Description
This Creamy Potato Leek Soup is a comforting and velvety dish perfect for chilly days. Made with tender leeks, russet potatoes, and a touch of heavy cream, this soup is naturally flavorful and easy to prepare. Slow-simmered with herbs and blended to a silky texture, it’s an elegant yet simple recipe ideal for a cozy meal.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1¼ pounds leeks, trimmed, rinsed well, and sliced
- 4 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 pound russet potatoes, peeled and cut into 1½-inch pieces
- 6 cups low-sodium chicken broth or low-sodium vegetable broth
- 2 teaspoons kosher salt (more or less to taste)
- Freshly ground black pepper, to taste
For Serving
- 6 tablespoons heavy cream (for drizzling; about 1 tablespoon per serving)
- 2 tablespoons fresh chives, snipped
- Extra freshly ground black pepper
Instructions
- Clean the leeks: Remove the tough outer leaves and trim off the dark green tops of the leeks. Slice each leek in half lengthwise, keeping the root intact. Rinse each half under cool running water, fanning the layers to remove any sand or dirt. Pat dry and slice thinly.
- Cook the aromatics: Heat butter and olive oil in a 4 to 6-quart Dutch oven over medium to medium-low heat until melted. Add the diced onion and sliced leeks with a pinch of kosher salt. Cover and cook, stirring occasionally, until the vegetables are soft and onions become translucent, about 8 to 12 minutes.
- Add garlic and thyme: Stir in the dried thyme and minced garlic and cook for 1 minute until fragrant.
- Add potatoes and broth: Add the peeled and chopped potatoes to the pot, then pour in the chicken or vegetable broth. Bring the mixture to a simmer uncovered over medium heat, adjusting heat as needed. Simmer for 20 to 25 minutes, or until the potatoes are very tender.
- Puree the soup: Reduce the heat to low. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, removing the center plug from the lid and covering with a kitchen towel to blend until smooth.
- Season and finish: Stir in the heavy cream, then taste and adjust seasoning with kosher salt and freshly ground black pepper, adding according to your preference. Heat through gently.
- Serve: Ladle the soup into bowls. Drizzle each with about 1 tablespoon of heavy cream, sprinkle with snipped fresh chives, and finish with extra freshly ground black pepper as desired. Enjoy warm.
Notes
- Make sure to clean leeks thoroughly to remove hidden grit and sand.
- You can substitute vegetable broth for a vegetarian version.
- If you prefer a thinner soup, add more broth when blending.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- This soup can be made dairy-free by using coconut milk or a non-dairy cream alternative.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
