Potato Leek Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 cups
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Calories
231 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Potato Leek Soup
Description
This Potato Leek Soup begins with butter sautéing leeks and garlic gently until soft but not browned, preserving their delicate flavor. Adding white wine reduces its sharpness and infuses the pot with a subtle acidity before the chicken broth, potatoes, and herbs simmer until the potatoes are tender. After removing bay leaf and thyme, the soup is partially pureed to maintain slight texture and prevent it from becoming overly thick or gluey.
Slowly stirring in heavy cream adds richness and smoothness, transforming the soup into a velvety dish. The soup’s mild earthy flavors and creamy body make it suitable as a starter or light meal, especially when complemented by toppings such as fresh chives, croutons, or garlic-infused olive oil for extra flavor and contrast.
To clean leeks properly, slice and rinse thoroughly to remove grit. Gold potatoes are preferred for their creamy texture, though russet potatoes can be used if necessary. The soup keeps well refrigerated for up to five days and freezes for up to three months. Reheating gently over medium-low heat with additional broth can restore desired consistency if thickened.
Ingredients
- 3 Tablespoons butter unsalted
- 5 cups leek see note, thinly sliced
- 1 Tablespoon garlic minced
- ⅓ cup white wine see note, dry
- 6 cups chicken broth or homemade chicken stock
- 2 lbs gold potatoes peeled and cut into 1” cubes
- 1 bay leaf fresh or dried
- 5 thyme sprigs, fresh
- 1 teaspoon table salt plus more to taste if needed
- ¼ teaspoon black pepper plus more to taste if needed
- ½ cup heavy cream
- favorite toppings (we like fresh chives, croutons, garlic infused olive oil or thyme leaves (optional)
Instructions
- Melt butter in a large soup pot or Dutch oven over medium heat.
- Add leeks and garlic and saute, stirring frequently, until leeks are very soft (about 5-8 minutes), do not let leeks brown.
- Add wine and cook, stirring, until it is reduced by about half.
- Slowly pour in the chicken stock, stirring to combine.
- Add potatoes, bay leaf, thyme sprigs, salt, and pepper. Bring to a gentle boil, and cook until potatoes are tender and can be easily pierced all the way through with a fork.
- Reduce heat to low and remove bay leaf and thyme sprigs.
- Using an immersion blender, puree the soup until it is just pureed. Don’t overdo it or the soup could become gluey. I’d personally rather have a few stray pieces of potato rather than an over-blended soup.
- Slowly drizzle in cream, stirring to combine.
- Serve, topped with your favorite toppings, if desired.
Notes
- Clean leeks well after slicing to remove grit; discard tough dark green parts or save for stock.
- Gold potatoes offer the best creamy texture, but russets work in a pinch.
- If skipping wine, substitute with white wine vinegar reduced or additional broth for flavor balance.
- Store in airtight containers refrigerated up to 5 days or frozen up to 3 months; reheat gently, adding broth to adjust consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 231kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 968mg | 40% |
| Potassium | 641mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1314IU | 26% |
| Vitamin C | 30mg | 33% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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