This classic potato leek soup is smooth, comforting, and full of simple, wholesome flavor. Butter, onions, and tender leeks create a rich base, while potatoes blend into a creamy texture without needing heavy cream. It’s an easy, cozy soup perfect for cool days.

Ingredients

2 tablespoons butter

1 medium onion, chopped

1 bundle of leeks

2-4 large baking potatoes, peeled and cubed (depending on preferred thickness)

32 ounces chicken broth (vegetable broth can also be used)

1/4 teaspoon cracked black pepper

1 teaspoon sour cream, optional for serving

Instructions

Melt the Butter

In a large pot or deep skillet, melt the butter over medium heat.

Cook the Aromatics

Add the chopped onion and cook until softened. Stir in the leeks and cook for about 10 minutes, until they are tender and fragrant.

Add the Potatoes

Add the cubed potatoes and stir to coat with the butter and vegetables. Season with cracked black pepper.

Add the Broth

Pour in the broth and bring the soup to a boil.

Simmer

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are very tender.

Blend the Soup

Use an immersion blender to blend the soup until smooth and creamy.

Serve

Ladle into bowls and drizzle lightly with sour cream if desired. Serve warm with crusty bread or Irish soda bread.