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5.0 from 9 votes

Potato Leek Soup

Learn how to make this classic soup recipe that's ready in 30 minutes! Made in one pot with simple ingredients. A hearty comfort food soup that's just creamy enough without being too heavy. A crowd-favorite recipe for the BEST and EASIEST potato leek soup!

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 250 kcal
Course: Soup
Cuisine: French

Ingredients

  • 4 tablespoons unsalted butter divided
  • 2 tablespoons all-purpose flour
  • 4 cups leeks coarsely chopped*
  • 2 cups sweet Vidalia onion finely minced
  • 2 teaspoons salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 4 cloves garlic finely minced
  • 4 cups reduced sodium chicken broth
  • 4 cups Russet potatoes peeled and chopped into 1-inch chunks
  • 1 sprig of fresh thyme
  • ½ cup whole milk
  • fresh herbs optional for garnishing (chives, parsley, thyme)

Instructions

    Cup of Yum
  1. To a large Dutch oven or soup pot, add 2 tablespoons butter, and heat over medium-high heat to melt.
  2. Add the flour to the melted butter, and using a wooden spoon, stir constantly until dissolved.
  3. Add the remaining butter, leeks* (see Notes), onions, salt, pepper, and saute for 5 minutes, or until vegetables begin to soften; stir frequently. Tips - I like to use sweet Vidalia onions for their flavor, but yellow or white onions may be used. Adding the salt now helps sweat the vegetables and adds a better flavor to the soup. Because I use reduced sodium broth, I find 2 teaspoons salt now to be necessary, but always salt to taste.
  4. Add the garlic and saute for 1 minute; stir continuously.
  5. Add the reduced sodium chicken broth, potatoes, thyme, and bring to a simmer.
  6. Reduced the heat to medium or medium-low, cover the Dutch oven, and simmer for about 20 minutes, or until potatoes are very tender and soft.
  7. Remove the sprig of thyme and using an immersion blender, blend the soup to. your desired consistency. Tips - If you don't have an immersion blender, you can blend the soup in a high speed blender. When working with hot liquids in a blender canister, always pay attention that there's a way for steam to escape. For me, the easiest way to achieve this is to pop out the plastic piece in the lid, and cover that hole with an old dish towel. You still need to cover the hole with something so soup doesn't go flying everywhere, but just not sealed off like you would have with the plastic piece still in. Blend in two or three rounds if necessary.
  8. Add the milk, stir to combine, taste the soup for seasoning balance, and add additional salt or pepper, if desired, to taste. Tip - If the soup tastes at all flat, boring, or dull, it likely needs more salt. Don't be afraid to add it. I add about 3-4 teaspoons total salt (2 to start and nearly 2 at the end) because you're seasoning and flavoring pounds-worth of very basic root vegetables which need salt to bring out their best so don't be afraid to add salt.
  9. Optionally, garnish the soup with fresh chives, parsley, thyme, and serve. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat very gently as desired in the microwave or on the stovetop.

Notes

  • Leeks - You eat the whiter or lighter green parts and discard the dark green tops. Leeks often have dirt or sand that can enter this edible whiter/lighter part so you will want to slice down the center, then slice across. Rinse in a strainer before cooking as sand and dirt often make their way into the inner layers of the leek. There are all kinds of internet tutorial videos showing how to clean leeks that exist and if you’re curious, check one out.

Nutrition Information

Serving 1bowl Calories 250kcal (13%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 23mg (8%) Sodium 853mg (36%) Potassium 772mg (22%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1267IU (25%) Vitamin C 16mg (18%) Calcium 99mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 250

% Daily Value*

Serving 1bowl
Calories 250kcal 13%
Carbohydrates 36g 12%
Protein 8g 16%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 23mg 8%
Sodium 853mg 36%
Potassium 772mg 16%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1267IU 25%
Vitamin C 16mg 18%
Calcium 99mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.