With sourdough bread, this creamy potato leek soup makes a hearty supper. The next day, when heated, it tastes even better.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 1 cup butter
- 2 leeks, sliced
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream, or to taste
Instructions
- Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
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- Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
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- Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 28 g |
| Sodium | 673 mg |
| Sugars | 1 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe to the letter and this is the best Potato Leek Soup I’ve ever tasted.
Added 4 cloves of garlic, thyme, and chili flakes absolutely delish!!
I loved this recipe. I did read. the comments before I made it and halved the butter and used half and half. Added chopped bacon topped with shredded cheddar and chopped green onion Delicious!
The way I did it looks more “country” what with the unpeeled brown potatoes & the mushroom pieces. I used 3 leeks, because they are sold bundled as 3 here. Also added one small white onion, chopped. Sauteed in 2 sticks butter (irish) for 15 minutes, adding one half cup diced baby portobello mushrooms and 1/4 cup finely diced garlic at sautee minute 12. After 15 mins total sautee, added 1 qt plus 1 cup chicken broth with the cornstarch plus 2.5 cups heavy whipping cream. Seasoned with fresh ground black pepper, 1/4 tsp cayenne pepper, 1 tsp salt. Added the diced, but not peeled russet brown potatoes, brought to rolling boil, then reduced to simmer for 35 minutes. Mercy, t’was DELICIOUS! NOTE: sauteed at high heat, stirred frequently, onions began to slightly brown at the edges.
I also added the clams at the end, and a little bit of corn to make it an official chowder. The taste is phenomenal!!!!
My go to Potato leek recipe!
This recipe is amazing. I love this wonderful spring allium in this soup. Couldn’t ask for better. I followed this recipe to a “T” and it’s delicious.
First time I made it with half the butter and added clams and it was amazing second time I made a half batch only used 2tablespoons butter and left out the clams, but I did add a little carrots with the leeks, i loved it too.
Fantastic! I used evaporated milk instead of heavy cream. We lost my grandmother’s potato leek soup recipe and this tastes exactly like it. Will definitely be making this again and this is going in the recipe box! Thank you for sharing this!!!
I LOVED the flavor but there was nothing creamy about this. It was watery in consistency and the butter never incorporated (I followed the recipe EXACTLY). I’m really sorry that I didn’t read the comments because I see now that even the author felt the butter amount was way over the top.
Excellent!!
I made this and the family enjoyed it. I read that Julie, who submitted recipe, updated and halved the amount of butter and felt that was a good idea. I had only one leek so added a white onion, increased chicken stock to 6 cups and lowered half & half to one cup. Garnished with a bit of dried parsley. Lowering fat content for health purposes did not take away from this recipe. I will definitely make this again.
I used homemade broth, and half and half instead of heavy cream. Also, used only 1/2 cup butter. I was concerned about it not being filling enough, but there is enough protein and fat in the cream and butter. Didn’t bother putting more butter on our Baguette slices.
I used half and half as suggested by another review.
Love this recipe. I add an extra leek and a little more butter, and a little extra garlic. I cook the leeks,garlic and butter until it’s nearly the color of a penny. The extra time it takes is worth it when you yield a deep, rich flavor from those wonderful leeks, enjoy.
Followed the recipe exactly and it turned out perfect!
I made this in my Instant Pot, so you know it was even better cuz I could eat it sooner. Super delicious, easy, and so satisfying. This was my first time eating a Potato Leek soup and I appreciate the simplicity of the recipe and the tasty end results. I enjoyed mine on the patio as I took in the fantastic Spring time temps. Perfect combination. Will make this again. Might even switch it up with the addition of Asparagus.
This was delicious.. added carrots. And cut the butter in half
I love this recipe but when I clicked on Full Nutrition to see the stats, I was shocked to see how high the saturated fat and sodium amounts were. I’ve made this recipe many times so I felt I could experiment a bit this time to bring those levels down. Adding salt to the recipe felt unnecessary when the chicken broth had plenty of sodium. I also used unsalted butter. Instead of heavy cream I used half and half that only had 10% fat. The recipe still turned out great, just more brothy than creamy. DON’T rely on AllRecipes’ adjustment calculator if you want to adjust the servings. I went from 8 servings to 6 and that calculated a change from one quart of broth to 1 1/2 teaspoons. ???
Real soup gluten free…deliliciously decadent…LOVE the butter and cream…mmmm
Freaking amazing! Just like moms!