Potato Leek Soup

By Kay Chun

Published October 8, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(3,468)
Comments
Read comments

This classic, comforting potato-leek soup takes a few simple ingredients and turns them into a silky and decadent soup. Yukon Gold potatoes have golden flesh that’s denser and sweeter than other potatoes, giving the soup a richer texture and greater depth of flavor. Just a brief purée is all it takes to render the soup creamy; resist the urge to overprocess in the blender, which can result in gummy soup. For the silkiest soup of all, you can pass it through a sieve after blending. Enjoy a warm bowl with a green salad, or serve smaller portions as an elegant starter at your next dinner party.

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Ingredients

Yield:4 servings (about 7 cups)

  • 2 tablespoons unsalted butter

  • 2 medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)

  • Salt and pepper

  • 1 garlic clove, thinly sliced

  • 4 cups low-sodium chicken broth 

  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups)

  • 1 fresh or dried bay leaf 

  • 1 cup heavy cream

  • Chopped chives, for garnishing

  • Crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 grams carbs; 90 milligrams cholesterol; 563 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 31 grams fat; 1 gram trans fat; 6 grams fiber; 1351 milligrams sodium; 15 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute.

  2. Step 2

    Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf.

  3. Step 3

    Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot.

  4. Step 4

    Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt.

  5. Step 5

    Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.

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Ratings

5 out of 5
3,468 user ratings
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Comments

Rick

Eliminate the cream (less healthy), add parsnips, celery and carrots. We leave skins on the potatoes but peel the parsnips to avoid a sour taste. (Adapted from an old Molly Katzen recipe). An immersion blender has made preparation and cleanup far easier. You can make a lot and freeze it for quick meals later.

Tim Hailstone

This is what we call Crème Vichyssoise in France. Best frying home-made chicken stock and crème fraiche with a pinch of nutmeg at the end and served with chopped chives sprinkled into the tureen.

Nancy R

Leeks never give me quite as much onion flavor as I like so I always add a sweet onion to the leeks for vichyssoise or cockaleekie or any soup with potatoes and leeks.

Bob

I add an onion to the leaks and deglaze with a dry white wine. In the cooking, I add some thyme sprigs and use white pepper. Drizzle with truffle oil to serve.

Bob

I've made this a number of times. Excellent recipe. I use an immersion blender to puree. Wouldn't change a thing.

Katrina Smits

I followed the instructions and we found the soup quite flavorless

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