Our Favorite Potato and Leek Soup
- PREP 10min
- COOK 30min
- TOTAL 40min
We love this potato leek soup recipe with butter, leeks, potatoes, stock, and spices. This soup is so creamy and comforting. There’s no cream needed, but if you want to make this more decadent, add a little crème fraîche, sour cream, or cream to your bowl before serving.
You Will Need
3 tablespoons butter or olive oil
3 large leeks
6 cups stock or broth, see our chicken stock or vegetable broth
2 medium-to-large russet potatoes, peeled and chopped into ½-inch cubes
Half of a bay leaf
Salt and fresh ground black pepper
Pinch freshly ground nutmeg
Crème fraîche, sour cream, or cream for serving, optional
Directions
Prepare Leeks
Cut away the stem and dark green parts of the leeks. Discard the stem and save the green tops for stock or broth. We only need the light green and white parts of the leeks for this recipe.
Slice the leeks into half, lengthwise, and then run cold water over them, using your fingers to release any dirt stuck inside the layers.
Slice the leeks into 1/4-inch thick half-moons.
Prepare Soup
Melt the butter in a large saucepan or Dutch oven over medium heat.
Stir in the leeks and 1/4 teaspoon of salt. Reduce the heat to medium-low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes. If the leeks begin to brown, lower the heat a bit more.
Stir in the potatoes, stock, and 1/4 teaspoon of fresh ground pepper. Add half of a bay leaf, and then bring it to a boil. Reduce the soup to a low simmer, and cook uncovered for 10 to 15 minutes or until the potatoes are tender.
Taste the broth and season with additional salt.
Blend one-third of the soup, and then stir back into the pot. Stir in a bit more ground pepper and a pinch of nutmeg. Serve.
Adam and Joanne's Tips
- Store potato leek soup in air-tight containers in the fridge for up to 3 days or in the freezer for up to 3 months.
- Vegetarian and Vegan Adaptations: Use vegetable broth. Try our homemade veggie broth.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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