🍲 Potato & Leek Soup Recipe SCOUPS

Ingredient	Quantity
Unsalted Butter	3 tablespoons
Large Leeks (white & light green parts only), chopped	3
Garlic Cloves, smashed	3
Yukon Gold Potatoes, peeled & chopped	2 pounds
Chicken or Vegetable Broth	7 cups
Bay Leaves	2
Fresh Thyme Sprigs	3
Kosher Salt	1 teaspoon
Ground Black Pepper	¼ teaspoon
Heavy Cream (optional)	1 cup
Fresh Chives, chopped (for garnish)	As desired

Note: You can substitute chicken broth with vegetable broth to keep it vegetarian.

Step-by-Step Instructions

Step 1 – Sauté Aromatics

In your large pot, melt butter over medium heat. Add chopped leeks and smashed garlic, stirring occasionally until soft and fragrant, about 10 minutes. Do not brown them—you're looking for a delicate, mellow base.

Step 2 – Add the Potatoes and Broth

Add chopped potatoes, broth (chicken or vegetable), bay leaves, thyme sprigs, salt, and pepper. Increase heat to bring it to a boil, then cover and reduce to low heat. Simmer for 15 minutes or until the potatoes are tender.

Step 3 – Blend It Smooth

Remove thyme sprigs and bay leaves. Blend the soup using a blender until smooth and velvety.

Pro Tip: Use your SCOUPS kitchen ladle to scrape down the sides of your pot before blending for less waste and easier cleanup.

Step 4 – Optional: Stir in Cream

Add the heavy cream if you're going for a creamier texture. Stir and bring the soup to a gentle simmer again. Taste and adjust with salt and pepper as needed.

Step 5 – Serve & Garnish

Use your SCOUPS ladle to serve into bowls. Garnish with chopped chives, sour cream, or even a sprinkle of shredded cheddar cheese for an indulgent twist.

Recipe Tips & Variations

• Vegan Option: Use olive oil instead of butter, and omit the cream or use coconut milk or Greek yogurt.
• Make Ahead: Store in an airtight container in the fridge for 4–5 days.
• Freeze Potato Leek Soup: Let it cool fully, then freeze in portions. For best results, freeze before adding cream.
• Add Texture: Leave a few chopped potatoes unblended for a chunky texture, or mash them with a potato masher.
• Add Flavor: Finish with a splash of fresh lemon juice, onion powder, or even top with fried onions, homemade croutons, or potato chips.

Tools You’ll Need

SCOUPS 3-in-1 Ladle

Our signature kitchen ladle is your soup’s best friend.

• Designed to scoop every last drop from pots and pans
• Silicone edges prevent scratching your cookware
• Built-in measurement markings (ml and cups) make it ideal for adding broth or cream
• Dishwasher safe and heat-resistant up to 200°C / 392°F

Immersion Blender (or Stand Blender)

Use this for a silky, creamy potato leek soup texture. It allows you to blend directly in your soup pot, saving time and cleanup.

Large Soup Pot

We recommend a dutch oven or sturdy soup pot to retain heat evenly and cook the soup gently over medium heat.

SCOUPS Tip of the Day

Soup night = fewer dishes when you’ve got the right tool. Our SCOUPS 3-in-1 ladle saves time, space, and mess with:

• Built-in cup/milliliter measurements
• A flexible silicone head for scraping down sides and corners
• Durability to withstand medium-high heat
• A beautiful design that goes from stovetop to table

One ladle, three jobs—because cooking should be joyful, not stressful.

Why You’ll Love This Recipe

This potato and leek soup recipe is simple, satisfying, and incredibly versatile. It’s perfect for beginners and seasoned home chefs alike, and here’s why it deserves a spot in your rotation:

• 🧣 Perfect for chilly nights and family dinners: It's hearty, creamy, and comforting—a classic cold-weather staple.
• 🥕 Made with wholesome, easy-to-find ingredients: From yukon gold potatoes to fresh leeks and herbs, everything is affordable and likely already in your pantry or fridge.
• 🥄 A great way to use SCOUPS for scooping, stirring, and serving: The SCOUPS ladle makes prep, cleanup, and presentation a breeze.
• 🌱 Customizable for vegetarians or dairy-free needs: Swap out broth or cream for plant-based alternatives without sacrificing flavor.
• 🍱 Makes excellent leftovers—great for meal prep lovers: This soup stores beautifully in an airtight container and tastes even better the next day.

FAQs

Can I use a different type of potato?

Yes! Russet potatoes work and are starchier, but yukon gold potatoes give a naturally creamy, rich texture.

Can I make it dairy-free?

Absolutely. Swap the unsalted butter for olive oil, and use a dairy-free cream like oat milk, coconut cream, or skip the cream altogether.

How long will it keep?

Store in the fridge in an airtight container for 4–5 days. If freezing, skip the cream and it will last up to 3 months.

How to make the best potato and leek soup?

Start with a solid base: sautéed leeks and garlic, add fresh produce like yukon golds, use flavorful broth, and finish with cream for richness. Don't forget herbs like thyme and the right tool (hello SCOUPS!).

Is potato leek soup healthy?

Yes! It’s full of vegetables, low in saturated fat (especially without cream), and can be easily adapted to vegan diets. Use vegetable broth, skip the cream, and enjoy all the cozy comfort with fewer calories.

What spices go in potato leek soup?

Keep it simple: thyme, bay leaves, kosher salt, black pepper, and optionally onion powder. Want extra warmth? Add a pinch of fresh rosemary or a dash of paprika.

How to add more flavor to potato soup?

Use a mix of broth types (chicken stock + vegetable broth), fresh herbs, and finish with a splash of lemon juice. Toppings like shredded cheese, chopped chives, and fried onions can take flavor to the next level.

Final Scoop 🍴

This creamy potato and leek soup isn’t just a recipe—it’s a cozy, nourishing experience that brings your kitchen to life. Whether you're meal prepping, hosting friends, or simply craving comfort, this dish delivers flavor, flexibility, and warmth in every bite.

With your SCOUPS ladle in hand, you’ll ladle soup with confidence, serve with style, and scoop up every last drop. Happy cooking!

Ready to Level Up Your Kitchen Game?

🎁 Try SCOUPS Today – The kitchen tool your soup has been waiting for.