Classic Creamy Potato Leek Soup Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
6 Servings
Ingredients
  • 4 large leeks
  • ¼ cup unsalted butter
  • 2 pounds (about 2 large) russet potatoes
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 (32-ounce) carton chicken stock
  • ½ teaspoon kosher salt, plus additional to taste
  • ¼ teaspoon ground white or black pepper, plus additional to taste
  • 1 cup heavy cream
Directions
  1. Roughly chop the white and light green portions of the leeks.
  2. In a large pot or Dutch oven, melt the butter over medium heat.
  3. Add the leeks and cook over low heat, stirring occasionally, until softened.
  4. In the meantime, peel and chop the potatoes into 1-inch cubes.
  5. Once the leeks are softened, add the garlic and cook, stirring occasionally, for 1 minute.
  6. Add the potatoes, bay leaf, chicken stock, salt, and pepper.
  7. Cook covered over low heat, stirring occasionally, until the potatoes are fork-tender, about 12-15 minutes.
  8. Remove the bay leaf.
  9. Blend the soup until smooth using an immersion blender (or standard blender in batches).
  10. Return soup to the pot if needed, and stir in the cream.
  11. Heat through, stirring, then season to taste with salt and pepper.
  12. Serve hot, garnished with chives and bacon, and/or red pepper flakes, if desired.