Description
This creamy and comforting Potato Leek Soup is a classic dish perfect for chilly days. Made with tender leeks sautéed in butter, hearty Russet potatoes, and infused with fresh thyme and bay leaf, it delivers a rich, velvety texture thanks to the addition of heavy cream. Whether made on the stovetop, slow cooker, or Instant Pot, this savory soup is easy to prepare and can be customized with optional toppings like croutons and chives for added flavor and texture.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons butter
- 3 leeks, rinsed and sliced
- 2 cloves garlic, minced
- 2 1/2 pounds Russet potatoes, peeled and diced
- 6 cups chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
Finishing
- 1 cup heavy cream
- Salt & pepper, to taste
Optional Toppings & Garnishes
- Croutons
- Chives
Instructions
- Sauté Leeks and Garlic: In a large heavy bottom stock pot or soup pot, melt the butter over low heat. Add the sliced leeks and sauté gently until tender, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Potatoes and Herbs: Add the peeled and diced potatoes, chicken broth, fresh thyme sprigs, and bay leaf to the pot. Raise the heat to bring the soup to a boil, then reduce to a simmer. Cook uncovered until potatoes are tender, about 20 minutes.
- Remove Herbs and Blend: Remove the thyme sprigs and bay leaf from the soup. Use an immersion blender to blend the soup until it reaches your desired smoothness.
- Add Cream and Season: Stir the heavy cream into the blended soup. Season with salt and freshly ground black pepper to taste. Heat gently until warmed through, but do not boil.
- Serve and Garnish: Ladle the soup into bowls and garnish with optional croutons and chopped chives for added texture and flavor.
Notes
- You can prepare this soup using a slow cooker or Instant Pot; the cooking steps are adjusted accordingly.
- For a dairy-free option, substitute heavy cream with coconut milk or omit it entirely.
- To adjust thickness, you can add more broth or reduce it by simmering longer.
- Potatoes can be swapped with Yukon Gold for a slightly different texture and flavor.
- The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
