This Potato Leek Soup is a classic smooth, hearty, and savory soup. Elevated with that ultimate creamy Boursin and sweet caramelized yet tender onion just makes for a beautiful combination.
Jump to RecipeIt is tangy fresh from the leeks; the soup is smooth and savory; then with the sweet and creamy combo of the Boursin and Onions = HEAVEN. My first bite I snapped! And said yup! This is the bomb.com right here folks!
Easy Potato Leek Soup
I’m so in love with Julia Childs recipe —thought I’d do a nod to her style and killer soup. Then the wheels started rolling —in all sorts of directions and I came to this. Definitely no regrets!
What are leeks?
If you haven’t made Potato Leek Soup before you’ll be in for a great surprise. It’s easy, no stress. Some have asked me what Leeks are. Well, it’s a root, basically an onion 🧅, but lean, large, and long. I always prefer if you buy organic leeks especially if it’s coming out of the earth like this is.
Let’s start making Potato Leek Soup
There are so many Potato Leek Soups out there, and honestly very good. I’m in the market for a simple recipe that won’t take me all day and also be cozy.
Always start with getting the ingredients ready. Chop the leeks in rings like below 👇 and wash them. (They will visibly be dirty if organic). The light white part is really all you need. The tough green stalks are too tough to eat.
With the green part (like below 👇) I love to give them to my chickens, just give them a rough chop and they will throughly enjoy the treat! If you have a garden they would be great in a compost as well.
You can regrow these alliums (onions)in water. Just put a tad bit of water in a jar and in a window for sun. Make sure your water and leek stays clean. It’s fun to watch them grow, especially for kids.
I keep a bag of parts I throw away to put in a compost or give to my chickens. Chickens win every time for me. I love those guys.
Continue to make the soup ingredients
Chop your potatoes in quarters. I used Russet Potatoes, but I think highly of Yukon Gold Potatoes as well. They both work well in potato soup. The Yukon Gold can get thick so use more vegetable broth to the consistency you like.
I’m too lazy to peel a potato. So I don’t. The peel actually is where all the nutrients are, why would I want to take that away? If you’re dead set on not using the peel in the soup, you’re welcome to peel away, they also are great for composting. I suggest giving it a try!
Start the soup making process:
~Start with a large pot and get the butter and oil warm. Add Leeks and cook until soft. If you push on the Leek you can tell if they are soft enough. Then Add the red pepper and garlic.
Add Potatoes and Stock. Let it come to a boil. Cover the pot with a lid and turn to low. Give it about 20 minutes on low until potatoes are very tender. Like this 👇. You’ll be able to run a knife through the potatoes easily.
~Turn the heat off and let it cool a bit, Purée the potato mix with an immersion blender, blender, or potato masher until as smooth as you would like.
~Fold in the cream (as much as you’d like).
~Start to make the caramelized onions. With a medium pan (on medium heat), add butter, sugar, and onions. Cook until they are translucent and have a brown edge. Put to the side.
Put a smear of the Boursin on the bottom of the bowl. Top with soup. Then, top the soup with another slice of Boursin, caramelized onion, and some sliced green onions.
Time to try a bite!!
This soup will last up to 5 days in a sealed container in the refrigerator. It will fill you up and take you to heaven all at the same time. Good to freeze as well; just wait until you defrost it to add the green onions, Boursin, and onions.
Tell me how you liked it!
Love y’all forever!! 😘
Lisa
I have another Potato Soup! It’s like a baked potato in one. Cheesy, baconey, and creamy.
The Recipe
POTATO LEEK Soup with Boursin Cheese and Caramelized Onions
4
servings30
minutes40
minutesIngredients
3 leeks (white part sliced as circles)
1 tbsp vegetable oil
4 tbsp butter
2 garlic cloves, peeled and chopped
1 tsp red pepper
3 Idaho Potatoes (or Yukon Gold)
4 cups vegetable stock (add 1 tsp of salt if its sodium free); sub buttermilk
1/2 cup heavy cream
1 sprig thyme, destemmed
1 block Boursin
green onions (optional)
- Caramelized Onions
1 red onion (or sweet yellow)
4 tbsp butter
3 tbs sugar
Directions for Potato Leek Soup
- Get all ingredients on your workspace and chop the Leeks and Potatoes.
- In a large pot (cast iron if you have one), add the vegetable oil and butter, let it melt completely. Add leeks and sauté until soft. Add red pepper and garlic.
- Put chopped potatoes and vegetable stock in the pot and bring to a boil. Reduce heat to low and cover with a lid for about 20 minutes or until potatoes are soft. Run a knife through the potatoes to ensure they are soft.
- Turn heat off, and purée with an immersion blender or cool and put in a blender. If you like your soup chunky you can use a potato masher and mash until smooth with chunks. Add more stock or milk to thin out the soup more if you would like.
- Add cream and fold in.
- In the bottom of your bowl put a good smear of Boursin Cheese. Pour soup on top of the Boursin, then another slice on top of the soup. Top with green onions and caramelized onions.
- Caramelized Onion
- In a pan, melt butter.
- Add sliced onions and sugar then sauté them until translucent with brown edges.