Recipe: Potato Leek Soup

Creamy Potato Leek Soup is a delicious, easy meal any time of year!I’m looking forward to some warmer weather this spring, aren’t you? But no matter what time of year I love a delicious bowl of Creamy Potato Leek Soup. While it’s hearty enough to be the entire meal, it also pairs well with a side salad or a sandwich. Yummm…. 🙂  And don’t fret if you want to make a batch and have no leeks—substituting onions and adding a spoonful of honey works perfectly and is a super option if you don’t want to make a special trip to the store!

Potato Leek Soup
Recipe type: Soups, Chilis, and Broths
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 8 cups chicken stock (we use homemade)
  • 6 medium potatoes, peeled and cut into large pieces (russet potatoes work best)
  • 4 leeks (whites only), washed and sliced
  • 3-4 stalks celery, roughly chopped
  • 1-2 bay leaves
  • ¾ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • 1 cup heavy cream, half and half, or milk
Optional Garnish
  • Chives or scallions
  1. In a 6-quart pot add chicken stock, potatoes, leeks, celery, bay leaves, and thyme.
  2. Bring to a boil and simmer for 15 minutes or until potatoes are soft and easily pierced by a fork.
  3. Remove the bay leaves.
  4. Using an immersion blender, blend the soup until smooth. If you prefer a traditional blender can be used instead.
  5. Pour the soup back into the pot. Add the cream and simmer for about 15-20 minutes or until the soup has reached your desired thickness.
  6. Season with salt and pepper to taste.
  7. If you like, garnish with chopped chives or the green tops of scallions.
We recommend using organic ingredients when possible.

Make sure to thoroughly wash and rinse the leeks since gritty soil loves to hide in the folds.

If you don't have leeks on hand, 3 cups of onions can be substituted. Since the leeks add a sweeter, milder flavor, you may consider adding a touch of honey if you're using onions.

After adding the cream try to keep the soup from boiling. Cream soups taste and look their best when simmered.

 Kitchen Resources and Tips:

Commenting Policy: Following the advice of a popular blogger, I'm running my blog conversation like it's my living room. Just so you know, I won’t tolerate bad behavior in my living room, and I won’t tolerate it on here. Be respectful, don't be rude, and for goodness sakes, don't post spam or self-promotional comments. For the full lowdown on how we're managing our online community, check out our Commenting Policy. Thanks in advance for adding to the conversation!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.