Potato Leek Soup

Potato Leek Soup is cozy, comforting, and a reminder that spring is just around the corner. Leeks and garlic add a subtle layer of flavor to the earthy potato, and heavy cream is the perfect luscious touch.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (2 cups each)

Calories 377kcal

Author Meggan Hill

Ingredients

1/4 cup butter (1/2 stick)
4 large leeks white part only, halved lengthwise and thinly sliced (see note 1)
3 cloves garlic minced
2 quarts chicken broth or vegetable broth
2 pounds potatoes peeled and cut into 1-inch cubes (see note 2)
1 bay leaf
salt and ground white pepper
1 cup heavy cream
fresh chives or scallions, sliced, for garnish

US Customary - Metric

Instructions

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 1/2 teaspoon pepper, and bring to a boil. Reduce heat and simmer until leeks and potatoes are tender, about 15 to 20 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 (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve hot garnished with chives.

Notes

Leeks: Leeks are grown by having sand and dirt piled up around the base of the plant (the part under the dirt stays white). Because of this, leeks tend to be quite dirty and need to be washed carefully. To clean leeks, trim both the root end and the top where the dark green leaves begin. Cut the remaining white section in half lengthwise to expose the layers. Rinse the layers thoroughly in a basin of water until no dirt remains. Transfer to a cutting board and slice thinly. Discard the green parts.
Potatoes: For thick puréed soups, I like to use high-starch russet potatoes. If you like a chunky soup with a little more texture, use Yukon Golds, as they hold their shape better.
Yield: This recipe makes about 8 cups of soup, enough for 4 servings, 2 cups each.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition