Classic Creamy Potato Leek Soup Recipe
There's something incredibly comforting about potato leek soup—especially when it's made from scratch in just 25 minutes of cooking time, with fresh, simple ingredients.
- 4 large leeks
- ¼ cup unsalted butter
- 2 pounds (about 2 large) russet potatoes
- 2 cloves garlic, minced
- 1 bay leaf
- 1 (32-ounce) carton chicken stock
- ½ teaspoon kosher salt, plus additional to taste
- ¼ teaspoon ground white or black pepper, plus additional to taste
- 1 cup heavy cream
- Roughly chop the white and light green portions of the leeks.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the leeks and cook over low heat, stirring occasionally, until softened.
- In the meantime, peel and chop the potatoes into 1-inch cubes.
- Once the leeks are softened, add the garlic and cook, stirring occasionally, for 1 minute.
- Add the potatoes, bay leaf, chicken stock, salt, and pepper.
- Cook covered over low heat, stirring occasionally, until the potatoes are fork-tender, about 12-15 minutes.
- Remove the bay leaf.
- Blend the soup until smooth using an immersion blender (or standard blender in batches).
- Return soup to the pot if needed, and stir in the cream.
- Heat through, stirring, then season to taste with salt and pepper.
- Serve hot, garnished with chives and bacon, and/or red pepper flakes, if desired.
“The beauty of this soup lies in its simplicity—just a handful of ingredients come together to create a crave-worthy dish you'll want to make on repeat throughout the colder months.”
Recipe developer Katie Rosenhouse says, "The beauty of this soup lies in its simplicity—just a handful of ingredients come together to create a crave-worthy dish you'll want to make on repeat throughout the colder months." Whether you're looking for a cozy dinner on a chilly night or for a flavorful starter, this soup is the perfect combination of indulgence and elegance. Garnish with chives, crumbled bacon, and a sprinkle of crushed red pepper flakes for an extra layer of flavor that takes each spoonful over the top.
Gather the ingredients for classic creamy potato leek soup
This creamy potato leek soup comes together quickly with pantry staples and only a few specialty ingredients. The most important items are the leeks and potatoes. If you're unfamiliar with leeks, you'll know them by their long, thick stalks and panel-like leaves. Be sure to clean them thoroughly to remove any dirt or debris before using. Rosenhouse opted for russet potatoes for this recipe. Their high starch content helps to create a light and smooth texture in the final soup, reducing the likelihood of gumminess. Unsalted butter and heavy cream add richness to the dish, while chicken stock acts as a liquid base that enhances the savory notes. A hint of garlic adds to the flavor, and a bay leaf adds a subtle herbal note you won't notice unless it's missing. Salt and pepper bring it all together, enhancing the overall flavor of the dish.
To finish the soup, optional garnishes can really take it over the top. Chives add a pop of color and a fresh, mild oniony note. Crumbled bacon introduces a nice salty kick, and crushed red pepper flakes add a hint of heat, if desired. These garnishes offer both flavor and texture, making the soup feel like a complete, satisfying dish, but you can also serve this versatile soup sans garnishes or with a sprinkling of shredded cheese or other favorite toppings.
