Creamy Potato Leek Soup Recipe [Fast & Flavorful Czech Meal]

Sharing is caring!

This creamy Potato Leek Soup Recipe is delicious and quick to make. It’s a Czech-inspired meal that uses bone broth, potatoes, and leeks. 

creamy potato leek soup recipe pinterest image

This super simple Czech leek soup recipe is my go-to for those hectic lunch days. I can whip it up in just minutes, and it’s both tasty and filling. My kids love it, so it’s a no-brainer. It’s perfect for chilly days when you need something warm.


Why You’ll Love This Recipe

  • A Quick and Easy Meal: This leek soup recipe is a lifesaver for those busy days when you need a hearty and satisfying meal that can be whipped up in a snap. With its simple ingredients and straightforward instructions, it’s a recipe that’s easy to follow, even for novice cooks.
  • A Flavorful and Nutritious Dish: The combination of leeks, potatoes, and bone broth creates a rich and flavorful soup that’s also packed with healthy nutrients. Leek and potatoes are excellent sources of vitamins and minerals, while bone broth provides essential amino acids and collagen.
  • A Versatile Recipe: This leek soup is incredibly versatile and can be enjoyed in various ways. It’s perfect for a cozy dinner, a quick lunch, or even as a hearty breakfast. You can also customize the recipe to your preference by adding other vegetables, such as carrots or celery.

What You’ll Need

  • 1 large leek
  • 2 tbs butter
  • 35 fl oz Bone Broth (1 liter)
  • potatoes (medium-sized) 3 pieces
  • 6oz Heavy whipping cream (200g)
  • Salt & pepper
  • pepper (freshly ground)
  • Pinch of nutmeg

Tools

  • Sharp knife: For chopping the leeks and potatoes.
  • Cutting board: A stable surface for prepping ingredients.
  • Large pot: To melt the butter and cook the soup.
  • Measuring cups: For measuring the broth and cream.
  • Ladle: For serving the soup.
  • Immersion blender: To blend the soup to your desired consistency.
  • Wooden spoon or spatula: For stirring the ingredients while cooking.
  • Peeler: For peeling the potatoes.
  • Measuring spoons: For measuring out the nutmeg, salt, and pepper.

 A spoon full of creamy potato leek soup with chopped leeks visible.

Instructions

  • Chop the leek into rounds.
  • Melt the butter in a pot, add the white parts of the leek, and let them soften (they shouldn’t brown). 
  • Then pour in the vegetable broth, add the chopped green part of the leek, diced potatoes, and a pinch of nutmeg. 
  • Cook for 20 minutes until the potatoes are soft.
  • Add the cream and use an immersion blender to lightly blend the soup, which will also thicken it. If you like creamy soups, you can blend it until completely smooth.
  • Finally, season the soup to taste with salt and pepper.

FAQ

You can use Yukon gold potatoes or russet potatoes for this recipe. Both varieties add a nice texture and flavor. Yukon golds offer a creamier finish, while russets provide a fluffier consistency. Just remember to peel and chop the potatoes into even pieces for uniform cooking.

If you want a lighter option, consider using coconut milk or vegan sour cream to maintain the creaminess of the soup. For a lower-calorie diet, you can also try blending in some raw cashews soaked in cold water to create a creamy consistency without the added fat.

Absolutely! Feel free to incorporate fresh thyme, green onions, or even some chopped leeks from the dark green parts for added flavor. You can also throw in some diced carrots or celery to enhance the nutritional value and flavor profile of your simple soup.

You can use coconut milk or vegan sour cream to keep the soup creamy. If you’re looking for a lower-calorie alternative, blend in some raw cashews soaked in cold water for a creamy texture without dairy.


And to add some flair, stir in lots of garlic or fresh herbs like thyme sprigs for extra flavor. You might also experiment with red potatoes or yellow potatoes for different textures. For a savory kick, add a splash of white wine or a few dashes of hot sauce. Feel free to get creative with the ingredient list and make this soup your own based on what you have at home. 


A bowl of creamy potato leek soup with chopped leeks

Tips

1. Don’t brown the leeks

When melting the butter and cooking the white parts of the leeks, keep the heat on medium heat to soften them without browning, ensuring a mild flavor in the soup.

2. Use an immersion blender carefully

Start with short pulses when blending the soup to reach your desired consistency. If you prefer a completely creamy consistency, blend it longer, but be cautious not to over-blend.

