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
Potato and Leek Soup Recipe
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
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Karly
This soup was so flavorful; I love using leeks! But it definitely isn’t complete without that bacon crumble, so definitely don’t skip it, ever! Yum!
Beth Pierce
Thanks Karly! I agree 100%! Don’t skip the bacon crumble!
Chrissy
I was trying to find something to make for dinner tonight since I didn’t have any meat defrosted – came across this recipe! Super comforting and delicious.
Beth Pierce
Thanks Chrissy! I hope you love it as much as we do. It is so delicious!!
Sommer
The perfect springtime soup!
Marley
Omg, this looks beyond delicious! This is my ultimate comfort food now and really love all the flavors on it, gotta make this!
Beth Pierce
Thanks Melanie! You will love it! So delicious!
Taylor
This looks so comforting and delicious! Love the added broccoli!
Sam
This was such a hit in our house. Thanks for sharing.
Beth Pierce
You are most welcome! I am so glad that you liked it!!
Tara
I loved how comforting this is! Everyone in my house loved it!
Mahy
Made this soup for some friends last night and it was a hit. I will definitely make this one again.
Beth Pierce
Thanks Mahy! We love it too! It is never a bad time for a good bowl of soup!
Ashley
I eat soup all year round too and this is a new favorite! Thank you!
Jen
My oldest requests this soup all the time. It’s his all time favorite!
Beth Pierce
Smart kid! It is absolutely delicious~
Liz
I loved everything about this soup! I’m making another batch for St. Patrick’s Day!
Julie Menghini
I love that you used leek in this soup! They are delicious and not hot like a winter onion. That broccoli is calling my name. You’ve kept it cooked perfectly instead of overcooking it in the soup. I’ve never used crushed pepper in a soup like this and John likes heat in everything so I can’t wait to try it!
Beth Pierce
Awesome! Thanks so much Julie! I hope that you and John like it! It is delicious!
Aimee Shugarman
Love all the flavors in this soup!
Mackenzie
I love the broccoli in this recipe! So often, I decide against making potato leek soup because it doesn’t have enough veggies and I don’t want to make a salad to go with it! This is totally how I’m making it from now on!
Beth Pierce
Awesome! So glad that you liked it! It is so yummy!
Wendy
Looks yummy! My family loves soup and my hubby will often get leek and potato from our favorite salad and soup bar. Can’t wait to try!
Beth Pierce
Thanks so much! I sure hope you enjoy it as much as we do!!
georgie
this looks so cozy and comforting and I am totally digging that bacon crumble! Everything taste better with bacon! Great recipe!
Beth Pierce
Thanks so much! I think everything tastes better with bacon too!