Potato Leek Soup
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Potato Leek Soup
Potato leek soup is pure comfort, velvety and mild with a gentle onion sweetness from the leeks. You soften the leeks in butter, simmer them with potatoes and broth until everything is tender, then blend it smooth. A little cream at the end makes it luxurious. Serve it warm, or chill it to make the French classic vichyssoise.
Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks, white and light green parts, sliced and rinsed
- 2 garlic cloves, minced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 5 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon white pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh chives
Directions
- Melt the butter in a large pot over medium heat. Add the leeks and cook until soft but not browned, about 8 minutes.
- Stir in the garlic and cook 1 minute more.
- Add the potatoes, broth, salt, and white pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 18 minutes.
- Blend the soup smooth with an immersion blender, or work in batches in a countertop blender.
- Stir in the cream and warm through without boiling. Taste and adjust the salt.
- Ladle into bowls and top with chopped chives.
Tips and variations
- Leeks trap grit between their layers. Slice them first, then rinse well in a bowl of water and lift them out, leaving the sand behind.
- Do not over-blend the potatoes. A short blend gives a smooth soup, while too much makes the texture gluey.
- Serve it chilled with extra cream and chives to turn it into vichyssoise for a hot day.
- A pinch of nutmeg or a handful of grated cheddar stirred in adds a nice extra layer.
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Common questions
- How do I clean leeks
- Trim off the dark green tops and roots, slice the leeks, then swish them in a bowl of cold water. The grit sinks and you lift the clean leeks off the top.
- What potatoes are best for this soup
- Yukon Gold potatoes give a naturally creamy, buttery texture. Russets work too and make a slightly fluffier, lighter soup.
- Why is my soup gluey
- Over-blending releases too much starch from the potatoes. Blend just until smooth, and use a blender in short bursts rather than running it for a long time.
- Can I make potato leek soup ahead
- Yes. It keeps for up to 4 days in the fridge. Reheat gently and add the cream fresh if you held it out, since it can separate when stored.
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