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–+ servings

Best Ever Creamy Potato Leek Soup

Comfort in a bowl! This creamy potato leek soup combines velvety potatoes, aromatic leeks, and rich cream for an easy, flavorful recipe perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 4 large leeks (white and light green parts only) roughly chopped (about 5 cups)
  • 3 cloves garlic peeled and smashed
  • 2 lb Yukon Gold potatoes peeled and roughly chopped into ½-in (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
  • 1 cup heavy cream
  • Chives finely chopped, for serving

Equipment

  • large pot
  • Immersion blender or standard blender

Method
 

Sauté the Leeks
  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary to avoid browning.
Simmer the Soup
  1. Add the potatoes, broth, bay leaves, thyme, salt, and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Blend Until Smooth
  1. Fish out the thyme sprigs and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches—just be careful when blending hot liquids.)
Add Cream and Adjust
  1. Stir in the heavy cream and bring the soup back to a simmer. Taste and adjust seasoning with salt and pepper as needed. If the soup is too thin, simmer until thickened. If it's too thick, add water or stock to achieve your desired consistency.
Garnish and Serve
  1. Garnish with fresh chives and serve the soup warm.

Nutrition

Calories: 250kcalCarbohydrates: 25gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop and adjust consistency as necessary. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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