Potato Leek Soup
Silky-smooth Potato Leek Soup made with sautéed leeks, onions, and tender russet potatoes pureed with broth and finished with a swirl of cream.
Ingredients
Soup
- 2 tbsp butter or oil divided
- 4 cup leeks white and light green parts, sliced
- 1 small yellow onion chopped
- 1 clove garlic minced
- 1 lb russet potatoes peeled and diced
- 4 cup chicken or vegetable broth low sodium
- 1 bay leaf
To Finish
- 0.5 cup heavy cream or milk
- kosher salt to taste
- black pepper to taste
Instructions
Make the Soup
- Heat 2 tablespoons butter or oil in a large pot over medium heat. Add sliced leeks and chopped onion, season with salt, and cook until softened and glossy, about 5–7 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add diced potatoes, broth, and bay leaf. Increase heat to bring to a boil.
- Cover, reduce heat to low, and simmer until potatoes are tender, about 15 minutes.
Blend & Serve
- Remove and discard the bay leaf. Use an immersion blender to puree until smooth.
- Stir in heavy cream or milk. Season with kosher salt and black pepper to taste.
Notes
Testing Note (Prep): Allow an extra 5 minutes to thoroughly rinse and trim leeks.
Testing Note (Cooking): Skip skimming to keep flavor-rich broth intact; let solids settle before blending.
Testing Note (Storage): Cool completely and freeze in portions; slow fridge thaw retains silky consistency.