Print

Creamy Potato Leek Soup

Creamy potato leek soup in a white bowl garnished with bacon and chives

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This humble and comforting soup transforms simple leeks and potatoes into a silky, rich bowl of warmth. It is the perfect cozy meal for a blustery day, delivering maximum comfort with minimal effort and ingredients.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: chopped fresh chives, crispy bacon bits, a swirl of cream, or shredded cheddar cheese

Instructions

  1. Thoroughly clean the sliced leeks by submerging them in a bowl of cold water, swishing to release sand, then lifting them out and patting dry.
  2. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the leeks and a pinch of salt. Cook for 8-10 minutes until soft and sweet, but not browned.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Add the cubed potatoes, broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until potatoes are fork-tender.
  5. Remove the bay leaf. Use an immersion blender to puree the soup in the pot until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender, venting the lid and covering with a towel.)
  6. Stir in the heavy cream. Warm the soup through over low heat for 5 minutes. Do not boil. Taste and season generously with salt and pepper.
  7. Ladle into bowls and garnish as desired.

Notes

For a dairy-free version, use olive oil and full-fat coconut milk. For a lighter soup, use half-and-half. Soup thickens upon standing; thin with a splash of broth or milk when reheating. Freezes well for up to 3 months.

Nutrition