Delicious Purple Potato Leek Soup For Real
If you’re craving a warm, cozy soup that’s both simple to make and full of flavor, potato leek soup is the way to go! This classic potato leek soup recipe is about the basics—potatoes, leeks, broth, and a touch of cream. But don’t let the simplicity fool you. When these ingredients come together, they create a rich, velvety soup that’s hearty and refreshing.
Potato leek soup is the ultimate comfort food and is incredibly versatile. Whether you’re using it as a starter or making it the main meal with a slice of crusty bread, it’s sure to satisfy. The leeks add a mild, sweet onion flavor that’s less sharp than regular onions, blending perfectly with the creamy potatoes. Plus, you can make this soup as smooth or chunky as you like—blend it for a silky texture or leave some pieces for a more rustic feel.
This recipe is also ideal for meal-prepping and freezes well so that you can enjoy it all season long. So grab a few potatoes and leeks, and let’s get cooking! With just a handful of ingredients and a little time, you’ll have a delicious bowl of comfort ready to enjoy.
This potato leek soup is not Peruvian; I just used purple potatoes someone had dug out of their garden and had on hand. However, if you use a purple potato, you may be surprised by the color of the soup. It’s different.
If you don’t have any purple potatoes available or can’t imagine eating purple soup, you can use any potatoes in your pantry. I usually prepare classic potato leek soup with Yukon golds. I like their flavor, but russets, whites, and yellow all work great.
Purple Potatoes
Purple potatoes, also known as purple majesty potatoes, are a vibrant and colorful variety of potato with a distinctive deep purple skin and flesh. They belong to the Solanum tuberosum species and are members of the Solanaceae family, which also includes tomatoes, eggplants, and peppers. These potatoes are native to South America and have been cultivated for centuries, particularly in the Andean region.
Key features of purple potatoes include:
- Color: The most striking characteristic of purple potatoes is their rich, deep purple color, which extends from the skin to the flesh. This vibrant hue is due to anthocyanins, natural pigments that give blueberries and red cabbage their color.
- Texture: Purple potatoes have a firm and dense texture, similar to other potato varieties. They hold their shape well when cooked and have a creamy consistency when mashed or roasted.
- Flavor: Purple potatoes offer a subtly sweet and nutty flavor with hints of earthiness. The flavor profile can vary slightly depending on factors such as growing conditions and cooking methods.
- Nutritional Benefits: Like other potatoes, purple potatoes are a good source of carbohydrates, fiber, vitamins, and minerals. They also contain antioxidants, particularly anthocyanins, linked to various health benefits, including anti-inflammatory and anti-cancer properties.
- Culinary Uses: Purple potatoes can be used in various culinary applications, including boiling, steaming, roasting, frying, and mashing. They add a pop of color to salads, side dishes, and main courses and can be enjoyed in savory and sweet preparations.
- Availability: Purple potatoes are becoming increasingly popular in supermarkets and specialty grocery stores, particularly in regions where they are grown. They are available year-round but may be more abundant during the harvest season.
Purple potatoes are visually striking but also nutritious and versatile, making them a unique and flavorful addition to the culinary world.
Leeks
Leeks are versatile and flavorful vegetables that add depth and aroma to various dishes. Their mild, sweet flavor and tender texture make them popular in soups, stews, casseroles, and salads. When cooked, leeks develop a subtle onion-like taste that enhances the overall flavor profile of a dish without overpowering other ingredients.
One of the key culinary uses of leeks is in soups and stocks, where they serve as a foundational ingredient, imparting a savory depth and complexity to the broth. Leeks are often sautéed with other aromatics such as onions, carrots, and celery to create a flavor base known as mirepoix or sofrito, which forms the backbone of many soups, sauces, and braises.
In addition to soups, leeks are also delicious when roasted, grilled, or braised. When roasted, leeks become caramelized and tender, with a subtle sweetness that pairs well with roasted meats or vegetables. Grilled leeks develop a smoky flavor and charred exterior, adding depth and complexity to salads or side dishes. Braising leeks in broth or wine infuses them with rich flavor and makes them incredibly tender, perfect for serving as a side dish or topping for grilled meats.
Leeks are a versatile and essential ingredient in the kitchen, valued for their delicate flavor, versatility, and culinary adaptability. Whether used as a flavor base, a vegetable side dish, or a garnish, leeks elevate dishes with their unique and aromatic presence.
Non-Dairy Version
Most recipes I’ve seen for potato leek soup call for cream or half and half for thickening and extra flavor. This recipe doesn’t. It’s plenty thick and has tons of flavor, but that’s not saying you couldn’t add a little cream to give it even more richness.
Peruvian Potato Leek Soup
Ingredients
- 2 tablespoons butter
- 3 large leeks cleaned and chopped. Use only the white part and a little of the pale green section.
- 1 small onion chopped
- 3 cups homemade chicken stock substitute a good quality low-salt commercial chicken stock if needed
- 1 cup water
- 2 pounds Peruvian purple potatoes peeled and roughly chopped (Yukon Gold & Russets work well too)
- 1 teaspoon fresh thyme finely chopped
- 2 tablespoons fresh basil finely chopped
- hot chili sauce to taste (optional)
- salt & pepper to taste
- 2 tablespoons fresh chives cut into small pieces for garnish (optional)
Instructions
- Heat your favorite soup pot over medium-heat, add butter and once it is melted and hot, add the leeks and onion. Saute until the leeks soften and the onions become translucent, 5 - 6 minutes. You don't want either the leeks or the onion to brown.
- Add the chicken stock and water to the pan and then the potatoes. Cook until the potatoes are fork tender, about 30 minutes.
- To puree, you can add the soup mixture to a blender or bring a hand blender to the soup mixture. Either way, the soup is hot so be careful. I have read it is a good idea to let the hot liquids cool for 5 minutes before blending.How much you puree the soup is up to you. Some people like it perfectly smooth while others like to leave some chunks of potato in it. It's really up to you and how you like the texture. Me, I like my potato leek soup smooth.
- Add the fresh thyme and basil, a few dashes of hot chili sauce, to taste and a little salt and pepper.
- Taste and adjust seasoning with salt and pepper or even a little more hot sauce.
- Serve in soup bowls with a sprinkle of chopped chives if using.
