Classic Potato Leek Soup
A silky, comforting soup that relies on gentle sweating and a final rest for depth.
Why This Recipe Works
The secret to this soup is sweating the leeks slowly so they soften into the butter without browning. A final rest off the heat ensures the potatoes reach perfect tenderness without losing their shape.
Instructions
Melt the butter in a Dutch oven over medium heat. Stir in the leeks and salt, then cover and cook until the leeks are tender but not browned, about 15 to 20 minutes—stir occasionally to ensure they soften evenly.
Stir in the garlic and thyme and cook until fragrant. Add the flour and cook for 2 minutes to remove the raw flour taste.
Increase the heat to high and gradually stir in the broth and water, followed by the bay leaves and potatoes. Cover the pot and bring the liquid to a boil.
Reduce the heat to medium-low and simmer until the potatoes are just shy of tender, about 5 to 7 minutes.
Remove the pot from the heat and let it stand, covered, for 10 to 15 minutes. This gentle carryover cooking allows the potatoes to finish softening while the flavors meld.
Discard the bay leaves and season with salt and pepper to taste. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days. Freezes well for 2 months.
Can I make this ahead of time?
The soup can be made 1-2 days in advance. Store in an airtight container in the refrigerator.
