Potato Leek Soup
Creamy and delicious, Potato-Leek Soup is a classic soup that's good to the last drop. You'll find leeks in the produce section of your grocery store and they're generally inexpensive. Make a double batch - everyone will want seconds of this easy and flavorful soup!
Ingredients
For the soup
- ¼ cup butter I cook with salted butter
- 2 leeks sliced and washed well; you'll need about 4 cups of sliced leeks
- 1 cup onion diced
- 2 sprigs fresh thyme or a good pinch of dried thyme
- 6 cups water
- 2 tablespoons chicken base I use Better Than Bouillon
- 2 pounds potatoes peeled and cut into 2-inch cubes; I love gold potatoes for this recipe
- 1 cup heavy whipping cream
- salt and pepper to taste
Optional garnish
- ½ cup cheddar shredded
- ¼ cup bacon cooked; crumbled
- ¼ cup green onion sliced
Instructions
- Melt the butter in a large pot over medium heat. Add the sliced leeks and diced onion, sautéing for 8–10 minutes until soft and translucent but not browned. Stir in the thyme sprigs to release their aroma.
- Pour in the water and stir in the chicken base until fully dissolved. Add the cubed potatoes, ensuring they’re mostly covered by the liquid.
- Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, or until the potatoes are fork-tender. Remove the thyme sprigs and blend the soup in batches until smooth. Use an immersion blender if you prefer.
- Return the blended soup to the pot and stir in the heavy whipping cream. Adjust the seasoning with salt and pepper. If the soup is too thick, add a splash of water or cream until you reach your desired consistency.
- Ladle the soup into bowls and garnish with shredded cheddar, crumbled bacon, and sliced green onions if desired.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- Use only the white and light green parts of the leeks for the best flavor, and wash them thoroughly to remove any grit.
- Better Than Bouillon adds a deep, savory flavor, but any chicken base will work.
- White or russet potatoes are great alternatives if you don’t have gold potatoes.
- Blend part of the soup and leave some chunks for texture if you prefer a chunkier style.
- To make it vegetarian, substitute the chicken base with a vegetable base.
Nutrition
Serving: 1cupCalories: 434kcalCarbohydrates: 35gProtein: 9gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 81mgSodium: 625mgPotassium: 814mgFiber: 4gSugar: 5gVitamin A: 1473IUVitamin C: 37mgCalcium: 152mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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