Classic Potato Leek Soup
Traditional dish · French
A comforting and velvety smooth soup, highlighting the delicate flavors of potatoes and leeks, enriched with cream and butter.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Leeks3 large
- Potatoes1.5 lbs Yukon Gold
- Unsalted Butter4 tbsp
- Chicken Broth6 cups
- Heavy Cream1 cup
- Saltto taste
- Black Pepperto taste
- Fresh Chivesfor garnish
Steps
- 1
Wash leeks thoroughly and slice thinly, discarding tough green tops.
- 2
Peel and dice potatoes into 1-inch cubes.
- 3
Melt butter in a large pot or Dutch oven over medium heat. Add sliced leeks and cook until softened, about 8-10 minutes, stirring occasionally.
- 4
Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer, covered, until potatoes are very tender, about 15-20 minutes.
- 5
Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth and creamy. Return to the pot if using a standard blender.
- 6
Stir in heavy cream. Heat gently over low heat until warmed through, but do not boil.
- 7
Season generously with salt and black pepper to taste.
- 8
Ladle into bowls and garnish with fresh chives.
