Potato leek soup is one of those recipes that sounds like it belongs in a French restaurant, and that’s exactly why most people never make it at home. But Nana Ruth made a version of this — she called it “potato and onion soup” because she’d never heard of a leek in her life — and it was the silkiest, most comforting thing I ever ate on a cold Saturday.
Leeks are just fancy onions, and I mean that as a compliment. When you cook them slowly in butter, they turn sweet and silky in a way regular onions never quite manage. Add potatoes and cream, and you’ve got something that tastes like it took all afternoon but actually comes together on a Tuesday night.
I didn’t touch a leek until I was thirty-two. Mason knocked a bundle off the display at the grocery store, Clara asked what they even were, and I bought them because sometimes that’s how recipes start — with a toddler causing a minor grocery store incident. That first batch of potato leek soup was a revelation, and it’s been a regular ever since.
How to Make Maggie’s Creamy Potato Leek Soup
Clean and slice your leeks carefully. Leeks hide dirt between their layers. Slice them into thin half-moons, then dump them in a big bowl of cold water and swish them around. The dirt sinks, the leeks float. Lift them out and you’re good. Use only the white and light green parts — the dark green tops are tough.
Cook the leeks low and slow in butter. Melt a few tablespoons of butter in a large pot and add the sliced leeks. Cook over medium-low heat for about ten minutes, stirring occasionally, until they’re soft, sweet, and nearly melting. Don’t rush this step — it’s where all the flavor builds. Add diced potatoes and chicken broth, bring to a simmer, and cook for about twenty minutes until the potatoes are fork-tender.
Blend and finish with cream. Use an immersion blender to puree the soup until silky smooth, or leave it slightly chunky if you prefer more texture. Stir in heavy cream, season with salt, pepper, and a pinch of nutmeg. Serve with crusty bread and a sprinkle of chives on top. This soup is elegant enough for company and simple enough for a Tuesday.
If you love this potato leek soup, my Loaded Potato Soup is the heartier version with all the toppings. For more easy soups, try my Chicken Dumpling Soup or my Tomato Basil Soup — both are weeknight staples in our house.
Maggie's Creamy Potato Leek Soup
Ingredients
- 3 tablespoons butter
- 3 large leeks white and light green parts, sliced
- 2 lbs Yukon Gold potatoes peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- chives for garnish
Instructions
-
Melt butter in a large pot over medium heat. Add sliced leeks and cook 5-7 minutes until softened.
-
Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes until potatoes are very tender.
-
Use an immersion blender to blend until mostly smooth (leave some chunks for texture if you like).
-
Stir in heavy cream and thyme. Season generously with salt and pepper. Heat through on low for 5 minutes.
-
Ladle into bowls and garnish with chopped chives. Serve with crusty bread.
Common Questions
Maggie’s Creamy Potato Leek Soup
- 3 tablespoons butter
- 3 large leeks (white and light green parts, sliced)
- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- salt and pepper (to taste)
- chives (for garnish)
- Melt butter in a large pot over medium heat. Add sliced leeks and cook 5-7 minutes until softened.
- Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes until potatoes are very tender.
- Use an immersion blender to blend until mostly smooth (leave some chunks for texture if you like).
- Stir in heavy cream and thyme. Season generously with salt and pepper. Heat through on low for 5 minutes.
- Ladle into bowls and garnish with chopped chives. Serve with crusty bread.
