Potato Leek Soup Recipe
This creamy potato leek soup features tender leeks and potatoes simmered in chicken or vegetable broth, then blended for a smooth, comforting texture. Butter and garlic enhance the flavor, while optional heavy cream adds extra richness. Garnish with fresh herbs, crispy bacon, or croutons for a hearty, delicious meal perfect for cold days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 3 large leeks (white and light green parts only, cleaned and sliced)
- 4 large russet or Yukon Gold potatoes, peeled and diced
- 3 tablespoons butter
- 2-3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- ½ cup heavy cream (optional, for extra creaminess)
- Salt and pepper, to taste
- Optional: 1 bay leaf
- Optional: 1 teaspoon fresh thyme
- Chives or parsley (for garnish)
Optional Garnishes:
- Croutons
- Sour cream or crème fraîche
- Crispy bacon
Instructions
- In a large pot, melt butter over medium heat. Add sliced leeks and garlic, sautéing until softened and fragrant.
- Add diced potatoes, broth, bay leaf, and thyme (if using). Bring to a simmer and cook for 20-25 minutes, until potatoes are tender.
- Remove bay leaf, if added, and blend the soup until smooth using an immersion blender, or transfer to a blender in batches.
- Stir in heavy cream (if using) and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, croutons, sour cream, or crispy bacon.
Notes
- For a lighter soup, omit the cream and blend only half the soup for a chunkier texture.
- Use Yukon Gold potatoes for a more buttery flavor and russets for a creamier base.
- Adjust consistency by adding more broth or water as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
Find it online: https://avarecipes.com/potato-leek-soup-recipe/