Creamy Potato Leek Soup Recipe
A cozy, French-inspired potato leek soup made with simple pantry staples. Silky smooth or rustic, perfect for weeknight comfort
Ingredients
- 2 medium leeks about 300g / 10.5 oz, cleaned and chopped
- 2 lbs 900g Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic minced
- 2 tbsp 30 ml olive oil
- 6 cups 1.4 liters chicken broth (low-sodium)
- 1 bay leaf
- Salt & pepper to taste start with 1 tsp salt, ½ tsp pepper
- Optional: fresh parsley chives, croutons, olive oil swirl, plain yogurt
Instructions
- Clean leeks: Remove dark green tops, slice lengthwise, rinse thoroughly, and chop.
- Sauté leeks: Heat olive oil in a large pot over medium heat. Add leeks and a pinch of salt; cook until softened (8–10 min).
- Add garlic: Cook for 1 min until fragrant.
- Add potatoes & broth: Add cubed potatoes, broth, and bay leaf. Bring to boil, then simmer 15–20 min until potatoes are tender.
- Season: Remove bay leaf, stir in salt and pepper.
- Blend: Use immersion blender until smooth (or blend in batches carefully).
- Adjust consistency: Add more broth if needed.
- Taste & adjust: Add more seasoning or a splash of lemon juice.
- Serve: Garnish with parsley, chives, croutons, or olive oil.
Notes
- Yukon Gold potatoes give the best creamy texture.
- For vegetarian version, use vegetable broth.