Potato Leek Soup
Okay real talk as a Kansas City mom: dinner needs to be delicious and actually doable on a weeknight. This Potato Leek Soup has become a total staple in our house. Silky, comforting potato leek soup finished with cream and topped with chives. And honestly it is so much better than anything I could order out.
Why You’ll Love This
- Ready in 40 min with mostly pantry staples
- The whole family devours it every single time
- Great for meal prep and leftovers taste amazing the next day
- Simple enough for a Tuesday but special enough for company
Ingredients
- Potatoes
- Leeks
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Chives
- Butter
How to Make It
Gather all your ingredients and prep your workspace. I always do a quick mise en place because it makes everything smoother. Follow the recipe card below for the full step-by-step instructions with exact measurements and timing.
What You’ll Need
A few tools make this so much easier: instant-read thermometer. These are my actual go-tos in my KC kitchen.
This is one of those recipes I come back to again and again. If you make it let me know in the comments how it turned out!
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Ingredients
Method
- Melt the butter in a large pot and cook the leeks until soft, about 6 minutes.
- Stir in the garlic and cook one minute.
- Add the potatoes and broth, then simmer until tender, about 20 minutes.
- Blend until smooth.
- Stir in the cream and salt and warm through.
- Top with chives and serve.
