Soup season is in full swing, and recently you guys requested a Potato Leek Soup on instagram so HERE I AM! The most delish Potato Leek Soup with Garlic Bread... at your service!
Table of Contents
Why I Love This Recipe
To say I'm obsessed with soup is an understatement. I could do soup on a nightly basis during these colder months along with this Curry Lentil Soup. It was recently brought to my attention that I did not have a Potato Leek Soup on What's Gaby Cooking and honestly... that's a problem. Well not anymore... we've got this herby potato and leek soup that's here to stay and I am obsessed. It's rich and decadent but still light (I mean, really there's very little butter). And it freezes like a champ if you want to double the recipe and store for a later date.
Serve it up with my all time favorite garlic bread or for a crunch, top with my epic homemade garlic croutons and you're in business. It's perf for any chilly days that require a bowl of soup and some carbs for lunch or dinner!
And yes - I know I'll get this question in the comments so to answer it up front... you can totally use Russet Potatoes if you prefer. I just happen to keep Yukon Golds on hand at all times. But Russets work just as well!
Ingredients
- Leeks
- Unsalted butter
- Chicken stock
- Yukon gold potatoes
- Kosher salt
- Bay leaf
- Fresh thyme (or dried thyme)
- Fresh chives
- Black pepper to taste
- Garlic bread
*For a full list of ingredients and instructions please see recipe card below.
How to Make Potato Leek Soup
Step 1: Soak the leeks in a bowl of cold water and remove any excess dirt. Drain from water and set aside.
Step 2: Heat a heavy-bottomed dutch oven over on medium heat. Add butter and leeks and stir to combine. Reduce the heat to low, and cook for 10 minutes until the leeks are softened and starting to caramelize.
Step 3: Once the leeks are soft, add the stock, diced potatoes, bay leaf, thyme, and a teaspoon of salt. Increase the heat to high and bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender.
Step 4: Remove and discard the bay leaf and thyme sprig. Use an immersion blender to blend the soup until smooth. Once smooth, fold in the chives and adjust salt and pepper as needed.
How to Store Potato Leek Soup
To store this recipe, place the remaining soup contents in an air-tight container and place it in the refrigerator for 2-3 days. When ready to eat again, transfer soup to a bowl, microwave for 45 seconds to 1 minute, and serve!
Tips and Tricks
- Blend it up. When blending the soup, use either an immersion blender or transfer to a regular blender and blend in batches until smooth.
- Side Essentials. Serve with bread so you can soak up every last drop of this delicious soup!
- Mixing it all together. Fold in the chopped chives so that they are distributed evenly throughout the soup.
FAQs
Can I Freeze This Recipe?
Yes! This recipe will last in the freezer for up to 3 months.
Once you're ready to reheat, transfer to a bowl and heat for 2 minutes making sure to stir intermittently.
How Do I Thicken This Recipe?
If your soup has a thinner consistency and you want to thicken it a bit, combine 2 tablespoon of cornstarch or flour with cool water and mix. Once combined, add to the soup and stir until dissolved.
Let simmer until it is the consistency you like!
Related Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Potato Leek Soup
Ingredients
- 3 large leeks, trimmed, halved, cleaned and sliced in ¼ inch slices
- 2 tablespoons unsalted butter
- 5 cups chicken stock
- 2 pounds Yukon gold potatoes, peeled and diced into ½-inch pieces
- ½ teaspoon kosher salt, plus more to taste
- 1 bay leaf
- 2 sprigs fresh thyme (or ½ teaspoon of dried thyme)
- ¼ cup chopped fresh chives
- freshly cracked black pepper to taste
- Garlic bread
Instructions
- Soak the leeks in a bowl of cold water and remove any excess dirt. Drain from water and set aside.
- Heat a heavy-bottomed dutch oven over on medium heat. Add butter and leeks and stir to combine. Reduce the heat to low, and cook for 10 minutes until the leeks are softened and starting to caramelize.
- Once the leeks are soft, add the stock, diced potatoes, bay leaf, thyme, and a teaspoon of salt. Increase the heat to high and bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender.
- Remove and discard the bay leaf and thyme sprig. Use an immersion blender to blend the soup until smooth. Or carefully blend in batches in a regular blender. Once smooth, fold in the chives and adjust salt and pepper as needed. Serve with garlic bread
Great smooth and velvety viccysoise. Great hot or cold.
I never cooked with leeks before so I had to google a bit (glad I did or would have used the dark leafy parts) but OMGeeeeee this is delicious! Thank you so much!
I also added more chicken broth (and salt) than the recipe called for and I really enjoyed it. Finish with a drizzle of olive oil and fresh cracked pepper on top and you're in business!
Just made this tonight! super simple and delicious for winter!
Think I could try this with Japanese sweet potatoes?
you could totally try!
If you live in an area where fresh chives are impossible to find right now, try using What’s Gaby Cooking All Things Egg Seasoning in place of chives. After shopping three grocery stores with no success at finding fresh chives, I looked in my pantry for savory seasonings. I used Gaby’s egg seasoning in place of fresh chives and the soup is delicious.
genius idea
This was a delicious, filling and easy soup. I followed it to a t, but added a couple cloves of garlic to the leeks. Next time I will add a bit more chicken stock as mine was a bit thick and not silky looking like the photo. Thanks Gaby!
What kind of chicken stock, salted or unsalted, and brand you used for potato leek soup?
Thank you
Kathy
I use unsalted stock from trader joes - always unsalted.
Ok I made it and it’s gummy!! Darn it! I used Yukon golds amd an immersion blender. If anyone knows a secret I don’t let me know!
I used Yukon good potatoes also, and my soup was a little gummy too. I put it back on the stove and added additional chicken broth to thin it and it worked great!
Made this but used vegetable broth instead as I’m vegetarian, used russet potato’s, also made the garlic bread. Both equally amazing! Next time I would add another leek to the soup for more leek flavor. Love your recipes Gaby! Making the cheesy cauliflower soup next!
Love, love, love leeks! Always looking for good things to do with them. Thank you for this!!
Hi Gaby! I am making your potato leek soup. The ingredients list does not include a bay leaf. But the directions mention it twice. Just thought I’d call to your attention. Can’t wait to taste it!!
ack!! thank you for calling that out!! pregnancy brain was REAL
Can this be made in a slow cooker?