In this recipe, leeks are softened in butter and then cooked with potatoes, chicken broth, and seasoning to create a silky delicious soup. A splash of cream is added to finish before blending. The result is a dish that can be enjoyed any time of the year!
A Silky Leek Soup Recipe
This creamy potato leek soup is a simple creamy classic for good reason!
Leeks have a mild and sweet onion flavor. They’re perfect in this soup as they don’t have an overpowering flavor. Potatoes make this both hearty and budget-friendly while adding to the creamy base.Serve this soup silky smooth by blending and straining through cheesecloth or leave it a little more rustic in texture by mashing the potatoes.This potato leek soup makes a great lunch but it’s also elegant enough to serve as a starter soup to guests.
Ingredients for Potato Leek Soup
Leeks – Leeks look like a thick scallion (about 1 to 1 ½-inches thick). When buying, look for leaves that are firm, green, and upright. The greens are discarded as they’re tough. Potatoes – We use Russet potatoes in this soup for their high starch content. Yellow or Yukon gold potatoes would also work! Potatoes should be peeled for this recipe. Broth – Use either homemade chicken broth, vegetable stock, or use your favorite store-bought boxed broth. Heavy cream is added at the end for a bit of richness. Variations – Sprinkle the final soup with some homemade bacon bits, or add a little fresh garlic to the soup. Add some crunchy parmesan croutons to the top for even more flavor!
How to Cut Leeks
If you haven’t used leeks in cooking, check out our guide on how to cut leeks. To prepare leeks for soup, keep the white to light green section and discard the dark green tops as they’re tough. Slice them in half and rinse out the grit in between the leaves. Slice thinly.
How to Make Potato Leek Soup
Nothing beats a warm, comforting, and creamy bowl of soup on a chilly day! Top each bowl of soup with croutons, crumbled bacon, and some fresh herbs! Feeling fancy? If serving this soup to guests, it can be strained through a fine mesh strainer or cheesecloth for a smoother soup. I usually don’t bother, I find blending is the perfect texture for our liking.
Storing Potato Leek Soup
Potato leek soup will last in the refrigerator for up to 3 days. To reheat, add to a pot on the stove and cook on medium heat until hot. Unfortunately, creamy soups like this don’t freeze well as they end up becoming a little grainy when thawed. So eat it up!
Creamy & Cozy Soups
Did you make this Potato Leek Soup? Leave us a rating and a comment below! If possible, a hand blender or immersion blender makes easy work of blending soups. Ensure the soup is deep enough that it completely covers the blades so it doesn’t splatter. If the soup is not deep enough, tilt the saucepan to the side to ensure that the blades are covered. If you don’t have a hand blender, soup can be blended in a regular blender in batches. Ensure the lid isn’t sealed tightly or steam can build up and cause the blender lid to burst open causing a risk of injury. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
