Potato Leek Soup That's Silky, Cozy, and Shockingly Simple — in 40 Minutes
A silky, cozy potato leek soup that comes together in one pot and 40 minutes. Yukon Golds make it creamy, leeks make it sweet, and the whole table will ask for seconds.
Equipment
- 5-Quart Dutch Oven
- Immersion Blender
- Large bowl
- Chef's knife
- Cutting board
Ingredients
- 3 tablespoons salted butter
- 3 large leeks, white and light-green parts only, sliced into 1/2-inch half-moons
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 cups low-sodium chicken broth or vegetable broth
- 1 cup water
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon white pepper
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Optional Garnishes
- Chopped fresh chives
- Sour cream or extra cream, for swirling
- Crispy bacon bits, if desired
Instructions
- Prep the leeks: trim off the dark green tops and root ends. Slice each leek in half lengthwise, then crosswise into 1/2-inch half-moons.
- Wash the leeks in a large bowl of cold water, swishing with your hands. Let the grit settle, lift the leeks out, and repeat if needed.
- Melt the butter in a 5-quart Dutch oven over medium heat. Add the cleaned leeks and a generous pinch of salt; stir to coat.
- Sweat the leeks over medium heat, stirring every minute or so, for 8 to 10 minutes until soft, glossy, and translucent. Do not let them brown.
- Add the potatoes and stir for 2 minutes to coat them in the buttery leeks.
- Pour in the broth and water. Add the salt, scrape up any browned bits, and bring to a boil. Reduce to a gentle simmer, partially cover, and cook for 15 to 18 minutes, until a fork slides into the potatoes with no resistance.
- Remove from heat and blend with an immersion blender until smooth. For a rustic texture, blend only three-quarters of the soup.
- Stir in the cream, thyme, and white pepper. Warm over low heat for 2 to 3 minutes without boiling. Taste and adjust salt.
- Garnish generously with chives, cream, bacon, or extra thyme. Serve hot with crusty bread.
Notes
Storage: Keep in the fridge for up to 5 days in an airtight container. Freeze for up to 3 months before adding the cream, then stir the cream in after reheating. Reheat gently over medium-low with a splash of broth. Wash leeks well — grit hides in the layers. Use Yukon Golds for a silky texture.