Potato Leek Soup

Potato leek soup is a comforting classic with rich, satisfying flavor. Tender potatoes and mild, sweet leeks create a smooth, velvety soup that’s perfect for chilly days. It’s easy to make with simple ingredients and pairs deliciously with crusty bread!

Course Main, Soup

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 321

Author Kim

Ingredients

2-3 large (about 4 1/2 cups) leeks* dark green stems removed and thinly sliced
3 tablespoons unsalted butter
1 teaspoon salt + about 1 teaspoon more or to taste once the soup is cooked
3/4 teaspoon ground black pepper + more to taste once the soup is cooked
1 tablespoon (about 3 cloves) minced garlic
6 cups chicken stock or broth (use vegetable broth for vegetarians)
2 pounds Yukon Gold potatoes unpeeled and chopped into 1/2-inch pieces
1 tablespoon white wine vinegar or lemon juice
6-10 sprigs fresh thyme or 3/4 teaspoon dried
2 bay leaves
1 cup heavy cream
For serving: finely chopped fresh chives, croutons, and/or hearty warmed bread

Instructions

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Thinly slice the white and light green parts when washed.
In a large soup pot over medium heat, melt the butter, add the prepared leeks, salt, and pepper. Cook, stirring regularly, until leeks are soft, wilted, and golden, about 8-10 minutes. Reduce heat if leeks are browning. Add garlic and cook, stirring for 1 minute more. While leeks are cooking, chop the potatoes.
Add potatoes, vinegar or lemon juice, chicken stock, fresh thyme, and bay leaves to the pot. Bring to a boil (uncovered) and once boiling, cover pot with a lid and turn heat to low. Simmer for 15–18 minutes or until potatoes are easily pierced with a fork. Turn off heat and let slightly cool, about 10 minutes. Pull out thyme and bay leaves; discard.
Use an immersion blender to blend or transfer in batches to a high-powered blender (don’t fill the blender above 1/2 way full or it could explode). Blend until very smooth (about 2 minutes for each batch), then return to pot. Pour in heavy cream and stir to warm through over low heat.
Taste and adjust seasonings, as needed. If it seems too thin, simmer until it thickens. If it's too thick, add a splash more stock. Ladle into bowls, garnish with chives and enjoy with croutons and/or some warm, crusty bread for dipping!

Notes

*Don't worry if once you slice your leeks, they don't measure up to 4 1/2 cups. I've used as little as 2 cups and the soup was still delicious. Watch this video on YouTube to learn how to cut and clean leeks.

Always be careful blending hot soups. The blender lid needs to be vented (cover with a towel, too) so steam can escape. Otherwise, use an immersion blender in the pot.

This soup is very similar to many other potato leek soup recipes on the internet, including those from Love and Lemons, Once Upon a Chef and Chelsea's Messy Apron.

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