Creamy Potato Leek Soup (Printable)

Silky smooth potatoes and sweet leeks simmered in a velvety, seasoned broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced (about 1.3 pounds)
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth or chicken broth
09 - 1 cup whole milk or heavy cream

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
12 - 0.5 teaspoon freshly ground black pepper
13 - 0.75 teaspoon kosher salt, adjusted to taste

→ Optional Garnish and Add-ins

14 - 7 ounces cooked seafood such as shrimp, scallops, or white fish, or 4 strips cooked bacon, crumbled, or fresh chopped chives or parsley

# How To Make It:

01 - In a large pot, heat butter and olive oil over medium heat. Add sliced leeks and diced onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
04 - Reduce heat to low, cover with a lid, and simmer for 20 to 25 minutes until potatoes are very tender and easily break apart with a spoon.
05 - Remove the bay leaf. Using an immersion blender, purée the soup until smooth, or leave slightly chunky according to personal preference.
06 - Stir in the milk or heavy cream and gently reheat the soup over medium-low heat. Taste and adjust seasoning as needed.
07 - If preparing seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes until warmed.
08 - Ladle soup into bowls and top with crumbled bacon, fresh chives, or parsley if desired. Serve immediately while hot.

# Helpful Tips:

01 -
  • The balance of leeks and potatoes creates this velvety texture that somehow feels both rustic and elegant at the same time.
  • You can make it as a simple weeknight soup or dress it up with seafood or bacon when friends drop by unexpectedly.
02 -
  • Cleaning leeks properly is non-negotiable since sand likes to hide between those layers, and I discovered the hard way that a gritty soup ruins the entire experience.
  • The soup will thicken considerably after refrigeration, so when reheating leftovers, keep extra broth or milk nearby to adjust consistency.
03 -
  • Save the dark green tops of the leeks to make vegetable stock, which creates a beautiful circle of flavor when used in your next batch of soup.
  • Finishing the soup with a few drops of white truffle oil instead of regular olive oil completely transforms it into something restaurant-worthy for special occasions.
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