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Creamy Potato Leek Soup with Fresh Herbs Recipe

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★★★★

3.9 from 89 reviews

This classic Potato Leek Soup is a creamy, comforting dish made from tender leeks, sweet onions, and Russet potatoes simmered in reduced sodium chicken broth, then blended smooth and enriched with whole milk. Perfect for a cozy meal, this soup balances savory flavors with a velvety texture and fresh herb garnish.

Ingredients

Scale

Soup Base

  • 4 tablespoons unsalted butter (divided)
  • 2 tablespoons all-purpose flour
  • 4 cups leeks (coarsely chopped, white and light green parts only, well rinsed)
  • 2 cups sweet Vidalia onion (finely minced)
  • 2 teaspoons salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 4 cloves garlic (finely minced)

Soup

  • 4 cups reduced sodium chicken broth
  • 4 cups Russet potatoes (peeled and chopped into 1-inch chunks)
  • 1 sprig fresh thyme
  • ½ cup whole milk

Garnish (optional)

  • Fresh herbs such as chives, parsley, thyme

Instructions

  1. Heat Butter: In a large Dutch oven or soup pot, melt 2 tablespoons of unsalted butter over medium-high heat, preparing the base for the soup.
  2. Add Flour: Sprinkle the flour into the melted butter and stir constantly with a wooden spoon until fully dissolved and lightly cooked to form a roux, which will thicken the soup.
  3. Sauté Vegetables: Add the remaining 2 tablespoons butter, coarsely chopped leeks, finely minced Vidalia onions, salt, and black pepper. Sauté for about 5 minutes until the vegetables begin to soften and develop flavor, stirring frequently.
  4. Add Garlic: Stir in the finely minced garlic and cook for 1 minute more, stirring continuously to prevent burning and to release the garlic’s aroma.
  5. Add Broth and Potatoes: Pour in the reduced sodium chicken broth, add chopped Russet potatoes and a sprig of thyme. Bring the mixture to a simmer over medium-high heat.
  6. Simmer: Reduce heat to medium or medium-low, cover the pot, and let the soup simmer gently for approximately 20 minutes, until potatoes are very tender and soft.
  7. Remove Thyme and Blend: Take out the thyme sprig. Using an immersion blender, blend the soup to your desired consistency—smooth or slightly chunky. Alternatively, carefully blend in batches using a high-speed blender, ensuring steam can escape to avoid accidents.
  8. Add Milk and Season: Stir in the whole milk, then taste and adjust the seasoning with additional salt and pepper if needed, enhancing the soup’s depth and balance.
  9. Garnish and Serve: Optionally garnish with freshly chopped herbs like chives, parsley, or thyme. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.

Notes

  • Use only the white and light green parts of the leeks, and rinse them thoroughly to remove any dirt or grit.
  • Sweet Vidalia onions add a mild flavor, but yellow or white onions can be substituted.
  • Salting early helps sweat the vegetables and enhances flavor; adjust salt to taste in the final step.
  • If you don’t have an immersion blender, blend in batches in a high-speed blender with caution to allow steam to escape.
  • The soup can be stored in the refrigerator up to 5 days or frozen up to 3 months.
  • Reheat slowly to maintain texture and prevent curdling.

Keywords: Potato Leek Soup, creamy soup, easy potato soup, comfort food, fall soup recipe, homemade soup, leeks, Russet potatoes

Find it online: https://epicrecipebox.com/creamy-potato-leek-soup-with-fresh-herbs-recipe/