Potato Leek Soup
Potato Leek Soup is one of those recipes that proves you don’t need a long ingredient list to make something really good. Potatoes and leeks blend together into a silky, creamy soup, while fresh dill keeps everything bright. It’s simple, cozy, and easy enough to make even when you’re feeling under the weather.
Yield: About 10 cups
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
2 tablespoons extra virgin olive oil
4 large leeks, white and light green parts only, chopped and thoroughly washed
3 garlic cloves, minced
4–5 sprigs fresh thyme
2 pounds russet potatoes, peeled and cubed
8 cups chicken broth
½ cup whole milk
⅓ cup fresh dill, chopped
Kosher salt and black pepper
For Serving
Extra virgin olive oil
Freshly cracked black pepper
Fresh dill
Crusty bread
Instructions
Start by thoroughly cleaning the leeks—they have a sneaky way of holding onto lots of dirt. Rinse the chopped leeks under running water, then place them in a bowl of cold water for about 5 minutes, agitating them a few times to release any remaining grit. Lift the leeks out of the water and dry well in a salad spinner or with a clean kitchen towel.
Heat the olive oil in a large Dutch oven or soup pot over medium-low heat. Add the leeks, season generously with salt and pepper, and cook for 5–10 minutes, until soft and beginning to brown. Add the garlic and cook for another minute.
Add the potatoes, thyme sprigs, and chicken broth. Stir well, scraping up anything stuck to the bottom of the pot, and season again with salt and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
Remove the thyme sprigs and take the soup off the heat. Using an immersion blender, carefully blend until completely smooth and silky. If you don't have an immersion blender, transfer the soup in batches to a standard blender and blend until smooth.
Stir in the whole milk and chopped dill. Taste and adjust the salt and pepper as needed. Ladle into bowls and finish with freshly cracked black pepper, a drizzle of good olive oil, and a little extra dill.
Serving Suggestions
This soup begs for something crusty to dunk into it, so serve it with warm sourdough, a baguette, or homemade focaccia. For a heartier meal, pair it with a simple green salad or half a grilled cheese.
Storage
Store leftover potato leek soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if it has thickened in the fridge.
You can also freeze the soup for up to 3 months, but for the best texture, freeze it before adding the milk. Thaw overnight in the refrigerator, reheat, and stir in the milk and fresh dill before serving.
Maddie's Tip
Leeks are dirty little things. Don’t skip the soaking step! Chopping them first and then swishing them around in a big bowl of cold water lets all that hidden dirt and grit sink to the bottom. Just make sure you lift the leeks out of the water rather than dumping the whole bowl into a colander—you don’t want to pour all that dirt right back over them.
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