Potato Leek Soup
This Potato Leek Soup is silky, comforting, and full of gentle flavor—never bland or gluey. Made with simple ingredients and smart technique, it’s creamy without being heavy and perfect for cozy dinners, light lunches, or make-ahead meals.
Ingredients
- Main Ingredients
- 3 medium leeks white and light green parts only, sliced
- 1½ pounds Yukon Gold or russet potatoes peeled and cut into chunks
- Seasonings Sauces, or Flavor Base
- 2 tablespoons butter or olive oil
- 1 clove garlic minced (optional)
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or 1 bay leaf optional
- Pantry Staples
- 4 cups low-sodium vegetable or chicken broth
- ½ cup milk half-and-half, or cream (optional)
- Chopped chives or parsley for garnish
Instructions
- Slice leeks lengthwise and rinse thoroughly to remove all grit. Drain well.
- Heat butter or olive oil in a large pot over medium heat.
- Add leeks with a pinch of salt and cook 8–10 minutes, stirring often, until very soft but not browned.
- Add garlic (if using) and cook 30 seconds, until fragrant.
- Add potatoes, broth, and thyme or bay leaf.
- Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15–20 minutes, until potatoes are very tender.
- Remove thyme or bay leaf.
- Blend soup until smooth using an immersion blender or countertop blender.
- Stir in milk or cream if using and warm gently.
- Taste and adjust seasoning. Rest 5 minutes before serving.
Notes
- Do not brown the leeks—gentle cooking keeps the soup sweet and smooth.
- Blend just until smooth to avoid a gummy texture.
- Add more broth if soup thickens after blending or storing.