Potato Leek Soup

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Potato Leek Soup

Potato leek soup is a comforting and hearty soup that is perfect for a chilly day. This soup is a classic French recipe that has been enjoyed for centuries. It's made with simple ingredients such as potatoes, leeks, broth, cream, and butter, but the combination of flavors is truly delicious. The soup is thick, and creamy, and has a subtle sweetness from the leeks. It's also incredibly easy to make and can be ready in under an hour, making it a great option for a weeknight dinner or a quick lunch. Whether you're a seasoned cook or a beginner in the kitchen, this potato leek soup recipe is a must-try for any soup lover.

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Total Time 1 hr 5 mins

Course Soup

Servings

Calories 454 kcal

Ingredients

3 tablespoons unsalted butter
4 large leeks, white and light green parts only,roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
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
Chives,finely chopped, for serving

Instructions

Begin by melting butter in a large soup pot over medium heat. Add the chopped leeks and garlic, and cook for around 10 minutes, stirring regularly until they become soft and wilted. Make sure not to brown the mixture.
Add diced potatoes, broth, bay leaves, thyme, salt, and pepper to the pot, and bring everything to a boil. Once boiling, cover the pot and lower the heat to simmer for around 15 minutes or until the potatoes become very soft
Add diced potatoes, broth, bay leaves, thyme, salt, and pepper to the pot, and bring everything to a boil. Once boiling, cover the pot and lower the heat to simmer for around 15 minutes or until the potatoes become very soft
Add heavy cream to the soup, and bring everything to a simmer. Taste the soup and adjust the seasoning with salt and pepper. If the soup is too thick, add water or stock to thin it out, and if it's too thin, simmer until thickened. Garnish with fresh herbs if desired.

NOTE

If you plan on freezing the soup, you can do so without adding the cream for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving