Description
A creamy, comforting potato leek soup made with simple ingredients. It’s rich, hearty, and perfect for a cozy meal, with a smooth texture and delicate flavor from leeks and potatoes.
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks (white and light green parts only), cleaned and chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 pounds Yukon Gold potatoes, peeled and diced
- 2 teaspoons salt
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream
- Chopped fresh chives, for garnish (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes.
- Add the garlic and cook for 1 minute more.
- Add the chicken broth, water, potatoes, salt, bay leaf, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15–20 minutes, or until the potatoes are very soft.
- Remove the bay leaf. Use an immersion blender to puree the soup until completely smooth, or transfer to a blender in batches and blend carefully.
- Return the soup to the pot and stir in the heavy cream. Bring back to a simmer, then taste and adjust seasoning if needed.
- Serve hot, garnished with chopped chives if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The soup can be made ahead and reheated; the flavor improves the next day.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1½ cups
- Calories: 300
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
