![['A close-up view of a bowl of creamy potato leek soup topped with fresh chives and black pepper.', 'Side view of a hearty potato leek soup in a rustic bowl, showcasing its smooth texture and garnishes.', 'Rich, velvety potato leek soup with a sprinkle of black pepper and chives, presented in a white bowl.', 'Delicious potato leek soup, with chunks of potatoes visible, garnished with chives and a hint of thyme.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__d424c744-8103-4389-ba4e-1cd2d1720d18_0.webp)
Best Potato Leek Soup
A comforting and creamy potato leek soup perfect for cozy days. Made with fresh leeks, Yukon Gold potatoes, and herbs, it's easy to prepare and full of flavor.
Ingredients
Vegetables
- 2 tablespoons extra-virgin olive oil
- 3 large leeks (white and light green parts)
- 2 garlic cloves garlic cloves (minced)
- 4 cups vegetable broth (or more for thinner texture)
- 2 pounds Yukon Gold potatoes (peeled and diced into ½-inch pieces)
- 1 teaspoon kosher salt
- 1 bay leaf bay leaf
- 2 sprigs fresh thyme
- to taste for garnish chopped chives and black pepper
Instructions
- Slice the leeks, clean under cold water, and set aside.
- Heat olive oil in a large pot, sauté leeks for 8-10 minutes, then add garlic and cook for 1 minute.
- Add potatoes, salt, bay leaf, thyme, and broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Remove bay leaf and thyme sprigs. Blend the soup until smooth using an immersion blender or in batches.
- Serve topped with chopped chives and black pepper.
Notes
For a creamier texture, blend longer or add a splash of cream.