Potato Leek Soup

Potato leek soup is a simple, classic recipe made with potatoes, leeks, broth, and cream. Easy, comforting, and perfect for dinner, lunch, or a starter.

Course Soup

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 266kcal

Author Elizabeth Rodriguez

Ingredients

2 tablespoons Butter
3 medium Leeks white and light green parts only, cleaned, and sliced
1 small Onion diced (use white or yellow onion)
1½ pounds Potatoes about 3–4 medium Russets or Yukon Golds, peeled and cut into 1½-2 inch pieces
4 cups Chicken Broth
1 Bay Leaf
½ teaspoon Salt plus more at the end if needed
⅛–¼ teaspoon Black Pepper or to taste
¼ cup Half & Half
Green Onions, Chives, or Parsley for garnish, optional

Instructions

Melt the butter in a large pot over medium heat. When the butter is melted and foamy, add the onions and leeks. Cook, stirring often, until they start to soften, 5–6 minutes.
Add the potatoes, broth, bay leaf, salt, and pepper. Raise the heat to medium-high and bring the soup just to a boil. Then reduce to medium-low, cover, and simmer until the potatoes are very tender, 20–25 minutes. Stir occasionally and keep the broth at a gentle simmer, adjusting the heat as needed.
Remove the bay leaf with tongs or a slotted spoon.
Take the pot off the heat and blend with an immersion blender until smooth. If you don’t have an immersion blender, use a countertop blender (see Notes 2). Alternatively, mash some of the potatoes with a potato masher or the back of a spoon for a rustic-style soup.
Return the pot to low heat. Stir in the half and half. Heat through, but do not let the soup boil.
Taste and add salt if needed. As a reference, we added ½ teaspoon to ours. Serve hot, garnished with green onions, chives, or parsley if desired.

Notes

Cleaning the leeks: Trim the root end and dark green tops, keeping only the white and light green parts. Slice lengthwise, then cut into half-moons. Place in a bowl of cold water and swish to loosen dirt. Scoop the leeks out, leaving grit behind. Repeat with fresh water if needed.
Processing the soup: An immersion blender is the easiest way to puree the soup directly in the pot. If using a countertop blender, work in small batches. Never fill the blender with hot liquid. Remove the feeder cap, cover with a clean folded towel, and blend starting on low speed.

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