My Moms Potato Leek Soup
Creamy, comforting, and bursting with rich autumnal flavors, My Mom’s Potato Leek Soup is the ultimate one-pot meal for cozy evenings. This classic recipe combines tender Yukon Gold or Russet potatoes, caramelized leeks, and a hint of garlic, all simmered to perfection in a hearty vegetable stock with fresh thyme and a touch of heavy cream. Finished with a swirl of creaminess and optional fresh parsley for garnish, this velvety smooth soup strikes the perfect balance between rustic simplicity and gourmet indulgence. Ready in just 50 minutes, it’s an easy yet flavorful dish perfect for weeknight dinners or intimate gatherings. Pair this soul-warming soup with crusty bread for a truly satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 whole (white and light green parts only) leeks
- 2 medium garlic cloves
- 4 medium (Yukon Gold or Russet) potatoes
- 6 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme
- 1 whole bay leaf
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Prepare the leeks by slicing them lengthwise, rinsing thoroughly under cold water to remove any dirt, and slicing them into thin half-moons.
Peel the potatoes and dice them into 1-inch cubes. Mince the garlic.
In a large pot, melt the unsalted butter over medium heat. Add the leeks and garlic, and cook for 5-7 minutes until the leeks are softened and fragrant, stirring occasionally to prevent burning.
Add the diced potatoes to the pot and stir to coat them in the leek and butter mixture. Cook for an additional 2-3 minutes.
Pour in the vegetable stock, and add the bay leaf and thyme. Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and easily pierced with a fork.
Remove the bay leaf from the pot, and use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully ladle the soup into a blender, working in batches, and then return it to the pot.
Stir in the heavy cream, and season with salt and black pepper to taste. Heat for another 2-3 minutes on low heat, but do not let the soup boil.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 30.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6875 mg | 146% | |
*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.
