Potato Leek Soup

5 from 1 vote

This delicious Potato Leek Soup blends buttery golden potatoes and fresh leeks into a thick, hearty bowl. It's creamy, flavorful, and perfect for chilly days, with a rich texture that’ll have you savoring every spoonful.

Prep Time25

Cook Time25

Total Time50

Course: Dinner, Side Dish, Soup

Cuisine: Healthy, Vegetarian

Keyword: potato leek soup, potato leek soup recipe

Servings: servings

Author: Chelsea Lords

Cost: $8.45

Equipment

Large pot
Immersion blender or blender

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
2 to 3 leeks thinly sliced, 4.5 cups
1 tablespoon minced garlic
1 teaspoon salt
3/4 teaspoon pepper
2 pounds baby gold potatoes unpeeled and chopped to 1/2-inch pieces, 7 cups
1 tablespoon white wine vinegar optional
7 cups chicken stock or veggie stock if vegetarian
2 fresh bay leaves or 3 dried
6 sprigs fresh thyme or 3/4 teaspoon dried
1 cup heavy cream
Serving suggestions see note 1

US - Metric

Instructions

Trim the ends, remove outer leaves, and cut leeks in half to get 4 pieces. Cut each piece in half down the middle to get 8 pieces. Thinly slice then measure and add to a strainer. Wash and gently scrub under cold water (leeks are notoriously dirty!) and thoroughly dry before starting (I like to pop ’em in a salad spinner).
Set a large soup pot over medium heat. Drizzle in oil and add butter. Once butter is mostly melted, add the prepared leeks, minced garlic, salt, and pepper (or to preference). Cook, stirring regularly, until leeks are soft, wilted, and golden, about 10–12 minutes. Reduce heat if leeks are browning. Meanwhile, prep potatoes—see note 2.
Add potatoes, vinegar (if using), chicken stock, bay leaves, and fresh thyme to the pot. Bring to a boil (uncovered) and once boiling, cover pot with a lid and turn heat to low. Simmer for 15–18 minutes or until potatoes are easily pierced with a fork. Turn off heat and let slightly cool, about 10 minutes. Pull out thyme and bay leaves; discard.
Either use an immersion blender to blend the soup, or transfer in batches to a high-powered blender (don’t fill the blender above 1/2 way full or it will explode! See note 3.) Blend until very smooth (I typically blend each batch for 2 minutes), then return to pot. Pour in heavy cream and stir to warm through over low heat.
Taste and adjust seasonings, adding more salt/pepper if needed. Trouble-shooting: Soup too thin? Simmer until it thickens. Too thick? Add a splash more stock. Ladle into bowls, drizzle cream on top (optional) and garnish with chives. Add croutons on top or serve with some warm, hearty bread for dipping!

Video

Notes

Note 1: Serving suggestions: finely chopped fresh chives, croutons, and hearty warmed bread.

Note 2: If you’re using gold potatoes, no need to peel. The skin on this variety of potatoes is so delicate, they blend and incorporate into the soup nicely. If using a different type of potato with a thicker or waxier skin, you’ll want to peel it first.

Note 3: Heat expands, so if your blender is too hot or too filled, it can explode or spill over. Only fill it halfway. (I blend in 2–3 batches.) Use your blender’s hot/soup setting. If it doesn’t have one, replace the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. Increase the speed slowly and watch carefully the entire time it’s blending.

Storage: Keep Potato Leek Soup in an airtight container in the fridge for 5 days. If freezing this soup, freeze it before adding the cream. When dairy is added, the soup is more prone to becoming grainy and separating when thawed.

Nutrition