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–+ servings
Leek and potato soup in bowl with garnish of thyme and green onions.
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5 from 5 votes

Creamy Potato Leek Soup

Rich, creamy, and velvety, Potato Leek Soup is made with simple ingredients and is loaded with flavor and the perfect soup to pair with a simple sandwich or salad.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American, French
Servings: 6
Author: James Delmage

Ingredients

  • 1/4 cup unsalted butter
  • 3 large leeks cleaned and chopped, white and light green parts only
  • 4 cloves garlic minced
  • 2 pounds Yukon Gold potatoes peeled and chopped
  • 1/2 cup dry white wine
  • 6 cups low-sodium chicken stock
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • 1/4 cup sliced chives or green onions
US Customary - Metric

Instructions

  • Heat a large pot to a touch less than medium heat with the butter and add the leeks and a pinch of salt. Cook the leeks until they soften (about 7-10 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.
  • Add the potatoes and mix well. Add the white wine and cook for 3 minutes or until the wine mostly evaporates.
  • Add the chicken stock and thyme and bring to a boil. Scrape the bottom of the pot with a wooden spoon to dislodge any brown bits. Once boiling, lower the heat and simmer with the lid partially cracked until the potatoes are fork tender.
  • Use an immersion blender or a countertop blender and puree until smooth.
  • Mix in the cream and parmesan cheese. Simmer for 5-10 minutes or until the soup starts to thicken.
  • Taste test the soup and season with salt and pepper as required. Serve in bowls with a drizzle of extra virgin olive oil and a sprinkle of green onion. Enjoy!

Notes

  • Servings. Makes 6 large bowls or about 8 cups.
  • Soup consistency. If the soup is too thick just add water or low-sodium chicken stock to thin it out.
  • Blender.  An immersion blender works great but if you don't have one simply add the soup to a blender, making sure not to fill more than halfway.
  • Leftovers. Leek and potato soup can be saved in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.

Nutrition

Calories: 396kcal | Carbohydrates: 36.6g | Protein: 8.3g | Fat: 24.5g | Saturated Fat: 15.3g | Cholesterol: 81mg | Sodium: 250mg | Fiber: 5.2g | Sugar: 4.1g | Calcium: 149mg | Iron: 2mg

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