Ingredients
- 4 large leeks, white and light-green parts only
- 2 lb Yukon gold potatoes, peeled and diced
- 3 tbsp butter
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Chopped chives, for serving
- Crusty bread, for serving
Instructions
- Clean the leeks well. Slice the leeks into half-moons and rinse thoroughly in a bowl of cold water — grit hides between the layers. Lift them out with your hands, leaving the grit behind.
- Sweat the leeks. Melt the butter in a large pot over medium heat. Add the leeks and a pinch of salt; cook 6-8 minutes until soft and sweet but not browned. Stir in the garlic and thyme for 30 seconds.
- Simmer the potatoes. Add the potatoes, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook 20-25 minutes until the potatoes fall apart easily.
- Blend it silky. Blend until completely smooth with an immersion blender (or in batches in a countertop blender). Stir in the cream, taste and adjust salt, and serve with chives and crusty bread.
🥔 Leek lessons
Leeks are famously sandy — the rinse step is non-negotiable. Yukon golds give the silkiest texture; russets work but can turn slightly gluey if over-blended. For a lighter version, skip the cream and blend in a splash of the broth — it is still wonderfully creamy.
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📌 Pin it for later❓ Common questions
Can I make it ahead?
Yes — it keeps 4 days refrigerated and actually tastes better the next day. Reheat gently.
Can I freeze potato leek soup?
Yes, up to 3 months, though cream-based soups can separate slightly. Stir well when reheating.
What can I top it with?
Crispy bacon, roasted potato cubes, a drizzle of olive oil, or shredded cheddar all work beautifully.