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Creamy Potato Leek Soup Recipe

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3.8 from 10 reviews

This classic Potato Leek Soup recipe combines tender Yukon Gold potatoes, soft leeks, and aromatic herbs into a creamy, comforting dish perfect for any season. Smoothly blended and finished with heavy cream, it's a hearty yet elegant soup garnished with fresh chives.

Ingredients

Soup Base

  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed

Main Ingredients

  • 2 lb Yukon Gold potatoes, peeled and roughly chopped into ½-inch (13-cm) pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Finishing Touch

  • 1 cup heavy cream
  • Chives, finely chopped, for serving

Instructions

  1. Cook the aromatics: Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until they are soft and wilted, about 10 minutes. Adjust the heat as necessary to prevent browning, allowing the leeks to gently sweat and release their flavor.
  2. Simmer the soup: Add the chopped potatoes, broth, bay leaves, fresh thyme sprigs, salt, and pepper to the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until the potatoes are very soft and easily pierced by a fork.
  3. Purée the soup: Remove the thyme sprigs and bay leaves. Using a hand-held immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a standard blender to purée, then return it to the pot.
  4. Finish and season: Stir in the heavy cream and bring the soup back to a gentle simmer. Taste and adjust the seasoning with additional salt and pepper as needed. If the soup is too thin, simmer it uncovered to thicken. If too thick, add water or broth to achieve your preferred consistency.
  5. Serve: Ladle the soup into bowls and garnish generously with finely chopped fresh chives for a vibrant finish.

Notes

  • When blending in a standard blender, be careful to only fill the blender halfway to avoid splatters and allow steam to escape to prevent pressure build-up.
  • You can substitute vegetable broth to make the soup vegetarian-friendly.
  • For a smoother texture, strain the soup through a fine mesh sieve after blending.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Find it online: https://recipefeastful.com/creamy-potato-leek-soup-recipe/