Potato Leek Soup

Potato Leek Soup

Silky potatoes and sweet braised leeks simmer together into a creamy, comforting bowl.

Total 1 hr Makes 6 servings Calories 285/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This classic soup pairs tender russet potatoes with slowly sautéed leeks for a naturally creamy texture without excess cream. A splash of heavy cream and fresh chives finish the bowl, making it a satisfying starter or light meal with crusty bread.

Ingredients

  • 3 tablespoons unsalted butter
  • 4 cups leeks, white and light green parts, halved and thinly sliced
  • 2 cloves garlic, minced
  • 2 pounds russet potatoes, peeled and diced
  • 6 cups chicken stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped

Method

  1. Melt the butter in a 6-quart saucepan over medium heat. Add the leeks and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. Add the diced potatoes, chicken stock, bay leaf, and thyme. Increase heat and bring to a boil.

  4. Reduce heat to a simmer and cook, partially covered, until the potatoes are very tender and falling apart, about 25 minutes.

  5. Remove the bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth, or blend in batches in a countertop blender and return to the pot.

  6. Stir in the heavy cream, salt, and pepper. Warm the soup over low heat for 3 to 5 minutes, adjusting seasoning to taste.

  7. Ladle into bowls and garnish with fresh chives before serving.

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Rate this recipe

★ 4.2 (1)

Potato Leek Soup

This classic soup pairs tender russet potatoes with slowly sautéed leeks for a naturally creamy texture without excess cream. A splash of heavy cream and fresh chives finish the bowl, making it a satisfying starter or light meal with crusty bread.

1 hr 6 servings 285 cal

Ingredients

  • 3 tablespoons unsalted butter
  • 4 cups leeks, white and light green parts, halved and thinly sliced
  • 2 cloves garlic, minced
  • 2 pounds russet potatoes, peeled and diced
  • 6 cups chicken stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped

Method

  1. 1

    Melt the butter in a 6-quart saucepan over medium heat. Add the leeks and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.

  2. 2

    Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. 3

    Add the diced potatoes, chicken stock, bay leaf, and thyme. Increase heat and bring to a boil.

  4. 4

    Reduce heat to a simmer and cook, partially covered, until the potatoes are very tender and falling apart, about 25 minutes.

  5. 5

    Remove the bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth, or blend in batches in a countertop blender and return to the pot.

  6. 6

    Stir in the heavy cream, salt, and pepper. Warm the soup over low heat for 3 to 5 minutes, adjusting seasoning to taste.

  7. 7

    Ladle into bowls and garnish with fresh chives before serving.