Creamy Leek, Potato, and Parmesan Soup Recipe

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Silky smooth with a velvety texture, this Creamy Leek, Potato, and Parmesan Soup Recipe is a quick and easy meal.  Mild flavored leeks and potatoes are combined with a few flavor enhancers to create a delicious soup.

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Savory croutons tossed in everything bagel spice are a delish surprise.  Ramps are in season and I was lucky to find some in the grocery store.  Sprinkle a few minced ramps, green onions, or chives on top of the soup for another layer of onion flavor.  

Why make Creamy, Leek, Potato, and Parmesan Soup?

1. This is a quick and easy soup recipe.  In less than 45 minutes you will have a hot, nourishing bowl of creamy soup.
2. Add your favorite garnishes.  Adapt the flavor of the soup to your liking by adding different garnishes.
3. Need a vegetarian recipe?  Switch the chicken stock to vegetable stock.
4. Here is another easy vegetable soup recipe - https://tenpoundcakecompany.com/oven-roasted-carrot-and-shallot-soup/

What are leeks?

Leeks are a member of the onion family known as alliums.  Other members of this family are shallots, garlic, and scallions.  They may look like scallions and are similar since they both have a white bulb that grows underground and a leafy green top.  However, they are different in a few key ways.  The green tops of scallions are edible.  The dark green tops of the leeks are removed in most recipes.  Technically they are edible but the texture is fibrous and tough.

The white part of a leek is a cylindrical stalk of leaf sheaths that are bundled together.   You can include the light green part of the leek when preparing them for a recipe.

Cleaning Leeks

Because the white bulb of a leek is underground, you will often find dirt and grit among the layers of the stalk.  Rinse leeks under cool running water or submerge them in a bowl of cold water.  If the leeks are very dirty, it may take a couple of turns to remove all the grit.

How to Add Flavor to Creamy Leek and Potato Soup Recipe

Both leeks and potatoes have a mild flavor which can lead to a bland soup.  To make a flavorful soup, there are a few ingredients you can include to add a little personality.

1. Cheese - It is helpful to add cheese with a pungent flavor.  Just make sure the cheese you choose is a compliment to both leeks and potatoes.
2. Fresh Herbs - Use your favorite herbs such as thyme, rosemary, chives, or dill.
3. Acid - Acid will help cut through blandness by providing some contrast.  Not much is needed, maybe 1-2 teaspoons.  A little goes a long way.   Vinegar such as white balsamic or apple cider can be very complementary.  A squeeze of lemon juice not only adds brightness but can also help to reduce the amount of salt that is needed.
4. Dairy - Opt for a dairy product that has a tang such as sour cream, yogurt, or buttermilk.

Soup Ingredients

• Leeks - 6 leeks
• Garlic - Add another layer of flavor from the allium family with 5-6 large cloves.  This is a garlicky recipe.
• Olive Oil - Fruity olive oil helps when slowly sweating the leeks.
• Yukon Gold Potatoes - You can also prepare the recipe with red-skinned potatoes.  Waxy potatoes work best.
• Anchovy Paste - Don't discount this ingredient.  Just a teaspoon adds a savory depth of flavor.
• Fresh Thyme Leaves - Fresh herbs add some brightness.
• Parmesan Cheese - Use the best you can buy.  Parmesan adds nuttiness with a slight pungent touch.
• Chicken Stock - I used chicken stock for flavor but it can be substituted with vegetable stock.
• Sour Cream - For a little tang and creaminess.
• Spices - A bay leaf and a pinch of cayenne pepper.   I wanted just a hint of spice to liven up the soup.  How much cayenne pepper is up to you.
• Garnishes - Everything Bagel Spiced croutons add texture as well as a salty and seedy kick.

How to Make Creamy Leek, Potato, and Parmesan Soup Recipe

Prepare Leeks - Remove the tough green ends of the leeks. Only use the white and light green parts.  You may want to remove the outside layer of the leek if it is thick and tough.  Cut the leeks in half lengthwise, leaving the root end intact.  This will help keep the layers together when slicing.  Rinse well under cold running water to remove any dirt and grit. Cut each leek half into ¼-inch slices. 

Smash Garlic - Give each clove a good smash to break the clove apart.  No need to mince.

Sweat Leeks - Add 2 tablespoons of olive oil to a large stock pot or Dutch oven over medium heat.  Add the chopped leeks to the pan, stirring to coat with the olive oil. Sweat the leeks, stirring often - don't scorch or brown them.

Prepare Potatoes - While the leeks are cooking, peel and cut the potatoes into medium dice.

Add Flavor Components - After the leeks have cooked for about 8 minutes, they should be translucent. Stir in the anchovy paste and the cayenne pepper to distribute among the leeks.

Add Remaining Ingredients - Add the chicken stock, diced potatoes, fresh thyme leaves, and a bay leaf to the pan. Increase the heat to medium-high.

Finish Soup

Simmer - Bring the stock to a simmer and cook for 20 minutes until the potatoes are fork-tender.  Turn off the heat.

Puree Soup - Remove the bay leaf from the soup. Pour the soup into a blender and puree for 30 seconds to 1 minute until silky smooth.

Finish Soup - Add the soup back into the pan over low heat. Add the parmesan cheese and sour cream to the pan, stirring to incorporate.  Adjust the seasoning of the soup with ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.   Once the soup is warm, turn off the heat. Only heat it for a couple of minutes. If it boils or cooks too long, the dairy in the soup may separate.

