5 from 20 votes
Potato Leek Soup
Potato Leek Soup offers a creamy texture achieved by pureeing tender gold potatoes and sautéed leeks into a smooth, comforting soup. The addition of dry white wine and fresh or dried herbs creates a subtle depth of flavor. Finishing the soup with heavy cream enriches the body, while optional toppings provide personalized garnishes that add texture and freshness.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
8
cups
Calories:
231 kcal
Course:
Main Course, Soup, Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 cups
Amount Per Serving
Calories 231
% 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.