5 from 9 votes
Potato Leek Soup
This easy Potato Leek Soup transforms a handful of simple, whole-food ingredients into a bowl of cozy, flavorful soup.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings (2 cups each)
Calories:
377 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1/4 cup butter (1/2 stick)
- 4 large leek white part only, halved lengthwise and thinly sliced (see note 1
- 3 cloves garlic minced
- 2 quarts chicken broth or vegetable broth
- 2 pounds potato peeled and cut into 1-inch cubes (see note 2
- 1 bay leaf
- salt
- ground white pepper
- 1 cup heavy cream
- chive or scallions, sliced, for garnish, fresh
Instructions
- 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.
- Add broth, potatoes, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper, and bring to a boil. Reduce heat and simmer until leeks and potatoes are tender, about 15 to 20 minutes.
- 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 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve hot garnished with chives.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- 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 puréed soups, I like to use high-starch russet potatoes. If you like a chunky soup with a little more texture, use Yukon Golds, as they hold their shape better.
- 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.
Nutrition Information
Serving
2 cups
Calories
377kcal
(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
71mg
(24%)
Sodium
1263mg
(53%)
Potassium
846mg
(18%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1819IU
(36%)
Vitamin C
38mg
(42%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings (2 cups each)
Amount Per Serving
Calories 377
% Daily Value*
| Serving | 2 cups | |
| Calories | 377kcal | 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 | 71mg | 24% |
| Sodium | 1263mg | 53% |
| Potassium | 846mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1819IU | 36% |
| Vitamin C | 38mg | 42% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.