There’s something deeply comforting about a bowl of creamy Potato Leek Soup, where velvety potatoes meet the delicate sweetness of leeks. This recipe blends rich, buttery textures with a hint of earthy warmth, creating a dish that feels like a hug in every spoonful. Ready in just 40 minutes, it’s perfect for busy evenings when you crave something nourishing yet effortless.
Each bite is a symphony of flavors—savory, slightly sweet, and perfectly balanced. Packed with fiber and vitamins, this soup is as wholesome as it is delicious. Whether you’re curling up on a chilly night or sharing it with loved ones, this soup promises to satisfy both your taste buds and your soul.
Ingredients for Potato Leek Soup
- 3 Tablespoons (42 g) unsalted butter
- 5 cups (400 g) thinly sliced leeks (white and light green parts only)
- 1 Tablespoon minced garlic
- ⅓ cup (80 ml) dry white wine (substitute with chicken broth if preferred)
- 6 cups (1.4 L) chicken broth or homemade chicken stock
- 2 lbs (907 g) gold potatoes, peeled and cut into 1” cubes
- 1 bay leaf (fresh or dried)
- 5 sprigs fresh thyme
- 1 teaspoon table salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ½ cup (118 ml) heavy cream
- Optional toppings: fresh chives, croutons, garlic-infused olive oil, or thyme leaves
Step-by-Step Instructions
- Melt the butter: In a large soup pot or Dutch oven over medium heat, melt the butter.
- Sauté leeks and garlic: Add the leeks and garlic, stirring frequently, until the leeks are very soft (about 5-8 minutes). Avoid browning.
- Add wine: Pour in the white wine and cook, stirring, until it reduces by about half.
- Add broth: Slowly pour in the chicken broth, stirring to combine.
- Add potatoes and seasonings: Add the potatoes, bay leaf, thyme sprigs, salt, and pepper. Bring to a gentle boil and cook until the potatoes are tender and can be easily pierced with a fork (about 15-20 minutes).
- Remove herbs: Reduce the heat to low and remove the bay leaf and thyme sprigs.
- Blend the soup: Using an immersion blender, puree the soup until just smooth. Avoid over-blending to prevent a gluey texture.
- Add cream: Slowly drizzle in the heavy cream, stirring to combine.
- Serve: Ladle the soup into bowls and top with your favorite optional toppings, if desired.
Toppings and Garnishes to Elevate Your Soup
Take your Potato Leek Soup to the next level with creative toppings! Try fresh chives for a pop of color and mild onion flavor, or add garlic-infused olive oil for a rich, aromatic finish. For crunch, sprinkle on homemade croutons or crispy bacon bits. A dollop of sour cream or a sprinkle of grated Parmesan can also add a creamy, savory touch.
Perfect Pairings for Serving
This soup pairs beautifully with a crusty baguette or a side salad for a light meal. For a heartier option, serve it alongside a grilled cheese sandwich or a slice of quiche. A glass of the same dry white wine used in the recipe can complement the flavors perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of chicken broth or water to reach your desired consistency. Avoid boiling to prevent the cream from separating.
Time-Saving Hacks for Busy Cooks
Save time by prepping your leeks and potatoes the night before. Use a food processor to slice leeks quickly and evenly. If you’re short on time, swap fresh thyme for ½ teaspoon of dried thyme and skip the wine reduction step—though it adds depth, the soup will still be delicious without it.
Recipe Variations to Try
For a vegetarian version, substitute vegetable broth for chicken stock. Add a handful of spinach or kale for extra nutrients, or stir in cooked bacon or ham for a smoky twist. If you prefer a chunkier soup, blend only half of it and leave the rest as-is for a rustic texture.
Potato Leek Soup
Ingredients
- 3 Tablespoons unsalted butter (42 g)
- 5 cups thinly sliced leeks (400 g) see note
- 1 Tablespoon minced garlic
- ⅓ cup dry white wine (80 ml) see note
- 6 cups chicken broth or homemade chicken stock (1.4 L)
- 2 lbs gold potatoes (907 g) peeled and cut into 1” cubes
- 1 bay leaf fresh or dried
- 5 sprigs fresh thyme
- 1 teaspoon table salt plus more to taste if needed
- ¼ teaspoon black pepper plus more to taste if needed
- ½ cup heavy cream (118 ml)
- Favorite toppings (we like fresh chives, croutons, garlic infused olive oil or thyme leaves (optional))
Instructions
- Melt butter in a large soup pot or Dutch oven over medium heat.
- Add leeks and garlic and saute, stirring frequently, until leeks are very soft (about 5-8 minutes), do not let leeks brown.
- Add wine and cook, stirring, until it is reduced by about half.
- Slowly pour in the chicken stock, stirring to combine.
- Add potatoes, bay leaf, thyme sprigs, salt, and pepper. Bring to a gentle boil, and cook until potatoes are tender and can be easily pierced all the way through with a fork.
- Reduce heat to low and remove bay leaf and thyme sprigs.
- Using an immersion blender, puree the soup until it is just pureed. Don’t overdo it or the soup could become gluey. I’d personally rather have a few stray pieces of potato rather than an over-blended soup.
- Slowly drizzle in cream, stirring to combine.
- Serve, topped with your favorite toppings, if desired.