If you’re craving a cozy, comforting bowl of flavor-packed soup, this Potato Leek Tomato Soup Recipe is exactly what you need to warm your heart and satisfy your taste buds. Combining the sweetness of leeks, the earthiness of Yukon Gold potatoes, and the vibrant tang of Italian seasoned tomatoes, this soup strikes the perfect balance of creamy and hearty while bursting with fresh, wholesome goodness. Whether you’re making a quick weeknight dinner or wanting something special to impress friends, this soup is a true kitchen gem that’s both simple and sensational.
Ingredients You’ll Need
The magic of this Potato Leek Tomato Soup Recipe is rooted in its straightforward, wholesome ingredients. Each one plays a key role, whether it’s building layers of flavor, enhancing texture, or adding that lovely splash of color that makes the soup feel as good as it tastes.
- Leeks: Use the tender white and light green parts for a mild, onion-like sweetness that forms the soup’s base.
- Butter: Adds richness and helps gently soften the leeks without overpowering their delicate flavor.
- Olive oil: Assists with sautéing while contributing a subtle fruity note to the soup.
- Garlic: Minced garlic elevates the savory depth, complementing the tomatoes perfectly.
- Italian seasoned stewed tomatoes: These bring a bright, tangy punch with plenty of herbs to create instant Italian flair.
- Chicken broth (or vegetable broth): Provides the flavorful liquid base that ties everything together beautifully.
- Yukon Gold potatoes: Their creamy texture and buttery flavor make the soup luxuriously smooth once blended.
- Heavy or whipping cream: Adds luscious creaminess that softens the acidity of tomatoes without hiding the bold flavors.
- Salt & pepper: Essential for seasoning and enhancing all the natural flavors of the soup.
How to Make Potato Leek Tomato Soup Recipe
Step 1: Prepare the Leeks
Begin by discarding the tough dark green tops of the leeks and keeping the more tender bulbs. Slice these bulbs into rings and rinse them thoroughly in a colander because leeks tend to trap dirt between their layers. Clean leeks make all the difference for a smooth, grit-free soup experience.
Step 2: Sauté the Leeks
Heat butter and olive oil together in a large pot over medium-high heat. Once melted and shimmering, add your cleaned leeks and sauté them for about 5 minutes. This gentle cooking softens the leeks, releasing their sweet oniony flavor and creating a fragrant base for your soup.
Step 3: Add Garlic
Stir in the minced garlic and let it cook with the leeks for just about 30 seconds. This short cooking time prevents the garlic from burning while inviting its aromatic depth to join the party.
Step 4: Build the Soup
Pour in the Italian seasoned stewed tomatoes with their juices, the chicken broth, and the diced Yukon Gold potatoes. Bring everything to a boil, then lower the heat to a gentle simmer and partially cover the pot with the lid. Let the soup cook until the potatoes are fork-tender, which usually takes about 15 to 20 minutes depending on their size.
Step 5: Purée and Finish
Once the potatoes are cooked, blend the soup until it’s silky smooth using an immersion blender or a regular blender in batches (be careful with hot liquids). Let the soup cool a little if you’re worried about splatters. Stir in the heavy cream for a velvety texture, then season generously with salt and pepper to your taste. Your Potato Leek Tomato Soup Recipe is now ready to serve!
How to Serve Potato Leek Tomato Soup Recipe
Garnishes
A simple garnish like a sprinkle of fresh chopped parsley or a dollop of sour cream can add a lovely fresh contrast and a creamy finish. Crisp croutons or a shave of Parmesan cheese are also excellent for adding extra texture and flavor.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or a warm grilled cheese sandwich. For a lighter option, try a mixed green salad tossed with a zesty vinaigrette to brighten up your meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls for an inviting presentation that’s both practical and charming. Or drizzle a swirl of pesto or chili oil on top to add a splash of contrasting color and an extra flavor punch.
Make Ahead and Storage
Storing Leftovers
Leftover Potato Leek Tomato Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, making the next day’s bowl even better.
Freezing
This soup freezes well, so it’s perfect to make ahead for busy days. After cooling, pour it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Avoid adding cream before freezing; instead, stir it in when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add cream during the reheating process to restore that velvety richness and adjust the seasoning as needed for a fresh finish.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works perfectly and keeps this Potato Leek Tomato Soup Recipe vegetarian-friendly without compromising flavor.
Do I need to peel the potatoes?
Peeling Yukon Gold potatoes is recommended for a smoother texture in this soup, but you can leave the skins on if you prefer a bit more texture and extra nutrients.
Can I make this soup dairy-free?
Yes, swap the heavy cream for coconut milk or a plant-based cream alternative to keep the soup creamy while making it dairy-free.
Is this soup suitable for freezing?
Yes, it freezes very well. Just hold off on adding the cream until you reheat the soup, so it maintains the best texture and flavor.
What can I add to make the soup more filling?
Consider stirring in cooked beans, lentils, or shredded chicken for added protein and heartiness to this already satisfying Potato Leek Tomato Soup Recipe.
Final Thoughts
There’s something truly special about this Potato Leek Tomato Soup Recipe — it’s a soul-soothing bowl of warmth and vibrant flavors that’s easy enough for weekday cooking but special enough to make anytime you want to impress yourself and your guests. Give it a try, and I promise, this soup will become one of your new favorite go-to recipes.
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Potato Leek Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This comforting Potato Leek Tomato Soup combines the earthy sweetness of leeks and creamy Yukon Gold potatoes with the rich tanginess of Italian-seasoned stewed tomatoes. Perfect for a cozy meal, it’s blended to a smooth texture and finished with a touch of cream for richness. Ready in just 35 minutes, this soup is both satisfying and easy to make.
Ingredients
Vegetables
- 3 leeks (white and light green parts only, cleaned and sliced)
- 1 pound Yukon Gold potatoes (peeled and diced)
- 2 cloves garlic (minced)
Liquids and Broth
- 1 (28 ounce) can Italian seasoned stewed tomatoes (with juices)
- 3 cups chicken broth or vegetable broth
- 1/2 cup heavy cream (heavy/whipping cream)
Fats and Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Leeks: Discard the top dark green portion of the leeks, retaining the white and light green bulbs. Slice the bulbs into rings and place them in a colander. Rinse thoroughly to remove any hidden dirt.
- Sauté Leeks: In a large pot, melt butter and olive oil over medium-high heat. Add the sliced leeks and sauté for about 5 minutes, stirring occasionally until softened.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Tomatoes, Broth, and Potatoes: Pour in the can of Italian seasoned stewed tomatoes with juices, add the chicken or vegetable broth, and stir in the diced potatoes. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover the pot with the lid slightly ajar, and let the soup simmer for 15-20 minutes or until the potatoes are tender and cooked through.
- Blend Soup: Test the potatoes for doneness. Once soft, use an immersion blender directly in the pot (or carefully transfer to a regular blender) to puree the soup until smooth. Allow it to cool slightly if needed to avoid burns.
- Finish and Season: Stir in the heavy cream and season generously with salt and pepper to taste. Serve the soup immediately while warm.
Notes
- When cleaning leeks, ensure all dirt is washed away as it can hide between layers.
- You can substitute vegetable broth for a vegetarian version.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
