The Best Potato Leek Soup
This creamy Potato Leek Soup is the ultimate comfort food, featuring tender leeks and potatoes blended into a silky, flavorful soup. Perfect for cozy dinners or as a starter for a special meal.
Ingredients
Vegetables
- 3 large leeks white and light green parts only
- 4 medium Russet potatoes peeled and chopped, about 2 lbs
Aromatics & Fat
- 2 tbsp unsalted butter
- 2 cloves garlic minced
Liquids & Seasoning
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- to taste salt and freshly ground black pepper
Optional Garnish
- fresh chives chopped
- croutons
- extra cream for garnish
Instructions
- Clean and Prepare the Leeks: Trim dark green tops and root ends. Slice in half lengthwise and rinse thoroughly under cold water to remove dirt. Thinly slice the cleaned leeks.
- Sauté the Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add sliced leeks and cook, stirring occasionally, for about 10 minutes until soft and wilted but not browned. Add minced garlic and cook for 1 more minute until fragrant.
- Simmer the Soup: Add peeled and chopped potatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer 15-20 minutes until potatoes are fork-tender.
- Blend Until Smooth: Remove from heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches in a traditional blender.
- Finish and Season: Return soup to pot over low heat (if using traditional blender). Stir in heavy cream and warm gently. Season generously with salt and pepper.
- Serve: Ladle hot soup into bowls and garnish with chopped fresh chives, croutons, or a swirl of extra cream, if desired.
Notes
For a lighter version, substitute half-and-half or whole milk for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 4 days. Soup freezes well before adding cream; thaw, reheat, and stir in cream when ready to serve.
