My cozy potato leek soup is easy and oh so flavorful! It takes just 10 minutes to prep in one pot and finishes in less than an hour. Recipe includes a how-to video!
Add wine and cook, stirring, until it is reduced by about half.
⅓ cup dry white wine
Slowly pour in the chicken stock, stirring to combine.
6 cups chicken broth or homemade chicken stock
Add potatoes, bay leaf, thyme sprigs, salt, and pepper. Bring to a gentle boil, and cook until potatoes are tender and can be easily pierced all the way through with a fork.
2 lbs gold potatoes, 1 bay leaf, 5 sprigs fresh thyme, 1 teaspoon table salt, ¼ teaspoon black pepper
Reduce heat to low and remove bay leaf and thyme sprigs.
Using an immersion blender, puree the soup until it is just pureed. Don’t overdo it or the soup could become gluey. I’d personally rather have a few stray pieces of potato rather than an over-blended soup.
Slowly drizzle in cream, stirring to combine.
½ cup heavy cream
Serve, topped with your favorite toppings, if desired.
Favorite toppings
Video
Notes
Leeks
I typically need 4 large leeks for this recipe. Clean your leeks well! They can be gritty, rinse well, and I’ll often rinse them again in a colander after slicing them.
How to cut leeks
When cutting the leeks, cut off the very end/root then thinly slice through the white and light green part. Discard the tough, dark green stem (or save it for making stock, it feels wasteful to throw out so much of the leek but it is not useful for this soup). To make the leeks cook faster, you can cut them in half lengthwise before slicing.
Potatoes
Gold potatoes work best for this recipe but russet may be substituted in a pinch.
Wine
I use pinot grigio. I recommend using wine for best flavor, but if you don’t have any on hand or don’t use alcohol you can instead use a splash (about a Tablespoon) of white wine vinegar instead and cook until this is reduced or just substitute with an equal amount of chicken broth (won’t have the same depth of flavor).
Storing
Store in an airtight container in the refrigerator for up to 5 days. This soup freezes fine and may be frozen in an airtight container for up to 3 months. Reheat in a pot over medium-low heat until thawed. If soup is thick, add a bit more broth.