Potato Leek Soup Recipe

Warm, creamy, and bursting with flavor, this potato leek soup is a comforting
classic perfect for chilly days or a cozy meal anytime.

Servings: 6

Author:

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Main Course

French

potato leek soup recipe

Instructions

1 In a large soup pot, melt the butter over medium heat. Add the chopped leeks and
smashed garlic cloves, stirring frequently, until the leeks soften and become
translucent, approximately 10 minutes. Ensure the heat remains moderate to avoid
browning the leeks.
2 Incorporate the diced potatoes, broth, bay leaves, thyme sprigs, salt, and black
pepper into the pot. Increase the heat to bring the mixture to a rolling boil,
then cover and lower the heat to a gentle simmer. Let the soup cook for about 15
minutes, or until the potatoes are tender enough to break apart with a fork.
3 Remove and discard the bay leaves and thyme sprigs. Using an immersion blender,
carefully blend the soup directly in the pot until smooth. (Alternatively, if
using a standard blender, work in batches and blend until smooth—refer to note
for details).
4 Pour in the heavy cream and bring the soup back to a gentle simmer. Taste and
adjust seasoning with additional salt and pepper if needed. If the soup appears
too thin, let it simmer further to thicken; if too thick, add a splash of broth
or water to reach the desired consistency. Serve with a sprinkle of fresh chives
for a vibrant finish.