Creamy Potato Leek Soup
Creamy Potato Leek Soup
Ingredients
For the Soup
- 4 1/2 leeks, medium, white and light green parts only, thinly sliced
- 3 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 yellow onion, medium, diced
- 4 1/2 garlic, cloves, minced
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 9 cups chicken or vegetable broth
- 3/4 cup heavy cream
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons fresh chives, chopped, for garnish (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Prepare the vegetables: Trim the dark green tops and root ends from the leeks. Slice the white and light green parts thinly. Place sliced leeks in a large bowl of cold water, swish them around to remove any dirt, then lift them out and drain well. Peel and dice the potatoes into 1/2-inch cubes. Dice the yellow onion and mince the garlic.
⏱️ 10 min
- 2
Sauté the aromatics: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the well-drained sliced leeks and cook for another 5 to 7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 15 min
- 3
Simmer the soup: Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min
- 4
Blend the soup: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend until completely smooth. For a chunkier soup, blend only about two-thirds of the mixture, leaving some potato pieces intact. Alternatively, carefully transfer batches of the hot soup to a regular blender and blend until smooth, then return to the pot. (Exercise caution when blending hot liquids).
⏱️ 5 min
- 5
Finish and season: Return the pot to low heat. Stir in the heavy cream. Season generously with salt and freshly ground black pepper to taste. Heat gently for a few minutes, stirring occasionally, but do not allow the soup to boil after adding the cream.
⏱️ 5 min
- 6
Serve: Ladle the hot soup into bowls. Garnish with fresh chopped chives, if desired, and serve immediately with crusty bread on the side.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Potato Leek Soup
Ingredients
For the Soup
- 4 1/2 leeks, medium, white and light green parts only, thinly sliced
- 3 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 yellow onion, medium, diced
- 4 1/2 garlic, cloves, minced
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 9 cups chicken or vegetable broth
- 3/4 cup heavy cream
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons fresh chives, chopped, for garnish (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Prepare the vegetables: Trim the dark green tops and root ends from the leeks. Slice the white and light green parts thinly. Place sliced leeks in a large bowl of cold water, swish them around to remove any dirt, then lift them out and drain well. Peel and dice the potatoes into 1/2-inch cubes. Dice the yellow onion and mince the garlic.
⏱️ 10 min - 2
Sauté the aromatics: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the well-drained sliced leeks and cook for another 5 to 7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 15 min - 3
Simmer the soup: Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min - 4
Blend the soup: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend until completely smooth. For a chunkier soup, blend only about two-thirds of the mixture, leaving some potato pieces intact. Alternatively, carefully transfer batches of the hot soup to a regular blender and blend until smooth, then return to the pot. (Exercise caution when blending hot liquids).
⏱️ 5 min - 5
Finish and season: Return the pot to low heat. Stir in the heavy cream. Season generously with salt and freshly ground black pepper to taste. Heat gently for a few minutes, stirring occasionally, but do not allow the soup to boil after adding the cream.
⏱️ 5 min - 6
Serve: Ladle the hot soup into bowls. Garnish with fresh chopped chives, if desired, and serve immediately with crusty bread on the side.