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–+ servings
A bowl of creamy potato leek soup topped with a swirl of sour cream.

Potato Leek Soup

A rich and silky potato leek soup recipe.
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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
  • 3 large Leeks white and light green parts only, washed and sliced
  • 4 cups Chicken broth
  • 2 pounds Potatoes peeled and cubed
  • 1 cup Heavy cream
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black pepper or to taste

Equipment

  • Large pot
  • Blender or immersion blender

Method
 

  1. Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5-7 minutes.
  2. Add chicken broth and potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  3. Carefully transfer the soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy.
  4. Return the soup to the pot if using a standard blender. Stir in heavy cream, salt, and pepper. Heat gently until warmed through, but do not boil.
  5. Serve hot.

Notes

For an even richer soup, you can use half-and-half instead of heavy cream. Garnish with fresh chives or parsley if desired.

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