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.

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

Finish & Garnish

1 cup heavy cream
Chives, finely chopped, for serving

Instructions

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.
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.
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.
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.
Serve Garnished: Ladle the warm soup into bowls and garnish with finely chopped fresh chives before serving for a bright and fresh finish.
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