Potato Leek Soup is a creamy, comforting soup recipe made with simple ingredients, sure to warm you up on a cold fall or winter night.
When the weather cools down, we crave cozy Soups like Ham and Potato Soup and Cabbage Soup to warm up our bellies. This hearty, yet humble soup is made with hearty ingredients and ready in less than an hour.
Sabrina’s Potato Leek Soup Recipe
Creamy soups filled with potatoes and veggies are classics that always hit the spot when you have a craving for a warm bowl of goodness. This simple creamy soup only takes about 40 minutes to simmer on the stovetop, but it is loaded with so much flavor you’d think it was cooking all day long. It’s the perfect bowl of soup for dunking fresh Crusty French Rolls on a cold winter night. If you’re craving something a bit more cheesy and savory, try my Cheesy Bacon Ranch Potato Soup.
Ingredients
- 3 pounds russet potatoes , peeled and diced
- 1/4 cup unsalted butter
- 2 cups leeks , thinly sliced (whites and light green only)
- 1 stalk celery , diced
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 teaspoon rubbed sage
- 6 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup chives , minced
Instructions
- Fill the dutch oven with water.
- Add in potatoes then turn heat onto high and bring to a simmer.
- Cook for 10 minutes until potatoes are tender.
- Drain pot, remove potatoes and set aside.
- In a large dutch oven add 4 tablespoons butter, leeks and celery on medium heat.
- Cook for 4-5 minutes until vegetables are translucent.
- Add in garlic, stir and cook for 30 seconds until aromatic.
- Add in salt, white pepper and sage and stir well.
- Add in the chicken broth (vegetarian broth if desired) and cooked potatoes.
- Bring to a simmer and cook for 20 minutes.
- Use an immersion blender until smooth.
- Add in heavy cream, stir well and bring to a simmer.
- Garnish with chives and serve with crusty bread.
Nutrition
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For leek and potato soup does one have to use cream or milk.ps you are my go to.
Thanks for asking Brenda. Cream or milk will determine the richness of the soup so it’s up to your tastes. Let us know what you decided to go with and how your soup turns out!