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The Best Cream of Potato and Leek Soup

The Best Cream of Potato and Leek Soup

The Best Cream of Potato and Leek Soup is old fashioned, simple, without bacon, with or without cream and the perfect blend of potato and leeks!

Course Appetizer, Main Course, Soup
Cuisine American
Keyword best soup

Ingredients

  • 3 cups russet potatoes, peeled, chopped
  • 3 cups leeks, sliced
  • 6 cups vegetable or chicken broth I usually use chicken broth
  • 2-4 tablespoons butter
  • 1/2-1 cup heavy or whipping cream (35%) more or less to taste
  • 1/2 cup sour cream if desired
  • 3 bay leaves
  • salt to taste
  • pepper to taste
  • 1 tablespoon thyme more or less to taste
  • 1/4 cup green onion, shredded cheese, parsley or chives, chopped for garnish, if desired

Instructions

  1. Get out all of your ingredients you are about to make an amazing soup!

    The Best Cream of Potato and Leek Soup
  2. Clean, peel, chop up or dice all of your potatoes!

    The Best Cream of Potato and Leek Soup
  3. Clean and slice up all of your leeks!

    The Best Cream of Potato and Leek Soup
  4. Melt butter in a large pot over medium heat.

  5. Add sliced leeks, reduce heat to medium low, and sauté, stirring frequently, until very soft but not browned, somewhere between 10 and 15 minutes.

    The Best Cream of Potato and Leek Soup
  6. Add broth, potatoes, thyme, and bay leaves, and bring to a boil over high heat, reduce to medium low, cover, simmer, and cook until potatoes are fork tender, approximately 15 more minutes.

    The Best Cream of Potato and Leek Soup
  7. Remove and discard your bay leaves.

  8. Puree with a handheld immersion blender, or in batches, in a food processor or blender until smooth.

  9. Add cream, stir, and reheat before serving.

    The Best Cream of Potato and Leek Soup
  10. Season with salt and pepper to taste.

  11. Top each serving with a dollop of sour cream and fresh sliced green onions, shredded cheese, parsley or chives as desired. Enjoy!