Go Back
–+ servings
Top view photo of Magic Leek Soup in a white bowl, on a white plate. There are two silver spoons on the plate and a green kitchen towel by the bowl.

Magic Leek Soup

Four Score Living
For a silky, creamy, comforting soup, look no further than this Magic Leek Soup recipe. It's made with tender leeks and potatoes, and of course butter, as it's inspired by French cuisine.
5 from 1 vote
Print Recipe Pin Recipe
Subscribe to Four Score LivingFor the latest recipes and more!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine American
Servings 8 servings
Calories 151 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups leeks washed and thinly sliced
  • 2 garlic cloves minced
  • 3 cups Yukon gold potatoes peeled and chopped into ½” cubes
  • 3 cups chicken broth
  • 1 teaspoon fresh thyme minced
  • 1 bay leaf
  • ½ cup heavy cream
  • Salt and pepper to taste

Instructions
 

  • Heat a large stockpot or Dutch oven over medium-high heat.
  • Add the olive oil and butter and stir occasionally until the butter has melted-- about 1 minute.
  • Next, add the sliced leeks and cook, stirring occasionally, for 5 minutes or until the leeks are soft and starting to brown slightly. Add the garlic and cook for an additional minute.
  • Add the potatoes, chicken broth, thyme and bay leaf. Bring the soup to a rapid boil and then reduce the heat to medium-low (a gentle simmer) and allow it to cook for 15 minutes, or until the potatoes are fork tender.
  • Remove the bay leaf. Use an immersion blender, you can also do this in batches in a food processor or blender.
  • Return the soup to the pot and add the heavy cream. Season with salt and pepper to taste.
  • Garnish with a drizzle of olive oil and fresh parsley or roasted leeks.
  • Enjoy warm. Store any leftover soup in an airtight contain in the fridge for up to three days.

Notes

  • Fridge: Store for up to 3 days in an airtight container.
  • Freezing Instructions: Allow the soup to cool to room temperature. Transfer the soup to a freezer safe bag or container. Store in the freezer for up to two months.
  • Thaw Instructions: Thaw soup in the refrigerator overnight.
  • Reheat Instructions: Reheat on the stovetop or in the microwave. Thin with milk, if needed.
How to clean leeks
  • Cut off the base / roots.
  • Cut off the dark green top, right about where the dark green starts to turn to light green.
  • Cut the leek in half lengthwise and remove the top layer.
  • Rinse the leeks under cold water or soak in a large bowl to remove any dirt that may have gotten between the layers.

Nutrition

Serving: 1Calories: 151kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 22mgSodium: 408mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!