Description
A creamy, comforting Potato Leek Soup made with tender leeks, diced potatoes, aromatic herbs, and finished with rich heavy cream. This classic soup is perfect for a cozy meal and easy to prepare with simple ingredients.
Ingredients
Scale
Main Ingredients
- 2–3 tablespoons salted butter
- 1 large onion, chopped
- 3–4 large leeks (white and light green parts only), cleaned and thinly sliced
- 2 garlic cloves, minced
- 1 1/2 pounds Yukon or Russet potatoes, peeled and diced
- 2 bay leaves
- 1/2 teaspoon dried thyme or 1 Tablespoon chopped fresh thyme
- 4–5 cups chicken broth (add an extra cup for a thinner soup)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 cup heavy cream or whole milk
Instructions
- Sauté the Aromatics: In a large pot, heat 2-3 tablespoons of salted butter over medium heat. Add the chopped onion and thinly sliced leeks. Sauté for about 5 minutes until the vegetables become tender and fragrant.
- Add Garlic: Stir in the minced garlic cloves and cook for 1 to 2 minutes, making sure it doesn’t brown to keep the flavor mild and aromatic.
- Combine Potatoes and Herbs: Add the diced potatoes, bay leaves, and thyme to the pot. Pour in 4 to 5 cups of chicken broth. Season with kosher salt and ground black pepper, starting with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Puree the Soup: Remove the pot from heat and take out the bay leaves. Using an immersion blender, puree the soup until smooth. Alternatively, blend the soup in batches in a regular blender and return it to the pot.
- Incorporate Cream: Slowly stir in the heavy cream or whole milk. Simmer the soup over low heat for 5 minutes to allow the flavors to meld together beautifully.
- Adjust Seasoning and Serve: Taste the soup and add more salt or pepper if needed. Ladle the warm soup into bowls and serve immediately with your favorite toppings if desired.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- For a lighter soup, use whole milk instead of heavy cream.
- Make sure to clean the leeks thoroughly, as dirt can get trapped between the layers.
- The soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Optional toppings include crispy bacon, chives, shredded cheese, or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, Simmering, Blending
- Cuisine: French/American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: potato leek soup, creamy soup, homemade soup, comfort food, easy soup recipe, classic soup