Tips

1. A food processor or a hand-held immersion blender can be used to puree the soup.
2. Don't overprocess the soup - the potatoes will become gluey.  If the potatoes are pureed too long, they will leach gelatinized starch into the soup.  The starch then bonds with the stock causing the soup to become slimy.
3. For best results, only add the sour cream once the soup is pureed.  The potato starch will protect the dairy from curdling.
4. You can substitute anchovy paste with Worcestershire sauce.   It contains anchovies as well as other spices.

Crunchy Homemade Croutons

If you would like to prepare the soup as gluten free, omit the croutons.

Garnishes can add a lot of personality to a soup.  This Everything Bagel Seasoned Croutons recipe is simple to prepare and adds a savory, salty, and seedy crunch to the creamy texture of the soup.

1. Adjust the seasoning of the soup with ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
2. Add 2 cups of cubed crusty bread to the pan. Keep tossing the bread as it toasts. After 5-6 minutes, drizzle another tablespoon of olive oil over the croutons. Keep tossing the bread!
3. After another 2 minutes, turn off the heat. Add the everything bagel seasoning to the pan. Stir the croutons to coat them with the seasoning.
4. Remove the croutons from the hot pan so they don't burn.

Update for a French Classic Recipe

Creamy Leek, Potato, and Parmesan Soup Recipe is inspired by the classic French recipe, Potage Parmentier. With a few ingredient twists and turns, the mild soup is full-flavored and delicious.

An updated version of the classic and elegant in nature, this creamy and velvety soup is a quick and easy recipe, perfect for a weeknight dinner.

Recipe

Creamy Leek, Potato, and Parmesan Soup Recipe

Course: Appetizer, Lunch, Soup

Cuisine: Compliments many cuisines

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 1 cup servings

Calories: 413kcal

Author: Ten Pound Cake Company

Creamy Leek, Potato, and Parmesan Soup Recipe is a quick and easy meal. Everything bagel spiced croutons add a savory crunch.

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Equipment

• 1 cutting board
• 1 knife
• 1 vegetable peeler
• 1 large stock pot or Dutch oven
• 1 blender (an immersion blender is another option)
• 1 medium skillet

Ingredients

Leek, Potato, and Parmesan Soup

• 6 leeks, sliced (11 ounces/314 grams/3½cups)
• 5-6 cloves garlic, smashed
• 2 tablespoons olive oil
• 3 Yukon gold or red-skinned potatoes, diced (16 ounces/436 grams/2¼ cups)
• 1 teaspoon anchovy paste
• 4 cups chicken stock (32 ounces/907 grams)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1 cup parmesan cheese, grated (2 ounces/57 grams)
• ⅓ cup sour cream (2.5 ounces/71 grams)
• pinch cayenne pepper
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Everything Bagel Seasoned Croutons

• 2 cups cubed crusty bread (3.1 ounces/88 grams)
• 2 tablespoon olive oil
• 2 teaspoons everything bagel seasoning

Instructions

• Remove the tough green ends of the leeks. Only the white and light green part is being used. You may want to remove the outside layer of the leek if it is thick and tough.
• Cut the leeks in half lengthwise, leaving the root end intact. This will help keep the layers together when slicing. Rinse well under cold running water to remove any dirt and grit.
• Cut each leek half into ¼-inch slices.
• Peel the garlic cloves and smash them into large pieces.
• Add 2 tablespoons of olive oil to a large stock pot over medium heat.
• Add the sliced leeks to the pan, stirring to coat with the olive oil. Sweat the leeks, stirring often. They should not be browned or scorched.
• While the leeks are sauteeing, peel and cut the potatoes into medium dice.
• After the leeks have cooked for about 8 minutes, they should be translucent. Add the anchovy paste and cayenne pepper, stirring to incorporate.
• Add the chicken stock, diced potatoes, fresh thyme leaves, and a bay leaf to the pan. Increase the heat to medium-high.
• Bring the stock to a simmer and cook for 20 minutes until the potatoes are fork-tender. Turn off the heat.
• Remove the bay leaf from the soup.
• Pour the soup into a blender and puree for 30 seconds to 1 minute until silky smooth.
• Add the soup back into the pan over low heat. Add the parmesan cheese and sour cream to the pan, stirring to incorporate.
• Adjust the seasoning of the soup with ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
• Once the soup is warm, turn off the heat. Only heat it for a couple of minutes. If it boils or cooks too long, the dairy in the soup may separate.

Everything Bagel Seasoned Croutons

• Add 1 tablespoon of olive oil to a skillet over low heat.
• Add the cubes of bread to the pan.
• Keep tossing the bread as it toasts. After 5-6 minutes, drizzle another tablespoon of olive oil over the croutons. Keep tossing the bread.
• After another 2 minutes, turn off the heat. Add the everything bagel seasoning to the pan. Stir the croutons to coat them with the seasoning.
• Remove the croutons from the hot pan so they don't burn.
• Garnish a bowl of soup with a handful of croutons. You could also add minced ramps, chives, or green onions.

Notes

Tips

1. A food processor or a hand-held immersion blender can be used to puree the soup.
2. Don't overprocess the soup - the potatoes will become gluey.  If the potatoes are pureed too long, they will leach gelatinized starch into the soup.  The starch then bonds with the stock causing the soup to become slimy.
3. For best results, only add the sour cream once the soup is pureed.  The potato starch will protect the dairy from curdling.
4. You can substitute anchovy paste with Worcestershire sauce.   It contains anchovies as well as other spices.

Nutrition

Calories: 413kcal | Carbohydrates: 46g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 1050mg | Potassium: 778mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1732IU | Vitamin C: 29mg | Calcium: 260mg | Iron: 4mg

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