My Extra-Creamy Potato Leek Soup Is the Coziest Winter Dinner
I’ve recently become a fan of potato soup. I love its rich flavor and creamy texture. So of course, this potato leek soup is right up my alley — it marries that familiar comforting taste of potato with the delicate, slightly sweet flavor of leeks. What’s not to love?
If you love hearty potato soup, think of this potato leek soup as its light and creamy cousin. Plus, it cooks in just 30 minutes! You’ll immediately want to get cozy on the couch with a bowl. It’s perfect as-is (no sides are needed to enjoy), but you can toast some baguette to soak up all that velvety soup.
Key Ingredients in Potato Leek Soup
Potatoes: Yukon Gold and Russet potatoes are the ideal soup-making potatoes, as their starchiness results in a creamy texture when cooked in broth. They will slightly thicken the soup after they are blended with the broth.
Leeks: Add an excellent layer of onion flavor to the soup. Be sure not to use any fibrous green parts.
Scallions: Play a solid supporting role in this soup. They blend with the leeks, bringing out all their delicious flavors without overpowering them.
Garlic: Minced garlic subtly complements the flavors of leeks and scallions. Take care not to burn your garlic.
Broth: This potato leek soup recipe calls for either store-bought or homemade chicken broth or store-bought or homemade vegetable broth. You can use either; if you don’t have either broth, use water instead.
Milk: Makes the soup creamy without making it too rich.
Sour cream: A little sour cream makes a big difference in the finished soup. You can even add more dollops of sour cream as a garnish.
How to Make Potato Leek Soup
Sauté the aromatics and potatoes. In a large pot, cook chopped leeks, scallions, and garlic with olive oil until fragrant. Then add chopped potatoes until they are coated and mixed with the cooked aromatics.
Cook the potatoes in the broth. Add the broth of your choice to the pot to cook the potatoes and the aromatics.
Add the cream. Turn off the heat and add milk and sour cream.
Blend, heat up, and serve. Using either a blender or an immersion blender, blend the soup until smooth. Reheat until warm, and serve with garnishes like scallions, freshly cracked pepper, and a drizzle of olive oil.
What to Serve with Potato Leek Soup
If You’re Making Potato Leek Soup, a Few Tips
Be sure to clean your leeks thoroughly. Leeks tend to have lots of small dirt, so take your time to clean them well. Use your fingers to get between the layers and rinse, but be sure not to separate them completely.
Use different types of dairy. My recipe recommends a combination of regular milk and sour cream, but you can change up your choice of diary. Instead of whole milk, you can use 2% milk, oat milk, or even heavy cream. And instead of sour cream, you can use Greek yogurt or crème fra?che.
Potato Leek Soup Recipe
This flavorful soup is extra creamy, thanks to milk and sour cream.
Prep time 15 minutes
Cook time 30 minutes
Makes 8 cups
Serves 4
Ingredients
2 pounds russet potatoes (about 5 medium)
3 medium leeks
3 medium scallions
3 cloves garlic
3 tablespoons olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (32-ounce) carton low-sodium chicken or vegetable broth (about 4 cups)
1 cup whole milk
1/3 cup sour cream
Instructions
Peel 2 pounds russet potatoes and cut into rough 1-inch chunks. Thinly slice the white parts of 3 medium leeks (about 3 cups). Thinly slice 3 medium scallions (about 1 cup); reserve about 1 tablespoon for garnish. Mince 3 garlic cloves.
Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and scallions and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the potatoes, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the edges of potatoes are a bit translucent and the leeks start to brown slightly, 3 to 4 minutes.
Add 1 (32-ounce) carton low-sodium chicken or vegetable broth. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer. Cover and cook until the potatoes are fork-tender, 15 to 17 minutes.
Turn off the heat. Add 1 cup whole milk and 1/3 cup sour cream, and stir to combine. Transfer to a stand blender in batches, and blend until smooth. (Alternatively, blend directly in the pot with an immersion blender for about 2 minutes.) Return the soup to the pot.
Cook over medium-low heat until heated through, 3 to 4 minutes. Taste and season with more kosher salt as needed. Serve topped with reserved scallions, a drizzle of olive oil, and freshly cracked black pepper if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days; do not freeze.
