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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
