Creamy Potato Leek Soup
Silky, velvety potato and leek soup — a classic French bistro soup that's strikingly easy to make at home.
Ingredients
Serves 4
- 3 large leeks (white and light green parts only), halved and sliced
- 3 medium Yukon Gold potatoes (about 1.5 lbs), peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt and white pepper to taste
- Chives, crème fraîche, or crispy bacon (optional, to serve)
Instructions
- 1Clean the leeks thoroughly: halve lengthwise, then slice crosswise. Soak in a bowl of cold water for 5 minutes, swishing to release sand. Lift out (don't pour — the sand sinks) and dry well.
- 2Melt butter in a large pot over medium heat. Add the leeks and onion with a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until completely soft and silky — not browned. Properly sweated leeks are sweet and mellow; browned leeks are bitter.
- 3Add garlic and thyme. Cook 1 minute until fragrant.
- 4Add the diced potatoes and broth. Bring to a boil, then reduce heat to a simmer. Cook for 18–20 minutes until the potatoes are completely tender and fall apart when pressed with a spoon.
- 5Remove from heat. Use an immersion blender to blend the soup until silky smooth. Alternatively, blend in batches in a countertop blender (fill only halfway, hold the lid with a towel, start on low speed).
- 6Return the blended soup to the pot over low heat. Stir in the cream and heat gently for 2–3 minutes. Season generously with salt and white pepper. The soup should be velvety and just thick enough to coat a spoon.
- 7Serve in warm bowls with a swirl of crème fraîche or sour cream, snipped chives, and optional crispy bacon on top.
Pro Tips
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The key to great potato leek soup is the leeks — take the time to sweat them gently in butter until completely soft. This process develops their natural sweetness and eliminates any sharp, onion-like taste.
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Yukon Gold potatoes are the ideal choice — their buttery flavor and creamy texture blend into a naturally velvety soup. Russets create a starchier, gluier texture; waxy red potatoes don't break down as smoothly.
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Serve vichyssoise (the cold version) in summer: make the soup as directed, cool completely, then refrigerate overnight. Serve chilled with chives and a swirl of cream. It's one of the most elegant cold soups you can make.
Frequently Asked Questions
Can I make potato leek soup without cream?
Yes — the blended potatoes create a naturally creamy texture. Omit the cream entirely for a lighter, dairy-free version. For extra richness without dairy, stir in 2 tbsp of good-quality olive oil after blending. A dollop of coconut cream also works and adds a subtle sweetness that pairs well with the leeks.
How do I clean leeks properly?
Leeks trap sand between their layers and must be cleaned thoroughly. Slice off the dark green tops (use for stock), then halve the leek lengthwise and slice crosswise. Soak in cold water for 5 minutes — the sand sinks to the bottom. Lift the leeks out with your hands (don't pour them through a strainer, which would redistribute the sand) and pat dry.
Can I freeze potato leek soup?
Yes, but freeze before adding the cream — cream-based soups can separate when frozen and thawed. The base freezes perfectly for up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in the cream during reheating.
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