Go Back
A close-up shot of a bowl of creamy potato leek soup on a white marble cooktop, garnished with fresh herbs and crispy croutons. Steam gently rises from the bowl, making it ready to be enjoyed.

Potato Leek Soup Recipe

This Potato Leek Soup is creamy, comforting, and packed with rich, buttery flavors. The velvety texture and mild sweetness of leeks make it a perfect cozy meal for any season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Soup
Cuisine: French
Calories: 488
Ingredients Equipment Method

Ingredients
  

  • 1 cup butter
  • 2 leeks cleaned and sliced
  • salt and pepper to taste
  • 1 tablespoon cornstarch
  • 1 quart chicken broth
  • 4 cups Yukon Gold potatoes peeled and diced
  • 2 cups heavy cream or to taste

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Blender or immersion blender

Method
 

  1. Sauté the leeks – Melt butter in a large pot over medium heat. Add sliced leeks, season with salt and pepper, and cook until soft and fragrant (about 5 minutes).
    A close-up shot of a large black pot on a white marble cooktop, where butter is melting. Sliced leeks are being sautéed inside, releasing a fragrant aroma. A wooden spoon gently stirs the leeks as they soften, preparing the base of the soup.
  2. Make a roux – Stir in cornstarch and cook for 1 minute to remove the raw taste.
    A close-up shot of a measuring cup pouring heavy cream into the black pot on a white marble cooktop. As the cream is stirred in, the soup lightens in color and takes on a velvety, smooth texture.
  3. Simmer the potatoes – Pour in chicken broth, add diced potatoes, and bring to a boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
    A close-up shot of the black pot on a white marble cooktop, as diced Yukon Gold potatoes are added to bubbling chicken broth. Steam rises from the simmering mixture as the potatoes begin to soften, infusing the broth with flavor.
  4. Blend until smooth – Use an immersion blender or transfer to a blender to purée until creamy.
    A close-up shot of an immersion blender blending the soup directly inside the black pot on a white marble cooktop. The mixture transforms into a creamy and smooth consistency, developing a rich golden color.
  5. Add the cream – Stir in heavy cream, adjust seasoning, and let it warm through without boiling.
  6. Serve and enjoy – Ladle into bowls, garnish with fresh herbs or croutons, and serve warm.
    A close-up shot of a bowl of creamy potato leek soup on a white marble cooktop, garnished with fresh herbs and crispy croutons. Steam gently rises from the bowl, making it ready to be enjoyed.