Potato Leek Soup
Creamy potato leek soup made with Yukon Gold potatoes, fresh leeks, and optional cream. This comforting homemade soup is ready in under an hour with simple ingredients.
Equipment
- cutting board
- knife
- measuring spoons
- measuring cups
- large, heavy-bottomed pot or Dutch oven
- immersion blender or standard blender
Ingredients
- 4 tablespoons unsalted butter
- 3 large leeks white and light green parts only, thoroughly cleaned and thinly sliced
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 6 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup heavy cream optional
- 2 tablespoons fresh chives finely chopped, for garnish (optional)
Instructions
- Prepare the vegetables. Begin by thoroughly cleaning the leeks: slice them in half lengthwise, fan out the layers, and rinse them under cold water to remove any trapped grit; then thinly slice only the white and light green parts. Peel and cut the 2 pounds of Yukon Gold potatoes into uniform 1/2-inch cubes. Finally, finely chop the medium yellow onion and mince the 3 cloves of garlic.
- In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the sliced leeks and chopped onion, and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened significantly and are translucent, but not browned. Stir in the minced garlic and cook for another 1 minute, until fragrant.
- Add the cubed potatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper to the pot. Pour in the 6 cups of low-sodium chicken or vegetable broth. Increase the heat to high and bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Carefully remove the pot from the heat. For a smooth soup, use an immersion blender to purée the soup directly in the pot until it reaches your desired consistency. If using a standard blender, allow the soup to cool slightly, then carefully transfer it in batches, blending until smooth. When blending hot liquids in a standard blender, be sure to remove the center cap from the lid and cover the opening with a kitchen towel to allow steam to escape.
- Return the puréed soup to low heat. Stir in the 1/2 cup of heavy cream, if using, and heat through gently for 2 to 3 minutes, being careful not to boil. Taste the soup and adjust seasonings with additional salt and freshly ground black pepper as needed.
- Ladle the hot potato leek soup into individual serving bowls. Garnish each serving with 2 tablespoons of finely chopped fresh chives, if desired, before serving immediately.
Notes
For a smooth soup, use an immersion blender directly in the pot. If using a standard blender, allow soup to cool slightly and blend in batches, removing the center cap from the lid and covering the opening with a kitchen towel to allow steam to escape.