Potato Leek Soup will become classic in our house! Nothing’s better than a bowl of hearty potato soup on a chilly day. And it’s easy, too!
When it comes to someone’s birthday in our family, we let the birthday person choose what we will be eating for Sunday dinner. Shayna decided she wanted soup for her dinner. I honestly have never had Potato Leek Soup before. It’s the ultimate comfort food. The aroma from the leeks as they simmer with potatoes and chicken stock will blow your mind! It takes it over the top with cream when you emulsify the flavorful soup. You will want to enjoy all year long!
Potato Leek Soup
- 3 tablespoons butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups chicken broth
- 3 sprigs fresh thyme
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
- Chives, finely chopped, for serving
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Take out the thyme sprig then purée the soup. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- The soup can be frozen up to 3 months. Once heated through, add the cream and bring to a simmer before serving.