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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Add cream and sour cream: Reduce heat to low, stir in the cream (or half and half) and sour cream until well combined.
Adjust consistency: If desired, add up to 1 additional cup of reserved chicken broth to reach your preferred soup thickness.
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.
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.
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