• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Shared Appetite
  • Home
  • Recipes
    • Appetizers
    • Dinner
      • Main Dishes
      • Sides
      • Meat
      • Poultry
      • Pasta
      • Soups
      • Salads
      • Quick + Easy
      • Budget Friendly
    • Desserts
    • Special Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
      • Paleo
      • Healthy Eating
    • Breakfast
    • Game Day
  • About
    • Who I am
    • Contact me
    • FAQ
    • Privacy Policy
  • Where I Eat
    • Eating Database
    • NYC
    • Paris
    • San Francisco
  • Resources
    • How To Start A Food Blog
    • Blogger Resources
    • Food Photography
  • Work With Me
    • Media Kit
    • Press
    • Contact
You are here: Home / Appetizers / Creamy Potato Leek Soup

Creamy Potato Leek Soup

By Chris Cockren 5 Comments

potato leek soup

So did we all have a great Memorial Day weekend?  Mine was pretty fantastic.  Nothing crazy happened.  Just good times with great people.  Some bbq action.  Some NYC action.  Even some East End vineyard action to enjoy some chilled rosé while listening to our friends’ band play.  Oh, and we totally nerded out a bit and played The Settlers of Catanir?t=shareda 20&l=as2&o=1&a=B000W7JWUA.  Twice.  If you’ve never played it, you’re missing out.

And I cooked up a couple things that I can’t wait to share with you soon.  But let’s back up a second.  Remember how I was telling you about testing out a bunch of new recipe ideas on my family this past Mother’s Day?  The strawberry rhubarb crisp went over really well.  So much so that my brother Paul just told me he made it for a little Memorial Day bbq soiree he hosted for his wife’s family.

This creamy potato leek soup, inspired by the amuse bouche we were served during the chef’s tasting menu at Hearth, was another one of the successes at Mother’s Day.  Asheley was a big fan, enthusiastically requesting all of the leftovers the following day for dinner.  She did not share.  Meanie.

potato leek soup

It’s kind of impossible to not like a rich and creamy soup like this.  It’s perfect on those milder, rainy Spring days like we had here in New York last week.  Or even if it is sunny out, it makes for a perfect little amuse bouche.  Just fill up shot glasses with the stuff and present it to all your dinner guests.  No spoons required.  They will think you’re super trendy.

I’ve been really digging the delicate onion flavor of leeks this past year.  I’m still in love with the Grilled Flatbread with Leeks, Apples, and Bacon.  Don’t be intimidated by having to break down the leeks.  Just remove the darker outer leaves and cut off the root ends.  Give it a good rinse… it’s been playing in the dirt and grit gets stuck in the darndest places.

leeks

Another reason why I love this soup?  I get to use my super awesome immersion blenderir?t=shareda 20&l=as2&o=1&a=B000EGA6QI.  It’s literally like the highlight of my day.  Don’t judge me.  I lead an exciting life, okay?!

The parsley oil isn’t really super essential but it adds a nice earthy herbaceousness to the creamy soup.  And it also gives a nice pop of color to an otherwise tannish blob.
.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
8865269435 0914055e65 z 2

Creamy Potato Leek Soup


Print Recipe
Pin Recipe

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 leeks, trimmed, washed, and sliced
  • 1 teaspoon fresh thyme, roughly chopped
  • 1 bay leaf
  • 3 cups vegetable stock
  • 1 pound small yukon gold potatoes, washed, peeled, and cubed
  • 3/4 cup heavy cream
  • Kosher salt
  • Freshly ground black pepper

For Parsley Oil

  • 1 bunch parsley
  • Olive oil

Instructions

  1. Melt butter in a medium stockpot over medium heat. Add leeks, season generously with Kosher salt, and cook until soft and wilted, about 8 minutes. Stir occasionally to avoid burning. Add thyme and cook for about 30 seconds.
  2. Add bay leaf, vegetable stock, and potatoes. Season with Kosher salt and freshly ground pepper. Bring to a boil and then reduce heat to maintain a simmer. Cover and cook for 20-30 minutes, until the potatoes are tender and cooked through. Remove the bay leaf.
  3. Using an immersion blender or transferring the mixture to a blender, purée soup until smooth. If using a regular blender, return soup to pot. Stir in heavy cream and cook for about 5-10 minutes more.
  4. Ladle soup into bowls and top with a drizzle of parsley oil.

