Categorized:

  • Main Dish
  • Soups

Tagged:

  • bay leaves
  • butter
  • chicken broth
  • chives
  • heavy cream
  • leeks
  • potatoes
  • sour cream
  • thyme
  • white wine
Close up photo of potato leek soup in a wooden bowl garnished with chives and olive oil. - 1

Potato Leek Soup

Ingredients

  • 2 lbs leeks (about 3 large)
  • 2 Tbsp butter
  • Salt and freshly ground black pepper
  • 1.5 tsp minced garlic (1 large clove)
  • 2/3 cup dry white wine, such as Sauvignon Blanc
  • 6 cups low-sodium chicken broth
  • 1 3/4 lbs. Russet Potatoes, peeled and chopped into chunks about 1-inch thick
  • 1 large thyme sprig
  • 2 bay leaves (fresh or dried)
  • 1/3 cup sour cream or creme fraiche
  • 1/3 cup heavy cream

Optional toppings/sides

  • 2 Tbsp minced chives
  • Extra virgin olive oil
  • Toasted baguette slices

Instructions

  • Cut the leeks between the white and light green portion and the dark green portion. Slice in half through the length of every portion (creating 6 portions).
  • Rinse to remove dirt and debris, shake away excess water. Layer together the darker green portions into 2 snug portions then wrap and tie with kitchen twine (can refer to photos).
  • Cut remaining white and light green portion into 1/4-inch slices (you should have about 6 cups).
  • Melt butter in a large pot over medium-low heat. Add chopped leeks, season lightly with salt and saute until starting to soften, about 6 to 8 minutes. Add garlic and saute 2 more minutes.
  • Pour in white wine and chicken broth, add tied greens (upper leaves) of the leeks, russet potatoes, thyme, bay leaves and season with salt to taste. Press down with a wooden spoon to submerge potatoes and leeks as much as possible.
  • Bring to a simmer over medium-high heat. Cover then reduce heat to medium-low and simmer until potatoes are very tender, about 17 to 20 minutes.
  • Remove soup from heat. Remove leek greens (leaves) using tongs then press agains side of pan with a wooden spoon to extract juices, discard. Remove thyme sprig and bay leaves, discard.
  • Process with an immersion blender until smooth (be mindful not to scratch pot).
  • Add sour cream and heavy cream and whisk until smooth. Can rewarm over low heat if needed (don’t simmer or the sour cream can curdle).
  • Garnish servings with chives, olive oil if desired, and a little black pepper.

Notes

  • Olive oil and baguette not included in nutrition estimate.
  • For the toasted baguette slices I like to brush lightly with olive oil then rub with a halved garlic clove. From there toast in a countertop toaster oven or on a baking sheet set underneath the broiler of an oven.
  • Recipe makes about 8 cups.

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