Creamy Potato Leek Soup
Fall is here! While it’s still very hot in Los Angeles, we’re getting excited for soup season. Though, if you ask Jake, soup season is year-round.
One of my favorite things about Creamy Potato Leek Soup is how few ingredients it requires and yet it’s beyond delicious and comforting. We love pairing a bowl of it with toasted sour dough bread.
Can You Freeze Soup with Cream?
Yes! We freeze a lot of dishes that have cream in it, including this creamy potato leek soup and even chicken tikka masala. We’ve never had an issue with it thawing or reheating any differently.
To freeze the creamy potato leek soup, we recommend pouring the soup into our 1-cup or 2-cup Souper Cubes trays, pop on the snug-fitting lid, and place in the freezer.
To reheat frozen soup, we will often place a cube in a bowl and microwave for 2-3 minutes, or until it’s hot. If we’re reheating a larger portion of frozen soup, we often use a pot over a medium-low heat until it starts to melt. Once there’s liquid covering the entire bottom of the pot, you can raise the heat to medium.
How to Clean Leeks?
Leeks like to hide a lot of dirt. You'll want to be sure to clean and cut them properly. You won't be needing the dark green part for this recipe. I cleaned and cut them off, and then placed it in a large Ziploc in the freezer. I throw in other veggie scraps in the Ziploc bag as I cook/prepare other dishes (e.g., mushroom steps, onion peel, etc.). Later I'll throw it all in a pot and make a vegetable stock.
Okay, let’s get started!
Gather and Prep Your Ingredients
We wanted to make this soup vegetarian so used our homemade vegetable stock. However, you can also use a homemade chicken broth or bone broth for extra flavor.
Sauté Leeks and Garlic
Heat butter and olive oil in a Dutch oven (or large soup pot) over medium heat until melted, then add leeks and stir frequently. Takes 10-15 minutes to soften.
Add Stock, Potatoes, and Bay Leaves
Bring to a boil, then reduce to a low simmer. Cook for 20-25 minutes.
Remove Bay Leaves, Blend Together
My preference is to use an immersion blender, but you can definitely use a food processor, ricer, or a blender as well. If using a food processor or blender, make sure to only fill up halfway with the hot soup, then blend until smooth.
Add Heavy Cream and Butter Milk
Add nutmeg and salt & pepper to taste
We served our soup with toasted sour dough bread. It was delicious. You can also add sliced scallions or chives as a garnish.
Freeze leftovers in a Souper Cubes® tray!
Our favorite is to freeze in our 1-cup and 2-cup trays to enjoy for later
Creamy Potato Leek Soup
Soups / Appetizers
10 1-cup cubes
Michelle from Souper Cubes®
2.5lbs russet potatoes, peeled and quartered
3-4 large leeks, chopped roughly (white and pale green parts only)
3 garlic cloves, minced
2-tablespoons unsalted butter
2-tablespoons olive oil
2 bay leaves
½-cup heavy cream
Salt and pepper to taste
Souper Cubes 1-cup Trays
Souper Cubes 2-cup Trays
For Freezer Meal Prep
Cook Leeks and Garlic. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a Dutch oven or large stock pot over medium heat. Once hot, add 3-4 chopped leaks, or about four cups packed chopped leaves, and 3 garlic cloves (minced). Reduce heat to medium-low and cook for 10-15 minutes, until leaks and garlic have softened.
Add Stock and Potatoes. Add 7 cups stock, 2.5 lbs quartered potatoes, and 2 bay leaves to the Dutch oven. Season with salt and pepper to taste. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 20-25 minutes. The potatoes should fall apart if pricked with a fork.
Blend Soup Together. Discard bay leaves. Blend soup with either a blender, ricer, or immersion blender. If using a blender, make sure to blend in batches. You'll want it to be completely smooth. Return to pot.
Add Cream. Whisk in ½-cup heavy cream and 1-cup buttermilk. Add ¼-teaspoon nutmeg. Season with salt and pepper to taste.
Enjoy! We love eating our creamy potato leek soup with toasted sourdough bread.
To Freeze. Pour remaining creamy potato leek soup into desired Souper Cubes® trays. Add lid and label with tape contents of the tray. Make sure soup has cooled down before placing in the freeze. When you’re ready to eat the creamy potato leek soup again, pop out a cube from your tray and heat in a pot over medium-low heat or microwave in a bowl until hot.