Best Potato Leek Soup
This creamy, comforting potato leek soup is packed with flavor, made with tender potatoes, sweet leeks, garlic, and herbs. Smooth, velvety, and easy to customize, it’s the perfect soup for any season.
Equipment
- Large pot or Dutch oven For cooking the soup evenly
- Immersion Blender or Regular Blender For blending the soup to a creamy consistency
- Ladle For serving
Ingredients
- 3 large leeks white and light green parts only, sliced and washed
- 2 tablespoons butter
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 4 medium Yukon Gold potatoes peeled and diced
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 1 teaspoon dried thyme
- ½ cup heavy cream optional, for extra creaminess
- ¼ cup chopped chives for garnish
- 4 slices crispy bacon optional, crumbled for garnish
Instructions
- Slice leeks thinly, then rinse well in a bowl of water to remove any dirt. Drain and set aside.
- In a large pot, melt butter over medium heat. Add leeks and cook for 5-7 minutes until soft and slightly golden.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the broth and add diced potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Stir in heavy cream if using, and adjust seasoning as needed.
- Ladle into bowls and garnish with chives and crispy bacon before serving.
Notes
- For a dairy-free version, replace butter with olive oil and skip the cream.
- Leftovers store well in the fridge for up to 4 days and can be frozen for longer storage.
- Serve with a slice of crusty bread for a complete meal.
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