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Creamy Potato Leek Soup

Close-up of a bowl of smooth, yellow Creamy Potato Leek Soup topped with fresh, chopped chives.
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This recipe provides instructions for making a classic, smooth, and comforting potato leek soup from scratch.

Ingredients

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  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
  • 2 cloves garlic, minced
  • 4 medium Russet potatoes, peeled and diced
  • 6 cups chicken or vegetable stock
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh chives, chopped, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the cleaned and sliced leeks. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes and the stock to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are very tender, about 15 to 20 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until silky. Return the pureed soup to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  7. Taste the soup and adjust seasoning if needed.
  8. Ladle the soup into bowls and garnish with fresh chopped chives before serving.

Notes

  • To clean leeks properly, slice them first, then soak the slices in a bowl of cold water. Agitate the water to release trapped grit, then lift the leeks out, leaving the dirt behind at the bottom of the bowl. Repeat rinsing if necessary.
  • For a thicker soup without cream, mash a few of the cooked potatoes against the side of the pot before blending, or add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the final heating stage.
  • This soup freezes well for up to three months if you omit the heavy cream until reheating.

Nutrition

Find it online: https://spoonfulsnap.com/creamy-potato-leek-soup-recipe/