Potato Leek Soup
This classic potato leek soup is the ultimate cold-weather comfort food — creamy, elegant, and surprisingly simple to make with pantry staples. Inspired by centuries of French cooking, it blends buttery Yukon Gold potatoes with gently sautéed leeks and fresh thyme into a velvety, soul-warming bowl. Ready in under an hour, it's equally at home as a weeknight dinner or a dinner party starter.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp chef's knife
- Cutting board
- Immersion blender A regular blender can be used instead — work in batches
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 4 large leeks white and light green parts only, cleaned and sliced into 1/4-inch half-moons
- 3 tbsp butter about 42g
- 4 cloves garlic minced
- 6 medium Yukon Gold potatoes about 2 lbs / 900g, peeled and diced
- 6 cups chicken or vegetable broth 1.4 liters; low-sodium preferred
- 1 bay leaf
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 cup heavy cream 240ml; plus more for garnish if desired
- salt and pepper to taste
For Garnish
- 2 tbsp fresh chives chopped
Instructions
- Trim the dark green tops and root ends from the leeks, then cut each in half lengthwise. Rinse thoroughly under cold running water, separating the layers to remove any trapped dirt, then slice into 1/4-inch half-moons and pat dry.
- Melt butter in a large Dutch oven over medium heat, then add the leeks with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant, taking care not to let it brown.
- Add the diced potatoes and stir to coat, then pour in the broth and add the bay leaf and thyme. Bring to a boil over high heat, then reduce to medium-low.
- Partially cover and simmer for 20–25 minutes, or until the potatoes are completely tender and break apart easily when pressed. Remove and discard the bay leaf.
- Use an immersion blender to puree the soup directly in the pot until smooth (or blend in batches in a regular blender, filling it only halfway). For a chunkier texture, blend only half the soup.
- Stir in the heavy cream and heat gently for 2–3 minutes without boiling. Season generously with salt and pepper, and adjust consistency with extra broth if too thick.
- Ladle into bowls and top with chopped fresh chives and an optional drizzle of cream. Serve immediately with crusty bread on the side.
Notes
- Clean leeks thoroughly: Leeks trap dirt between their layers — always split them lengthwise and rinse well under running water before slicing.
- Use Yukon Gold potatoes: Their naturally buttery flavor and creamy texture make them ideal for this soup. Russets work but yield a fluffier result.
- Don't rush the leeks: Slow-cooking them for 8–10 minutes brings out their natural sweetness, which is key to the soup's flavor.
- Add cream at the end: Stirring in cream off-heat or over low heat prevents curdling and keeps the soup silky smooth.
- Don't boil after adding cream: High heat can cause the cream to separate and ruin the texture.
- Make it dairy-free: Substitute olive oil for butter and coconut cream or cashew cream for the heavy cream.
- Serve chilled as Vichyssoise: Chill the blended soup completely and serve cold with extra chives for an elegant French classic.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze (without cream) for up to 3 months. Reheat gently on the stovetop with a splash of broth.
- Reheating tip: If the soup has thickened in the fridge, stir in a splash of broth or cream while reheating over medium-low heat.
- Use leek tops for broth: Save the dark green tops — they're perfect for homemade vegetable stock.
Nutrition
Serving: 1BowlCalories: 285kcalCarbohydrates: 30gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 620mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 35mgCalcium: 8mgIron: 10mg
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