Potato Leek Soup Recipe (2024)

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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.

Potato Leek Soup is of the easiest, quicklest soups in the world to make. 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 potato soup really irresistible.

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.

Recipe ingredients

Ingredient 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 and creamy puréed soups, I like to use high-starch russet potatoes.If you like a chunkysoup with a little more texture, use Yukon Gold potatoes, as they hold their shape better.

Step-by-step instructions

1. 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.
2. Add broth, potatoes, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper, and bring to a boil. Reduce heat and simmer until leeks and potatoes are tender, about 15 to 20 minutes.
3. 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 ½ teaspoon salt and ¼ teaspoon pepper). Serve hot garnished with chives.

Recipe tips and variations

• 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.
• Equipment: A stick (immersion) blender works wonders, but you can use a traditional blender too. No matter what you use, please use caution when blending hot liquids.
• No leeks: Substitute 1 large onion for the leeks.
• Garnishes: Think of this soup as a sort of baked potato when choosing a garnish: top with crumbles of crisp bacon, scallions, chopped dill, fresh thyme sprigs, or a dollop of sour cream. Whatever you might like on your potatoes, you’ll love it on this soup. A squeeze of lemon juice is good too!
• Hot or cold: You can serve this soup hot or cold. 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.