Potato Leek Soup Recipe

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. leeks (chopped); 1 small onion (chopped); 4 tblsp unsalted butter; Heavy pinch kosher salt, plus additional for seasoning; 14 oz Yukon Gold potatoes (peeled and diced small); 1 quart chicken or vegetable broth; 1 cup heavy cream; 1 cup buttermilk; 1/2 tsp pepper; 1 tsp Cayenne Pepper; 1 tblsp snipped chives (optional)

Servings: persons

1 lb. leeks (chopped)
1 small onion (chopped)
4 tblsp unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 oz Yukon Gold potatoes (peeled and diced small)
1 quart chicken or vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 tsp pepper
1 tsp Cayenne Pepper
1 tblsp snipped chives (optional)

1
Chop the leeks and onion into small pieces.
2
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks, onions, and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
3
Add the potatoes and broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 25 minutes.
4
Turn off the heat and puree the mixture 3 cups at a time in a blender until smooth. Stir in the heavy cream, buttermilk, pepper, and Cayenne. Taste and adjust seasoning if desired.
5
Sprinkle with chives (optional) and serve immediately, or chill and serve cold.

1453

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. leeks (chopped), 1 small onion (chopped), 4 tblsp unsalted butter, Heavy pinch kosher salt, plus additional for seasoning, and more.

Yes, Potato Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions