Hearty Potato-Leek Soup

Name: Hearty Potato-Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lbs russet potatoes, peeled and cubed; 3 large leeks, white and light green parts only, sliced; 4 cups chicken broth; 2 cups water; 1 cup heavy cream; 2 tbsp unsalted butter; 1 tsp salt; 1/2 tsp ground black pepper; 1 bay leaf; Chopped fresh chives for garnish

🕒 Prep: 10 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

Be the First to Review!

This hearty potato-leek soup is a warm, comforting dish perfect for chilly days. With its creamy texture and savory flavor, it's a delicious way to enjoy a classic combination of ingredients. Easy to prepare, this soup is sure to become a favorite in your home.

Save Print Jump to Recipe

Ingredients for Hearty Potato-Leek Soup

The key to this soup's creamy base is the russet potatoes. They break down beautifully when cooked, creating a velvety texture. Leeks provide a mild, onion-like flavor that complements the potatoes perfectly without overpowering them. Chicken broth adds depth and richness, while a touch of heavy cream rounds everything out with a luxurious finish. Butter helps to soften the leeks and adds a bit of richness. Seasoned with salt, pepper, and a bay leaf, this soup is simple yet satisfying. Finally, a sprinkle of chopped fresh chives adds a fresh, vibrant touch just before serving.

Tips & Tricks

For a thicker soup, reduce the amount of water slightly or add more potatoes.
If you're not a fan of cream, coconut milk can be a nice alternative for a different flavor twist.
Keep an eye on the leeks while cooking — they can quickly go from soft to browned.

Serving Suggestions

This soup pairs wonderfully with a crusty loaf of bread, perfect for dipping. A simple side salad with a light vinaigrette can add a fresh contrast. For a heartier meal, consider serving it alongside roasted chicken or grilled sausages.

Frequently Asked Questions

Can I make this soup ahead of time?: Yes, you can prepare the soup up to the blending stage and refrigerate it. When ready to serve, reheat and add the cream.
How long will leftovers keep?: Stored in an airtight container in the fridge, this soup will keep for up to four days.
Can I freeze it?: Yes, although the texture may change slightly. Freeze the soup before adding the cream, then add it after reheating.

Hearty Potato-Leek Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's melted and just starting to bubble, add the sliced leeks. Cook them gently, stirring occasionally, until they're soft and fragrant, about five minutes. Be careful not to let them brown, as you want their flavor to remain delicate.

Next, toss in the cubed potatoes, chicken broth, water, bay leaf, salt, and pepper. Give it all a good stir to combine, then increase the heat to bring it to a boil. Once boiling, reduce the heat to a simmer. Let it cook away for about 20 minutes, or until the potatoes are tender when pierced with a fork.

With the bay leaf removed, it's time to puree. An immersion blender makes this easy — just blend directly in the pot until the soup is smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.

Once pureed, stir in the heavy cream. Let the soup simmer for another five minutes to heat through and allow the flavors to meld together. Taste and adjust the seasoning if needed.

Serve the soup hot, garnished with a generous sprinkle of chopped chives for a pop of color and flavor.

Why You'll Love This Recipe

Perfectly creamy and smooth without being too heavy.
Simple ingredients that deliver big flavor.
Quick to make — perfect for a weeknight dinner.
Customizable with your favorite toppings or add-ins.

Ingredients

2 lbs russet potatoes, peeled and cubed

3 large leeks, white and light green parts only, sliced

4 cups chicken broth

2 cups water

1 cup heavy cream

2 tbsp unsalted butter

1 tsp salt

1/2 tsp ground black pepper

1 bay leaf

Chopped fresh chives for garnish

Step-by-step Instructions

1. Melt the butter in a large pot over medium heat.

2. Add the sliced leeks and cook until soft, about 5 minutes.

3. Add the cubed potatoes, chicken broth, water, bay leaf, salt, and pepper.

4. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 20 minutes.

5. Remove the bay leaf and use an immersion blender to puree the soup until smooth.