Potato Leek Soup Recipe (Creamy!)
This Potato Leek Soup Recipe is a super tasty French classic that takes just 15 minutes to prep! Fresh leeks and your choice of Russets or Yukon gold potatoes come together for the ultimate smooth, rich and velvety texture. Top it off with crispy bacon and fresh herbs, and you’ve got a cozy dinner that’s next level!Looking for more ways to use up that bag of spuds? Check out our full collection of potato recipes, featuring everything from crispy roasted potatoes to make-ahead holiday favorites!
Ingredients
- 3 T butter
- 1 lb chopped leeks
- 1 T garlic
- 2 lbs potatoes (russet or gold) (peeled and cut 1/2 inch pieces)
- 6 cups chicken broth
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1 bay leaf (optional)
- 1/2 cup heavy cream or half n half
- Optional topping: Bacon
Instructions
- 1
In a large pot over medium heat, cook the butter and leeks for 10-11 minutes, or until the leeks are wilted and very soft. Stir frequently; if they begin to brown, turn down the heat a bit.
- 2
Add the garlic and cook 60 seconds.
- 3
Add the potatoes, broth, and seasonings. Bring to a boil over high heat, then immediately cover and reduce until just simmering (for me, this is low on my burner). Simmer for 15-20 minutes or until the potatoes are very tender.
- 4
Remove from the heat. Remove the bay leaf. Then use an immersion blender to blend until the soup is very smooth. This may take several minutes.
- 5
Add the cream and stir well. Serve with crispy bacon.
Cook it from the original
This recipe comes from borrowedbites.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on borrowedbites.com