How to chop and clean leeks. Trim the root off the bottom of each leek, and cut the darkest green edges off the top. We like to trim about half of the dark green top away; we keep some of those dark green pieces for color and depth of flavor in this soup. Some people find the dark green pieces of leeks to be tough and bitter - if you would prefer not to use the dark green parts, that’s totally fine! Cut trimmed leeks in half, then slice each half into rough 1-inch pieces. To clean, place leek slices in a large bowl of water and stir them around to release any dirt or grit. Use your hands or a slotted spoon to lift the leek pieces out of the water, leaving the sediment behind. For more info. about preparing and cleaning leeks, be sure to read the post above this recipe! 

Use a powerful immersion blender for best results. A great blender is the key to a smooth soup here. If your immersion blender doesn't always get soups or sauces as creamy as you'd like, you may want to use a regular blender instead (the soup in these photos was blended with an immersion blender, but you can still see a bit of texture in it even though it tasted very silky and velvety - a powerful countertop blender will get it even smoother). For the creamiest soup, keep blending for a minute or two even after the soup is mostly smooth! 

No immersion blender? If you don't have an immersion blender, carefully transfer soup to a blender in batches and blend until smooth. Be sure to remove the center cap piece on your blender’s lid before blending to allow steam to escape - otherwise the steam can build up and pop the top off to make a huge mess. Cover the hole in the lid with a clean tea towel for a moment when you begin blending and again when you stop the blender to avoid splattering. Always follow the care instructions on your equipment and use caution when blending hot soups.

For a more rustic soup - more like a stew - dice the leeks and potatoes into smaller (1/4-inch or so) pieces and skip the blending step to leave the veggies whole!

Substitutions. For a vegan soup, use coconut milk or our Magic Cauliflower Cream sauce instead of heavy cream. Add extra flavor with a dash of cayenne pepper, a few drops of fish sauce, or a squeeze of lemon juice. Add a few scoops of crème fraîche to brighten the soup up. Garnish with crispy bacon for extra protein and texture. Swap the heavy cream for half and half if you prefer (you can use milk in a pinch, but the soup won’t be as silky smooth). 

Adjusting the consistency. Once blended, if the soup is too thick, add a splash of stock or heavy cream to thin it out a bit. If the soup is too thin, let it simmer for an additional 15-20 minutes or until the soup reaches your desired consistency. 

Store leftover soup in an airtight container in the fridge for up to 5 days, or in the freezer for up to 4 months. This soup freezes pretty well - you may just need to give it another zap with the immersion blender when reheating to bring it back to a nice, smooth texture.

Safety tip: Make sure the head of your immersion blender is completely submerged in the soup to avoid splashes and burns. Always use caution when blending hot liquids.

Serve this soup with a loaf of Easy Crusty French Bread!