The Ultimate Potato-Leek Soup: Two Delicious Methods

Ultimate Potato Leek Soup Recipe - Healthy & Delicious

Discover the secrets to creating the most flavorful and comforting potato-leek soup you’ve ever tasted. This recipe offers two fantastic methods – one for the ultimate texture and flavor, and another for a quicker but still delicious version.

Potato-leek soup is a classic comfort food that’s deceptively simple to make. With just a handful of ingredients and some basic techniques, you can create a soup that’s creamy, rich, and bursting with flavor. Whether you choose the traditional method or the quick blender version, you’re in for a treat.

Let’s dive into the world of potato-leek soup and uncover the techniques that will elevate this humble dish to new heights.

The Classic Method: Potato-Leek Soup v1.0

This version takes a bit more time and effort, but the results are truly spectacular. Here’s how to create the ultimate potato-leek soup:


  • 2 tablespoons unsalted butter
  • 2 large leeks, white and pale green parts only, rinsed and roughly chopped
  • 1 quart homemade or store-bought low-sodium chicken stock
  • 2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1/2 cup heavy cream
  • 1/2 teaspoon freshly ground nutmeg
  • Sliced chives or scallions, for serving


  1. Start by melting the butter in a large saucepan or Dutch oven over medium heat. Add the chopped leeks, reduce the heat to low, and cook, stirring often, until they’re very soft but not browned. This should take about 10 to 15 minutes.
  2. Next, pour in the chicken stock and add the potato quarters and bay leaf. Season lightly with salt and pepper. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cover and cook until the potatoes are fall-apart tender, which should take about 15 minutes.
  3. For the best texture (recommended): Once the potatoes are cooked, remove them from the soup using tongs and transfer to a bowl. Set them aside. Discard the bay leaf. Transfer the remaining soup to a blender. Slowly increase the blender speed to high and blend until completely smooth, about 2 minutes. Return the soup to a clean pot.
  4. Now, press the reserved potatoes through a potato ricer or food mill into the pot with the soup. Whisk in the buttermilk and heavy cream. Whisking frequently, bring the soup to a simmer over medium-high heat. Stir in the grated nutmeg. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chives or scallions.

The Quick Method: Potato-Leek Soup v2.0

If you’re short on time but still craving a delicious potato-leek soup, this version is for you. It’s almost identical to the full-blown version, with one key difference in the preparation method:

  1. Follow the same steps as the classic method up until the potatoes are cooked. Then, add the heavy cream and buttermilk to the pot. Remove the bay leaf. Working in batches if necessary, transfer the entire soup mixture to a blender. Slowly increase the blender speed to high and blend until completely smooth, about 2 minutes.
  2. Return the soup to a clean pot. For an extra-smooth texture, you can press it through a fine-mesh strainer using the bottom of a ladle. Bring the soup to a simmer over medium-high heat, whisking frequently. Alternatively, you can chill it completely and serve it cold. Stir in the grated nutmeg, then season to taste with salt and pepper. Serve garnished with chives or scallions.


For the best results, follow the instructions using a ricer. The blender method will still produce a tasty soup, but it may have a slightly gluier consistency.

Nutrition Facts (per serving)
205 Calories
12g Fat
20g Carbs
6g Protein
Nutrition Facts
Servings: 6
Amount per serving
Calories 205
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 34mg 11%
Sodium 625mg 27%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 6g
Vitamin C 9mg 43%
Calcium 105mg 8%
Iron 2mg 10%
Potassium 587mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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