Soups & Stews > Soup Making Techniques > Blending Soups > Achieving Different Soup Textures (Smooth vs. Chunky)

Potato Leek Soup: Crafting Your Perfect Texture

Explore blending techniques for achieving the ideal texture in your potato leek soup, whether you prefer a silken smooth puree or a comforting, slightly chunky consistency.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 2 large Leeks
  • 1.5 lbs Potatoes
  • 6 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1/2 cup Heavy Cream (optional)
  • to taste Salt
  • to taste White Pepper
  • 2 tbsp Fresh Chives (for garnish)

Preparing the Vegetables

Thoroughly clean the leeks and slice them, using only the white and light green parts. Peel and dice the potatoes into roughly 1-inch cubes. The smaller the pieces, the faster it will cook.

Sautéing the Leeks and Potatoes

Heat the olive oil in a large pot over medium heat. Add the leeks and cook until softened and translucent, about 5-7 minutes. Be careful not to brown them. Add the potatoes and cook for another 2-3 minutes, stirring occasionally.

Simmering the Soup

Pour in the vegetable broth, bring to a simmer, and cook for 20-25 minutes, or until the potatoes are tender. Season with salt and white pepper to taste. White pepper is preferred for its subtle flavor and to maintain the soup's pale color.

Achieving a Smooth Texture

For a silky smooth soup, use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Remember to vent the blender when blending hot liquids. Strain the soup after blending for an extra velvety texture.

Achieving a Chunky Texture

For a chunkier soup, remove about a third of the soup before blending. Blend the remaining soup until smooth and then stir the reserved chunky soup back in. You can also partially blend the soup with an immersion blender, leaving some potato pieces intact. For larger chunks, you can mash a few of the potatoes after the soup is cooked, instead of blending.

Finishing Touches

Stir in the heavy cream (if using). Heat through gently. Do not boil. Garnish with fresh chives before serving.

Nutrition Facts Estimated per 100g of product

Note: Values are approximate and can vary based on specific ingredients and portion sizes.

  • Calories: 80-100
  • Fat: 3-5g
  • Sodium: 200-300mg
  • Carbohydrates: 12-15g
  • Protein: 2-3g

Other Considerations for Nutrition

Using low-sodium vegetable broth will help reduce sodium levels. The addition of heavy cream will increase the fat content. For a lighter version, use milk or a plant-based milk alternative, or skip it altogether. Potato type will impact the carbohydrate level, russet will have a higher glycemic index, yukon gold will be in the middle, red potatoes will have a lower glycemic index.

← Mushroom Broth Boost: Umami Infusion Technique The Art of Liquid Reduction in Soups and Stews →

FAQ

  • Can I use chicken broth instead of vegetable broth?

    Yes, chicken broth can be used as a substitute, but it will change the flavor profile of the soup.
  • How do I clean leeks properly?

    Leeks tend to trap dirt between their layers. Cut off the root end and the dark green leaves. Slice the leek lengthwise and then rinse thoroughly under cold running water, separating the layers to remove any dirt.
  • Can I freeze potato leek soup?

    Potato leek soup freezes well, but the texture may change slightly after thawing. It is best to freeze the soup before adding the heavy cream. Add the cream after thawing and reheating.