Creamy Potato Leek Soup with Optional Cheddar and Herbs Recipe

Introduction

Potato Leek Soup is a classic, comforting dish that’s creamy and flavorful without being heavy. It’s perfect for chilly days and easy to prepare with simple ingredients you might already have on hand.

Ingredients

• 2 cups diced leeks (about 4 leeks)
• 3 cloves garlic (minced)
• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 1 stick celery
• ½ cup diced carrots
• 4 large Russet potatoes (about 2 lbs.)
• 6 cups chicken broth (divided)
• 1 bay leaf
• ¼ teaspoon ground sage
• 1 teaspoon soy sauce
• ⅓ cup cream (or ½ cup half and half)
• 2 Tablespoons sour cream
• Salt and pepper (to taste)
• Optional additions: white wine, cheddar cheese, Parmesan, bacon, thyme

Instructions

1. Step 1: Cut away the dark green leafy sections and bulbs of the leeks, keeping the light green and white parts. Wash well, dice, and set aside.
2. Step 2: In a 3½ or 4-quart soup pot, heat butter and olive oil over medium heat. Add leeks, carrots, and celery; sauté about 5 minutes until softened. Stir in garlic and cook for 1 more minute.
3. Step 3: Peel the potatoes and cut into 1-inch cubes.
4. Step 4: Add 5 cups of chicken broth to the pot along with the bay leaf, ground sage, and soy sauce. Submerge the potatoes and bring to a gentle boil.
5. Step 5: Partially cover and simmer for about 20 minutes until potatoes are very tender.
6. Step 6: Remove the bay leaf and use an immersion blender to puree the soup until smooth (or blend in batches in a blender).
7. Step 7: Reduce heat to low. Stir in cream (or half and half) and sour cream.
8. Step 8: If you prefer a thinner soup, add up to 1 cup more chicken broth.
9. Step 9: Season with salt and pepper to taste. Simmer gently until ready to serve.
10. Step 10 (Optional): For extra richness, stir in shredded cheddar cheese off the heat or sprinkle Parmesan on top before serving. Avoid adding shredded cheese to very hot soup to prevent grainy texture.

Tips & Variations

• Add the rind from Parmesan or Romano cheese while the potatoes cook to deepen flavor; remove before blending.
• Replace chicken broth with vegetable broth for a vegetarian version.
• Include a splash of dry white wine with the broth for added complexity.
• Top with crumbled bacon or fresh thyme for a savory twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup is too thick after cooling, add a little broth or water to reach the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Potato Leek Soup ahead of time?

Yes, this soup stores well and often tastes even better the next day. Refrigerate in a sealed container and gently reheat before serving.

Can I freeze Potato Leek Soup?

You can freeze it, but cream-based soups may separate when thawed. To avoid this, freeze before adding cream and sour cream, then stir them in after reheating.

Creamy Potato Leek Soup with Optional Cheddar and Herbs Recipe

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★★★★★

4.5 from 95 reviews

• Author: Luna
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This creamy, comforting Potato Leek Soup combines tender leeks, garlic, and tender Russet potatoes simmered in flavorful chicken broth, then blended smooth with cream and sour cream for a rich texture. Enhanced with subtle notes of sage and a hint of soy sauce, this classic soup can be customized with optional additions like cheese or bacon, making it perfect for cozy meals throughout the year.

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Ingredients

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Main Ingredients

• 2 cups diced leeks (about 4 leeks; use the light green and white parts only)
• 3 cloves garlic, minced
• 1 stick celery, diced
• ½ cup diced carrots
• 4 large Russet potatoes (about 2 lbs), peeled and cut into 1-inch cubes
• 6 cups chicken broth (divided)
• 1 bay leaf
• ¼ teaspoon ground sage
• 1 teaspoon soy sauce
• 2 tablespoons butter
• 1 tablespoon olive oil
• ⅓ cup cream (or ½ cup half and half)
• 2 tablespoons sour cream
• Salt and pepper to taste

Optional Additions

• White wine (to taste, added during sautéing)
• Up to 1 cup shredded cheddar cheese
• Parmesan cheese (for sprinkling)
• Bacon (cooked and crumbled)
• Fresh or dried thyme (to taste)

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Instructions

1. Prepare the leeks: Cut away the dark green leafy sections and bulbs of the leeks, keeping only the light green and white parts. Wash these leek stems thoroughly to remove dirt, then dice them and set aside.
2. Sauté vegetables: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a 3½ to 4-quart soup pot over medium heat. Add the diced leeks, carrots, and celery and sauté for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
3. Add broth and seasonings: Pour in 5 cups of chicken broth (reserving 1 cup for later). Add the bay leaf, ¼ teaspoon ground sage, and 1 teaspoon soy sauce to the pot.
4. Cook the potatoes: Submerge the peeled and cubed potatoes into the broth. Bring the soup to a gentle boil, then reduce to a simmer, partially covered. Cook for about 20 minutes or until the potatoes are very fork-tender.
5. Blend the soup: Remove the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
6. Add cream and sour cream: Reduce heat to low, stir in the cream (or half and half) and sour cream until well combined.
7. Adjust consistency: If desired, add up to 1 additional cup of reserved chicken broth to reach your preferred soup thickness.
8. Season and simmer: Taste and add salt (about ½ teaspoon) and black pepper (about ¼ teaspoon) as needed. Let the soup simmer gently until ready to serve.
9. Optional cheese addition: Remove from heat and stir in shredded cheddar cheese up to 1 cup, or sprinkle Parmesan cheese on top before serving. Avoid adding cheese directly to very hot soup to prevent curdling.
10. Pro tip: To enhance flavor, add a Parmesan or Romano cheese rind to the soup while the potatoes cook, letting it dissolve before removing it prior to blending. Avoid adding wax rinds.

Notes

• Use only the light green and white parts of leeks; the dark green parts are too tough and bitter.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Adding a splash of white wine during sautéing can add depth to the flavor.
• Cheese should be added off heat or at low temperature to prevent grainy texture caused by curdling.
• Parmesan rind enriches the soup’s flavor but should be removed before blending.
• Optional bacon and thyme enhance the soup’s savory profile if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: potato leek soup, creamy soup, comfort food, winter soup, easy soup recipe, homemade soup