4.8 from 72 votes
Potato Leek Soup
Potato Leek Soup combines sautéed white leeks and celery with peeled russet potatoes simmered in chicken broth and seasoned with thyme and bay leaf. After cooking, the mixture is blended smooth and finished with heavy cream for a rich, velvety texture. The soup offers a mild onion flavor from the leeks and a creamy consistency balanced by subtle herb notes, making it a comforting starter or light meal.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
8
servings
Calories:
300 kcal
Course:
Main Course, Appetizer, Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 300
% 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.