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Potato Leek Soup

Creamy potato leek soup topped with bacon chives and sour cream

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This is a homestyle, velvety soup with a mild, creamy flavor that is deeply comforting and family-friendly. It transforms simple potatoes and leeks into a nourishing meal that feels like a warm hug.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, washed and sliced
  • 3 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, peeled and diced (about 1.5 lbs)
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup whole milk
  • 1/2 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 garnishes: chopped fresh chives, crispy bacon bits, a swirl of cream, or shredded cheddar cheese

Instructions

  1. In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until soft and fragrant but not browned. Add the minced garlic and cook for 1 more minute.
  2. Add the diced potatoes, broth, thyme, and bay leaf to the pot. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
  3. Remove the bay leaf. Using an immersion blender, carefully puree the soup in the pot until completely smooth. If using a countertop blender, blend in batches with the vent hole open and covered with a towel.
  4. Reduce the heat to low. Stir in the milk and heavy cream. Warm the soup through gently; do not let it boil. Season generously with salt and pepper to taste.
  5. Ladle the hot soup into bowls. Top with your choice of optional garnishes and serve immediately.

Notes

For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of milk and cream. Ensure leeks are washed thoroughly to remove grit. The soup can be made ahead and freezes well for up to 3 months.

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