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Best Potato Leek Soup

Best Potato Leek Soup

This creamy and comforting potato leek soup combines leeks and potatoes simmered in broth with lots of garlic then it’s finished off with a bit of cream and topped with bacon, sharp cheddar, and chives. It’s a truly delicious and cozy soup that makes any cool day a little warmer. I found the recipe for this soup on Once Upon a Chef and I’m so glad I gave it a try. I love that the recipe only uses a few simple ingredients but makes a very tasty soup. 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 I may just make it for St. Patrick’s Day this year.

Best Potato Leek Soup

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.

Best Potato Leek Soup

Best Potato Leek Soup

Best Potato Leek Soup

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Irish
Keyword: St. Patrick's Day
Servings: 6
Author: Pam - For the Love of Cooking / Original recipe by Once Upon a Chef

Equipment

  • Dutch oven
  • Immersion Blender

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. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

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Recipe Rating




8 Comments

  1. 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

  2. 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

  3. 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.

  4. 5 stars
    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!