Why is my potato leek soup bland?

Potatoes are notorious for needing a lot of additional salt to give them any flavor at all. Be sure to taste your soup several times while you are cooking and continue adding salt until it tastes delicious.

Should I thicken potato leek soup?

If you use starchy potatoes like Russets or Yukon gold potatoes, you should not need to thicken this soup. The potatoes will give it a lovely thick texture on their own, and the heavy cream will add a rich creaminess. If you find your soup too thin, you likely have not mashed the potatoes yet. Give that a try and see if it helps. If needed, you can always whisk 1-2 tsp cornstarch in a bowl with a spoonful of hot broth and add the slurry to the pot.

Is it OK to reheat leek and potato soup?

Absolutely! Just like any homemade soup, you can easily reheat it later as long as it is properly stored. Leftover soup should be refrigerated within 2 hours of removing it from the heat, and the leftovers will last for approximately 3-4 days in the fridge. Be sure to heat it thoroughly in the microwave or on the stove before serving.

Potato Leek Soup

Description

The traditional Potato Leek Soup recipe is a classic for good reason. The mellow, earthy onion flavor from the leeks pairs perfectly with hearty potatoes and fresh thyme. Blend it all together with heavy cream and top it off with fresh chives for a rich, satisfying potato soup that will stick to your ribs and warm you up from the inside out.

Ingredients

3 tablespoons butter
2 large leeks, finely chopped
4 1/2 cups vegetable broth (or chicken broth)
2 large potatoes (Yukon gold or Russet), peeled and cut into 1/2-inch pieces
1 teaspoon fresh thyme, finely chopped
1/2 cup heavy cream
1/2 teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
1 tablespoon fresh chives (optional, for serving)

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Instructions

Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add leeks and sauté until fragrant and gold brown, about 5 minutes.
Add broth, potatoes and thyme. Bring the soup to a boil. Cover and boil for 10-15 minutes until potatoes are fork tender (if you can easily insert a fork into the potatoes, then it is fork tender).
Use a handheld immersion blender to puree the soup until smooth.
Stir in heavy cream and season with salt and pepper to taste.
Sprinkle with chives, if using, and serve warm.

Notes

How to store: Store leftover soup in an airtight container or jar in the fridge for 3-4 days.

How to reheat: Either microwave the leftover potato and leek soup for several minutes, stirring halfway, or warm it up in a small pan on the stove over medium heat until fully heated.

How to freeze: Let the soup cool completely in the fridge, then store it in freezer-safe containers or freezer bag for several months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American