Best Potato Leek Soup
This is the best potato leek soup! It combines leeks and potatoes simmered in broth with lots of garlic then it’s finished with a bit of cream and topped with bacon, sharp cheddar, and chives. It’s a delicious and cozy soup that makes any cool day warmer. I found the recipe for this soup on Once Upon a Chef and I’m so glad I gave it a try because this potato leek soup was a huge hit with my family and paired nicely with a loaf of rustic bread and a roasted beet salad. I loved this soup so much that I may make it for St. Patrick’s Day this year.
How to Make Potato Leek Soup
Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the leeks and cook, stirring occasionally, for 10 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the potatoes, broth, bay leaves, and thyme sprigs then season with sea salt and freshly cracked pepper, to taste. Bring to a simmer then reduce heat, cover with a lid, and simmer until thickened, about 20 minutes.
Remove the bay leaves and sprigs of fresh thyme, then puree with an immersion blender (or regular blender in batches).
Add the heavy cream then taste and add more sea salt and freshly cracked pepper, if needed. Side Note: If the soup is too thin, simmer uncovered until thickened. If it’s too thick, add a bit more broth or water to thin it out.
Ladle into serving bowls and top with bacon bits, shredded Irish sharp cheddar, and chives. Serve immediately. Enjoy.
Equipment
Ingredients
Potato Leek Soup:
- 3 tbsp Irish butter **Regular is great too
- 4 large leeks, white & light green parts only, chopped (about 5 cups)
- 4 cloves of garlic, minced
- 2 lbs Yukon Gold potatoes, peeled & chopped in 1/2-inch pieces
- 7 cups chicken broth **Use Vegetable broth for vegetarian
- 2 bay leaves
- 2 sprigs of fresh thyme
- Sea salt and freshly cracked pepper, to taste
- 1 cup heavy cream
Toppings:
- Bacon bits
- Irish sharp cheddar cheese, shredded
- Chives, finely chopped
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the leeks and cook, stirring occasionally, for 10 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the potatoes, broth, bay leaves, and thyme sprigs then season with sea salt and freshly cracked pepper, to taste. Bring to a simmer then reduce heat, cover with a lid, and simmer until potatoes are very soft, about 20-30 minutes.
- Remove the bay leaves and sprigs of fresh thyme, then puree with an immersion blender (or regular blender in batches).
- Add the heavy cream then taste and add more sea salt and freshly cracked pepper, if needed.
- Side Note: If the soup is too thin, simmer uncovered until thickened. If it's too thick, add a bit more broth or water to thin it out.
- Ladle into serving bowls and top with bacon bits, shredded Irish sharp cheddar, and chives. Serve immediately. Enjoy.
So creamy and tasty with crisp bacon bits!
A soup I have not made for a while because we had so many pumpkins and butternut from the garden this year but we love it. Keep safe Diane
Looks very good Pam and contains two of my favorite things – potatoes and onions. I’ve made the very similar vichyssoise a couple of times but Bev is not a fan
Mmm, love this soup, and it’s been quite some time since I’ve made it. Need to again — and with your recipe! This looks great — thanks.
I was just thinking about making soup and your recipe looks like a great one to make.
Looks like the epitome of comfort!
I like the idea of topping your delicious sounding soup with bacon bites for a little bit of texture as well as adding flavor.
Leeks are added to the first and second courses, used in the cooking of salads and appetizers. It is both tasty and healthy. Warming soup in cool weather. Cooking is easy and fast!
I love vegetable soups and this may honestly be one of the best ones I ever tried. Simply to make, but so flavorful!