Potato Leek Soup Recipe (Creamy!)
This Potato Leek Soup Recipe is a super tasty French classic that takes just 15 minutes to prep! Fresh leeks and your choice of Russets or Yukon gold potatoes come together for the ultimate smooth, rich and velvety texture. Top it off with crispy bacon and fresh herbs, and you’ve got a cozy dinner that’s next level!Looking for more ways to use up that bag of spuds? Check out our full collection of potato recipes, featuring everything from crispy roasted potatoes to make-ahead holiday favorites!
Servings: 6 -8 people
Calories: 297kcal
Equipment
Ingredients
- 3 T butter
- 1 lb chopped leeks Just light green and white parts, washed well, chopped, then weighed. Leeks are really different so this was the best way to measure.
- 1 T garlic
- 2 lbs potatoes (russet or gold) peeled and cut ½ inch pieces
- 6 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf optional
- ½ cup heavy cream or half n half
- Optional topping: Bacon
Instructions
- In a large pot over medium heat, cook the butter and leeks for 10-11 minutes, or until the leeks are wilted and very soft. Stir frequently; if they begin to brown, turn down the heat a bit.3 T butter, 1 lb chopped leeks
- Add the garlic and cook 60 seconds.1 T garlic
- Add the potatoes, broth, and seasonings. Bring to a boil over high heat, then immediately cover and reduce until just simmering (for me, this is low on my burner). Simmer for 15-20 minutes or until the potatoes are very tender.2 lbs potatoes (russet or gold), 6 cups chicken broth, 1 teaspoon kosher salt, ½ teaspoon pepper, ¼ teaspoon red pepper flakes, 1 bay leaf
- Remove from the heat. Remove the bay leaf. Then use an immersion blender to blend until the soup is very smooth. This may take several minutes.
- Add the cream and stir well. Serve with crispy bacon.½ cup heavy cream or half n half, Optional topping: Bacon
Notes
Tips & Tricks
- Cut the potatoes into even pieces so that they cook at the same rate.
- How to wash leeks: Cut in half horizontally, run under cold water and use fingers to peel back and clean between layers.
- The potatoes should be ultra soft to ensure a silky smooth soup.
- While not absolutely necessary, using a glass lid will help you maintain a simmer without lifting the lid to check.
- If your cutting board likes to slide around while chopping, place a dish rag underneath to hold it in place.
Nutrition
Calories: 297kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 1336mg | Potassium: 845mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1761IU | Vitamin C: 39mg | Calcium: 91mg | Iron: 3mg
