Potato Leek Soup Recipe

Potato Leek Soup is a delectable combination of leeks, potatoes, garlic, and simple pantry spices in a rich, creamy broth. Blend with an immersion blender or stand blender for a super creamy soup. Enjoy this delicious soup with a simple garden salad tossed with a light vinaigrette and French baguettes with soft, sweet cream butter.

What are leeks?

Leeks are members of the same vegetable family as the onion and garlic, although they are milder than both. They grow into stems or stalks with a long growing period of about six months. Leeks produce a pearl white bulb with long thin dark green and light green leaves and have a delicate onion flavor. All the leaves fit within each other like childhood nesting toys. They are an awesome ingredient in salads, stews, and soups. They are usually plentiful from September through April.

How do you prep and cut leeks for recipes?

Cut away the stem and roots of the leek. Cut away the dark green sections on the top because they are tough. Split the stalks in half lengthwise and run under cold water separating the sections to let the water rinse the dirt out. Turn the cut side down to drain for a few minutes, preferably in a colander or on a paper towel. Slice the leeks thinly using a sharp knife.

How do you make Potato Leek Soup?

Melt a little bit of butter in a large Dutch oven over medium-low heat. Add the leeks and cook until tender, stirring frequently. Then add the garlic and cook for an additional minute. Then add the potatoes, bay leaf, thyme sprigs, kosher salt, freshly ground black pepper, and vegetable broth. Bring the mixture to a boil and then reduce to a simmer. Cook until the potatoes are tender.

Remove the bay leaf and thyme sprigs. Use an immersion blender or stand blender with the center cap removed for steam to escape to purèe the soup. If using a stand blender, work in batches. Reduce the heat to low and stir in the cream and nutmeg. Season with salt and pepper to taste. Ladle the soup into bowls and top with a sprinkle of chopped fresh chives or crispy fried onion straws.

Helpful hints to make this Potato Leek soup epic!

• Don’t use the dark green tops of the leeks. They are tough, so discard them.
• Saute the chopped leeks over medium-low heat until tender. Keep them stirred so they do not brown.
• Cook the minced garlic for about a minute, stirring constantly. Garlic can burn easily and tastes bitter when it is burnt.
• Use heavy cream so the soup stays relatively thick and has a nice creamy texture and taste.
• Store leftovers in an airtight container in the fridge for up to days. Reheat on the stovetop over low heat or in the microwave at reduced power.
• I do not recommend freezing this soup because the heavy cream will cause the soup to separate when thawed and rewarmed.

More Soup Recipes

Italian Wedding Soup

Chicken Dumpling Soup

French Onion Soup

Carrot Soup

Chicken Pot Pie Soup

Split Pea Soup

Chicken Taco Soup

Potato and Leek Soup Recipe

Potato Leek Soup is a super easy, delectable combination of leeks, potatoes, garlic, and spices in a rich creamy broth. Make this Leek soup for the perfect cold-weather comfort food.

5 from 26 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 servings

Calories: 367kcal

Author: Beth Pierce

Ingredients

• ¼ cup unsalted butter
• 3 leeks white and light green parts thinly sliced
• 4 cloves garlic minced
• 2 lbs Yukon gold potatoes peeled and chopped
• 1 bay leaf
• 4-6 springs fresh thyme
• 1 teaspoon kosher salt
• ¾ teaspoon fresh ground black pepper
• 6 cups vegetable broth or chicken broth
• 1 cup heavy cream
• 2-3 pinches of ground nutmeg
• Chopped chives scallions, or dill for garnish

Instructions

• Melt the butter in a large Dutch oven over medium-low heat. Add the leeks and cook until tender,  stirring frequently, approximately 8-10 minutes. Add the garlic and cook for 1 minute. Add the potatoes, bay leaf, thyme sprigs, kosher salt, freshly ground black pepper, and vegetable broth.
• Bring the mixture to a boil and then reduce to a simmer. Cook until the potatoes are tender, approximately 10-15 minutes.
• Remove the bay leaf and thyme sprigs. Use an immersion blender or stand blender with the center cap removed for steam to escape to purèe the soup. If using a stand blender, work in batches and add the pureed soup back to the pot.
• Reduce the heat to low and stir in the cream and nutmeg. Season with salt and pepper to taste. Ladle the soup into bowls and top with a sprinkle of chopped fresh chives, scallions, dill, or crispy fried onion straws.

Notes

• Don't use the dark green tops of the leeks. They are tough, so discard them.
• Saute the chopped leeks over medium-low heat until tender. Keep them stirred so they do not brown.
• Cook the minced garlic for about a minute, stirring constantly. Garlic can burn easily and tastes bitter when it is burnt.
• Use heavy cream so the soup stays relatively thick and has a nice creamy texture and taste.
• Store leftovers in an airtight container in the fridge for up to days. Reheat on the stovetop over low heat or in the microwave at reduced power.
• I do not recommend freezing this soup because the heavy cream will cause the soup to separate when thawed and rewarmed. 

 

Nutrition

Calories: 367kcal | Carbohydrates: 39g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 1356mg | Potassium: 767mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2098IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg

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