Go Back
Homemade Potato Leek Soup with Crispy Shallots photo

Potato Leek Soup with Crispy Shallots

This Potato Leek Soup with Crispy Shallots is a creamy, savory delight topped with crunchy shallots for texture and flavor. Perfect comfort food for any season!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 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 – fried to crispy perfection for garnish
  • fresh chives for garnish – adds a pop of color and mild onion flavor

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Blender or immersion blender
  • Sharp Knife
  • Cutting Board
  • Slotted spoon or spider strainer
  • Measuring cups and spoons
  • Small skillet

Method
 

Prepare the Leeks and Shallots
  1. 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.
Sauté Aromatics
  1. 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 Potatoes and Broth
  1. 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.
Blend the Soup
  1. 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 Cream and Season
  1. 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.
Make the Crispy Shallots
  1. 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.
Serve and Garnish
  1. 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.