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Potato Leek Soup

A comforting and creamy Potato Leek Soup that's easy to make and perfect for any time of the year.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12-15 pieces russet potatoes (small/medium in size, peeled and cubed) Provides the best texture and creaminess.
  • 8 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 3/4 cup heavy cream For a creamy texture.
  • 1/4 cup butter Melted for sautéing.
  • 4 cloves garlic (minced) Adds flavor.
  • 3 pieces large leeks (roughly chopped, ends removed) Use fresh for the best flavor.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp red pepper flakes For a hint of spice.
  • 1 piece bay leaf Remove before blending.
Garnishes
  • drizzle of olive oil For serving.
  • sour cream For serving.
  • black pepper For serving.
  • crumbled bacon For serving.
  • green onions For serving.

Method
 

Preparation
  1. Peel and cube the potatoes into similar-sized pieces. Set aside.
  2. Chop the leeks, removing the ends, and rinse them under cold water to remove any dirt or sand.
Cooking
  1. In a large pot, melt the butter over low to medium heat. Add the leeks and sauté for 7-10 minutes until softened.
  2. Add the minced garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes.
  3. Add the cubed potatoes and pour in 6 cups of chicken broth, enough to cover the potatoes.
  4. Cover the pot and let it simmer for 15-20 minutes until the potatoes are fork-tender.
  5. Remove from heat, take out the bay leaf, and add the heavy cream.
  6. Blend the soup using an immersion blender until smooth, adding the remaining 2 cups of chicken stock as needed.
  7. Taste and adjust the seasoning as necessary.
Serving
  1. Serve hot in bowls, garnished with a drizzle of olive oil, sour cream, black pepper, crumbled bacon, and green onions.

Notes

Let the soup cool completely before storing in an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.