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The Best Cream of Potato and Leek Soup
5 from 33 votes

The Best Cream of Potato and Leek Soup

The Best Cream of Potato and Leek Soup blends russet potatoes and leeks simmered in broth with herbs, then pureed to a smooth, creamy texture. Finished with cream and optional sour cream, and garnished with green onion, shredded cheese, parsley, and bacon or ham, the soup balances savory flavors and a velvety consistency. Its comforting richness and inclusion of bacon or ham add depth, making it suitable as a hearty meal starter or light lunch.

Course: Main Course, Appetizer, Soup
Cuisine: American

Ingredients

  • 3 cups russet potato peeled, chopped
  • 3 cups leek sliced
  • 6 cups vegetable broth I usually use chicken broth, or chicken broth
  • 2-4 tablespoons butter
  • ½-1 cup heavy cream more or less to taste, or whipping cream, 35%
  • ½ cup sour cream if desired
  • 3 bay leaf
  • salt to taste
  • black pepper to taste
  • 1 tablespoon thyme more or less to taste
  • ¼ cup green onion for garnish, if desired, or chives, chopped
  • ¼ cup shredded cheese
  • ¼ cup parsley
  • 1-3 cups Bacon more or less to taste, cooked and crumbled or ham, diced

Instructions

    Cup of Yum
  1. Get out all of your ingredients you are about to make an amazing soup!
  2. Clean, peel, chop up or dice all of your potatoes!
  3. Clean and slice up all of your leeks!
  4. Melt butter in a large pot over medium heat.
  5. Add sliced leeks, reduce heat to medium low, and sauté, stirring frequently, until very soft but not browned, somewhere between 10 and 15 minutes.
  6. Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium low, cover, simmer, and cook until potatoes are fork tender, approximately 15 more minutes.
  7. Remove and discard your bay leaves.
  8. Puree with a handheld immersion blender, or in batches, in a food processor or blender until smooth.
  9. Add bacon or ham, if desired. I will usually add diced ham to the soup itself and cooked and crumbled bacon when serving.
  10. Add cream, stir, and reheat before serving.
  11. Season with salt and pepper to taste.
  12. Top each serving with a dollop of sour cream and fresh sliced green onions, shredded cheese, parsley or chives as desired. Enjoy!

Notes

  • Serve with wonton crisps or a complementary side dish to make the soup more filling.
  • Avoid browning the leeks during sautéing to maintain a delicate flavor.
  • Adjust cream and sour cream amounts to suit desired richness and tang.
  • Leftover soup can be refrigerated and reheated gently to preserve texture and flavor.