Potato Leek Soup

Silky, creamy, and so comforting—my Potato Leek Soup is the perfect cozy bowl! A classic that is simple and delicious.

Prep Time: 15 mins | Total Time: 45 mins | Serves: 6

Ingredients

• 2 tablespoons butter, unsalted
  

• 2 tablespoons olive oil
  

• 3 large leeks, cleaned and thinly sliced, white and light green parts only
  

• 2 medium Yukon Gold potatoes, peeled and diced
  

• 4 cups chicken or vegetable stock
  

• 1 cup water
  

• 1/2 teaspoon salt, adjust to taste
  

• 1/4 teaspoon freshly ground black pepper
  

• 1/2 cup heavy cream, optional, for added richness
  

• 1 Fresh chives, finely chopped, for garnish

Instructions

Step 1

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the sliced leeks and sauté for 7-10 minutes, stirring often, until soft and fragrant but not browned.

Step 2

Add the diced potatoes, stock, and water to the pot. Season with salt and pepper. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 3

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.

Step 4

If using, stir in the heavy cream for a richer flavor. Taste and adjust seasoning with more salt and pepper, if needed.

Step 5

Ladle the soup into bowls and garnish with freshly chopped chives for a bright, fresh finish. Serve warm with crusty French bread.