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Potato Leek Soup

My cozy potato leek soup is easy and oh so flavorful! It takes just 10 minutes to prep in one pot and finishes in less than an hour. Recipe includes a how-to video!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 cups
Calories: 231 kcal
Course: Main Course , Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 3 3 Tablespoons unsalted butter
  • 5 5 cups thinly sliced leeks see note
  • 1 1 Tablespoon minced garlic 
  • ⅓ ⅓ cup dry white wine see note
  • 6 6 cups chicken broth or homemade chicken stock
  • 2 2 lbs gold potatoes peeled and cut into 1” cubes
  • 1 1 bay leaf fresh or dried
  • 5 5 sprigs fresh thyme
  • 1 1 teaspoon table salt plus more to taste if needed
  • ¼ ¼ teaspoon black pepper plus more to taste if needed
  • ½ ½ cup heavy cream
  • favorite toppings (we like fresh chives, croutons, garlic infused olive oil or thyme leaves (optional)

Instructions

    Cup of Yum
  1. Melt butter in a large soup pot or Dutch oven over medium heat.
  2. Add leeks and garlic and saute, stirring frequently, until leeks are very soft (about 5-8 minutes), do not let leeks brown.
  3. Add wine and cook, stirring, until it is reduced by about half.
  4. Slowly pour in the chicken stock, stirring to combine.
  5. 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.
  6. Reduce heat to low and remove bay leaf and thyme sprigs.
  7. 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.
  8. Slowly drizzle in cream, stirring to combine.
  9. Serve, topped with your favorite toppings, if desired.

Notes

  • I typically need 4 large leeks for this recipe. Clean your leeks well! They can be gritty, rinse well, and I’ll often rinse them again in a colander after slicing them.
  • When cutting the leeks, cut off the very end/root then thinly slice through the white and light green part. Discard the tough, dark green stem (or save it for making stock, it feels wasteful to throw out so much of the leek but it is not useful for this soup). To make the leeks cook faster, you can cut them in half lengthwise before slicing.
  • Gold potatoes work best for this recipe but russet may be substituted in a pinch.
  • I use pinot grigio. I recommend using wine for best flavor, but if you don’t have any on hand or don’t use alcohol you can instead use a splash (about a Tablespoon) of white wine vinegar instead and cook until this is reduced or just substitute with an equal amount of chicken broth (won’t have the same depth of flavor).
  • Store in an airtight container in the refrigerator for up to 5 days. This soup freezes fine and may be frozen in an airtight container for up to 3 months. Reheat in a pot over medium-low heat until thawed. If soup is thick, add a bit more broth.

Nutrition Information

Serving 1cup Calories 231kcal (12%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 32mg (11%) Sodium 968mg (40%) Potassium 641mg (18%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1314IU (26%) Vitamin C 30mg (33%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8cups

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.