Potato Leek Soup
A timeless French classic, this velvety potato leek soup is the epitome of comfort and elegance. Made with simple ingredients, it features sweet, tender leeks and creamy potatoes simmered in a savory broth, then blended to a silky-smooth perfection. Perfect as a sophisticated starter or a light, satisfying meal.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prep the Vegetables: Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any grit trapped between the layers. Then, slice them into thin half-moons. Peel the potatoes and cut them into 1-inch cubes. Mince the garlic.
- 2
Step 2
- a.Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until they are very soft and wilted but not browned. Add the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Simmer the Soup: Add the cubed potatoes, vegetable broth, bay leaf, salt, and black pepper to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
- 4
Blend Until Smooth: Remove the pot from the heat and discard the bay leaf
- a.Use an immersion blender to puree the soup directly in the pot until it reaches a velvety-smooth consistency. Alternatively, allow the soup to cool slightly, then carefully transfer it in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
- 5
Finish and Serve: Stir the heavy cream into the soup
- a.Gently reheat over low heat until warmed through, being careful not to let it boil. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh chives, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use starchy potatoes like Russet or all-purpose potatoes like Yukon Gold.
- 2To ensure a pale, creamy-colored soup, cook the leeks gently over low heat to 'sweat' them without browning.
- 3If using a countertop blender for hot liquids, fill it no more than one-third full, remove the center cap from the lid, and cover the opening with a folded kitchen towel to allow steam to escape.
- 4For a richer flavor, you can use a mix of vegetable broth and chicken broth (if not vegetarian).
- 5The soup will thicken as it cools. When reheating, you may need to add a splash of broth or water to reach your desired consistency.
Adapt it for your goals.
Vegan Potato Leek Soup
Substitute the unsalted butter with olive oil or vegan butter, and replace the heavy cream with full-fat coconut milk or a cashew cream.
Herbed VersionHerbed Version
Add 1 teaspoon of fresh thyme or a sprig of rosemary along with the bay leaf for a more herbaceous flavor profile.
Rustic StyleRustic Style
For a chunkier, more rustic soup, blend only half of the soup and then stir it back into the pot with the unblended portion.
Vichyssoise (Chilled Soup)Vichyssoise (Chilled Soup)
To serve this soup cold, follow all steps, then chill it in the refrigerator for at least 4 hours. It may thicken upon chilling, so you might need to thin it with a little milk or cream before serving.
Why this is on our healthy list.
Supports Gut Health
Leeks are an excellent source of prebiotic fiber, particularly inulin, which nourishes beneficial gut bacteria and promotes a healthy digestive system.
Rich in Vitamins and Minerals
This soup provides a good source of Vitamin K from leeks, essential for blood clotting and bone health, and Vitamin C and potassium from potatoes, which support immune function and blood pressure regulation.
Comforting and Hydrating
With its broth base, this soup contributes to your daily fluid intake. Its warm, creamy texture makes it a comforting and satisfying meal, especially in colder weather.
Frequently asked questions
This potato leek soup contains approximately 390-420 calories per 1.5 cup serving, depending on the exact ingredients used, particularly the fat content of the cream.