Description
This comforting Potato Leek Soup recipe features tender Yukon Gold potatoes and sweet leeks simmered in a flavorful broth, blended until creamy and finished with rich heavy cream. It’s a classic, velvety soup perfect for cozy meals, served garnished with fresh chives for a subtle oniony freshness.
Ingredients
Scale
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
Finishing Touches
- 1 cup heavy cream
- Chives, finely chopped, for serving
Instructions
- Sauté Leeks and Garlic: Melt the butter over medium heat in a large soup pot. Add the chopped leeks and smashed garlic cloves, cooking while stirring regularly until the leeks become soft and wilted, about 10 minutes. Adjust the heat as needed to avoid browning.
- Add Potatoes and Broth: Stir in the peeled and chopped Yukon Gold potatoes, chicken or vegetable broth, bay leaves, thyme sprigs, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot and turn the heat down to low. Allow the soup to simmer gently for 15 minutes, or until the potatoes are very soft and easily pierced with a fork.
- Remove Herbs and Purée: Remove the thyme sprigs and bay leaves from the pot. Using a hand-held immersion blender, purée the soup directly in the pot until smooth. Alternatively, purée the soup in batches using a standard blender—do not fill the blender more than halfway, leave the lid hole open, cover loosely with a towel for steam escape, then return the soup to the pot.
- Add Cream and Adjust Seasoning: Stir in the heavy cream and bring the soup to a gentle simmer. Taste and adjust the seasoning with additional salt and pepper if needed. If the soup is too thin, simmer uncovered until it thickens; if too thick, add more water or stock to reach desired consistency.
- Serve: Ladle the soup into bowls and garnish with finely chopped fresh chives. Serve hot for a comforting and creamy meal.
Notes
- If using a standard blender to purée the soup, fill the blender jar no more than halfway and loosely cover the lid to allow steam to escape safely.
- The soup can be frozen without the cream for up to 3 months. Defrost in the refrigerator overnight and reheat gently on the stovetop before adding cream and serving.
- To thin the soup, add water or broth gradually; to thicken, simmer uncovered until the desired consistency is reached.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
