Classic Potato Leek Soup

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 6
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6 tablespoons unsalted butter

6 garlic cloves, finely chopped

3 leeks (white part only), thinly sliced

1 onion, chopped

1/2 cup dry white wine

1 1/4 pounds Yukon gold potatoes, peeled and chopped

1 bay leaf

3 sprigs fresh thyme, plus more leaves for garnish

Kosher salt and freshly ground black pepper

2/3 cup heavy cream

1 tablespoon freshly squeezed lemon juice

Olive oil for drizzling

Frizzled leeks or shallot, for garnish (optional)


  1. Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  2. Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  3. Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  4. Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using. 
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