Pioneer Woman Potato Leek Soup Recipe

This Pioneer Woman Potato Leek Soup is a creamy and hearty recipe, which is made with tender russet potatoes and fresh leeks. It’s the ultimate comfort food recipe, ready in about an hour.

Pioneer Woman Potato Leek Soup Ingredients

• 3 Tbsp. olive oil
• 3 Tbsp. unsalted butter
• 3 medium russet potatoes (about 2 1/4 lb.), peeled and chopped
• 3 leeks, white and light green parts only, thinly sliced
• 3 celery stalks, chopped, plus yellow leaves for garnish (optional)
• 3 garlic cloves, finely chopped
• 6 cups chicken broth
• 6 sprigs fresh thyme
• 1 1/2 tsp. kosher salt, plus more to taste
• 3/4 tsp. ground black pepper, plus more to taste
• 1 cup heavy cream, plus more for drizzling
• Hot sauce and fried onions (optional)

How To Make Pioneer Woman Potato Leek Soup

1. Sauté the vegetables: In a large Dutch oven, heat the olive oil and butter over medium heat. Add the potatoes, leeks, and celery. Cook, stirring, for 6 to 8 minutes until the leeks are tender. Add the garlic and cook for another 30 seconds until fragrant.
2. Simmer the soup: Stir in the chicken broth, whole thyme sprigs, salt, and pepper. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Cook, uncovered, for 15 to 20 minutes, until the potatoes are very tender.
3. Blend for creaminess: Remove and discard the thyme sprigs. Carefully transfer about 4 cups of the soup to a blender and puree until smooth (be cautious when blending hot liquids). Pour the pureed soup back into the pot with the remaining chunky soup.
4. Finish and serve: Stir in the heavy cream and let the soup cook over medium-low heat for another 10 to 15 minutes, until it has slightly thickened. Taste and season with more salt and pepper if needed. Serve hot, garnished with celery leaves, a drizzle of cream, hot sauce, or fried onions if you like.

Recipe Tips

• How to get the smoothest soup? For a completely velvety texture, you can use an immersion blender to puree the entire soup directly in the pot before adding the cream. The recipe’s method of blending only a portion creates a nice mix of creamy and chunky textures.
• How to clean leeks properly? Leeks are notorious for trapping grit and dirt between their layers. The best way to clean them is to slice them first, then place the slices in a bowl of cold water. Swish them around to dislodge any dirt, then lift the clean leeks out, leaving the grit behind at the bottom of the bowl.
• Can I make this vegetarian? Yes, this soup is easily made vegetarian. Simply substitute the chicken broth with an equal amount of good-quality vegetable broth.
• Can I make this ahead of time? This soup is perfect for making ahead. The flavors will deepen as it sits. Store it in the refrigerator and reheat gently on the stove.

What To Serve With Potato Leek Soup

This classic, comforting soup pairs perfectly with:

• A slice of warm, crusty bread with butter
• A simple grilled cheese sandwich for dipping
• A crisp green salad with a light vinaigrette
• Savory cheese scones

How To Store Potato Leek Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
• Freeze: This soup freezes well, but be aware that cream-based soups can sometimes become a little grainy upon thawing. For best results, freeze the soup before adding the heavy cream.

Potato Leek Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 350 kcal
• Fat: 25g
• Carbohydrates: 28g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Sausage and Potato Soup Recipe
• Pioneer Woman Baked Potato Soup Recipe
• Pioneer Woman Ham and Potato Soup Recipe