Classic Potato Leek Soup
Warm, comforting, and irresistibly creamy, this Classic Potato Leek Soup is the perfect blend of simplicity and flavor. Crafted with tender Yukon gold potatoes, fragrant leeks, and a touch of garlic, this velvety soup is elevated by the addition of fresh thyme and a splash of rich heavy cream. Whether pureed with an immersion blender or in batches for silky smoothness, this easy-to-make recipe is a celebration of wholesome ingredients. Ready in under an hour, it’s an ideal option for a cozy weeknight dinner or an elegant starter. Serve it with a sprinkle of fresh chives for a pop of color and flavor, and pair it with crusty bread for the ultimate satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 medium, chopped leeks (white and light green parts only)
- 2 minced garlic cloves
- 2 pounds Yukon gold potatoes (peeled and diced)
- 6 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped leeks to the pot and sauté for 5-7 minutes until they are softened but not browned. Stir frequently to prevent burning.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, vegetable or chicken stock, and thyme to the pot. Increase the heat and bring the mixture to a boil.
Reduce the heat to a simmer and cook uncovered for 25-30 minutes, or until the potatoes are very tender.
Using an immersion blender, carefully puree the soup directly in the pot until it is smooth and creamy. Alternatively, you can work in batches to puree the soup in a blender, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Taste and adjust the seasoning as needed.
Heat the soup gently over low heat for 2-3 minutes, without bringing it to a boil, to incorporate the cream.
Ladle the soup into bowls, garnish with chopped chives if desired, and serve warm.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7672 mg | 334% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 20.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4644 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
