Potato Leek Soup

There’s something incredibly comforting about a warm bowl of Potato Leek Soup. It’s creamy, velvety, and packed with the subtle sweetness of leeks paired with the earthiness of tender potatoes. This soup is the ultimate cozy meal, perfect for chilly evenings or when you crave something soothing yet satisfying. Plus, it’s surprisingly easy to whip up with just a handful of wholesome ingredients. Whether you’re a seasoned home cook or a beginner, this recipe will become a staple in your kitchen rotation.

Why This Recipe Works

This Potato Leek Soup recipe hits all the right notes. The leeks add a mild onion flavor without the sharp bite, making the soup smooth and gentle on the palate. The potatoes provide body and creaminess, especially when blended, while the chicken broth adds depth and savory richness. A splash of heavy cream rounds everything out with luscious silkiness. Cooking the leeks slowly in olive oil helps develop their flavor, creating a base that’s anything but boring. The result is a beautifully balanced soup that tastes far more complex than the simple ingredient list suggests.

What You’ll Need

• 4 large leeks, cleaned and sliced – Leeks need thorough washing to remove grit.
• 2 tablespoons olive oil – For gently sautéing the leeks.
• 4 medium potatoes, peeled and diced – Yukon Gold or Russet work great for creamy texture.
• 4 cups chicken broth – Use a good quality broth for rich flavor.
• 1 cup heavy cream – Adds creaminess and a silky mouthfeel.
• Salt and pepper to taste – Essential for seasoning.
• Chives, chopped – For a fresh, oniony garnish.

Appliances & Accessories

• Large pot or Dutch oven – For cooking the soup base.
• Sharp knife and cutting board – For prepping leeks and potatoes.
• Immersion blender or regular blender – To puree the soup until smooth.
• Measuring cups and spoons – For accuracy.
• Ladle and soup bowls – For serving.

Potato Leek Soup: From Prep to Plate

Step 1: Prepare the Leeks

Begin by trimming the roots and dark green tops of the leeks, leaving the white and light green parts. Slice them lengthwise, then chop into thin slices. Rinse thoroughly under cold water, separating the layers to remove any dirt or grit. Drain well.

Step 2: Sauté the Leeks

Heat the olive oil in a large pot over medium heat. Add the cleaned leeks and cook gently for about 10 minutes, stirring occasionally. The leeks should soften and become fragrant without browning.

Step 3: Add Potatoes and Broth

Add the diced potatoes to the pot, stirring to combine. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes or until the potatoes are fork-tender.

Step 4: Blend the Soup

Once the potatoes are soft, use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

Step 5: Stir in Cream and Season

Lower the heat and stir in the heavy cream. Season with salt and pepper to taste. Warm the soup gently for another 5 minutes, but don’t let it boil.

Step 6: Serve and Garnish

Ladle the soup into bowls and sprinkle with fresh chopped chives. Serve immediately with crusty bread or your favorite side.

If you’re interested in adding more potato dishes to your meal rotation, you might enjoy exploring the Crack Potatoes Recipe for an addictive side.

Make It Fit Your Plan

• Vegetarian Version: Swap chicken broth for vegetable broth and omit heavy cream or substitute with coconut milk for a dairy-free option.
• Lower Fat: Use half-and-half instead of heavy cream or skip the cream altogether and add a splash of milk.
• Make it Vegan: Use vegetable broth and a plant-based cream alternative like cashew cream.
• Meal Prep: This soup stores beautifully and reheats well for easy lunches or dinners throughout the week.

Mistakes Even Pros Make

• Not washing leeks thoroughly – grit can ruin the smooth texture of your soup.
• Cooking leeks on too high heat – they need gentle sweating, not browning.
• Adding cream too early – it can curdle if boiled after adding.
• Over-blending – blending too long can make the soup gluey instead of creamy.

Storing Tips & Timelines

Store your Potato Leek Soup in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove, stirring occasionally. You can also freeze the soup for up to 3 months—just thaw overnight in the fridge before reheating. Avoid adding cream before freezing; instead, stir it in after reheating for the best texture.

Questions People Ask

Can I use frozen leeks for this soup?

Frozen leeks can work in a pinch, but fresh leeks provide the best flavor and texture. If using frozen, make sure to thaw and drain any excess water before cooking.

What type of potatoes are best for Potato Leek Soup?

Yukon Gold potatoes are ideal because they have a creamy texture and hold their shape well. Russets are also a good option if you prefer a fluffier consistency.

Can I make this soup in a slow cooker?

Absolutely! You can sauté the leeks first, then add all ingredients except cream to the slow cooker and cook on low for 6-8 hours. Blend and add cream before serving. For a similar easy option, check out the Crock Pot Crack Potato Soup recipe.

How can I thicken the soup if it’s too thin?

You can simmer the soup uncovered for a bit longer to reduce and thicken it. Alternatively, add a small amount of cornstarch slurry (cornstarch mixed with water) and cook until thickened.

Desserts to Finish

• Creamy Chocolate Mousse – A rich and fluffy way to end your meal.
• Lemon Bars – Bright and zesty to balance the creaminess of the soup.
• Apple Crisp – Warm, spiced, and perfect with a scoop of vanilla ice cream.
• Coconut Macaroons – Light and chewy for a sweet finish.

Wrap-Up

This Potato Leek Soup recipe is one of those timeless classics that never goes out of style. It’s simple enough for weeknight dinners but elegant enough to serve guests. The combination of tender leeks, creamy potatoes, and rich broth creates a bowl of pure comfort. Don’t forget the fresh chives on top—they add a perfect pop of color and a mild oniony bite. Whether you’re new to cooking soups or a seasoned pro, this recipe is sure to become a favorite. Serve it alongside your favorite bread or pair it with other hearty dishes for a full meal. Enjoy every spoonful!

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