If you’re craving a hearty, delicious soup that’s perfect for chilly days, look no further than this Potato Leek Soup. Packed with tender Yukon Gold potatoes, aromatic leeks, and a smooth, creamy texture, this soup is not only comforting but easy to make.
It’s a perfect blend of earthy flavors, with a rich broth base that makes it perfect for lunch or dinner.
Whether you’re cooking for yourself or sharing with friends and family, this Potato Leek Soup will quickly become a go-to favorite.
Ingredients List
Soup Ingredients
- 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
- 1 cup heavy cream
- Fresh chives, finely chopped, for serving
Required Kitchen Tools
When making this delicious and creamy Potato Leek Soup, having the right kitchen tools will make your cooking experience much smoother. Here’s what you’ll need:
- Large Soup Pot: A sturdy pot with enough space to hold the leeks, potatoes, and broth is essential for simmering everything evenly.
- Knife and Cutting Board: For chopping the leeks, garlic, and potatoes into the perfect bite-sized pieces.
- Hand-Held Immersion Blender: If you prefer a smooth texture for your soup, an immersion blender is perfect for puréeing directly in the pot. Alternatively, you can use a standard blender (just be sure to work in batches).
- Measuring Cups and Spoons: To ensure the right amount of seasoning and liquids.
- Ladle: For serving the soup and adding a final touch of freshness with your chives garnish.
These tools will ensure you can prepare this comforting soup without any hassle, making the process as enjoyable as the final result!
Cooking the Soup
Now that you have all your ingredients and tools ready, it’s time to start cooking! Follow these easy steps to create a rich and creamy Potato Leek Soup:
Step 1: Sauté the Leeks and Garlic
Start by melting the butter in your large soup pot over medium heat. Once the butter is fully melted, add the chopped leeks and smashed garlic. Stir occasionally and cook for about 10 minutes, until the leeks are softened and wilted. Be careful not to brown the leeks or garlic—keep the heat low enough for them to soften and release their flavors without burning.
Step 2: Add Potatoes, Broth, and Seasonings
Next, add the chopped Yukon Gold potatoes to the pot. Pour in your chicken or vegetable broth, and toss in the bay leaves, fresh thyme, salt, and pepper. Stir everything to combine, and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until the potatoes are very soft.
Step 3: Purée the Soup
After the potatoes are tender, it’s time to purée the soup. Remove the thyme sprigs and bay leaves from the pot. Using your hand-held immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy texture. If you don’t have an immersion blender, you can carefully blend the soup in batches using a standard blender.
Step 4: Add the Cream and Adjust Seasoning
Once your soup is beautifully smooth, pour in the heavy cream and stir it in. Bring the soup back to a gentle simmer. Taste and adjust the seasoning by adding more salt and pepper if needed. If you feel the soup is too thick for your liking, simply add a little more water or broth until it reaches your desired consistency.
Serving and Garnishing the Soup
Now that your soup is velvety smooth and perfectly seasoned, it’s time to serve! Follow these steps to make the presentation just as delightful as the taste:
Step 1: Garnish with Fresh Herbs
Ladle the warm potato leek soup into bowls. To add a burst of color and extra flavor, sprinkle the soup with finely chopped chives. Chives bring a mild, onion-like flavor that complements the creamy texture of the soup perfectly. You can also add a drizzle of extra heavy cream for an elegant touch, if desired.
Step 2: Serve with a Side of Crusty Bread
Pair your Potato Leek Soup with a slice of crusty bread, perfect for dipping. A warm baguette or sourdough will elevate the soup’s comfort-food appeal. The bread soaks up the creamy soup wonderfully, making every bite even more satisfying.
Step 3: Store Leftovers
If you have any leftovers, no problem! Potato leek soup stores well. Place the soup in an airtight container and refrigerate for up to 3 days. If you want to keep it for longer, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring it to freezer-safe containers.
Potato Leek Soup Recipe
Equipment
- Large Soup Pot
- Knife and Cutting Board
- Hand-Held Immersion Blender
- Measuring Cups and Spoons
- Ladle
Ingredients
Soup Ingredients
- 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
- 1 cup heavy cream
- Fresh chives, finely chopped, for serving
Instructions
Cooking the Soup
- Start by melting the butter in your large soup pot over medium heat. Once the butter is fully melted, add the chopped leeks and smashed garlic. Stir occasionally and cook for about 10 minutes, until the leeks are softened and wilted. Be careful not to brown the leeks or garlic—keep the heat low enough for them to soften and release their flavors without burning.
- Next, add the chopped Yukon Gold potatoes to the pot. Pour in your chicken or vegetable broth, and toss in the bay leaves, fresh thyme, salt, and pepper. Stir everything to combine, and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until the potatoes are very soft.
- After the potatoes are tender, it’s time to purée the soup. Remove the thyme sprigs and bay leaves from the pot. Using your hand-held immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy texture. If you don’t have an immersion blender, you can carefully blend the soup in batches using a standard blender.
- Once your soup is beautifully smooth, pour in the heavy cream and stir it in. Bring the soup back to a gentle simmer. Taste and adjust the seasoning by adding more salt and pepper if needed. If you feel the soup is too thick for your liking, simply add a little more water or broth until it reaches your desired consistency.
Conclusion
Making homemade potato leek soup is incredibly rewarding. It’s a simple, comforting dish that combines the sweet, delicate flavors of leeks with the richness of potatoes and cream. Whether you’re serving it on a chilly evening or for a special gathering, this soup will surely satisfy. Remember, the key to great potato leek soup is in the careful sautéing of the leeks, the creaminess of the purée, and the careful seasoning. Now that you know how to prepare it from scratch, enjoy your homemade bowl of comfort!
