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–+ servings

Hearty Potato Leek Soup

This chunky potato leek soup is easy to make for a rich and hearty winter meal with sliced leeks and chunks of tender potato in every spoonful.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter
  • 4 large leeks white and light green parts only, thinly sliced
  • 8 medium potatoes peeled and cut into 1-inch chunks
  • 6 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream optional for extra creaminess
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Chopped fresh chives for garnish
  • Crusty bread or croutons for serving

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Stir in the sliced leeks, season with salt and pepper, and cook for 10–15 minutes until soft.
  3. Add the diced potatoes and broth. Bring to a simmer and cook for 30–35 minutes until potatoes are tender.
  4. Use an immersion blender to blend until smooth if desired.
  5. Stir in heavy cream and heat gently without boiling.
  6. Adjust seasoning, garnish with chives, and serve warm with bread.
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