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Wooden bowl of potato and leek soup garnished with chopped chives, placed on a light surface.

The Most Comforting Potato And Leek Soup

Author: Jessica Haggard
Cozy up with a bowl of warm potato and leek soup to experience the ultimate feel-good dish. Made with wholesome ingredients in just 35 minutes, you can enjoy tender potatoes, fragrant leeks, buttered garlic, and fresh thyme in a smooth, velvety soup base. Did I mention it’s delicious?
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 354 kcal

Ingredients
 
 

  • 3 tablespoons butter
  • 4 large leeks sliced, about 4 cups
  • 2 cloves garlic minced
  • ½ tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds Yukon gold potatoes chopped
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons chives finely chopped for garnish

Instructions
 

  • Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, garlic, and thyme. Season with salt and pepper. Cook for about 10 minutes until leeks are soft and fragrant.
  • Add the potatoes and broth. Bring to a boil, cover and reduce the heat to a simmer. Cook for an additional 15 minutes or until potatoes are fork tender.
  • Remove from heat and use an immersion blender to puree the soup directly in the pot. Continue until the soup is completely smooth.
  • Stir in the cream.
  • Serve garnished with chives.

Video

Notes

  • Aside from replacing heavy cream with milk, thin out the soup by adding 1 to 2 cups of water or chicken broth to the mix, or let it simmer longer to thicken.
  • Add salt and pepper a little at a time and taste as you go to avoid over-seasoning.
  • Customize your soup with your favorite mix-ins! Add proteins like crumbled bacon, cooked sausage, or diced ham to make it heartier, or toss in veggies like diced carrots, roasted red peppers, or a handful of spinach for an added burst of color.
  • Chives and shredded cheese are classic topping choices, but feel free to get creative with other options. Try a dollop of sour cream, crunchy croutons, or fresh herbs like dill or parsley.
  • The flavors deepen as the soup sits, so make it up to a day in advance and reheat for an even more flavorful bowl.
  • Add a fun twist by serving the soup in a bread bowl! Hollow out the center of a round loaf of French bread, leaving sturdy walls to hold the soup. Use the removed bread pieces to make homemade croutons or save them for dipping.
Serve: Creamy potato and leek soup is a filling meal itself, especially when paired with bread slices. I usually go for sourdough, focaccia, or flatbread. Or serve as a side to any of your favorite proteins. 
Store: Transfer leftover or made-ahead soup into an airtight container and store in the refrigerator for up to 3 days. Reheat in a pan over medium-low heat on the stove while stirring. If freezing, it’s best to do so without the cream. When ready to use, thaw frozen soup, reheat, then add the cream before serving.

Nutrition

Calories: 354kcalCarbohydrates: 38gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 65mgSodium: 1336mgPotassium: 837mgFiber: 5gSugar: 6gVitamin A: 1827IUVitamin C: 39mgCalcium: 96mgIron: 3mg
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