Potato leek soup is pure comfort in a bowl! Tender leeks are cooked with potatoes and chicken stock to create a cozy, flavorful base. A splash of cream adds richness, and blending it all together makes this soup irresistibly smooth. It’s a dish you’ll crave no matter the season!
Leeks, celery, and potatoes are blended into a rich and creamy soup for a restaurant worthy favorite at home.
Keep leftover potato leek soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Cream-based soups don’t freeze well, so use this one up within a few days after making it.
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Fragrant leeks are simmered with potatoes and broth until perfectly tender. Once blended, a splash of cream turns it into a smooth, elegant and comforting soup!
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Immersion Blender or hand blender
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Large Pot or Dutch oven
- 3 large leeks white only
- 2 ribs celery ½-inch chopped
- ½ cup salted butter
- 2 pounds russet potatoes about 5 medium, peeled
- 6 cups chicken broth or vegetable stock
- 3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
- 1 bay leaf
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¾ cup heavy whipping cream
- chopped fresh chives or thyme for garnish
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Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and then thinly slice them, you should have about 5 to 6 cups of leeks.
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Rinse the leeks very well under cold water to remove dirt or grit.
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Melt the butter in a large pot over medium heat. Add leeks and celery and cook until leeks are tender, about 7-10 minutes.
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Cut potatoes into large chunks and add them to the pot with the broth, thyme, bay leaf, salt, and pepper. Simmer, covered, for 30 minutes or until potatoes are tender.
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Discard bay leaf and thyme stems. Using an immersion or hand blender*, blend soup until smooth. Add cream and simmer for 2-3 minutes. Season with additional salt and pepper if needed.
Optional: Once blended, run through a strainer lined with cheesecloth to achieve a smoother texture.
Leftover soup can be stored in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
Calories: 300 | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 844mg | Potassium: 618mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Entree, Main Course, Soup
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