This delicious Potato Leek Soup from the Pioneer Woman is creamy, warm, and easy to make with simple ingredients you likely have on hand. Perfect for a cozy meal, this quick recipe combines tender potatoes and leeks with a rich, savory broth. Add your favorite toppings like fried onions or a drizzle of cream for extra flavor!
Ingredients Needed:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 medium russet potatoes (about 2 1/4 pounds), peeled and chopped
- 3 leeks (white and light green parts only), thinly sliced
- 3 celery stalks, chopped (reserve celery leaves for garnish, optional)
- 3 garlic cloves, finely chopped
- 6 cups chicken broth
- 6 sprigs fresh thyme
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3/4 teaspoon ground black pepper, plus more to taste
- 1 cup heavy cream, plus more for drizzling
How To Cook Potato Leek Soup:
- Sauté the vegetables: In a medium Dutch oven, heat olive oil and butter over medium heat. Add potatoes, leeks, and celery. Cook, stirring occasionally, until the leeks are tender, about 6-8 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Simmer the soup: Add chicken broth, thyme sprigs, salt, and pepper. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low. Cook uncovered until potatoes are tender, about 15-20 minutes.
- Blend the soup for texture: Remove thyme sprigs. Carefully transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Blend until smooth, about 30 seconds. Pour the puréed soup back into the Dutch oven with the remaining chunky soup.
- Thicken the soup: Stir in the heavy cream and cook over medium-low heat, stirring, until the soup thickens slightly, about 10-15 minutes.
- Adjust seasoning and serve: Season the soup with additional salt and pepper if needed. Garnish with a drizzle of heavy cream, hot sauce, fried onions, and celery leaves, if desired.
Recipe Tips
- Clean the leeks thoroughly: Leeks can have a lot of hidden dirt between their layers. Slice them, then rinse well in a bowl of water to remove all grit.
- Choose the right potatoes: Russet potatoes give a creamy texture when blended. Avoid waxy potatoes, as they don’t soften as well.
- Use fresh thyme sprigs: Fresh thyme brings a richer flavor. Add it whole, so you can easily remove the stems before blending.
- Blend only half the soup: Blending part of the soup keeps a nice balance of creamy and chunky textures, making each bite interesting.
- Adjust seasoning after blending: Blending can mellow the flavors. Taste and add more salt or pepper if needed after the soup is mixed together.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Potato Leek Soup cool to room temperature. Then, pour it into an airtight container and refrigerate for up to 3 days.
- Freeze: Transferring leftover Potato Leek Soup to a freezer-safe container. Freeze for up to 3 months. To use, thaw the soup overnight in the fridge and reheat on the stovetop over low heat until warmed through.
- Reheating: Warm leftover Potato Leek Soup gently on the stovetop over low heat, stirring occasionally until heated through for 5 minutes. For a quicker option, microwave for 1 minutes bursts, stirring in between to ensure even heating.
Nutrition Facts
Serving Size: 1 cup
- Calories: 126
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 9mg
- Sodium: 684mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Protein: 3g
Try More Pioneer Woman Recipes:
- Pioneer Woman Tomato Soup
- Pioneer Woman Potato Soup
- Pioneer Woman Chicken Taco Soup
- Pioneer Woman Chicken And Dumplings Crock Pot
- Pioneer Woman Rotisserie Chicken Noodle Soup
Pioneer Woman Potato Leek Soup
Description
This delicious Potato Leek Soup from the Pioneer Woman is creamy, warm, and easy to make with simple ingredients you likely have on hand. Perfect for a cozy meal, this quick recipe combines tender potatoes and leeks with a rich, savory broth. Add your favorite toppings like fried onions or a drizzle of cream for extra flavor!
Ingredients
Instructions
- Sauté the vegetables: In a medium Dutch oven, heat olive oil and butter over medium heat. Add potatoes, leeks, and celery. Cook, stirring occasionally, until the leeks are tender, about 6-8 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Simmer the soup: Add chicken broth, thyme sprigs, salt, and pepper. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low. Cook uncovered until potatoes are tender, about 15-20 minutes.
- Blend the soup for texture: Remove thyme sprigs. Carefully transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Blend until smooth, about 30 seconds. Pour the puréed soup back into the Dutch oven with the remaining chunky soup.
- Thicken the soup: Stir in the heavy cream and cook over medium-low heat, stirring, until the soup thickens slightly, about 10-15 minutes.
- Adjust seasoning and serve: Season the soup with additional salt and pepper if needed. Garnish with a drizzle of heavy cream, hot sauce, fried onions, and celery leaves, if desired.
Notes
- Clean the leeks thoroughly: Leeks can have a lot of hidden dirt between their layers. Slice them, then rinse well in a bowl of water to remove all grit.
- Choose the right potatoes: Russet potatoes give a creamy texture when blended. Avoid waxy potatoes, as they don’t soften as well.
- Use fresh thyme sprigs: Fresh thyme brings a richer flavor. Add it whole, so you can easily remove the stems before blending.
- Blend only half the soup: Blending part of the soup keeps a nice balance of creamy and chunky textures, making each bite interesting.
- Adjust seasoning after blending: Blending can mellow the flavors. Taste and add more salt or pepper if needed after the soup is mixed together.
Pioneer Woman Potato Leek Soup