Potato Leek Soup

ByDeShawn Ellis
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Why Make This Recipe

Potato Leek Soup is a comforting classic that warms the heart and fills the belly. It’s perfect for chilly evenings and brings together simple, wholesome ingredients. This creamy soup is easy to make and can be enjoyed on its own or as a side. With its blend of potatoes and leeks, it offers a subtle sweetness and rich flavor. Plus, it is budget-friendly, making it a great choice for anyone looking for a tasty meal without breaking the bank.

How to Make Potato Leek Soup

Ingredients:

  • 12-15 russet potatoes (small/medium, peeled and cubed)
  • 8 cups chicken broth
  • 3/4 cup heavy cream
  • 1/4 cup butter
  • 4 garlic cloves (minced)
  • 3 large leeks (roughly chopped, ends removed)
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • Drizzle of olive oil (for garnish)
  • Sour cream (for garnish)
  • Black pepper (for garnish)
  • Crumbled bacon (for garnish)
  • Green onions (for garnish)

Directions:

  1. Start by peeling and cubing your potatoes, making sure they’re all about the same size. Set them aside for a bit.
  2. Chop your leeks, giving them a good rinse under cold water to remove any hidden dirt or sand.
  3. In a large pot, melt the butter over low to medium heat. Toss in the leeks and sauté for 7-10 minutes, stirring often. We want them to soften but not brown – a gentle touch here goes a long way!
  4. Add in the minced garlic, red pepper flakes, salt, and bay leaf; sauté for another 2 minutes. Now it’s time to add those cubed potatoes to the mix.
  5. Pour in 6 cups of chicken broth (enough to fully cover the potatoes). If you think you might want a thinner soup, don’t worry—there’s more broth to add later if needed!
  6. Cover the pot and let it simmer for 15-20 minutes, until the potatoes are cooked through and easily pierced with a fork.
  7. When it’s done, remove from heat and fish out the bay leaf. Then add in the heavy cream for that luscious texture.
  8. Using an immersion blender, blend the soup until it’s smooth and creamy. If you want it a bit thinner, stir in the remaining 2 cups of chicken broth until you reach your desired consistency.
  9. Give it a taste and adjust the seasoning if needed. Remember, if you’re using salted broth, you may not need extra salt!
  10. Serve the soup hot, garnished with a drizzle of olive oil, a dollop of sour cream, a sprinkle of black pepper, crumbled bacon, and fresh green onions on top. Enjoy the cozy vibes!

How to Serve Potato Leek Soup

Serve Potato Leek Soup hot, straight from the pot. You can offer it with crusty bread or a warm baguette on the side for dipping. The toppings add extra flavor and texture, so let your guests choose what they like best, whether it’s a drizzle of olive oil, a spoonful of sour cream, or a sprinkle of crumbled bacon.

How to Store Potato Leek Soup

To store leftovers, let the soup cool completely, then transfer it to an airtight container. Place it in the refrigerator where it will keep well for about 3-4 days. If you want to save it for a longer time, you can freeze the soup. Just make sure to leave a little space in the container since it will expand when frozen. It should last for about 2-3 months in the freezer. To reheat, simply warm it on the stovetop or in the microwave.

Tips to Make Potato Leek Soup

  • Choose leeks that are firm and have a vibrant green color. Fresh leeks make a big difference in flavor.
  • If you prefer a chunkier soup, blend only half of it and leave the other half as is.
  • Feel free to add additional herbs like thyme or parsley for another layer of flavor.
  • For a vegan option, substitute the chicken broth with vegetable broth and the heavy cream with coconut milk or a plant-based cream.

Variation

You can mix in other vegetables like carrots or celery for a twist on the classic flavor. Another fun addition is some cheese—cheddar works wonderfully melted into the soup.

FAQs

1. Can I use other types of potatoes?
Yes, you can use different types of potatoes, but russet potatoes are recommended for their creamy texture.

2. Is it possible to make this soup ahead of time?
Absolutely! Make the soup ahead of time, then let it cool and store it in the fridge. Just reheat it when you’re ready to enjoy.

3. Can I add protein to this soup?
Yes! Adding cooked chicken or bacon can elevate the soup and make it more filling. Just stir it in before serving.

4. What’s the best way to reheat Potato Leek Soup?
Reheat it on the stovetop for even warming. Add a splash of broth or water if it has thickened up too much while stored.

5. How can I make this soup gluten-free?
This recipe is already gluten-free! Just ensure that any broth you use is labeled gluten-free.

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Potato Leek Soup

  • Author: admin
  • Total Time: 45
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A comforting and creamy potato leek soup, perfect for chilly evenings.

Ingredients

Scale
  • 12–15 russet potatoes (small/medium, peeled and cubed)
  • 8 cups chicken broth
  • 3/4 cup heavy cream
  • 1/4 cup butter
  • 4 garlic cloves (minced)
  • 3 large leeks (roughly chopped, ends removed)
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • Drizzle of olive oil (for garnish)
  • Sour cream (for garnish)
  • Black pepper (for garnish)
  • Crumbled bacon (for garnish)
  • Green onions (for garnish)

Instructions

  1. Peel and cube the potatoes, setting them aside.
  2. Chop the leeks and rinse them under cold water.
  3. In a large pot, melt the butter over low to medium heat and sauté the leeks for 7-10 minutes.
  4. Add minced garlic, red pepper flakes, salt, and bay leaf; sauté for another 2 minutes.
  5. Add the cubed potatoes and pour in 6 cups of chicken broth.
  6. Cover and let it simmer for 15-20 minutes until the potatoes are tender.
  7. Remove from heat, discard the bay leaf, and stir in the heavy cream.
  8. Blend the soup until smooth, adding more chicken broth for the desired consistency.
  9. Taste and adjust seasoning if necessary.
  10. Serve hot with garnishes such as olive oil, sour cream, black pepper, crumbled bacon, and green onions.

Notes

For a chunkier soup, blend only half. Substitute chicken broth with vegetable broth for a vegan option.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 30mg

Keywords: soup, potato leek soup, comfort food, easy recipes, creamy soup

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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