Print

Pioneer Woman Potato Leek Soup

Pioneer Woman Potato Leek Soup - recipe card
Print Recipe

A velvety, comforting potato leek soup that strikes the perfect balance between creamy and light. The leeks lend a sweet, oniony depth while the potatoes create a silky, naturally thick base. Finished with a drizzle of heavy cream and fresh chives, this is the ultimate cold-weather bowl of comfort.

Ingredients

Scale
  • 3 tbsp unsalted butter
  • 3 large leeks (about 1 1/2 lb / 680g), white and light green parts only, halved lengthwise, thoroughly washed, and thinly sliced (about 4 cups)
  • 1 1/2 lb (680g) Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch dice
  • 1 medium yellow onion (about 8 oz / 225g), finely diced
  • 2 cloves garlic, minced
  • 4 cups (960ml) low-sodium vegetable broth
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1/4 tsp ground nutmeg (optional)
  • 2 tbsp chopped fresh chives, for garnish
  • 1/4 cup (30g) sour cream or Greek yogurt, for garnish (optional)

Instructions

  1. Prepare the leeks: trim off the dark green tops and root ends, then halve each leek lengthwise. Rinse thoroughly under cold running water, separating the layers to remove any trapped grit. Slice thinly crosswise into half-moons. This detailed cleaning is essential—sandy leeks will ruin the soup’s silky texture.
  2. In a large heavy-bottomed pot or Dutch oven (5-6 quart), melt the butter over medium heat. Once the butter foams and the sizzling subsides, add the sliced leeks, diced onion, and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are completely softened but not browned. The leeks should look translucent and shiny—this slow sweat develops their sweet, mellow flavor.
  3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown, as it will become bitter and overpower the delicate soup.
  4. Add the diced potatoes, kosher salt, and black pepper to the pot. Stir to coat the potatoes in the buttery leek mixture. Cook for 2-3 minutes, allowing the potatoes to warm and absorb some of the flavor.
  5. Pour in the vegetable broth and increase the heat to high. Bring the mixture to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover partially and cook for 15-20 minutes, or until the potatoes are fork-tender—a paring knife should slide through a piece with no resistance. Simmering slowly keeps the potatoes intact and prevents them from becoming mushy prematurely.
  6. Once the potatoes are tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot, moving in a circular motion, until it’s completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a stand blender, filling only halfway, and blend until smooth. Blend while the soup is still hot—if using a stand blender, open the steam vent and cover with a kitchen towel to avoid splatters.
  7. Return the pot to medium-low heat and stir in the whole milk and heavy cream. Whisk gently to incorporate. Heat through for 3-5 minutes, but do not let it boil—boiling can cause the dairy to curdle, giving the soup a grainy texture.
  8. Add the ground nutmeg (if using) and taste. Adjust seasoning with additional salt and pepper as needed. The soup should be creamy, lightly seasoned, and the flavors of leek and potato should shine through.
  9. Ladle the soup into warm bowls. Garnish each with a swirl of sour cream or Greek yogurt (if using), a sprinkle of fresh chives, and an extra crack of black pepper. Serve immediately with crusty bread or a simple green salad.

Notes

Storage: Cool the soup completely, then transfer to an airtight container. Refrigerate for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to thin if necessary. Avoid boiling; let it warm slowly, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating. Do not microwave from frozen—it can break the emulsion and make the soup watery.

Nutrition

Keywords: potato leek soup, leek soup, potato soup, creamy soup, comfort food, easy soup recipe, vegetarian soup, Pioneer Woman, fall recipe, winter soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-potato-leek-soup/