Best-Ever Potato Leek Soup Recipe – Potato Leek Soup is a classic! Nothing’s better than a bowl of hearty potato soup on a chilly day. And it’s easy, too! No cream needed, just purée the soup to make it thick and creamy.
3 large leeks (about 3 cups, chopped)
2 tablespoons butter
4 cups chicken broth (or vegetable broth for vegetarian option)
2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
1 teaspoon sea salt, less or more to taste
Pinch of dried marjoram
1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
Sprinkle of Tabasco sauce or other red chili sauce
White or black pepper to taste
Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step. You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will result in a creamier soup.