5.5, Protein 5.6

LOADED POTATO-LEEK SOUP



Loaded Potato-Leek Soup image

When I was a child, my mother made potato and onion soup because it was affordable and fast. I've trimmed the calories, but it's still a comforting family favorite. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 10

1 medium leek
1-1/2 pounds potatoes (about 2 large), peeled and finely chopped
2 cups fresh cauliflowerets
3/4 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups reduced-sodium chicken or vegetable broth
2 teaspoons olive oil
2 teaspoons lemon juice
Sour cream, optional

Steps:

  • Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender., In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.

Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

HEARTY LEEK AND POTATO SOUP



Hearty Leek and Potato Soup image

This thick, flavorful soup is a winner in our home and makes a nice starter dish. -Rachel Taylor, Springfield, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

3 celery ribs, chopped
2 medium onions, chopped
3 medium leeks (white portion only), chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
6 garlic cloves, minced
2 tablespoons olive oil
4 medium potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
1 cup water
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup fat-free milk
1/2 cup reduced-fat sour cream
2 green onions, chopped

Steps:

  • In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

LEEK & POTATO SOUP



Leek & potato soup image

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg

Provided by Good Food team

Categories     Dinner, Soup

Time 45m

Number Of Ingredients 10

50g butter
450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1.5-2pts light chicken or vegetable stock
142ml carton whipping cream
125ml full-fat milk
the white part of 1 leek
a small knob of butter
finely chopped chives

Steps:

  • Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

LEEK AND POTATO SOUP



Leek and Potato Soup image

Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.

Provided by dave yonathan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 9

3 tablespoons salted butter
3 large leeks (white and pale green parts only), chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 medium Yukon Gold potatoes, peeled and cubed
1 (32 ounce) carton no-salt-added vegetable broth
2 cups water
1 cup heavy cream, or to taste
4 teaspoons salt, or to taste

Steps:

  • Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
  • Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 20 g, Cholesterol 52.2 mg, Fat 15.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 9.6 g, Sodium 1332.1 mg, Sugar 2.9 g

LIGHTER POTATO AND LEEK SOUP



Lighter Potato and Leek Soup image

From grandma, a wholesome Depression Era soup, without butter or cream. Takes a little longer to cook, but the flavors meld into an exquisite homemade light potato and leek soup you'll make again and again. Garnish with nonfat sour cream if desired. Butter and cream lovers can add a swirl of cream and a pat of butter on top of their servings.

Provided by wamsley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

2 leeks, white parts only, thinly sliced
3 tablespoons olive oil
3 cloves garlic, smashed
3 tablespoons all-purpose flour
6 cups water
2 cubes vegetable bouillon, or more to taste
1 teaspoon white sugar
½ teaspoon chili-garlic sauce
cracked black pepper to taste
5 unpeeled potatoes, diced
1 cup low-fat milk

Steps:

  • Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
  • Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
  • Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 41.4 g, Cholesterol 3.3 mg, Fat 7.9 g, Fiber 4.6 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 63.1 mg, Sugar 5.3 g

CREAMY LEEK-POTATO SOUP(COOK'S ILLUSTRATED)



Creamy Leek-Potato Soup(Cook's Illustrated) image

Don't fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot. Use the lowest setting on your toaster to dry out the bread without over-browning it.

Provided by Coppercloud

Categories     Onions

Time 1h

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 15

3 -4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin, dark green parts halved, was (about 4 cups)
2 cups low sodium chicken broth or 2 cups vegetable broth
2 cups water
4 tablespoons unsalted butter (1/2 stick)
1 medium onion, chopped medium (about 1 cup)
table salt
1 small russet potato, peeled, halved lengthwise, and cut into 1/4-inch slices (about 6 ounces)
1 bay leaf
1 sprig fresh thyme (4-inch) or 1 sprig fresh tarragon (4-inch)
1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces
ground black pepper
1 medium leek, white and light-green parts halved lengthwise, washed, dried, and sliced into very thin 2-inch strip
2 tablespoons unbleached all-purpose flour
table salt & fresh ground pepper
1/2 cup olive oil

Steps:

  • Soup: Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
  • 2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
  • 3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
  • 4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Note: Don't fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot.
  • 5. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish.
  • Fried Leeks: Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel-lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks.

LEEK AND POTATO SOUP



Leek and Potato Soup image

This rich creamy soup is traditionally serve chilled, but it is also good warm. This version comes from Marc Bonne of Seattle, Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 8

5 medium leeks
2 tablespoons butter
3 russet potatoes, peeled and chopped
2 cans (14.5 ounces each) reduced-sodium chicken broth
3/4 cup half-and-half
ground nutmeg
coarse salt and ground pepper
chopped fresh chives (for garnish)

Steps:

  • Halve leeks (white and pale-green parts only) lengthwise; slice into 1/4-inch-thick half-moons. Rinse well; drain. In a large Dutch oven (or other 5-quart pot), melt butter over medium heat. Cook leeks until tender but not browned, stirring occasionally, 6 to 8 minutes.
  • Add russet potatoes, reduced-sodium chicken broth, and 2 cups water. Bring to a boil; reduce heat to a simmer, and cook until potatoes are tender, 15 to 20 minutes. Remove from heat.
  • Puree with an immersion blender or in a regular blender (working in batches and not filling blender more than halfway) until smooth. Stir in half-and-half and a pinch of ground nutmeg. Season with coarse salt and ground pepper. Serve warm or chilled, garnished with chopped fresh chives.

Nutrition Facts : Calories 170 g, Fat 8 g, Fiber 3 g, Protein 4 g

Tips:

  • For a creamy soup: Use a high-powered blender or immersion blender to puree the soup until smooth. You can also strain the soup through a fine-mesh sieve for a smoother texture.
  • To add more flavor: Sauté the leeks and potatoes in butter or olive oil before adding the broth. You can also add other vegetables, such as carrots, celery, or parsnips, for more flavor.
  • To make a thicker soup: Add more potatoes or flour to the soup. You can also puree some of the vegetables and add them back to the soup to thicken it.
  • To make a vegan soup: Use vegetable broth instead of chicken broth. You can also omit the dairy products and use plant-based milk or cream instead.
  • To store the soup: Let the soup cool completely, then transfer it to an airtight container. The soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Leek and potato soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy.

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