If you are looking for a comfy soup the entire family will love, you should definitely give this healthy potato leek soup a try. The combination of potatoes, leeks, broth, and a few other staples come together for a smooth and flavorful meal.
Growing up with classic soups as a common meal meant that I would naturally want to carry on the tradition with my family. This potato soup is the kind of meal that is easy to make and can be enjoyed any time of year, especially during the colder months
Potatoes have always been known to make a hearty soup, but sometimes you may want to switch things up. By adding a vegetable like leeks, you can instantly give the traditional potato soup a twist.
How to Properly Clean and Cut Leeks
Since they are grown in the ground, leeks are often sandy and dirty. Their folds also make good hiding spots for dirt so it’s important to know how to properly clean them. The last thing you want is grit getting into your potato soup.
- Wash the leeks thoroughly by submerging them in a sink filled with water (or a large bowl or stockpot). Agitate them to release any sand/dirt. Set aside on a dry towel.
- When fully cleaned and dry, slice the root off at the bottom and continue to slice the leeks up (in rounds) until the stem turns a darker green. Discard the darker part.
- Place the cut leeks, again, in a clean bowl of water and swish with your hand. Allow the leeks to rest and any residual sand/dirt will fall to the bottom of the bowl.
Ingredients Needed to Make Potato Leek Soup
This creamy soup calls for all the ingredients typically used to make traditional potato soup. Of course, you’ll need potatoes and leeks, but you’ll also need:
- Russet Potatoes
- Chicken Broth
- Bay leaf
- Fresh Thyme leaves
- Sea Salt
- Black Pepper
- Heavy Cream
How to Make Healthy Potato Leek Soup
I wasn’t kidding when I said making this soup is relatively easy, especially once the leeks are cleaned and chopped.
- All that’s left to do is melt butter in a large stockpot, sauté the onions and leeks, then add the remaining ingredients.
- Bring the soup to a boil, then lower the heat, and simmer. The soup will be done once you can pierce the potatoes with a fork (usually in about 15-20 minutes).
- Once it’s reached the necessary consistency, puree the soup with an immersion blender until creamy, then add the heavy cream.
What to Serve with the Soup
In addition to serving your hot and healthy potato leek soup with fresh parsley or chives for garnish, you can also pair it with a variety of breads or sandwiches.
Think about what local restaurants serve with their potato soup… sometimes a good BLT sounds good with it or you can ditch the sandwich altogether and go for a light Cesar salad.
Can you freeze soup with cream in it?
Short answer, yes. However, if you choose to freeze your soup, be aware of the flavor and texture changes that can occur during the freezing and defrosting process. In some cases, the ingredients can clump together. The base may also turn runny and/or the original flavor may not be the same.
How long does Potato Leek soup last in the fridge?
The key to storing any food for leftovers is having the proper container. If covered well, you can store your potato leek soup for up to 3-4 days.
What kinds of potatoes can I use?
Although this recipe calls for Russet potatoes, there are a few other potatoes that are commonly used in soup recipes. What you’ll want to be on the lookout for are potatoes that are relatively low in starch and high and moisture. Russets are a little high on the starch side but they still provide a good base for soups.
Round whites, Yukon Gold, and waxy potatoes (also called boiling potatoes) are a few others that could be used in this recipe.
More of My Favorite Soups:
POTATO AND LEEK SOUP
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A smooth, creamy, delicious Potato soup that pairs well with a salad, sandwich or crusty bread.
- 3 Leeks, thoroughly washed to remove any sand/debris
- 2 Tablespoons Butter
- 1 Medium Size Onion, diced
- 2 Stalks Celery, diced
- 1 Clove Garlic, minced
- 2 lbs. Russet Potatoes, peeled and cut into ½″ cubes (set aside in a bowl of water to prevent browning)
- 6 Cups Chicken Broth
- 1 Bay leaf
- 1 ½ teaspoons Fresh Thyme leaves
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 Cup Heavy Cream
- Parsley or Chives to Garnish
- Wash the leeks thoroughly by submerging them in a sink filled with water (or a large bowl or stockpot). Agitate them to release any sand/dirt. Set aside on a dry towel. When fully cleaned and dry, slice the root off at the bottom and continue to slice the leeks up (in rounds)until the stem turns a darker green. Discard the darker part. You can leave the leeks as is in rounds or continue to cut into smaller dices. Place the cut leeks again in a clean bowl of water and swish with your hand. Allow the leeks to rest and any residual sand/dirt will fall to the bottom of the bowl.
- Melt the butter in a large stockpot and add the diced onion and leeks. Sauté over low/medium heat until the onion becomes translucent and soft (3-4 minutes). Stir occasionally so they don’t brown or burn.
- Add the celery and cook another 3-4 minutes, add a touch of olive oil if needed. Add the garlic and stir.
- Add the chicken broth, bay leaf, thyme, salt and pepper. Drain the potatoes and add them as well. Bring the soup to a boil, quickly lower the heat to a simmer and simmer for 15-20 or until the potatoes can be pierced with a fork.
- Remove the bay leaf and take the soup off the heat.
- Using an immersion blender, puree the soup until it is creamy and no chunks of potato remain.
- Finally, add the heavy cream and stir until combined.
- Serve hot with fresh parsley or chives for garnish.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Soups