Go Back
Potato Leek Soup

Potato Leek Soup

A cozy, creamy Potato Leek Soup featuring tender Yukon Gold potatoes and soft ribbons of leek, sautéed in butter and olive oil, pureed into a silky smooth, savory delight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: French
Calories: 254
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 Tbsp unsalted butter
  • 2 Tbsp extra-virgin olive oil
  • 3 medium leeks (white and light green parts) cleaned and diced
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 2 lb Yukon Gold potatoes peeled and diced
  • 6 cups chicken stock low-sodium or vegetable stock
  • kosher salt and freshly ground black pepper to taste
Finishing
  • 0.5 cup heavy cream optional
  • ground nutmeg pinch, optional

Method
 

Soup Base
  1. Melt butter and olive oil in a large pot over medium heat. Add leeks, season with salt, and sauté until softened and golden around the edges, about 12 minutes.
  2. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add potatoes and chicken stock. Bring to a boil, then reduce heat to simmer until potatoes are fork-tender, about 15–20 minutes.
  4. Puree the soup in batches using an immersion or countertop blender until smooth. Return to pot.
Finishing
  1. Stir in heavy cream and nutmeg, warming through. Adjust seasoning with pepper and more salt if needed.

Notes

Cool soup to room temperature within 2 hours to ensure food safety.
Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the fridge before reheating.