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! Served with green onions, cheese, bacon or ham, parsley or chives, this soup will not disappoint!
Get out all of your ingredients you are about to make an amazing soup!
Clean, peel, chop up or dice all of your potatoes!
Clean and slice up all of your leeks!
Melt butter in a large pot over medium heat.
Add sliced leeks, reduce heat to medium low, and sauté, stirring frequently, until very soft but not browned, somewhere between 10 and 15 minutes.
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.
Remove and discard your bay leaves.
Puree with a handheld immersion blender, or in batches, in a food processor or blender until smooth.
Add bacon or ham, if desired. I will usually add diced ham to the soup itself and cooked and crumbled bacon when serving.
Add cream, stir, and reheat before serving.
Season with salt and pepper to taste.
Top each serving with a dollop of sour cream and fresh sliced green onions, shredded cheese, parsley or chives as desired. Enjoy!