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Easy Potato Leek Soup Recipe

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4.3 from 2 reviews

This easy Potato Leek Soup recipe is a comforting, creamy soup perfect for a cozy meal. Made with sautéed leeks, Yukon Gold potatoes, flavorful herbs, and finished with rich heavy cream, it delivers a smooth and velvety texture. The soup is simple to make on the stovetop and can be blended to a perfect puree, making it ideal for a warming lunch or dinner. Garnish with fresh chives for a subtle oniony freshness.

Ingredients

Soup Base

  • 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

Finish and Garnish

  • 1 cup heavy cream
  • Chives, finely chopped, for serving

Instructions

  1. Sauté Leeks and Garlic: Melt the butter over medium heat in a large soup pot. Add the chopped leeks and smashed garlic cloves and cook, stirring regularly, until the leeks become soft and wilted, about 10 minutes. Adjust the heat to prevent browning to maintain flavor.
  2. Cook Potatoes with Herbs and Broth: Add the peeled and chopped potatoes, broth, bay leaves, thyme sprigs, salt, and black pepper to the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until the potatoes are very soft and tender.
  3. Blend the Soup: Remove the thyme sprigs and bay leaves from the pot. Using a handheld immersion blender, purée the soup until smooth. Alternatively, blend the soup in batches using a standard blender — fill no more than halfway, keep the lid vented and covered with a towel to release steam, then pour into a clean pot.
  4. Add Cream and Adjust Consistency: Stir in the heavy cream and return the soup to a gentle simmer. Taste and adjust the seasoning with additional salt and pepper as needed. If the soup is too thin, simmer uncovered until it thickens; if too thick, thin with extra water or stock to your preference.
  5. Serve: Ladle the hot soup into bowls and garnish with finely chopped chives for a fresh, mild onion flavor.

Notes

  • If using a standard blender, blend in batches and carefully vent the lid to prevent steam buildup.
  • The soup can be made ahead and frozen for up to 3 months without the cream.
  • To reheat frozen soup, thaw in the refrigerator for 12 hours and warm on the stovetop before adding cream and serving.
  • You can substitute chicken broth with vegetable broth for a vegetarian version.
  • Use Yukon Gold potatoes for the best creamy texture and flavor.

Find it online: https://bitezly.com/easy-potato-leek-soup-recipe/