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A bowl of creamy potato leek soup topped with fresh chives and a swirl of cream.

Potato Leek Soup

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 245 kcal

Ingredients
  

  • 3 large leeks , white and light green parts only, cleaned and sliced
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cups low -sodium chicken or vegetable broth
  • 3 cloves garlic , minced
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 2 tablespoons fresh chives, chopped

Instructions
 

  • Prepare the leeks by removing dark green tops and roots, slicing lengthwise to wash out grit, then cross-slicing into half-moons.
  • Crock Pot Method: Add leeks, potatoes, broth, garlic, thyme, salt, pepper, and butter to a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours until potatoes are very soft.
  • Instant Pot Method: Combine leeks, potatoes, broth, garlic, thyme, salt, pepper, and butter in the inner pot. Secure lid and set to Manual/Pressure Cook on High for 10 minutes. Perform a Quick Release once the cycle completes.
  • Once cooked, use an immersion blender directly in the pot to process the soup until completely smooth.
  • Stir in the heavy cream until fully incorporated and heated through.
  • Taste and adjust seasoning with additional salt or pepper as desired.
  • Serve hot garnished with chopped fresh chives.