Description
This Potato Leek Soup is rich, creamy, and incredibly comforting. Made with tender potatoes, sweet leeks, and a flavorful broth, it’s a classic soup that’s easy to prepare and perfect for chilly days. Serve it with crusty bread for a satisfying meal.
Ingredients
Scale
Ingredients
- 2 tbsp unsalted butter
- 3 large leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 2 lbs Yukon Gold or russet potatoes, peeled and diced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 cup heavy cream or half-and-half
- 2 tbsp fresh chives, chopped
- Optional: crispy bacon bits for garnish
Instructions
Instructions
- Sauté the leeks: Melt butter in a large pot over medium heat. Add sliced leeks and cook for 8–10 minutes until softened but not browned.
- Add garlic and cook for 1 minute until fragrant.
- Simmer: Stir in potatoes, broth, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes, or until potatoes are very tender.
- Remove the bay leaf.
- Blend: Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Stir in the heavy cream and heat gently for 2–3 minutes without boiling.
- Taste and adjust seasoning as needed.
- Serve: Garnish with fresh chives and optional bacon bits.
Notes
For a lighter version, substitute milk for the cream. If you prefer a chunkier texture, blend only half of the soup. Leftovers can be refrigerated for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: potato leek soup, creamy potato soup, french soup, comfort food, homemade soup
