Potato Leek Soup with Crispy Shallots
There’s something incredibly comforting about a warm bowl of Potato Leek Soup with Crispy Shallots. This soup is the perfect blend of creamy, savory, and crispy textures that makes for a satisfying meal any time of year. Made with simple, wholesome ingredients like potatoes, leeks, and a touch of cream, it’s an elegant yet easy-to-make dish that feels like a hug in a bowl. The crispy shallots on top add a delightful crunch and a hint of sweetness that elevates this classic soup to a whole new level. Whether you’re cozying up on a chilly evening or looking for a crowd-pleaser for your next dinner, this recipe will quickly become a favorite in your kitchen.
Why Cooks Rave About It
The magic of Potato Leek Soup with Crispy Shallots lies in its simplicity and depth of flavor. Leeks provide a subtle, onion-like sweetness that balances perfectly with the earthiness of the potatoes. When these two key ingredients are cooked down and blended with rich broth and cream, the result is a silky smooth soup that’s both hearty and light. Adding crispy shallots on top introduces a textural contrast that keeps each spoonful interesting. Plus, it’s incredibly versatile — you can enjoy it as a starter or a main course, and it pairs beautifully with fresh bread or a light salad. Food lovers also appreciate how this recipe uses pantry staples but feels gourmet, making it ideal for both weeknight dinners and special occasions.
Ingredient Checklist
- 4 large potatoes, peeled and diced – choose starchy potatoes like Russets or Yukon Gold for the creamiest texture.
- 2 leeks, cleaned and sliced – white and light green parts only, thoroughly rinsed to remove grit.
- 1 medium onion, chopped – adds extra depth of flavor.
- 4 cups chicken or vegetable broth – homemade or store-bought, choose low sodium if preferred.
- 1 cup heavy cream – for that rich, velvety finish.
- 3 tablespoons olive oil – used both for sautéing and crisping shallots.
- Salt to taste – enhances all the natural flavors.
- Pepper to taste – freshly ground for best results.
- 2 shallots, thinly sliced – these get fried to crispy perfection for garnish.
- Fresh chives for garnish – adds a pop of color and mild onion flavor.
Setup & Equipment
- Large heavy-bottomed pot or Dutch oven – for sautéing and simmering your soup evenly.
- Blender or immersion blender – to puree the soup until smooth and creamy.
- Sharp knife and cutting board – essential for prepping leeks, potatoes, and shallots.
- Slotted spoon or spider strainer – helpful for removing crispy shallots from the oil.
- Measuring cups and spoons – to keep your ingredient ratios spot on.
The Method for Potato Leek Soup with Crispy Shallots
Step 1: Prepare the Leeks and Shallots
Start by cleaning the leeks thoroughly. Slice the white and light green parts into thin rounds and rinse in a bowl of cold water to remove any dirt or grit. Drain and set aside. Thinly slice the shallots and set them aside separately for frying later.
Step 2: Sauté Aromatics
Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the chopped onion and sliced leeks, seasoning lightly with salt. Cook, stirring occasionally, until softened and fragrant, about 8-10 minutes. This slow sauté helps bring out their natural sweetness, a key flavor base for your soup.
Step 3: Add Potatoes and Broth
Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Step 4: Blend the Soup
Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree. Return to the pot once blended.
Step 5: Stir in Cream and Season
Stir in the heavy cream and the remaining tablespoon of olive oil. Season with salt and pepper to taste. Heat gently for a few minutes, but do not boil once the cream is added to avoid curdling.
Step 6: Make the Crispy Shallots
While the soup simmers, heat a small skillet over medium heat with a tablespoon of olive oil. Add the thinly sliced shallots in a single layer. Fry, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Step 7: Serve and Garnish
Ladle the hot soup into bowls and garnish generously with crispy shallots and fresh chives. The shallots add a beautiful crunch and a burst of flavor that complements the creamy soup perfectly.
