How to Make the Best Potato Leek Soup (2024)

If you're searching for a recipe that will give you leftovers, look no further!

By Lauren Miyashiro; Recipe by Sloane LaytonUpdated: Aug 27, 2023

5 Ratings

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How to Make the Best Potato Leek Soup (6)

A big batch ofhomemade soup is the perfect solution for the weekswhen you want to meal prep and make something that you can eat when you don't have time to cook. That's when this potato leek soup comes into play.Both comforting and filling, this easy soup recipeis the perfect dinneroption when you want to make something that will also guaranteeyou have leftovers.Unlike many other soup recipes, a portion of the potato leek soupis left chunky—and the added texture ups the cozy factor significantly. We also suggest topping each serving with salty fried onions for crunch and yellow celery leaves for added freshness (yes, they’re edible and no, you shouldn’t throw them away!).

How should I prep leeks for potato leek soup?

Ingredients

3 Tbsp.
olive oil
3 Tbsp.
unsalted butter
3
medium russet potatoes (about 2 1/4lb.), peeled and chopped
3
leeks, white and light green parts only, thinly sliced
3
celery stalks, chopped, plus yellow leaves for garnish (optional)
3
garlic cloves, finely chopped
6 c.
chicken broth
6
sprigs fresh thyme
1 1/2 tsp.
kosher salt, plus more to taste
3/4 tsp.
ground black pepper, plus more to taste
1 c.
heavy cream, plus more for drizzling
Hot sauce and fried onions, optional

Directions

1. Step1In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
2. Step2Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
3. Step3Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Addto Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
4. Step4Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.