Potato Leek Soup

Learn how to make Potato Leek Soup from scratch on the Stove Top, Crock Pot, or Instant Pot! You can add bacon, cheese, and even make it without potatoes!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Servings: cups

Calories: 128kcal

Author: Stephanie

Ingredients

2 cups diced leeks about 4 leeks
3 cloves garlic minced
2 Tablespoons butter
1 Tablespoon olive oil
1 stick celery
½ cup diced carrots
4 large Russet potatoes equal to 2 lbs.
6 cups chicken broth separated
1 bay leaf
¼ teaspoon ground sage
1 teaspoon soy sauce
1/3 cup cream or ½ cup half and half
2 Tablespoons sour cream
Salt/Pepper to taste
Optional additions: White Wine Cheddar, Parmesan, Bacon, Thyme. See notes on how to incorporate.

Instructions

Cut away the dark green, leafy section of the leeks along with the bulbs. We will be using the light green section of the stem and the white part at the bottom. (See post for images.)
Wash the leek stems and pat them dry. Dice them and set aside.
Heat 2 TBS Butter and 1 TBS olive oil in a 3 ½ or 4-quart soup pot over medium heat.
Add the diced leeks, carrots, and celery. Saute for about 5 minutes, until softened. Add the minced garlic and cook for 1 more minute.
While the vegetables cook, peel the potatoes and cut them into 1-inch cubes.
Add 5 cups of chicken broth to the pot. Reserve the 6th cup for the end if you want to thin out the consistency of the soup.
Add the bay leaf, ¼ tsp ground sage, and 1 tsp soy sauce.
Submerge the potatoes into the broth and bring to a gentle boil. Cook, partially covered, for about 20 minutes or until the potatoes are very fork tender.
Remove the bay leaf and use an immersion blender to mix until smooth. (Alternatively, you can transfer the soup to a blender in batches)
Reduce heat to low. Stir in half and half and sour cream.
Add up to 1 additional cup of chicken broth if a thinner consistency is preferred.
Taste, and season with ¼ teaspoon of black pepper and ½ teaspoon of salt if desired. Simmer until ready to serve.
Optional: Remove from heat and stir in up to 1 cup shredded cheddar cheese, or sprinkle with Parmesan prior to serving. Don’t add shredded cheese to a super-hot base or the dairy will separate and the consistency will be grainy.
PRO TIP: Add the rind from a block of Parmesan or Romano and let it dissolve into the soup as the potatoes cook. Remove if any of it remains, prior to blending. (The rind is the outer part of the block that feels extra firm. Don’t add wax rinds to soup. See more info about cheese rinds here.)

Notes

Optional Additions:

White Wine: Add 1/4 cup in the pot along with the butter, olive oil, leeks, carrots, and celery. Allow it to reduce down to almost nothing while the vegetables soften. Proceed with adding the garlic and preparing the soup. Use a dry variety such as Chardonnay or Chenin Blanc.
Lemon Juice: 1 teaspoon of lemon juice can be added when the potatoes are added.
Bacon: Fry 4-5 strips of thick-cut bacon in the soup pot. Remove and set aside. Reserve 2 Tablespoons of drippings and sauté the vegetables in them + 1 Tablespoon butter. Proceed with making the soup and garnish it with chopped bacon prior to serving.
Thyme: ¼ teaspoon can be added when the sage is added. A sprig of fresh thyme may also be used.

Lighter Options and Potato Substitutes:

Yukon Gold Potatoes can be used instead of Russet.
Butternut squash, cauliflower, or Sweet Potatoes can be used with or instead of potatoes.
Coconut Cream can be used instead of regular cream.

Crock Pot Method:

Heat up the butter and olive oil in the Crock Pot until melted. Add diced leeks, carrots, celery, and garlic. Toss to coat. Add 5 cups of chicken broth and all additional ingredients except for the cream and sour cream. Ensure the potatoes are fully submerged in the broth.
Cook on low for 8 hours or on high for 4.
When the potatoes are very fork tender, remove the bay leaf and use your immersion blender to blend until smooth. (Alternatively, you can transfer the soup to a blender in batches)
Reduce heat to warm and mix in the cream and sour cream.
Taste, and season with salt and pepper if desired. Add up to 1 cup of additional chicken broth if a thinner consistency is desired.

Instant Pot Method:

Heat but the butter and olive oil in the Instant Pot on saute mode until melted. Add diced leeks, carrots, and celery. Cook for 5 minutes, until softened. Add garlic and cook for 1 more minute.
Add 5 cups chicken broth and all additional ingredients except for the cream and sour cream. Ensure the potatoes are fully submerged in the broth.
Secure the lid and close the pressure seal valve. Pressure cook for 8 minutes.
Flip the quick release valve and remove the bay leaf. Use your immersion blender to blend until smooth. (Alternatively, you can transfer the soup to a blender in batches)
Stir in the cream and sour cream.
Taste, and season with salt and pepper if desired. Add up to 1 cup of additional chicken broth if a thinner consistency is desired.

Nutrition