This creamy potato leek soup is a French classic that’s easy to whip up and will warm you up on a cold Fall or Winter day.
The weather has turned really cold this past week, and as a result, I’m on the hunt for some new soup recipes. My kids love soup and it’s one way I can get some vegetables in them without them knowing. It’s my best secret weapon. For some reason a carrot in soup is just better, am I right?
And, since I recently discovered how yummy leeks are, I thought this Potato Leek Soup would be a good recipe to try with my family. And, it turned out so creamy and delicious, I know that we’ll be making this over and over again.
The funny part, is if you look up the history of Potato Leek soup some will say it’s an Irish class, some say it’s from Wales, and some say it’s French. So, how really knows who came up with Potato Leek soup, but frankly, I’d like to thank them. Ha. It’s that good.
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Ingredients for Creamy Potato Leek Soup
One thing I LOVE about this recipe is that the ingredients are just so simple. Like, only 8 ingredients. That’s my kind of soup. Quick and easy, you’ll be able to whip up this Potato Leek Soup quickly.
Ingredients:
- 2 large leeks, white and pale green parts, roughly chopped
- 2 TBSP butter
- 4 cups chicken stock
- 1 pound Russet Potatoes (peeled and sliced in quarters)
- 1 bay leaf
- 4 TBSP Heavy Cream
- Salt and Pepper to taste
- Snipped green onions
Directions for Creamy Potato Leek Soup
Before you do anything, you’ll want to spend some time washing the leeks thoroughly. When I first tried to use leeks in a recipe, I had no clue what I was doing. But, it’s pretty easy once you get the hang of it.
Leeks are notorious for hiding dirt, so make sure to wash them and rinse them well. Cut off the root ends and the thick dark green parts. Then, you’ll want to cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.
Once you get them all clean, you can just chop them up roughly from there. I LOVE a good food chopper to help with this. I’m a lazy cook that way. Once the leeks are all chopped, set them aside.
Melt butter in a large stock pot over medium heat. Add chopped leeks and cook with low heat, stirring frequently, until softened (10 to 12 minutes)
Next, add potatoes, chicken stock and bay leaf to the mixture and season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are soft and tender, about 15 minutes.
Remove potatoes to bowl and set aside. Discard bay leaf and transfer soup mixture to a blender or food processor, carefully blend until mixture is completely smooth. Return soup mixture to clean soup pot.
Mash potatoes with a potato masher separately as doing so in the liquid soup will make give you a gluey texture. Add potatoes back to liquid soup.
Over medium heat, using a metal whisk, whisk in heavy cream and bring soup to a simmer, stirring frequently.
Add salt and pepper to taste, sprinkle with snipped chives. It’s really that easy.
We love to serve soup with a warm thick piece of crusty bread like a french loaf. Or you can make some delicious homemade rolls if you want a serious show stopper.
Either way, let me know if you make this creamy potato leek soup. I’m totally craving some right this second.
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YOU’LL ALSO LOVE THESE OTHER SOUP RECIPES:
- Easy 30 Minute Black Bean Soup
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- 15 Crockpot Soup Recipes Perfect For Fall
- Crockpot Chalupa Soup
- Creamy Crockpot Chicken Noodle Soup
- 5 Soup Recipes My Kids Love to Eat that Are Full of Veggies
- Deliciously Simple Pumpkin Curry Soup
Save RecipeIngredients
- • 2 large leeks, white and pale green parts, roughly chopped
- • 2 TBSP butter
- • 4 cups chicken stock
- • 1 pound Russet Potatoes (peeled and sliced in quarters)
- • 1 bay leaf
- • 4 TBSP Heavy Cream
- • Salt and Pepper to taste
- • Snipped green onions
Instructions
- Melt butter in large pot over medium heat. Add leeks and cook with low heat, stirring frequently, until softened (10 to 12 minutes)
- Add potatoes, chicken stock and bay leaf to the mixture and season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are soft and tender, about 15 minutes.
- Remove potatoes to bowl and set aside. Discard bay leaf and transfer soup mixture to blender, carefully blend until mixture is completely smooth. Return soup mixture to clean soup pot.
- Mash potatoes separately as doing so in the liquid soup will make give you a gluey texture. Add potatoes back to liquid soup.
- Over medium heat, whisk in heavy cream and bring soup to a simmer, stirring frequently.
- Add salt and pepper to taste, sprinkle with snipped chives.
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