Potato and Leek Soup Shots

Name: Potato and Leek Soup Shots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large leeks, white part only, cleaned and chopped; 2 medium potatoes, peeled and diced; 4 cups vegetable broth or chicken broth; 1 cup heavy cream; 2 tablespoons olive oil; Salt and pepper to taste; Chives for garnish

Highlighted under: Cozy Meal Favorites

I love making Potato and Leek Soup Shots, especially during chilly evenings. The warmth of the soup becomes a cozy hug in a cup, and the flavors are both comforting and sophisticated. This recipe perfectly balances the earthiness of potatoes with the subtle sweetness of leeks. By serving them in shots, they become a delightful appetizer that surprises and delights guests. It’s an inviting way to start a meal or a perfect accompaniment to your favorite bread. Let’s dive into making this creamy delight together!

Created by

Noah

Last updated on 2026-02-04T17:45:27.552Z

When I first made Potato and Leek Soup Shots, I was amazed by how simple ingredients could create such rich flavors. I tried slow-cooking the leeks to bring out their sweetness, and it was a game changer. This method enhances the profile of the soup, making it so much more delicious. Pairing it with crispy bread croutons creates a delightful texture contrast that I can't resist!

One trick I've learned is to blend the soup until completely smooth to ensure that every shot is velvety and luxurious. I also like to garnish with a drizzle of olive oil or a sprinkle of fresh chives for an added depth of flavor. It’s these little details that transform a simple soup into a gourmet experience, and I can't wait for you to try it!

Why You Will Love This Recipe
Creamy and velvety texture that's irresistible
Subtle sweetness from perfectly cooked leeks
Perfectly portioned as a delightful appetizer

The Role of Leeks in the Soup

Leeks are the star of this Potato and Leek Soup, adding a depth of flavor that potatoes alone cannot achieve. Their mild sweetness, which deepens as they're sautéed, creates a beautiful balance in the soup. Make sure to choose fresh leeks; they should feel firm and have vibrant green tops. When cleaning, slice them vertically to remove any hidden grit, and rinse thoroughly under water.

Sautéing the leeks at medium heat allows them to soften gracefully, lasting about 5-7 minutes. This step is crucial, as it prevents them from browning too much, which can create a bitter taste. Instead, aim for translucent, glossy leeks that enhance the soup’s overall sweetness for a more refined flavor profile.

Texture: The Key to Creamy Success

Achieving a velvety texture is vital in this soup, and the blending process plays a crucial role. Using a hand blender is my preferred method; it allows for easier transfer back to the pot without the mess of a traditional blender. Just ensure that you blend until completely smooth to avoid any gritty bites of potato or leek.

Selecting the right type of potatoes is also important. Waxy varieties like Yukon Gold or new potatoes create a creamier consistency, while starchy potatoes like Russets might break down too much, leading to a less desirable texture. If you desire a lighter soup, feel free to reduce the amount of heavy cream when blending, adding only enough to achieve that perfect creaminess.

Serving Suggestions and Variations

Serving this soup in shot glasses is a fun and creative twist, perfect for parties or casual dinners. It can also be paired with various appetizers, such as crusty bread or savory canapés. To elevate your presentation, consider adding a dollop of crème fraîche or a sprinkle of grated cheese like Gruyère on top before the chives for added sophistication.

This recipe is versatile too; you can incorporate other vegetables such as celery or carrots for added flavor and nutrition. If you want a hint of spice, a touch of cayenne pepper or fresh herbs like thyme can introduce a lovely aromatic quality. For a vegan alternative, use a plant-based cream and vegetable broth to keep flavors rich without the dairy.

Ingredients

For the Soup

2 large leeks, white part only, cleaned and chopped
2 medium potatoes, peeled and diced
4 cups vegetable broth or chicken broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Chives for garnish

Instructions

Sauté the Leeks

In a large pot, heat the olive oil over medium heat. Add the chopped leeks and sauté for about 5-7 minutes until softened and translucent.

Add Potatoes and Broth

Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.

Blend the Soup

Using a hand blender or a regular blender, purée the soup until smooth. Return it to the pot, then stir in the heavy cream. Season with salt and pepper to taste.

Prepare for Serving

Ladle the soup into shot glasses or small cups. Garnish with fresh chives and a drizzle of olive oil before serving.

Pro Tips

For extra flavor, you can roast the potatoes before adding them to the soup. This adds a lovely depth to the dish.

Make-Ahead Tips

The beauty of Potato and Leek Soup is that it stores well, making it an excellent option for meal prep. Make the soup up to a day in advance and store it in an airtight container in the refrigerator. To reheat, simply warm it gently on the stove over low heat, stirring occasionally to prevent sticking.

You can also freeze the soup for longer storage. Allow it to cool completely before transferring it to freezer-safe bags or containers, leaving space at the top for expansion. To defrost, transfer it to the fridge overnight or warm it directly from frozen over low heat. Just be sure to stir well after reheating to reincorporate the ingredients.

Troubleshooting Common Issues

If you find your soup is too thick after blending, adding more broth or cream can help achieve the desired consistency. Always add liquid gradually, stopping once it reaches your preference. Conversely, if your soup is too thin, you can thicken it by simmering it uncovered for a few minutes to allow excess moisture to evaporate.

Over-seasoning can happen easily, especially with salt. To fix an overly salty soup, add a diced potato and simmer until it cooks through; the potato will absorb excess salt. Taste again before serving to ensure a balanced flavor profile.

Scaling the Recipe

This recipe can be easily doubled or halved, making it flexible for different serving sizes. For a larger gathering, consider preparing two batches instead of one large one to help control cooking times and texture. Remember to adjust your pot size accordingly, as overcrowding can affect even cooking.

If you are scaling down, use a small food processor for blending, ensuring you reach the same creamy consistency in smaller quantities. Also, keep an eye on cooking times; potatoes may cook faster than anticipated in smaller quantities, so check for tenderness earlier than the specified time.

Questions About Recipes

→ Can I make this soup vegan?

Yes, you can substitute the heavy cream with coconut cream or a plant-based cream alternative.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

→ What can I serve with these soup shots?

These soup shots pair wonderfully with crusty bread, mini sandwiches, or even a light salad.

→ Can I freeze Potato and Leek Soup?

Yes, you can freeze the soup before adding cream. Once defrosted, reheat and then add cream before serving.