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Flavorful Potato Leek Soup

Jessica T. Brown
A creamy, flavorful potato leek soup made with simple ingredients, tender potatoes, and sweet leeks, blended to perfection.
Wholesome, comforting, and easy to prepare — a perfect weeknight favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish, Soup
Cuisine American, European-Inspired
Servings 8

Equipment

  • 1 Dutch oven or large pot
  • 1 Immersion blender (or standard blender)
  • 1 Chef’s knife1 Cutting board
  • Measuring Cups & Spoons

Ingredients
  

For the Soup

  • 4 large leeks about 2½ pounds, white and light green parts only
  • 3 tablespoons unsalted butter
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 2 pounds Yukon gold or yellow potatoes chopped
  • 3 garlic cloves grated
  • 6 cups vegetable broth or leek top broth
  • 3 fresh thyme sprigs bundled
  • 1 cup milk or heavy cream
  • 1 tablespoon fresh lemon juice optional
  • Fresh chives chopped, for garnish

For Optional Leek Top Broth

  • 4 large leek tops dark green parts, about 2½ pounds
  • 12 cups water
  • 8 fresh thyme sprigs
  • 5 garlic cloves smashed
  • 1 tablespoon sea salt
  • 1 tablespoon whole black peppercorns

Instructions
 

  • Prepare the Leeks:Trim away the dark green tops of the leeks (set aside if making broth) and slice the white and pale green portions into half-moons.
    Place the slices in a large bowl of cool water, swishing them around with your hands to release dirt and grit hidden between the layers.
    Let them rest for a moment so the dirt sinks to the bottom, then lift the leeks out with your hands or a slotted spoon.
    Rinse once more if needed to ensure they’re completely clean. Drain well and set aside.
    This step ensures your soup has a fresh, sweet flavor without unwanted grit.
  • Optional Broth Infusion:If you’d like to enhance the flavor, prepare the leek top broth.
    Place the dark green tops, thyme sprigs, smashed garlic, peppercorns, and salt into a large pot with 12 cups of water.
    Bring to a boil over high heat, then lower the heat to maintain a gentle simmer for 30 minutes.
    As it cooks, the broth will become aromatic with a mild oniony-sweet essence.
    Strain the liquid through a fine mesh sieve into a large container and measure out 6 cups to use for the soup.
    Refrigerate or freeze the rest for later dishes such as risottos, sauces, or stews.
  • Sauté the Aromatics:In a Dutch oven or heavy pot, melt the butter over medium heat until it begins to foam gently.
    Add the sliced leeks, season with salt, and grind in a generous amount of black pepper.
    Stir occasionally with a wooden spoon, cooking for 8–10 minutes until the leeks are soft, translucent, and fragrant.
    Be mindful to reduce the heat if they start browning, as you want them tender without caramelization.
    This slow sautéing process brings out their delicate sweetness, forming the flavor base of your soup.
  • Add the Potatoes and Simmer:Once the leeks are softened, add the chopped potatoes and grated garlic to the pot, stirring them into the buttery mixture until evenly coated.
    Carefully pour in the prepared broth (or vegetable stock) and nestle in the bundled thyme sprigs.
    Increase the heat slightly to bring the pot to a boil, then immediately reduce to a steady simmer.
    Let the soup cook uncovered for about 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
    This step allows the flavors to meld beautifully.
  • Blend Until Silky:Remove the thyme bundle and discard.
    Using an immersion blender, carefully puree the hot soup directly in the pot until it reaches a smooth, velvety consistency.
    If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, ensuring you vent the lid slightly to release steam.
    Always hold a towel over the top to avoid splatters. Blend until perfectly smooth and return the soup to the pot.
    The transformation from chunky to creamy makes this dish comforting and luxurious.
  • Enrich and Brighten: Stir in the milk or cream, adjusting the amount to reach your desired creaminess.
    Taste the soup and season with additional salt and black pepper if needed.
    For a touch of brightness, stir in a splash of fresh lemon juice, which lifts the richness and adds a subtle zing.
    Allow the soup to gently reheat for a few minutes on low heat, making sure it doesn’t come to a rapid boil, which could cause the dairy to split.
    This finishing step balances richness with freshness.
  • Serve and Garnish:Ladle the hot soup into bowls, making sure each serving has a smooth and creamy consistency.
    Sprinkle generously with chopped fresh chives for a pop of color and a mild oniony kick.
    Pair it with warm crusty bread for dipping or a crisp side salad for contrast.
    Leftovers can be cooled completely and stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
    When reheating, warm gently on the stovetop to preserve the soup’s silky texture.
    Enjoy this comforting bowl any time of year, but especially on chilly evenings.

Notes

  • Use Yukon gold potatoes for a naturally creamy texture, but russet potatoes also work if that’s what you have.
  • Always wash leeks thoroughly—they trap soil between layers, and rinsing twice is best for a clean flavor.
  • For a lighter soup, use milk instead of cream or swap with unsweetened oat or almond milk.
  • Fresh thyme adds depth, but if unavailable, use ½ teaspoon dried thyme in its place.
  • The optional homemade leek top broth intensifies the flavor while reducing food waste.
  • Blend until silky smooth for a classic creamy soup, or leave it slightly chunky for a rustic style.
  • A splash of lemon juice at the end enhances flavor and balances richness.