Go Back
Close-up of thick, pale yellow Potato Leek Soup featuring a glistening swirl of olive oil and a wooden spoon creating a slight ripple.

Rich & Velvety Potato Leek Soup: A Comforting Classic

This SEO-optimized Potato Leek Soup is a thick, creamy, pale yellow pureed classic. Garnished with a glistening olive oil swirl, dried thyme, and coarse black pepper, it offers an elegant, comforting, and visually stunning dinner experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Dinner, Soup
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold potatoes Peeled and roughly chopped
  • 3 cups Leeks White and light green parts only, washed and sliced
  • 3 tbsp Unsalted butter For sautéing
  • 4 cups Vegetable or chicken broth High quality
  • 1/2 cup Heavy cream Added off the heat
  • 1 tsp Kosher salt Plus more to taste
  • 2 tbsp Extra virgin olive oil For garnishing
  • 1 tsp Dried thyme leaves Dark, fine leaves for sprinkling
  • 1/2 tsp Coarse black pepper Freshly cracked

Equipment

  • 1 Immersion blender Used to puree the soup directly in the pot for a smooth texture.
  • 1 Dutch Oven Heavy-bottomed pot for even cooking and simmering.

Method
 

Making the Soup
  1. Melt 3 tbsp of unsalted butter in a large Dutch oven over medium-low heat. Add the sliced leeks and a pinch of salt. Cook gently for 10 minutes until soft and translucent, without browning.
  2. Add 2 lbs of chopped Yukon Gold potatoes and 4 cups of broth to the pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20-25 minutes until the potatoes are fork-tender.
  3. Remove the pot from the heat. Submerge an immersion blender into the soup and blend continuously until a completely smooth, pale yellow puree forms with no lumps.
  4. Stir in 1/2 cup of heavy cream. Return the pot to low heat for 2 minutes to warm through without letting it boil.
  5. Ladle the thick soup into a white ceramic bowl. Pour a glistening swirl of golden olive oil on the surface, then sprinkle liberally with dried thyme and a dusting of coarse black pepper. Serve immediately.

Notes

Tip 1: Thoroughly wash your leeks after slicing by soaking them in cold water to remove hidden grit.
Tip 2: Do not substitute Yukon Gold potatoes with waxy red potatoes, or the texture will become gummy instead of velvety.