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.

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.

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.

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.