Creamy Potato Leek Soup with Yukon Gold Potatoes

Ingredients

• 3 large (approx. 300 g)leeks, white and light green parts only
• 4 tbsp (56 g)unsalted butter
• 2 lb (900 g)Yukon Gold potatoes, peeled and diced
• 6 cups (1.4 L)chicken or vegetable broth
• 2 cloves (6 g)garlic, minced
• 1 tsp (5 g)salt
• 1/2 tsp (2 g)black pepper
• 1bay leaf
• 1/2 cup (120 ml)heavy cream
• 1 tbsp (15 ml)fresh lemon juice
• 2 tbsp (8 g)fresh chives, finely chopped

Instructions

1. 1

   Clean the leeks

   Slice the leeks thinly and put them in a colander. Rinse under cold running water, swirling the slices by hand so the grit sinks to the bottom, then lift the leeks out carefully.

2. 2

   Soften the leeks

   Melt the butter in a pot over medium-low heat. Add the cleaned leeks and a pinch of salt; cook gently for 8–10 minutes, until soft and translucent but not browned.

3. 3

   Cook the garlic

   Stir in the minced garlic and cook for 60 seconds, until fragrant.

4. 4

   Add the potatoes

   Add the diced potatoes, broth, salt, pepper and bay leaf. Raise the heat to medium and bring the soup to a gentle boil, then reduce the heat to a simmer.

5. 5

   Simmer until tender

   Cover and cook for 20–25 minutes, until the potatoes are tender when tested with a fork.

6. 6

   Blend until smooth

   Remove the bay leaf. Blend the soup in the pot with an immersion blender until completely smooth.

7. 7

   Finish the soup

   Over low heat, stir in the heavy cream and lemon juice. Taste and adjust the seasoning before serving.

8. 8

   Add the chives

   Garnish with the finely chopped fresh chives.

What is potato leek soup?

Potato leek soup pairs mild, onion-like leeks with potatoes, which give the broth body when cooked and blended. This American-style version uses Yukon Gold potatoes and cream for a particularly smooth, rich finish.

The method relies on straightforward stages: soften the leeks without browning them, simmer the potatoes until tender, then blend and finish the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 438 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while butter and cream contribute much of the fat; the broth and leeks also shape the flavour and overall balance. Pair a bowl with a green salad or another vegetable for a more varied plate.

Choose and prepare the leeks

Leek greens: Use the white and light green parts as specified. Slice them thinly so they soften evenly.

Grit: Leeks can hold sand between their layers. Rinse the sliced pieces and lift them out of the water rather than tipping the grit back over them.

Build a gentle base

Slow cooking: Let the leeks soften in butter over medium-low heat for 8–10 minutes. They should turn translucent and tender without taking on colour.

Garlic: Add it after the leeks and cook for just 60 seconds. This gives it time to release its aroma without burning.

Get the texture right

Potatoes: Yukon Gold potatoes help give the blended soup a creamy body. Cut them into evenly sized dice so they become tender at roughly the same time.

Blending: Remove the bay leaf before using the immersion blender. Blend in the pot until smooth, taking care to keep the blender head submerged to limit splashing.

Check the timing and doneness

Simmer: The potatoes need 20–25 minutes covered at a simmer. Check the largest pieces with a fork; they should yield easily before blending.

Finish: Stir in the cream and lemon juice over low heat after blending. Taste at the end and adjust the seasoning to suit the broth used.

Serve it simply

Chives: Scatter them over the soup just before serving for a fresh, gently savoury contrast to the creamy base.

On the side: Serve with crusty bread or a simple green salad. Both work well alongside the soup without competing with its mild flavour.

Recipe notes & tips

• Lift the rinsed leeks from the water so grit stays behind.
• Keep the leeks over medium-low heat to prevent browning.
• Cut the potatoes into similar-sized pieces for even cooking.
• Remove the bay leaf before blending.
• Add the cream and lemon juice after blending, over low heat.
• Taste the soup before serving, as broth saltiness can vary.

Variations

• Use vegetable broth: Choose it instead of chicken broth for a meat-free version.
• Add extra herbs: Finish with chopped parsley alongside the chives.
• Leave it slightly chunky: Blend only part of the soup for more texture.
• Add extra pepper: Grind more black pepper over each bowl at the table.
• Make it dairy-free: Use a plant-based butter and unsweetened cooking alternative in place of the butter and cream.

Common mistakes to avoid

• Skipping the leek rinse: Grit can remain between the layers; rinse the slices and lift them out carefully.
• Browning the leeks: Their flavour can turn stronger; cook them gently until just translucent.
• Adding garlic too early: It can burn during the longer leek cooking; stir it in for the final 60 seconds.
• Blending before the potatoes are tender: The soup may not turn smooth; simmer until a fork passes easily through the pieces.
• Leaving the bay leaf in: It will not blend into the soup; remove it before puréeing.
• Boiling after adding cream: Keep the heat low when finishing so the soup stays gently heated.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; avoid bringing the soup to a vigorous boil.

Frequently asked questions