Potato Leek Soup
Silky French-style potato leek soup made by sweating sweet leeks in butter, simmering tender Yukon Gold potatoes in herb broth, and puréeing smooth with cream.
Equipment
- Immersion Blender
- Dutch oven or large soup pot
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic peeled and smashed
- 2 lb Yukon Gold potatoes peeled and roughly chopped into 1/2-in (13-cm) pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy cream
- Chives finely chopped, for serving
Instructions
- Melt the butter in a large soup pot over medium heat, then add the leeks and smashed garlic and cook for about 10 minutes, stirring often. The leeks should look soft and glossy with a sweet aroma, without golden or brown edges.
- Add the potatoes, chicken or vegetable broth, bay leaves, thyme, salt, and black pepper, then bring the mixture to a boil. Cover the pot, lower the heat, and let it simmer gently for 15 minutes until the potato pieces collapse easily when pressed with a fork.
- Remove the bay leaves and thyme, then purée the soup with an immersion blender until smooth. Blend only until the texture is even and creamy, as excessive blending can make potato starch feel gluey.
- Warm the heavy cream with a ladleful of hot soup, then stir it into the pot and bring the soup to a gentle simmer. Taste and adjust with salt and pepper, thinning with water or broth if needed or simmering gently if the soup needs more body.
Notes
Texture tip: Blend with an immersion blender only until smooth and uniform. Overworking potato starch can cause the soup to become gummy or sticky.
Heat control: Sweat the leeks gently over medium heat without letting them brown to maintain a pale color and sweet flavor. Keep the heat low once cream is added to prevent separation.
Storage: Cool leftovers completely before storing in an airtight container in the refrigerator. Store garnishing chives separately.
Reheating: Warm gently on the stovetop over low heat, stirring often. Loosen with a small splash of broth or water if the soup thickens while chilled.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.