Potato Leek Soup

5 from 10 votes

Creamy Potato Leek Soup is a simple, classic soup recipe that can be prepared in about 30 minutes. It’s light and mild in flavor making it a perfect starter or accompaniment for lunch, dinner or holiday meals.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Servings: servings

Calories: 248kcal

Author: Lauren Harris

Ingredients

2 tablespoons butter
4 leeks (cleaned, halved and sliced thin)
2 cloves garlic (minced)
1/4 cup white wine (or additional stock)
7-8 cups chicken stock (or vegetable stock)
2 pounds potatoes (peeled and cut into 1-inch cubes)
2 sprigs fresh thyme
1-2 bay leaves
1/4 cup heavy cream

Instructions

Melt the butter in a Dutch oven or large stock pot over medium heat.
2 tablespoons butter
Add the leeks and cook, stirring often, about 5-7 minutes or until tender.
4 leeks
Stir in the garlic and cook an additional 30 seconds.
2 cloves garlic
Carefully pour in the white wine and cook until reduced by half, scrapping up any browned bits from the bottom of the pot.
1/4 cup white wine
Add the chicken stock, potatoes, fresh thyme and bay leaves. Raise the heat and bring to a boil, then cover and lower the heat to simmer.
7-8 cups chicken stock, 2 pounds potatoes, 2 sprigs fresh thyme, 1-2 bay leaves
Continue to simmer until the potatoes are fork-tender, about 10-12 minutes.
Puree with an immersion blender or transfer to a stand blender and puree until desired level of creaminess is reached. You will likely have to work in batches if using a stand blender.
Stir in the cream and cook another minute or so to warm through.
1/4 cup heavy cream
Taste and adjust seasoning, as needed.
Serve with additional fresh thyme and freshly cracked black pepper, if desired.

Notes

Tips and Techniques

Use less stock if you want a thicker soup and more if you want a thinner soup. Take into account that a small amount of cream will be mixed in later.
To make the recipe gluten free, be sure that the stock you are using does not contain gluten.
To make the recipe vegetarian, use vegetable stock.
To make the recipe vegan, use vegetable stock, dairy free butter or olive oil in place of the butter, and omit the heavy cream.
Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition