Go Back
Fresh ingredients for Potato Leek Soup including potatoes, leeks, heavy cream, and olive oil.

Ultra-Creamy Potato Leek Soup

This Ultra-Creamy Potato Leek Soup features a thick, velvety texture, pale yellow-green color, and a stunning garnish of glistening olive oil, fresh chives, and cracked black pepper. Perfect for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Soup, Starter
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Leeks (270g) White and light green parts only, washed thoroughly
  • 1.5 lbs Yukon Gold potatoes (680g) Peeled and cubed
  • 3 tbsp Unsalted butter (42g)
  • 2 cloves Garlic (10g) Minced
  • 4 cups Vegetable broth (960ml) Low-sodium preferred
  • 0.5 cup Heavy cream (120ml)
  • 1 tsp Kosher salt (5g)
  • 0.5 tsp Black pepper (1g)
  • 2 tbsp Extra virgin olive oil (30ml) For garnish
  • 2 tbsp Fresh chives (6g) Finely chopped, for garnish

Equipment

  • 1 Heavy-Bottomed Dutch Oven For sweating the leeks and simmering the soup evenly.
  • 1 Immersion blender Crucial for achieving the thick and velvety texture directly in the pot.

Instructions
 

Cooking Instructions
  1. Melt the unsalted butter in a heavy-bottomed pot over medium-low heat. Add the sliced leeks and gently sauté for 8-10 minutes until soft and translucent. Do not let them brown.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the cubed Yukon Gold potatoes, vegetable broth, kosher salt, and black pepper. Stir well and bring to a gentle boil.
  3. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are completely tender and mash easily with a fork.
  4. Remove the pot from the heat. Puree the soup with an immersion blender until smooth, thick, and pale yellow-green. Be careful not to over-blend to avoid a gluey texture.
  5. Stir in the heavy cream. Ladle the hot soup into rustic ceramic bowls and garnish with a drizzle of glistening olive oil, fresh chives, and cracked black pepper.

Notes

Wash Leeks Thoroughly: Soak sliced leeks in cold water to let dirt sink to the bottom.
Do Not Over-Blend: Over-processing potatoes releases starches that turn the soup gluey.
QR Code linking back to recipe