Low-Carb/Keto Alternatives
- Replace potatoes with cauliflower florets to reduce carbs while maintaining creaminess.
- Use full-fat coconut milk instead of heavy cream for a dairy-free option.
- Swap out vegetable broth for bone broth to boost protein content.
- Top with toasted nuts or seeds instead of fried shallots for added healthy fats and crunch.
Missteps & Fixes
- Soup is too thin: Simmer uncovered a bit longer to reduce liquid or add extra diced potatoes next time.
- Soup is grainy or lumpy: Blend longer or strain through a fine mesh sieve for smoother texture.
- Shallots not crispy: Make sure oil is hot enough before adding shallots and fry in a single layer without overcrowding.
- Soup tastes bland: Don’t skip seasoning. Add salt gradually and taste as you go to balance flavors.
Storage & Reheat Guide
This Potato Leek Soup with Crispy Shallots stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 3 months – just leave out the cream when freezing and add it fresh during reheating for best texture.
Keep the crispy shallots separate until ready to serve to maintain their crunch.
Quick Q&A
Can I make this soup vegan?
Absolutely! Swap the chicken broth for vegetable broth and replace heavy cream with coconut cream or any plant-based cream alternative. The soup will still be creamy and delicious.
Are leeks difficult to clean?
Leeks can trap dirt between their layers, so it’s best to slice them first and then soak in cold water. The dirt will settle to the bottom, and you can lift the clean leeks out easily.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even alongside dishes like Garlic Mashed Potatoes or a savory Caramelized Onion Tart for a more substantial meal.
Can I prepare this soup ahead of time?
Yes! You can make the soup base a day ahead and refrigerate it. Reheat gently and add cream before serving, then fry fresh shallots for garnish to keep their crispiness.
One Pan, More Ideas
- Garlic Mashed Potatoes – A creamy, buttery side dish that complements this soup beautifully.
- Caramelized Onion Tart – A savory tart that pairs perfectly with the subtle sweetness of the leek soup.
- Classic grilled cheese sandwiches – perfect for dipping into this creamy soup.
- Simple green salad with lemon vinaigrette – adds a fresh, bright contrast to the rich soup.
Let’s Eat
Now that you have everything you need, it’s time to dive into this beautiful bowl of Potato Leek Soup with Crispy Shallots. The creamy texture, subtle sweetness, and crunchy topping make every bite memorable. Whether it’s a cozy night in or a dinner party starter, this soup will impress and satisfy. Serve it up warm, garnish it generously, and enjoy the comforting flavors that make this recipe a true classic. Happy cooking!
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Potato Leek Soup with Crispy Shallots
Ingredients
Equipment
Method
- Start by cleaning the leeks thoroughly. Slice the white and light green parts into thin rounds and rinse in a bowl of cold water to remove any dirt or grit. Drain and set aside. Thinly slice the shallots and set them aside separately for frying later.
- Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the chopped onion and sliced leeks, seasoning lightly with salt. Cook, stirring occasionally, until softened and fragrant, about 8-10 minutes.
- Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree. Return to the pot once blended.
- Stir in the heavy cream and the remaining tablespoon of olive oil. Season with salt and pepper to taste. Heat gently for a few minutes, but do not boil once the cream is added to avoid curdling.
- While the soup simmers, heat a small skillet over medium heat with a tablespoon of olive oil. Add the thinly sliced shallots in a single layer. Fry, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- Ladle the hot soup into bowls and garnish generously with crispy shallots and fresh chives. The shallots add a beautiful crunch and a burst of flavor that complements the creamy soup perfectly.
Notes
- Store soup in the refrigerator for up to 3 days; add cream fresh when reheating for best texture.
- Keep crispy shallots separate until serving to maintain crunchiness.
- For a dairy-free version, replace heavy cream with coconut cream and use vegetable broth.
- Blend soup longer or strain through a fine mesh sieve for an ultra-smooth texture.
- Use cauliflower instead of potatoes for a low-carb alternative.
