Creamy Potato Leek Soup
This is your sign to make a pot of potato & leek soup this fall. 🥄
Velvety, savory and comforting, this classic soup is made with buttery leeks, tender potatoes, fresh herbs, and a rich, savory broth. The result? A simple soup that tastes like it came straight from a cozy bistro.
Top it with fresh chives, a swirl of cream, bacon or pancetta, and plenty of cracked black pepper for the perfect finishing touch.
Ingredients
3 large leeks, white and light green parts only
2 lbs Yukon Gold potatoes, peeled and diced
3 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
6 cups chicken broth
3 sprigs fresh thyme
½ cup heavy cream
Salt and freshly cracked black pepper, to taste
Fresh chives, for garnish, optional
Crispy pancetta or bacon, optional
Instructions
Clean and prepare the leeks— Slice the leeks lengthwise and rinse thoroughly between the layers to remove dirt. Slice thinly, using only the white and light green parts.
In a large Dutch oven, heat butter and olive oil over medium-low heat. Add leeks and cook for 8–10 minutes, stirring occasionally, until soft and sweet but not browned. Add garlic and cook for another minute.
Add potatoes, broth, thyme, and a generous amount of black pepper. Bring to a boil, then reduce to a simmer.
Cover partially and cook for 20–25 minutes, until the potatoes are fork-tender.
Remove the thyme stems. Blend until silky smooth, or desired consistency.
Use an immersion blender to blend until smooth, or carefully transfer to a blender in batches.
Stir in the heavy cream and simmer gently for 2–3 minutes. Garnish (optional) with chives, crispy bacon or pancetta, and/or freshly cracked black pepper.
