Potato Leek Soup
Potato Leek Soup
Rated 5.0 stars by 1 users
Category
Soups, Dinner, Comfort Food
Cuisine
French
Servings
4
Prep Time
15 minutes
Cook Time
55 minutes
This is the kind of soup that proves restraint can be magic. Just potatoes, leeks, stock, and cream, transformed into a silky, French-inspired bowl that feels both rustic and refined. It’s deeply comforting, perfect for fall, and even better when paired with cheddar jalapeño focaccia. Simple ingredients, cooked with intention, turn into something extraordinary.
Ingredients
- 3 tablespoons unsalted butter
- 2 large leeks, white and light green parts only, halved lengthwise, rinsed well, sliced thin
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 6 cups chicken or vegetable stock (low sodium)
- 1 bay leaf
- 2 sprigs fresh thyme
- Pinch of saffron threads (about ¼ teaspoon, bloomed in 2 tablespoons warm stock or water)
- 3 tablespoons chopped fresh chives (plus extra for garnish)
- 1 teaspoon kosher salt (more to taste)
- ½ teaspoon black pepper
- ½ cup heavy cream (or half-and-half)
- 6 slices thick-cut bacon, cooked until crisp and crumbled
- Extra chives, for garnish
- Olive oil or butter drizzle (optional)
Directions
- Melt butter in a Dutch oven over medium heat. Add leeks, shallots, and garlic. Cook 8–10 minutes, stirring often, until softened and just beginning to turn golden.
- Add potatoes, stock, bay leaf, thyme, bloomed saffron with its liquid, chives, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–30 minutes, until potatoes are tender and starting to fall apart.
Remove thyme and bay leaf. Lightly mash some of the potatoes against the side of the pot to thicken the broth, leaving chunks for rustic texture or purée it like I did.
- Stir in cream. Taste and adjust seasoning. Ladle into bowls and top with a generous handful of crispy bacon and fresh chives. Add a drizzle of olive oil or melted butter if desired. Serve hot with cheddar jalapeño focaccia.
Recipe Note
- Bloom saffron in warm liquid to unlock its full aroma and color.
- Simmering the chives in the broth infuses a gentle onion-herb depth.
- Bacon topping adds smoky crunch that balances the creamy, golden broth.
- Make-ahead friendly: refrigerate up to 4 days or freeze up to 2 months.