Creamy Potato and Leek Soup Recipe

Introduction

Potato leek soup is a comforting and creamy dish perfect for cozy evenings. Made with simple ingredients like leeks, potatoes, and broth, it offers rich flavor and smooth texture that’s easy to prepare at home.

Ingredients

• 2 cups diced leeks (about 4 leeks)
• 3 cloves garlic (minced)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 stalk celery
• ½ cup diced carrots
• 4 large Russet potatoes (about 2 lbs.)
• 6 cups chicken broth (divided)
• 1 bay leaf
• ¼ teaspoon ground sage
• 1 teaspoon soy sauce
• ⅓ cup cream (or ½ cup half and half)
• 2 tablespoons sour cream
• Salt and pepper to taste
• Optional additions: white wine, cheddar cheese, Parmesan, bacon, thyme

Instructions

1. Step 1: Trim off the dark green leafy part and bulbs of the leeks, keeping only the light green and white sections. Wash thoroughly and dice them.
2. Step 2: Heat butter and olive oil in a 3½ to 4-quart soup pot over medium heat. Add diced leeks, carrots, and celery, sautéing for about 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
3. Step 3: Peel the potatoes and cut them into 1-inch cubes while the vegetables are cooking.
4. Step 4: Pour 5 cups of chicken broth into the pot. Reserve the 6th cup to adjust soup consistency later. Add bay leaf, ground sage, and soy sauce.
5. Step 5: Add the cubed potatoes to the broth, bring to a gentle boil, partially cover and simmer for about 20 minutes or until potatoes are very tender.
6. Step 6: Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a regular blender.
7. Step 7: Lower the heat and stir in cream (or half and half) along with sour cream.
8. Step 8: If desired, add up to 1 cup of the reserved chicken broth to reach preferred soup thickness.
9. Step 9: Taste then season with salt and pepper as needed. Simmer gently until ready to serve.
10. Step 10: Optional: Remove from heat and stir in shredded cheddar or sprinkle Parmesan on top. Avoid adding cheese to very hot soup to prevent separation.
11. Step 11: (Pro tip) For extra depth, add a Parmesan or Romano rind while potatoes cook, removing any leftover rind before blending.

Tips & Variations

• Swap chicken broth for vegetable broth to make this soup vegetarian-friendly.
• Add a splash of white wine during sautéing for subtle acidity and depth.
• Crisp bacon bits or fresh thyme make flavorful garnish options.
• Use half and half instead of cream for a lighter soup.
• Be sure not to overheat cheese additions to maintain smoothness and prevent grainy texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. If the soup becomes too thick, add a splash of broth or cream to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the cream and sour cream with coconut milk or a plant-based cream alternative. Use olive oil instead of butter for sautéing.

Can I freeze potato leek soup?

Potato leek soup freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally.

Creamy Potato and Leek Soup Recipe

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★★★★★

4.9 from 104 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This classic Potato Leek Soup is a creamy, comforting dish made with tender potatoes, sautéed leeks, and aromatic vegetables simmered in chicken broth. Enhanced with a touch of cream and sour cream, it’s perfect for a cozy meal. Optional additions like cheese, bacon, or herbs can customize it to your liking.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 cups diced leeks (about 4 leeks, light green and white parts only)
• 1 stick celery, diced
• ½ cup diced carrots
• 3 cloves garlic, minced
• 4 large Russet potatoes (about 2 lbs), peeled and cut into 1-inch cubes

Liquids & Dairy

• 6 cups chicken broth (divided)
• 1/3 cup cream (or ½ cup half and half)
• 2 Tablespoons sour cream

Fats & Oils

• 2 Tablespoons butter
• 1 Tablespoon olive oil

Seasonings & Others

• 1 bay leaf
• ¼ teaspoon ground sage
• 1 teaspoon soy sauce
• Salt and black pepper to taste (about ½ teaspoon salt, ¼ teaspoon black pepper)

Optional Additions

• White wine
• Shredded cheddar cheese (up to 1 cup)
• Grated Parmesan cheese
• Bacon
• Fresh thyme

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Instructions

1. Prepare the leeks: Cut away the dark green leafy parts and bulbs of the leeks, using only the light green and white parts. Wash thoroughly to remove dirt, then dice and set aside.
2. Sauté vegetables: Heat 2 tablespoons butter and 1 tablespoon olive oil in a 3½ to 4-quart soup pot over medium heat. Add diced leeks, carrots, and celery and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute, stirring constantly.
3. Add broth and seasonings: Pour 5 cups of chicken broth into the pot. Reserve the 6th cup for later if you prefer a thinner soup consistency. Stir in the bay leaf, ground sage, and soy sauce.
4. Cook potatoes: Submerge the peeled and cubed potatoes into the broth. Bring the mixture to a gentle boil, partially cover the pot, and cook for approximately 20 minutes or until the potatoes are fork tender.
5. Blend the soup: Remove the bay leaf. Using an immersion blender, blend the soup in the pot until smooth. Alternatively, carefully transfer in batches to a blender and purée.
6. Add dairy and adjust consistency: Reduce heat to low. Stir in the cream (or half and half) and sour cream. If a thinner consistency is desired, gradually add up to 1 additional cup of chicken broth and stir gently.
7. Season to taste: Taste the soup, then season with salt (about ½ teaspoon) and black pepper (¼ teaspoon) or to your preference. Simmer gently until ready to serve.
8. Optional cheese addition: Remove from heat and stir in shredded cheddar cheese (up to 1 cup) or sprinkle with Parmesan cheese just before serving. Avoid adding shredded cheese to very hot soup to prevent curdling.
9. Pro tip for extra flavor: To enrich the soup, add a Parmesan or Romano rind to the broth as the potatoes cook. Remove any remaining rind before blending. Do not use wax rinds.

Notes

• Use only the light green and white parts of the leek; the dark green parts are tough and not ideal for soup.
• Adding a Parmesan rind while cooking adds rich umami flavor; remember to remove it before blending.
• Cheese additions are optional, but shredded cheddar or Parmesan enhances creaminess and taste.
• For a vegetarian version, substitute vegetable broth for chicken broth and omit soy sauce if concerned about gluten content.
• Adjust seasoning gradually, as soy sauce adds saltiness.
• Be careful not to add cheese to boiling hot soup to avoid grainy texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Potato Leek Soup, Creamy Potato Soup, Comfort Food, Classic Soup, Easy Soup Recipe