Creamy Potato Leek Soup Recipe

Introduction

Potato leek soup is a comforting classic that’s creamy, flavorful, and surprisingly simple to make. Combining tender potatoes with the mild onion-like flavor of leeks, this soup is perfect for chilly days or anytime you crave a warm, satisfying meal.

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

1. Step 1: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary to avoid browning.
2. Step 2: Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot, and bring to a boil. Cover and reduce the heat to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Step 3: Remove the thyme sprigs and bay leaves. Purée the soup using a hand-held immersion blender until smooth. Alternatively, use a standard blender in batches (see note below). Stir in the heavy cream and bring the soup to a simmer. Taste and adjust seasoning with salt and pepper. If the soup is too thin, simmer to thicken; if too thick, add water or stock to thin.
4. Step 4: (Note for standard blender use) Do not fill the blender jar more than halfway. Leave the lid hole open and cover loosely with a kitchen towel to allow steam to escape. Pour the blended soup back into a clean pot.
5. Step 5: Garnish with finely chopped chives before serving.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adding a pinch of nutmeg enhances the creamy flavor of the soup.
• Swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free option.
• If you prefer a chunkier texture, blend only half the soup and stir the rest back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. This soup can also be frozen without the cream for up to 3 months. Thaw in the refrigerator overnight, reheat on the stove, then stir in the cream just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use Russet or red potatoes, but Yukon Golds are preferred for their creamy texture and subtle sweetness.

How do I make this soup vegan?

Use vegetable broth, replace butter with a plant-based oil, and substitute the heavy cream with coconut milk or a vegan cream alternative.

Creamy Potato Leek Soup Recipe

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★★★★★

4.8 from 70 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This creamy Potato Leek Soup is a comforting and flavorful classic that features tender Yukon Gold potatoes and mild leeks simmered in savory broth, then blended into a smooth, velvety texture with a touch of rich heavy cream. It makes a perfect warm starter or light meal served with fresh chives for garnish.

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Ingredients

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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 & Garnish

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

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Instructions

1. Sauté Aromatics: Melt the butter over medium heat in a large soup pot. Add the chopped leeks and smashed garlic cloves, cooking while stirring regularly until they become soft and wilted, approximately 10 minutes. Take care to adjust heat so the ingredients soften without browning.
2. Simmer Soup: Add the diced Yukon Gold potatoes, chicken or vegetable broth, bay leaves, fresh thyme sprigs, salt, and black pepper to the pot. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer gently for 15 minutes or until the potatoes are very soft and easily pierced with a fork.
3. Blend Soup: 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 and creamy. Alternatively, carefully blend the soup in batches using a standard blender, ensuring not to fill the jar more than halfway; keep the lid hole open and cover loosely with a dishtowel to allow steam to escape. Return the blended soup to the pot.
4. Add Cream and Adjust: Stir in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thin, continue simmering until it thickens to your liking. If it’s too thick, thin it out by adding water or more broth.
5. Serve Garnished: Ladle the warm soup into bowls and garnish with finely chopped fresh chives before serving for a bright and fresh finish.
6. Freezer Instructions: To freeze, omit adding the cream. Freeze the soup in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight (about 12 hours), then warm on the stovetop over medium heat until hot. Once heated through, stir in the cream and bring to a simmer before serving.

Notes

• If using a standard blender to purée the soup, blend in small batches and allow steam to escape to avoid accidents and overfilling.
• The soup can be made vegetarian by using vegetable broth instead of chicken broth.
• For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.
• Freezing without the cream extends the soup’s shelf life and keeps texture intact; add fresh cream after reheating.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Potato Leek Soup, Creamy Potato Soup, Leek Soup, Comfort Food, Gluten Free Soup, Classic Soup, Winter Soup