The French Vichyssoise, the Scottish Cock-a-Leekie soup, and the Welsh Tattie and Leekie soup have two things in common: potatoes and leeks. Potato leek soup is found in many cultures and calls for very similar ingredients. Some versions add cream while others are puréed. The French serve theirs chilled while the rest are hot. No matter which way you choose, potato leek soup served with a hunk of crusty bread is a filling and satisfying meal.

bowl of creamy potato leek soup sitting on a wooden table

Basics for Making Cream Soup

Several years ago, I posted a recipe for potato leek soup that stopped short of puréeing the soup. I love that version because it’s quick and really no fuss to make. Creaming the soup adds a little more depth, however.

From a culinary perspective, to make a cream soup requires a blender or immersion blender to purée the soup. Then the soup is strained to remove lumps or large bits that the blender may have missed. The soup is returned to its pot and cream is added. This process makes a very smooth final dish.

My version of this recipe skips the straining stage. Maybe because I’m lazy and don’t want to take the time to strain and have something extra to wash. I’m also okay with a few lumps that might find their way in. However, if you prefer the smooth, silky texture straining provides, please add this step in your preparation.

Variation with No Cream or Butter

While the traditional recipes calls for cream, this can be omitted. Cream really just helps add richness to a dish while balancing the flavor and acting as a thickening agent. The starch in the potatoes in this soup already serve as a way to thicken it.

If you wish to serve the soup whole and not purée it, just omit the last parts of the recipe that describe the creaming method. You can purée and strain the soup, too, while leaving the cream out. Either way, your soup will still be delicious.

If you would like to cream the soup, finish it with about 1/4 cup of canned coconut milk to provide a creamy consistency. if you want to heighten the coconut flavor, add up to 1/2 of a cup.

You can also use alternative fats like olive oil in place of the bacon. Vegetable broth is a great substitute for the chicken stock, too.

Food Safety Tips for Creamed Soups

Cool your potato and leek soup to room temperature before refrigerating it, but don’t let it sit out longer than two hours. You can store your soup in an airtight container in the refrigerator for up to 4 days.

When you reheat your soup, make sure it reaches between 190°F and 200°F to kill any evil germs lurking under the surface that may cause food-born illness.

If you have enough soup left over to freeze, do so from a cold state. Refrigerate your soup until cold in a freezer-safe container. Then, place it in the freezer. It will last for 6 months without losing quality upon thawing. Thaw your soup overnight in the refrigerator before reheating.

The reason food safety professionals suggest cooling food before refrigerating or freezing is to prevent the hot food from raising the temperature inside the cold appliance. Doing so, especially inside a freezer, can harm close-by food.

If you want to learn more about food safety and soup, visit the University of Minnesota Extension website.