Potato Leek Soup

Potato Leek Soup is a creamy, cozy classic. This easy to make recipe with potatoes, leeks and cream is a family favorite.

Course Soup

Cuisine American

Keyword blender, comfort food, fall, Food, leeks, potato, potato leek soup, potatoes, Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 254kcal

2 tablespoons butter
3 leeks white part only diced and cleaned
1 teaspoon dried thyme
5 cups low-sodium chicken broth or vegetable if you want to keep this vegetarian
1 pound russet potatoes peeled and diced
3/4 cup heavy cream
1 1/4 teaspoons salt
1 teaspoon black pepper
sour cream for garnish
parsley for garnish

Remove the bottoms and dark green tops of the leeks. You'll only use the light green and white part.
Place the cut up leeks in cold water and allow to soak for a few minutes to remove any dirt. Use a slotted spoon to remove the leeks from the water.
In a soup pot melt butter over medium heat. When butter is melted add leeks and thyme. Cook 5 - 7 minutes or until leeks are softened. Pour in chicken broth.
Stir in potatoes and cook until fork tender, about 10 minutes.
Spoon some of the hot broth into the heavy cream to temper it. Pour the tempered half and half into the soup. Season with salt and pepper.
Use an immersion blender to blend the soup until smooth, adjust seasoning if needed. If you do not have an immersion blender, carefully transfer the soup to a blender, in batches if needed, and blend until smooth. Return to the pan and heat until warmed.
Ladle into warm soup bowls, top with a dollop of sour cream and a sprinkle of parsley. Serve.

Nutrition information for estimation purposes only.