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 sourdough bread.

Can You Freeze Soup with Cream?

Yes! We freeze a lot of dishes that have cream in them, 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.

How To Make Creamy Potato Leek Soup

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

Enjoy!

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