Indulge in the comforting warmth of Classic Potato Leek Soup, a timeless dish that beautifully combines the earthy flavors of leeks and russet potatoes. This creamy soup is not only nourishing but also a delightful representation of simple, wholesome cooking.

With its rich texture and aromatic notes, this soup offers a perfect balance of comfort and sophistication. Whether you’re seeking a cozy dinner or an elegant starter for a gathering, its versatility appeals to a wide range of palates.

Gather your ingredients and prepare to create a culinary masterpiece that warms both body and soul. Enjoy the delightful experience of making and savoring this classic dish that has stood the test of time.

Classic Potato Leek Soup Ingredients

At the heart of Classic Potato Leek Soup lies the sweet and mild essence of leeks, which impart a delicate flavor that sets the tone for this comforting dish. Complementing them are tender russet potatoes, which lend a creamy texture and serve as a hearty base.

Aromatic garlic and crisp celery add depth and brightness, enhancing the overall flavor profile. The addition of fresh thyme and a bay leaf infuses the soup with herbal notes, while a splash of rich heavy cream elevates its luxurious mouthfeel. Finally, a sprinkle of chives not only brightens the dish but also adds a burst of fresh flavor, making every spoonful a delight.

Potato Leek Soup

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Soup

Cuisine American

Servings 6 People

Ingredients

2 pounds Yukon Gold potatoes peeled and diced into ½-inch cubes
4 large leeks white and pale green sections only, roughly chopped (about 5 cups)
3 tablespoons unsalted butter
3 garlic cloves peeled and lightly crushed
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs of fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Fresh chives finely minced, for garnish

Instructions

In a large pot, melt the butter over medium heat. Add the chopped leeks and garlic, cooking gently while stirring frequently, until they become tender and translucent, about 10 minutes. Adjust the heat as needed to prevent browning.
Introduce the diced potatoes, broth, bay leaves, thyme sprigs, salt, and pepper into the pot. Increase the heat to bring the mixture to a boil, then reduce it to a low simmer. Cover and cook for approximately 15 minutes, or until the potatoes are completely softened.
Remove and discard the thyme sprigs and bay leaves. Use an immersion blender to purée the soup directly in the pot until velvety smooth. If a standard blender is preferred, purée the soup in small batches, ensuring the blender is not overfilled (refer to note for safety).
Stir in the heavy cream and gently heat the soup to a simmer. Taste and adjust the seasoning with additional salt or pepper if necessary. For a thicker consistency, simmer the soup uncovered until it reduces slightly. If it seems too thick, incorporate additional water or broth to achieve the desired texture.
Ladle the soup into bowls and garnish with a sprinkling of freshly chopped chives before serving.
Note: When using a traditional blender, only fill the container halfway, leaving the lid vented to release steam, and cover with a towel to avoid splatters. Transfer the blended soup into a clean pot for reheating.
Freezer-Friendly Tip: To freeze, omit the cream and store the soup in an airtight container for up to three months. Thaw in the refrigerator for 12 hours, then reheat on the stovetop over medium heat until thoroughly warmed. Stir in the cream during reheating and bring the soup to a gentle simmer before serving.