My Cozy Potato Soup Secret
Let’s talk about potato leek soup. It is my favorite cozy food. It feels like a warm hug in a bowl. I make it when the sky gets gray.
My version is a creamy potato leek soup with a little secret. I add a pinch of curry powder. It does not taste like curry. It just makes everything taste warmer and better. Doesn’t that smell amazing when it starts to cook?
A Little Story from My Kitchen
I first added curry powder by accident. I grabbed the wrong jar! But the soup tasted so good. I still laugh at that. Now, I would not make it any other way.
This is why it matters. Small changes can create your own family recipe. Your grandkids might one day make it your way. What is your favorite “happy accident” in the kitchen?
Why This Soup is a Winner
This potato soup recipe is truly easy. You just chop, cook, and blend. It is ready in about 30 minutes. That makes it a perfect 30 minute soup for busy nights.
It is also naturally gluten free soup. And you can make a dairy free potato soup. Just use olive oil instead of butter. Use more broth instead of cream. It will still be delicious.
How to Make Potato Leek Soup
Start with the leeks. Cook them slow in butter with onion. They should get soft and sweet. This is the flavor base for your best potato leek soup.
Then add broth and potatoes. Let it all simmer until the potatoes are tender. Here is the fun part. *Fun fact: Yukon Gold potatoes make the soup creamy and golden. They are the best for mashing, too!* Now, blend it all smooth.
Your Bowl, Your Way
The final touch matters. A drizzle of good olive oil. A sprinkle of chives. This makes it feel special. It is like putting on a pretty scarf.
This is why it matters. How we finish a dish shows care. For ourselves and for others. Do you like a crunchy topping on your smooth soups? I’d love to hear your ideas.
Let’s Cook Together
So that is how to make potato leek soup, my way. It is simple, forgiving, and always good. I hope you try this curry powder potato soup twist.
Will you make it with cream or try it dairy free? Tell me which you pick when you make it. I am always curious about your kitchen stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 2 lbs | peeled and diced into ¼-inch cubes |
| unsalted butter | 3 Tbsp | |
| leeks | 3 medium | thinly sliced, about 2 cups |
| sweet onion | ½ medium | diced, about 1 cup |
| garlic | 3 cloves | finely chopped |
| chicken stock or vegetable broth | 6 cups (1420ml) | |
| curry powder | ½ tsp | |
| sweet paprika | ¼ tsp | |
| Kosher salt | 1 tsp | |
| freshly ground black pepper | ¼ tsp | |
| heavy cream | ½ cup (120ml) | |
| extra virgin olive oil | high quality, for serving | |
| Chives | thinly sliced, for serving | |
| Flaky sea salt | for serving |
Instructions
Step 1: Melt your butter in a big pot. Add your sliced leeks and onion. Cook them until they are soft and smell sweet. Now add the garlic for one more minute. Doesn’t that smell amazing? I still laugh at that time I forgot the garlic.
Step 2: Pour in your broth for this gluten free soup. Add the potatoes, curry powder, and paprika. The curry powder makes this the best potato leek soup. Let it bubble until the potatoes are tender. (Always cut your potato cubes the same size so they cook evenly.)
Step 3: Now, blend your creamy potato leek soup until it’s smooth. I use a stick blender right in the pot. Be careful, it’s hot! This easy potato leek soup is almost ready. Do you think this potato soup recipe needs more pepper? Share below!
Step 4: Stir in the cream to finish your potato leek soup. Add the salt and pepper last, then taste. For a dairy free potato soup, just use coconut milk. Ladle it into bowls. This 30 minute soup is a warm hug in a bowl.
Creative Twists
Add crispy bacon bits on top for a salty crunch. Stir in a spoonful of pesto just before serving. Swap the potatoes for cauliflower for a lighter version. Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve this creamy potato leek soup with crusty bread for dipping. A simple green salad on the side is perfect. For garnish, I love extra chives and a tiny drizzle of olive oil. It makes the soup look so pretty. This is my favorite cozy potato soup recipe for chilly nights. Which would you choose tonight?
