This Potato Leek Soup is everything you want in a cozy bowl: creamy, savory, and full of comforting flavors. It’s the perfect dish for cooler weather, made with tender potatoes and mildly sweet leeks that cook down to a silky texture.
A dash of cream or a dollop of sour cream on top brings a luscious finish, making it irresistibly smooth and filling. This soup is a classic that never goes out of style, bringing warmth and heartiness with every spoonful.
Pair it up with a crispy Grilled Sandwich for that ultimate lunch duo, or serve it alongside Spaghetti-Stuffed Garlic Bread to create a meal that’s sure to satisfy the biggest appetites. With just a few simple ingredients, this soup comes together in no time, making it a go-to for busy weeknights or a cozy weekend treat.
Why I Love This Recipe (And You Will Too)
- Simple Ingredients, Big Flavor: Just a few humble ingredients create a richly layered, comforting soup.
- Cozy & Creamy: Perfect for chilly days, with a creamy texture that’s warming and satisfying.
- Make-Ahead Friendly: This soup stores well, so you can enjoy it the next day with flavors even more melded and delicious.
Gather up your ingredients and get ready to savor a bowl of homemade comfort!
Potato Leek Soup Recipe
Equipment
- Large soup pot
- Hand-held immersion blender (or standard blender)
- Ladle
- Wooden spoon
- Knife and Cutting Board
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic peeled and smashed
- 2 pounds Yukon Gold potatoes peeled and roughly chopped into ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream
- Chives finely chopped, for serving
Instructions
- Prepare leeks and garlic: In a large soup pot, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped leeks and smashed garlic cloves, cooking gently for about 10 minutes, stirring regularly. Make sure the leeks soften without browning.
- Add potatoes and seasoning: Add the 2 pounds of diced potatoes, 7 cups of chicken or vegetable broth, 2 bay leaves, 3 thyme sprigs, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a boil, then cover and lower the heat to a simmer. Cook for 15 minutes, or until the potatoes are very tender.
- Blend and season: Remove the bay leaves and thyme sprigs. Use an immersion blender to purée the soup until smooth. (Alternatively, transfer the soup in batches to a regular blender, blending until smooth.) Stir in 1 cup of heavy cream, bringing the soup to a gentle simmer.
- Adjust consistency: If the soup is too thick, add a little water or stock. If it’s too thin, let it simmer a bit longer to thicken.
- Serve: Ladle the soup into bowls, garnishing with finely chopped chives for a fresh flavor boost.
- Enjoy this classic, warming soup!
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 454 kcal |
| Fat | 24 g |
| Cholesterol | 78 mg |
| Sugar | 10 g |
| Protein | 12 g |