Potato Leek Soup
This classic potato leek soup is smooth, creamy, and quietly comforting without feeling heavy. It uses simple ingredients and delivers a clean, elegant flavor that works for weeknights or guests.
Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks white and light green parts only, sliced and thoroughly cleaned
- 2 cloves garlic minced
- 1 pound Yukon Gold potatoes peeled and diced into 1-inch pieces
- 4 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup heavy cream
- Additional salt and pepper to taste
- Chopped fresh chives for garnish
Instructions
- Melt the butter over medium heat in a large pot or Dutch oven.
- Add the sliced leeks and cook for 8 to 10 minutes, stirring often, until softened but not browned.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes, chicken broth, salt, and pepper to the pot.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes, until the potatoes are very tender.
- Remove the pot from heat and blend the soup until completely smooth using an immersion blender, or carefully transfer to a blender in batches.
- Return the soup to low heat and stir in the heavy cream.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Warm gently for 2 to 3 minutes without boiling.
- Serve hot, garnished with chopped chives.