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.

Course Soup

Cuisine American

Keyword how to make potato leek soup, leek and potato soup, potato and leek soup, what is potato leek soup

Prep Time 20

Cook Time 35

Servings 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.

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