Potato Leek Soup

Potato and leek soup is a classic soup made with tender potatoes, buttery leeks, broth, and cream for a cozy bowl that feels simple and comforting all at once. If leeks are new to you, they’re part of the onion family with a mild oniony flavor that becomes incredibly soft and mellow once cooked, which makes them perfect for soup!

The flavor profile in this recipe for potato leek soup is delicate and simple. Unlike some other potato soup recipes that have lots of extra add-ins, this one stays pared back, so I’m more intentional with the technique to keep the flavors balanced and the texture just right. I boil the potatoes whole (with the skin on for added flavor!), so they don’t absorb too much water and turn gummy or dull the flavor of the soup. Once tender, I dice some and reserve them to stir back in at the end. The rest are mashed into the broth before a portion of the soup is blended until smooth. That gives this homemade potato leek soup the BEST mix of silky broth, creamy potato, and tender chunks throughout! (Though you can blend it all for a totally smooth texture, if preferred! You do you!)

• 2½ lbs Yukon gold potatoes
• 3 Tbsp salted butter
• 1 Tbsp olive oil
• 2 leeks (minced, (1½ lbs untrimmed))
• 3 garlic cloves (minced)
• 1 tsp salt
• 1 tsp black pepper (freshly cracked)
• 1 sprig fresh thyme (or ½ tsp if using dry thyme)
• 1 bay leaf
• 1 tsp apple cider vinegar
• 6 cups vegetable broth
• 1 cup heavy cream (room temperature)
• 1 green onion (minced)
• 1-2 Tbsp cornstarch (optional, (as needed))