For Parsley Oil

  1. Bring a small pot of water to a boil. Blanch parsley for 30 seconds, then transfer the parsley to an ice bath to stop cooking and preserve the bright green color. Puree parsley in a food processor (if it’s not pureeing easily, add a couple drops of olive oil to help it along). Place pureed parsley into some cheesecloth (I just used 2 paper towels since I didn’t have any), and squeeze parsley so it releases its juice into a small bowl. Whisk in a little bit of olive oil (1/8-1/4 cup).

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Filed Under: Appetizers, Budget Friendly, Easy Entertaining, Gluten-Free, Main Dishes, Paleo, Quick + Easy, Recipes, Soups, Vegetarian Tagged With: creamy leek soup, creamy potato leek soup, creamy potato soup, creamy soup, leek, leek soup, potato, potato leek soup, potato soup, soup, spring soup

By Categories

By Date

Search

Previous Post: « Strawberry Rhubarb Crisp
Next Post: Mighty Quinn’s Barbeque »

Reader Interactions

Comments

  1. Sandra

    May 29, 2013 at 2:45 pm

    Well if you are a nerd then I am too because we LOVE The Settlers of Catan game. My husband refuses to play it with me because there was one game when I cheated because I just didn’t want him to win…I held onto a few sheep under the table..I’m not proud of it but I did win. 😉

    This soup sounds fantastic and I love the addition of parsley oil…herb oil is quite frankly perfect to drizzle on just about anything.

    Reply
    • Chris

      May 29, 2013 at 5:56 pm

      You play Settlers of Catan?! Sweet! And oh Sandra, keeping sheep under the table… how low. How. Low. Just when you think you know somebody. 🙂

      Reply
      • Sandra

        May 30, 2013 at 2:12 pm

        🙂 I’ll admit I have a problem…but…all I needed was some wood and those sheep would have turned into wood quite nicely.

        Reply
  2. Emma

    June 4, 2013 at 1:09 am

    How creamy and lush does this look! And I’m loving that bright green herb oil.

    Thanks for your kind comment to my blog also 🙂 🙂

    Pinned recipe.

    Reply

Trackbacks

  1. Potato and Leek Soup says:
    June 26, 2013 at 10:24 pm

    […] Boyfriend said he wanted something with leeks so I made this! Recipe taken from here. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

A Dude Food Blogger?

I know! We actually do exist. Hey, I’m Chris. Husband. Teacher. Photographer. Avid lover of all things food, especially Mexican and dessert. Sharing is caring. Eat. Cook. Share. LEARN MORE...

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

Mediterranean Eggplant Dip

Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

Summer BBQ Hot Dog and Burger Charcuterie Board

Quick & Easy

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

One Pan Cranberry Rosemary Chicken with Near East Quinoa

How To Create an Epic Fall Charcuterie Board

How To Create An Epic Fall Charcuterie Board

What to Eat in Paris

The Ultimate Paris Food Experience

Eat Like a Local in Paris

Lunch at Les Papilles

The Top 10 Foods You Have To Eat In Paris

Bistro Paul Bert

What to Eat in NYC

The Top 10 Foods To Eat in NYC

The Top 10 Foods You Have To Eat In NYC

The 10 Best Ice Cream and Frozen Treats in NYC

The Best of The Big Apple Barbecue Block Party

Main Dishes

Easy Weeknight Chicken Tikka Masala

Easy Weeknight Chicken Tikka Masala

Garlic Knot Meatball Sliders

Garlic Knot Meatball Sliders

Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

Greek Chicken Meatballs with Hummus and Israeli Salad

Footer

Popular Posts

sugar plums recipe
Spicy Black Bean Southwest Salad
Quick and Easy Thai Chicken Pot Pie | sharedappetite.com
braised pork shoulder ragu
Summer Gardening with Basil
Roasted Vegetable Grain Salad with Avocado, Feta, and Walnut | sharedappetite.com

I know! We actually do exist. Hey, I’m Chris. Husband. Teacher. Photographer. Avid lover of all things food, especially Mexican and dessert. Sharing is caring. Eat. Cook. Share.

Copyright @ 2022 Shared Appetite · Facebook · Twitter . Privacy Policy

Go to mobile version