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An overhead shot of a white bowl filled with creamy yellow potato leek soup, garnished with fresh chives. The soup is smooth and inviting.

Potato Leek Soup Recipe (The Ultimate Comforting Classic)

This classic Potato Leek Soup Recipe is incredibly creamy, comforting, and easy to make with simple ingredients. Learn how to make this elegant and flavorful soup with our step-by-step guide for the perfect velvety texture every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes peeled and chopped into 1-inch cubes
  • 3 large leeks white and light green parts only, cleaned and sliced
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 6 cups chicken or vegetable broth low sodium
  • 1 cup heavy cream or half-and-half
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Immersion Blender or Regular Blender

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the cleaned and sliced leeks and cook until soft and wilted, about 8-10 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  2. Add the peeled and chopped potatoes, broth, salt, and pepper to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until the potatoes are very tender.
  3. Use an immersion blender to puree the soup directly in the pot until it's completely smooth. Alternatively, carefully transfer the soup in batches to a traditional blender and blend until creamy.
  4. Stir the heavy cream into the blended soup over low heat until just heated through (do not boil). Taste and adjust seasoning as needed. Serve hot, garnished with fresh chives.

Notes

How to Clean Leeks: Be sure to rinse leeks thoroughly under cold water, fanning the layers to remove any hidden grit before slicing.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For best results, freeze the soup before adding the cream.