3. Add nutmeg for depth

Don’t forget to include a pinch of nutmeg when you add the potatoes. It enhances the soup’s flavor profile and adds warmth.

4. Taste and adjust seasoning:

Always taste the soup before serving and adjust with salt and black pepper to ensure the flavors pop and the soup is just right for your family.

5. If your soup thickens upon refrigeration, you can use a stick blender (immersion blender) or a hand blender to achieve your desired creamy consistency after reheating. Blend the soup briefly until it’s smooth again, then adjust the seasoning with a teaspoon of salt or a splash of cream if needed.

Storage

When serving leftovers, consider adding fresh herbs like thyme sprigs or green onions for a burst of flavor. Pair your reheated soup with a slice of crusty bread or homemade croutons for a satisfying meal.

If you plan to enjoy your potato soup within a few days, transfer the cooled soup into an airtight container. Make sure to let it cool to room temperature before sealing to avoid condensation. Store it in the refrigerator for up to 3–4 days. 

For longer storage, you can freeze your leeks and potato soup. Portion it into freezer-safe containers or zip-top bags, leaving some space at the top for expansion. The soup can last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight or use the microwave for a quicker method. If desired, add a splash of chicken broth or vegetable stock when reheating to restore its creamy texture.

For individual servings, consider using Mason jars. This is a great way to store single cups of soup, making it easy to grab and go for lunch. Just be sure to leave enough room at the top for expansion when freezing.


A bowl of creamy potato leek soup with chopped leeks floating on top.

Creamy Potato Leek Soup Recipe: Fast & Flavorful Czech Meal

This creamy Potato Leek Soup Recipe is delicious and quick to make. It's a Czech-inspired meal that uses bone broth, potatoes, and leeks. 

Ingredients

  • 1 large leek
  • 2 tbs butter
  • 35 fl oz Bone Broth (1 liter)
  • potatoes (medium-sized) 3 pieces
  • 6oz Heavy whipping cream (200g)
  • Salt & pepper
  • pepper (freshly ground)
  • Pinch of nutmeg

Instructions

  1. Chop the leek into rounds.
  2. Melt the butter in a pot, add the white parts of the leek, and let them soften (they shouldn't brown). 
  3. Then pour in the vegetable broth, add the chopped green part of the leek, diced potatoes, and a pinch of nutmeg. 
  4. Cook for 20 minutes until the potatoes are soft.
  5. Add the cream and use an immersion blender to lightly blend the soup, which will also thicken it. If you like creamy soups, you can blend it until completely smooth.
  6. Finally, season the soup to taste with salt and pepper.

Notes

Tips

  • Don’t brown the leeks: When melting the butter and cooking the white parts of the leeks, keep the heat on medium heat to soften them without browning, ensuring a mild flavor in the soup.
  • Use an immersion blender carefully: Start with short pulses when blending the soup to reach your desired consistency. If you prefer a completely creamy consistency, blend it longer, but be cautious not to over-blend.
  • Add nutmeg for depth: Don’t forget to include a pinch of nutmeg when you add the potatoes. It enhances the soup's flavor profile and adds warmth.
  • Taste and adjust seasoning: Always taste the soup before serving and adjust with salt and black pepper to ensure the flavors pop and the soup is just right for your family.
  • If your soup thickens upon refrigeration, you can use a stick blender (immersion blender) or a hand blender to achieve your desired creamy consistency after reheating. Blend the soup briefly until it’s smooth again, then adjust the seasoning with a teaspoon of salt or a splash of cream if needed.

Storage

  • Serving suggestions: When serving leftovers, consider adding fresh herbs like thyme sprigs or green onions for a burst of flavor. Pair your reheated soup with a slice of crusty bread or homemade croutons for a satisfying meal.
  • Refrigeration: If you plan to enjoy your potato soup within a few days, transfer the cooled soup into an airtight container. Make sure to let it cool to room temperature before sealing to avoid condensation. Store it in the refrigerator for up to 3–4 days. 
  • Freezing: For longer storage, you can freeze your leeks and potato soup. Portion it into freezer-safe containers or zip-top bags, leaving some space at the top for expansion. The soup can last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight or use the microwave for a quicker method. If desired, add a splash of chicken broth or vegetable stock when reheating to restore its creamy texture.
  • Mason jars: For individual servings, consider using Mason jars. This is a great way to store single cups of soup, making it easy to grab and go for lunch. Just be sure to leave enough room at the top for expansion when freezing.

Like this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.

Similar Posts