Print

Creamy Rainy Day Potato Leek Soup Recipe with Crispy Shallots Easy and Perfect

potato leek soup - featured image
Print Recipe

A comforting and creamy potato leek soup topped with crispy shallots, perfect for cozy rainy days. This easy recipe uses simple ingredients and offers a velvety texture with a delightful crunch.

Ingredients

Scale
  • 3 medium leeks, white and light green parts only, thoroughly cleaned and sliced
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 3 large shallots, thinly sliced for crisping
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided
  • 4 cups (960 ml) vegetable or chicken broth, preferably low sodium
  • ½ cup (120 ml) heavy cream or coconut cream
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil for frying shallots

Instructions

  1. Trim and slice the white and light green parts of the leeks into thin rounds. Rinse well in cold water to remove all grit. Drain thoroughly. (About 10 minutes)
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté gently until soft and translucent, about 8-10 minutes. Add minced garlic in the last 2 minutes to avoid burning.
  3. Stir in diced potatoes and fresh thyme. Pour in the broth and bring to a boil. Reduce heat and simmer gently until potatoes are tender, about 20 minutes.
  4. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully.
  5. Stir in the remaining tablespoon of butter and cream. Season with salt and freshly ground black pepper to taste. Keep the soup warm on low heat.
  6. Heat olive oil in a skillet over medium heat. Add thinly sliced shallots in a single layer. Fry, stirring frequently, until golden and crispy, about 5-7 minutes. Remove with a slotted spoon to paper towels to drain excess oil. Season lightly with salt.
  7. Ladle the creamy soup into bowls and generously sprinkle with crispy shallots. Optionally, garnish with fresh thyme or chives.

Notes

Do not rush sautéing the leeks; cook low and slow to develop sweetness. Thinly slice shallots for even crisping and watch closely to avoid burning. Use an immersion blender for smooth texture and safety. For vegan version, substitute butter with olive oil and heavy cream with coconut or cashew cream. Add fresh herbs or cheese for variations. If soup is too thick, add more broth or cream to loosen.

Nutrition

Keywords: potato leek soup, creamy soup, crispy shallots, comforting soup, easy soup recipe, rainy day soup, cozy soup, vegetarian soup, vegan option

Find it online: https://yumyep.com/creamy-rainy-day-potato-leek-soup-recipe-with-crispy-shallots-easy-and-perfect/