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–+ servings
Close-up of rich potato leek soup being poured into a bowl, with cream swirled on top.

Rich and Silky Potato Leek Soup

A creamy and comforting potato leek soup that is surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter
  • 2 large Leeks white and light green parts only, washed and sliced
  • 4 cups Chicken or vegetable broth
  • 2 pounds Potatoes peeled and diced
  • 1/2 cup Heavy cream
  • 1/4 teaspoon Salt or to taste
  • 1/8 teaspoon Black pepper or to taste

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Blender (immersion or standard)

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally.
  2. Add the chicken or vegetable broth and diced potatoes to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. If using a standard blender, you may need to do this in batches.
  4. Return the blended soup to the pot if necessary. Stir in the heavy cream, salt, and pepper. Heat gently over low heat until warmed through. Do not boil.
  5. Taste and adjust seasoning if needed. Serve hot.

Notes

For an extra rich soup, you can substitute half-and-half for the heavy cream. Garnish with fresh chives or a swirl of cream before serving.

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