Ina Garten Potato Soup Recipe

This creamy comforting Ina Garten Potato Soup is made with buttery leeks, tender Yukon gold potatoes, and chicken stock, ready in 45 minutes. The rich broth gets a velvety finish as the softened potatoes blend seamlessly with a splash of heavy cream. I love serving this on cold winter evenings.

What Makes This Version Different

I used to rush the cooking process by boiling the leeks and potatoes at a high boil, resulting in a bland broth. Now, I sweat the leeks slowly in butter until they are completely translucent before adding the potatoes.

This simple technique allows the natural sweetness of the leeks to build a deep flavor base. Taking the time to properly soften the vegetables ensures a much smoother, richer soup texture.

Ina Garten Potato Soup Ingredients

• 3 large leeks, white and light green parts only, chopped
• 2 tablespoons unsalted butter
• 2 lbs Yukon gold potatoes, peeled and diced
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, finely chopped

How To Make Ina Garten Potato Soup

1. Clean the leeks: Wash the chopped leeks thoroughly in a bowl of cold water to remove any hidden grit, then drain them completely.
2. Cook the aromatics: Melt the butter in a large pot over medium-low heat and cook the leeks for 10 minutes until very soft.
3. Simmer the vegetables: Add the diced potatoes, chicken stock, salt, and pepper, bringing the mixture to a gentle boil before lowering the heat.
4. Cook until tender: Cover the pot and let the soup simmer for 20 minutes until the potatoes are easily pierced with a fork.
5. Blend and finish: Puree half of the soup in a blender, return it to the pot, stir in the heavy cream, and garnish with chives.

Recipe Tips

• Clean leeks thoroughly: Dirt often hides between the tight layers, so soaking the chopped pieces in water is essential.
• Do not over-blend: Pureeing only half the soup keeps a rustic, chunky texture that prevents it from turning into a thick paste.
• Choose the right potatoes: Yukon gold potatoes offer a naturally buttery flavor and creamy texture that works better than starchy russets.

What To Serve With Potato Soup

A warm bowl of this rich soup pairs beautifully with a crusty French baguette for dipping. You can also serve it alongside a crisp green salad tossed in a sharp vinaigrette to cut through the heavy cream.

How To Store

Store leftover soup in an airtight container in the fridge for up to four days. I do not recommend freezing this soup, as the potatoes and heavy cream can separate and become grainy when thawed.

FAQs

• Can I make this vegetarian? Yes, simply swap the chicken stock for a high-quality vegetable stock. The flavor will still be wonderfully rich from the leeks and butter.
• Why is my soup gummy? Over-blending starchy potatoes can cause the starches to seize up and become gluey. Always blend just a portion of the soup and use brief pulses.
• Can I use half-and-half instead of heavy cream? You can substitute half-and-half if you want a lighter finish. Just be careful not to let the soup boil after adding it, or it might curdle.

Nutrition

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 680mg
• Total Carbohydrate: 38g
• Protein: 8g

Try More Recipes:

• Ina Garten Minestrone Soup Recipe
• Joanna Gaines Cream Of Chicken Soup
• Joanna Gaines Chicken Poblano Soup Recipe
• Pioneer Woman Gazpacho Recipe
• Pioneer Woman Corn Cheese Chowder Recipe
• Joanna Gaines Chili Recipe

Ina Garten Potato Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy comforting Ina Garten Potato Soup combines buttery leeks, Yukon gold potatoes, and rich heavy cream for a classic 45-minute dinner. This soothing winter favorite delivers restaurant-level texture and warmth, making it the ideal cozy weeknight meal.

Ingredients

• 3 large leeks, white and light green parts only, chopped

• 2 tablespoons unsalted butter

• 2 lbs Yukon gold potatoes, peeled and diced

• 4 cups chicken stock

• 1/2 cup heavy cream

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons fresh chives, finely chopped

Directions

• Clean the leeks: Wash the chopped leeks thoroughly in a bowl of cold water to remove any hidden grit, then drain them completely.
• Cook the aromatics: Melt the butter in a large pot over medium-low heat and cook the leeks for 10 minutes until very soft.
• Simmer the vegetables: Add the diced potatoes, chicken stock, salt, and pepper, bringing the mixture to a gentle boil before lowering the heat.
• Cook until tender: Cover the pot and let the soup simmer for 20 minutes until the potatoes are easily pierced with a fork.
• Blend and finish: Puree half of the soup in a blender, return it to the pot, stir in the heavy cream, and garnish with chives.