Potato Leek Soup is creamy, savory, and oh so satisfying. It is an easy to make classic that pairs beautifully with an artisan bread, and is sure to become a family favorite.
Does anyone else memorize their favorite recipes? You know, the recipes that you make so often that one day you realize you just so happen to know it by heart? This is one of those recipes. We’ve been making this exact potato leek soup recipe for more than 10 years now, and are confident that we will continue making this recipe for at least another 10 years. We’re quite picky about our potato soups, so we know you’ll love this one.
It really would be much easier to just pick up a can of soup from the store, but store bought soup does not compare to this made from scratch flavor. Honestly though, you’d be surprised at how easy soup recipes are to make. Sure, chopping your veggies can take some time, but that’s about all the skill this recipe requires. If you can dice and stir, you are good to go!
Heavy Cream Substitute:
We love using heavy cream in this soup, to make it extra thick and creamy and luxurious. If you are looking for a lighter soup, you can always substitute with half and half.
Is potato leek soup vegetarian?
While this soup does not contain any meat, it does include chicken stock. If you want to make this vegetarian, you can substitute with vegetable broth.
What kind of potatoes should I use for potato leek soup?
This recipe works best with yukon gold potatoes. These golden potatoes have a thin skin so no peeling is required. This recipe also works with red potatoes or peeled russet potatoes.
What is the best way to clean leeks?
Slice off the top dark green part where it begins to branch out, leaving only the white and light green stalk. Slice off the bottom root end. Slice the stalk in half lengthwise to reveal the layers of the leek. Rinse under cold water to remove any dirt. Rinse the dark green portion as well, if using.
What part of the leek do you cook with? What do you do with the green part of leeks?
Recipes will designate whether you should be working with the whole leek, just the white stalk portion, or the dark green leaves. Most commonly, you will only use the white and light green stalk portion of the leek. The dark green leaf part of the leek is full of flavor. It is edible, but requires a much longer cooking time than the white portion of the leek. It can be used to make stock or used to wrap fish. If you desire to sauté it, ensure that it sautées for a long period of time to soften.
Storage and Reheating Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Potato Leek Soup
- 1/2 cup salted butter
- 2 leeks sliced, white and pale green parts only
- 1 quart chicken broth
- 2 tablespoons cornstarch
- 4 cups diced yukon gold potatoes
- 2 cups heavy whipping cream
- 2 teaspoons salt divided
- 1/2 teaspoon pepper
- Melt butter in a large pot over medium heat.
- Add in leeks and season with 1 teaspoon salt. Saute leeks for about 10 minutes until soft, stirring frequently.
- Stir cornstarch into leek mixture until combined, about 30-60 seconds.. Slowly add in broth and stir to dissolve cornstarch mixture.
- Add potatoes, 1 teaspoon salt, and pepper and bring to a boil.
- Reduce heat, stir in cream, and simmer over low heat for 30 minutes until potatoes are tender. . Serve hot.