Potato Leek Soup

  • Level: Intermediate
  • Yield: 8 servings
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.
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Ingredients

8 cups chicken stock

6 russet potatoes, peeled and cut into large pieces

4 leeks (whites only), thoroughly washed and sliced

3 stalks celery, roughly chopped

1 bay leaf

1 1/2 teaspoons finely chopped fresh thyme

Salt and freshly ground pepper

1 cup heavy cream

Directions

  1. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
  2. Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

Cook’s Note

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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mhwaters64

Review: Delicious and so easy.. i did saute the veggies in butter a bit before adding the broth & potatoes. I also topped with shredded smoked gouda and chopped green onion… absolutely delicious! 😋

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