...
Go Back
A bowl of creamy potato leek soup, garnished with fresh chives and a dollop of cream, highlighting a perfect potato leek soup recipe.

This classic potato leek soup is creamy, comforting, and simple to make with a few fresh ingredients. Featuring buttery leeks, tender Yukon Gold potatoes, and a swirl of heavy cream, it's the perfect cozy dish for any time of year.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 lb Yukon Gold potatoes, peeled and chopped into ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream
  • chives, finely chopped, for garnish

Equipment

  • Large soup pot or Dutch oven
  • Immersion blender or standard blender
  • cutting board and sharp knife
  • Measuring Cups and Spoons

Method
 

  1. Melt butter over medium heat in a large soup pot or Dutch oven. Add chopped leeks and smashed garlic. Sauté for about 10 minutes, stirring regularly, until leeks are soft and wilted but not browned.
  2. Add potatoes, broth, bay leaves, thyme, salt, and pepper to the pot. Stir gently to combine.
  3. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until potatoes are very soft and fork-tender.
  4. Remove thyme sprigs and bay leaves. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a standard blender (filling only halfway to allow steam to escape).
  5. Stir in the heavy cream and return the soup to a gentle simmer. Taste and adjust seasoning if needed. Thin with broth or water if desired.
  6. Ladle soup into bowls and garnish with fresh chopped chives. Serve immediately.

Notes

Be sure to clean leeks thoroughly before cooking — they often hide grit. For a vegan version, use olive oil and plant-based cream. You can adjust thickness with more broth or by simmering uncovered. Freeze before adding cream for best results.