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Potato Leek Soup

This Potato Leek Soup is SO comforting! Creamy, velvety, and easy to make with tender potatoes and sweet leeks for the ultimate cozy meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 4 large leeks cleaned and sliced
  • 2 tablespoons olive oil for gently sautéing the leeks
  • 4 medium potatoes peeled and diced, Yukon Gold or Russet
  • 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
  • chives chopped, for garnish

Instructions

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

Equipment

  • Large Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Immersion blender or regular blender
  • Measuring cups and spoons
  • Ladle
  • Soup bowls

Notes

  • Make sure to wash leeks thoroughly to remove grit for a smooth soup texture.
  • Cook leeks gently on medium heat to avoid browning and develop sweetness.
  • Do not boil the soup after adding cream to prevent curdling.
  • Store soup in the fridge for up to 4 days or freeze without cream for up to 3 months.
  • For a vegan version, use vegetable broth and plant-based cream alternatives.