THIS CAFE LIFE
Potato & Leek Soup
Classic leek and potato soup made with slow-sautéed leeks, tender potatoes, and cream, blended until smooth and comforting. This is a simple, timeless soup that leans on good ingredients and gentle technique for depth of flavor and a silky finish.
Prep Time:
20 Minutes
Cook Time:
40 Minutes
Yield:
Serves 6
Ingredients
4 Leeks, white & light green parts only, cleaned thoroughly, chopped
2 # russet potatoes peeled and cubed
1 Garlic cloves, minced
6 C. Chicken stock
½ C. Heavy cream room temperature
3 T. Butter, unsalted
1 t. Salt or to taste
½ t. White pepper
2 t. fresh chives chopped, for garnish
A heavy Dutch oven is ideal for soups like this one. It distributes heat evenly, prevents scorching, and holds steady temperature for gentle simmering and blending.
An immersion blender allows you to purée the soup directly in the pot, creating a smooth, cohesive texture without transferring hot liquid — essential for creamy soups and sauces.
Preparation
Step 1 — Build the Base
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic and leeks and continue cooking for 8–10 minutes, until the leeks are tender and beginning to lightly caramelize. Reserve a small handful of leeks for garnish, if desired.
Step 2 — Simmer
Add the potatoes and chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, or until the potatoes are completely fork-tender.
Step 3 — Blend
Using an immersion blender, blend the soup to your desired consistency — slightly chunky for texture or fully smooth.
For an extra-silky finish, strain the soup through a fine mesh sieve into a clean bowl, pressing gently with a spatula. Return to the pot.
Step 4 — Finish
Stir in the cream and gently reheat over medium heat. Season with salt and white pepper to taste.
To Serve
Ladle into bowls and garnish with fresh chives and a drizzle of olive oil or cream.
How We Set Our Table
Editor’s Picks: cooking it is one joy — serving it beautifully is the other →
More Soups We Love
If soups are part of your regular cooking rhythm, you’ll find more recipes here that emphasize depth of flavor, thoughtful technique, and ingredients that build naturally layered results — the kind of soups that feel both comforting and restaurant-worthy.
Explore a few favorites:
• Kuri Squash Soup — smooth, lightly sweet, and finished with warm spice
• Grand-Père Vegetable & Kielbasa Soup — hearty, aromatic, and deeply satisfying
• Cream of Wild Mushroom Soup — earthy, refined, and perfect for colder evenings
Each recipe stands beautifully on its own, yet together they form a collection designed for everyday cooking, seasonal gatherings, and slow Sunday meals.
→ Explore Soup Lover's Kitchen
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