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Creamy Potato Leek Soup Recipe

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4 from 8 reviews

This Creamy Potato Leek Soup is a comforting and hearty dish, perfect for chilly days. Featuring tender Yukon Gold potatoes, sweet leeks, and a touch of white wine, this soup is blended to a silky smooth texture and enriched with cream and parmesan cheese. Garnished with fresh chives or green onions, it offers a delicious balance of flavors in every spoonful.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1/4 cup unsalted butter
  • 3 large leeks (cleaned and chopped, white and light green parts only)
  • 4 cloves garlic (minced)
  • 2 pounds Yukon Gold potatoes (peeled and chopped)
  • 1/2 cup dry white wine
  • 6 cups low-sodium chicken stock
  • 1 teaspoon dried thyme

Finishing Touches

  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Salt and pepper (to taste)
  • 1/4 cup sliced chives or green onions

Instructions

  1. Sauté the leeks: Heat a large pot to just below medium heat and melt the butter. Add the chopped leeks along with a pinch of salt. Cook them gently for about 7-10 minutes until they soften. Then add the minced garlic and sauté for another 1-2 minutes until fragrant.
  2. Add potatoes and wine: Stir in the peeled and chopped Yukon Gold potatoes, mixing well with the softened leeks. Pour in the dry white wine and cook for about 3 minutes until the wine mostly evaporates.
  3. Simmer the soup: Pour in the low-sodium chicken stock and add dried thyme. Bring the mixture to a boil, scraping the bottom of the pot with a wooden spoon to release any browned bits. Once boiling, reduce the heat to a simmer and partially cover the pot. Let it simmer until the potatoes are fork-tender, approximately 20-25 minutes.
  4. Puree the soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, and blend until smooth and creamy.
  5. Add cream and cheese: Return the pureed soup to the pot if needed. Stir in the heavy cream and grated parmesan cheese. Simmer gently for 5-10 minutes until the soup thickens slightly and the flavors meld together.
  6. Season and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with a drizzle of extra virgin olive oil and a sprinkle of sliced chives or green onions for freshness.

Notes

  • Be sure to clean the leeks thoroughly to remove any grit or dirt hidden between the layers.
  • If you prefer a vegetarian version, substitute chicken stock with vegetable broth.
  • For a richer soup, use a full-fat heavy cream.
  • This soup can be prepared in advance and refrigerated; reheat gently on the stove before serving.
  • Leftover soup freezes well; thaw overnight in the fridge and reheat on stovetop.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French
  • Diet: Low Salt

Find it online: https://monicarecipes.com/creamy-potato-leek-soup-recipe/