Keeping Your Potato Leek Soup Perfect
Let’s talk about storing this creamy potato leek soup. It keeps well in the fridge for three days. Just let it cool first. Then pop it in a sealed container. You can also freeze it for two months. I use old yogurt containers. They are the perfect size for a single serving.
I remember my first big batch. I filled my whole freezer! Reheating is simple. Warm it gently on the stove. Add a splash of broth if it’s too thick. This batch cooking matters. It means a cozy, homemade meal is always minutes away. It saves time and money on busy nights.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Troubles
Even grandmas have kitchen hiccups. First, soup too thin? Let it simmer a bit longer. The potatoes will thicken it naturally. Soup too bland? Add salt in tiny pinches. Taste after each one. I once forgot the salt entirely. What a difference it makes!
Second, leeks can be sandy. Always wash them after slicing. Soak the slices in a bowl of water. The sand falls to the bottom. Third, the soup might look separated after storing. A good stir fixes it. These fixes matter. They build your cooking confidence. They also make sure every bowl tastes its very best.
Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best potato for leek soup?
Yukon Gold potatoes are the best for this potato soup recipe. They make the creamiest potato leek soup. They break down nicely when blended. This gives a smooth texture without being gluey. Russet potatoes also work. They make a fluffier soup. But Yukon Golds are my favorite for flavor and creaminess.
How do you thicken potato leek soup?
The potatoes thicken the soup naturally. Just simmer the soup until the potatoes are very soft. Then blend it all together. For extra thickness, let the soup cook a few minutes more after blending. The steam will escape and the soup will get thicker. You do not need flour. This makes it a wonderful gluten free soup.
What is the difference between potato leek soup and vichyssoise?
They are very close cousins. Both are potato leek soup. The main difference is temperature. Vichyssoise is always served cold. It is also usually strained for an ultra-smooth texture. Our recipe is served warm. It is the perfect cozy, easy potato leek soup for any day. *Fun fact: Vichyssoise was invented in New York, not France!
Can you freeze potato leek soup?
Yes, you can freeze this soup. Let it cool completely first. Freeze it in airtight containers. Leave some space at the top. It keeps well for two months. Thaw it in the fridge overnight. Reheat it gently on the stove. Stir well as it warms. This makes batch cooking this best potato leek soup so easy.
What to serve with potato leek soup?
A crusty piece of bread is perfect for dipping. A simple green salad is also lovely. For heartier meals, add a sandwich. The soup is rich and filling on its own too. The curry powder potato soup flavor pairs well with many sides. It is a complete, comforting meal in a bowl.
How to make potato leek soup without cream?
You can make a dairy free potato soup. Simply leave out the heavy cream. The soup will still be creamy from the potatoes. For extra richness, stir in a bit of coconut milk or olive oil at the end. You will still have a delicious bowl. It shows how to make potato leek soup your own way.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this soup as much as I do. It is one of my favorite stories to share. Cooking should be joyful and simple. This 30 minute soup is just that. It brings warmth to any table.
I would love to hear about your cooking adventure. Have you tried this recipe? Tell me how it went in the comments. Share your own little twist if you made one. Thank you for spending time in my kitchen today.
Happy cooking!
—Marina Caldwell
Velvety Potato Leek Soup
Description
Rich & Creamy Potato Leek Soup with Curry Powder
Ingredients
Instructions
- Sauté the leeks. Heat 3 Tbsp (42g) butter in a large pot over medium-high heat. Add leeks and onion, reduce the heat to medium, then cook, stirring occasionally, until softened, about 5-7 minutes. Add chopped garlic, then cook 1 minute more.
- Add the liquid. Pour in 6 cups (1420ml) of chicken or vegetable stock, then add the cubed potatoes, ½ tsp curry powder, and ¼ tsp sweet paprika. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 16-18 minutes.
- Purée the soup. Use an immersion blender to purée until very smooth. See note below for instructions using a traditional blender.
- Finish, then serve. Season the soup with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper, then stir in ½ cup (120ml) heavy cream. Taste and adjust seasoning, as needed. Serve immediately with a drizzle of high quality extra virgin olive oil, sliced chives, and a pinch of flaky sea salt.
Notes
- For a traditional blender, let the soup cool slightly, then blend in batches with the lid vented to allow steam to escape. Return to the pot to reheat and add cream.