0 from 15 votes
Potato Leek Soup
This Potato Leek Soup is creamy, comforting, and super easy to make! Made with hearty potatoes, fresh herbs, and the perfect amount of buttery cream, it's the perfect comfort meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 374 kcal
Course:
Soup
Cuisine:
French
Ingredients
- ¼ cup unsalted butter (56g)
- 4 large leeks white and light green parts only, chopped (about 6 cups)
- 5 garlic cloves minced
- 2 pounds potatoes peeled and chopped (Yukon gold or Russet) (900g)
- 6 cups chicken broth or vegetable broth (1.4L)
- 4 sprigs fresh thyme
- 2 bay leaves
- 1¾ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 cup heavy cream (240ml)
- 2 tablespoons chopped chives for servings
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and garlic and sauté until the leeks are very soft, about 10 minutes.
- Add the potatoes, broth, thyme, bay leaves, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the potatoes are very soft, about 15 minutes.
- Remove and discard the thyme sprigs and bay leaves. Working in batches, purée the soup in a blender until smooth. Return to the pot and stir in the cream. Place over low heat for a few minutes to reheat, if needed. Serve garnished with chives and black pepper.
Cup of Yum
Notes
- Purée the soup in batches. When the time comes to purée the soup, only fill the blender halfway per batch. Leave the blender lid's hole open and cover the opening with a dishtowel before blending to allow the steam to escape and prevent the hot soup from splattering. If you have an immersion blender, use it to blend the soup directly in the pot, and skip transferring it to another container.
- Chop the potatoes in even sizes. Chop the potatoes uniformly so they cook evenly. Thicker pieces will take longer to cook than smaller ones, and you'll end up with a less smooth soup when blending.
- Make it vegan. This recipe is super easy to adapt for dietary needs! Omit all dairy and animal products by swapping out the chicken stock or broth for vegetable stock and the butter for equal parts olive oil or vegan butter. Sub the heavy cream for dairy-free heavy whipping cream or full-fat coconut milk. The soup is also naturally gluten-free.
- Optional blending alternatives. If you don't have a blender, you can also use a hand-held immersion blender or a food processor. If using a food processor, be sure to blend in batches as some processors will leak out liquid if over-filled above the top of the processing component.
Nutrition Information
Calories
374kcal
(19%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
70mg
(23%)
Sodium
1583mg
(66%)
Potassium
844mg
(24%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1894IU
(38%)
Vitamin C
40mg
(44%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 374
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 1583mg | 66% |
| Potassium | 844mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1894IU | 38% |
| Vitamin C | 40mg | 44% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.