Potato Leek Soup
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
300 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Potato Leek Soup
Description
Potato Leek Soup starts by cleaning and thinly slicing white leek sections, then sautéing them with chopped celery in salted butter until tender. Large chunks of peeled russet potatoes are added along with chicken broth, fresh thyme sprigs, and a bay leaf. The soup is simmered until the potatoes soften thoroughly.
After removing the herbs, the soup is blended until smooth using an immersion blender or similar tool. Heavy cream is stirred in to add richness and a silky texture. The mild sweetness of the leeks and the earthiness of the potatoes blend with the delicate thyme flavor, producing a balanced, creamy soup.
Potato Leek Soup is suitable as a warming starter or a light lunch, often garnished with fresh chopped chives or thyme. It is well paired with crusty bread or a light salad to complete a meal.
Optional steps include straining the soup through cheesecloth for extra smoothness. Leftovers keep in an airtight container in the refrigerator for up to three days and can be reheated on the stove or in the microwave. Adjust salt and pepper to taste before serving.
Ingredients
- 3 large leek white only
- 2 ribs celery ½-inch chopped
- ½ cup butter salted
- 2 pounds russet potato about 5 medium, peeled
- 6 cups chicken broth or vegetable stock
- 3 prigs thyme or ½ teaspoon dried thyme leaves, fresh
- 1 bay leaf
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¾ cup heavy whipping cream
- chives or thyme for garnish, chopped fresh
Instructions
- Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and then thinly slice them, you should have about 5 to 6 cups of leeks.
- Rinse the leeks very well under cold water to remove dirt or grit.
- Melt the butter in a large pot over medium heat. Add leeks and celery and cook until leeks are tender, about 7-10 minutes.
- Cut potatoes into large chunks and add them to the pot with the broth, thyme, bay leaf, salt, and pepper. Simmer, covered, for 30 minutes or until potatoes are tender.
- Discard bay leaf and thyme stems. Using an immersion or hand blender*, blend soup until smooth. Add cream and simmer for 2-3 minutes. Season with additional salt and pepper if needed.
Notes
- For an ultra-smooth texture, strain the blended soup through cheesecloth before serving.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300 | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 844mg | 35% |
| Potassium | 618mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1307IU | 26% |
| Vitamin C | 12mg | 13% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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