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As cozy as it is comforting, Potato Leek Soup is just the remedy for a cold, dreary day. Leeks and garlic add a subtle layer of flavor to the earthy and noble potato.
My recipe keeps things simple, so all you need is a few easily-sourced ingredients, a little time, and your favorite mystery novel while the soup cooks.
While Spring may be around the corner, this soup makes it easy to hibernate for one more day.
Need to make more of this fabulous recipe? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How do you make Potato Leek Soup?
One of the easiest soups in the world to make is thankfully also the quickest. I sauté garlic and leeks in butter then add potatoes, a bay leaf, and broth, simmering until the potatoes are soft. Afterwards, I purée it until it’s smooth and I finish it off with some heavy cream to make this soup really irresistible.
What are the best potatoes for Potato Leek Soup?
For thick puréed soups, I like to use russets. If you like a chunky soup with a little more texture, use Yukon Golds, as they hold their shape better.
Can you freeze Potato Leek Soup?
This soup freezes fabulously; it’s great for stocking up on last-minute lunches and dinners when I don’t have time to cook.
Can you make Potato Leek Soup without dairy?
If you’re avoiding dairy, use olive oil for sautéing the leeks, and finish the soup with unsweetened nut milk in place of cream.
Can you make Potato Leek Soup for vegetarians?
Of course! Vegetarians and omnivores alike will enjoy this recipe if you make it with vegetable stock instead of chicken broth.
How can you make Potato Leek Soup healthier?
Many cooks like to make this soup without cream, and may even prefer to cook the potatoes in a vegetable broth for a lower calorie meal. A dollop of plain yogurt stirred into the soup would be fine, too!
Is Potato Leek Soup gluten-free?
This recipe is!
What toppings can be added to Potato Leek Soup?
Think of this soup as a sort of baked potato– top with crumbles of crisp bacon, scallions, chopped dill, or a dollop of sour cream. Whatever you might like on your potatoes, you’ll love it on this soup.
Should Potato Leek Soup be eaten hot or cold?
How you prefer to eat this soup is entirely up to you! Vichyssoise, a French potato leek soup, is traditionally eaten chilled. But because this recipe is made with chicken stock, I like to serve it piping hot, especially when it’s chilly outside.
Can you make Potato Leek Soup in a crockpot?
If you have a crockpot you’d like to use, place the leeks, butter, potatoes, bay leaves, and garlic in your crockpot. Season with salt and pepper to taste. Add the broth, just to cover the vegetables. Cover and cook on high for 4 hours, or low for 6 hours. Finish with the cream and chives.
How do you purée Potato Leek Soup?
A stick (immersion) blender like this one works wonders, but you can use a traditional blender too. No matter what you use, please use caution when blending hot liquids.
Potato Leek Soup
To clean leeks:
- Trim and discard root and dark green parts, reserving white and light green parts. Split lengthwise and wash well to remove sand and grit. Thinly slice.
To make the soup:
- In a Dutch oven or large saucepan, melt butter until foaming. Add leeks and soften without browning, about 3 to 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add broth, potatoes, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper, and bring to a simmer. Simmer until leeks and potatoes are tender, about 30 minutes.
- Remove bay leaf. Using an immersion or regular blender, puree soup until smooth. Return to pot and stir in cream. Season to taste with salt and pepper. Serve hot garnished with chives.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.