Description
This creamy Potato Leek Soup is a comforting classic made with tender Yukon Gold potatoes, sautéed leeks, onions, and garlic, simmered in savory chicken broth and finished with rich heavy cream. The smooth, velvety texture and subtle flavors make it perfect for a warming appetizer or light meal.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 3 small-medium leeks (light green and white parts only, halved lengthwise, rinsed and thinly sliced – about 3 cups)
- 1 medium onion (roughly chopped – about 1 heaping cup)
- 1 clove garlic (sliced)
Main Ingredients
- 1 1/2 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch chunks – about 4 cups)
- 4-5 cups chicken broth (use 4 cups for thicker soup, 5 cups for brothier soup)
- Salt & pepper to taste
- 1/8 teaspoon ground nutmeg
- 1 bay leaf (optional)
Finishing Touches
- 1 cup heavy cream
- Lemon juice (optional, for serving)
- Freshly cracked black pepper (optional, for serving)
- Chopped chives (optional, for serving)
Instructions
- Prep: Prepare all ingredients as described. Use a 5-6 quart Dutch oven or heavy soup pot for best results.
- Sauté the vegetables: Melt butter over medium heat in the soup pot. Add leeks and onion, stirring gently. Cover and cook over medium-low heat until softened but not browned, about 10 minutes. Then, stir in the sliced garlic.
- Assemble soup: Add potatoes and chicken broth to the pot with softened vegetables. Season with salt, pepper, and ground nutmeg. Add bay leaf if using.
- Simmer: Bring soup to a boil, then reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Remove and discard bay leaf.
- Blend the soup: Remove pot from heat and let cool for 5 minutes. Blend soup in batches until smooth, following your blender’s hot liquid instructions. Take care not to overprocess to avoid a gloopy texture.
- Finish the soup: Return blended soup to pot. Stir in heavy cream and gently warm over medium-low heat for 1-2 minutes without boiling. Adjust seasoning as needed. For desired consistency, add more broth to thin or whisk 1-3 teaspoons cornstarch with broth and stir in to thicken.
- Serve: Ladle soup hot into bowls. Optionally, garnish with a splash of lemon juice, freshly cracked black pepper, and chopped chives.
Notes
- Use good-quality Yukon Gold potatoes for creaminess and flavor.
- Be careful not to brown the leeks and onions; the soup should have a delicate flavor.
- Blending in batches prevents spills and allows smoother texture control.
- Do not boil the soup after adding cream to prevent curdling.
- You can substitute vegetable broth for a vegetarian version, omit heavy cream or use a dairy-free alternative for a lighter option.
- Adjust soup consistency by adding broth or thickening with cornstarch slurry as needed.
