# Potato Leek Soup

A beginner-friendly recipe for a creamy potato leek soup roasted in a Dutch oven and blended until smooth.

- Total time: 65 min
- Cuisine: Korean
- Category: Soup
- Language: en

## Ingredients

- 2 lb russet potatoes (skin on), cut into ¾–1” cubes
- 1 large onion, chopped
- 2 leeks (wash really well, slice the white + light green parts into ½” pieces)
- 2 garlic cloves, smashed
- 2 tbsp olive oil
- 2 tbsp Kerrygold salted butter
- 1 tsp kosher salt to start
- black pepper
- thyme sprigs
- 1 bay leaf
- 5 cups chicken bone broth
- 0.5 cup heavy cream
- 0.5 tsp Dijon mustard
- 0.5 tsp champagne or white wine vinegar (to taste)
- crispy fried leeks
- gochugaru chili oil
- fresh cracked pepper
- sour cream

## Instructions

1. Preheat oven to 400°F.
2. Add potatoes, onion, leeks, and garlic to a Dutch oven with olive oil, butter, salt, pepper, thyme, and bay.
3. Toss everything together.
4. Cover and roast 40 minutes.
5. Uncover, stir, and roast another 20–25 minutes, stirring once halfway.
6. Move to stovetop.
7. Add 5 cups bone broth and simmer 5–8 minutes, scraping up all the browned bits.
8. Remove thyme + bay.
9. Blend with an immersion blender until smooth.
10. On low heat, stir in ½ cup cream.
11. Turn heat off and mix in Dijon + vinegar.
12. Taste and adjust salt.

## Equipment

- Dutch oven
- immersion blender

## Tips

- Don't overblend russet potatoes or they can get gluey.
- If the bottom of the Dutch oven gets too dark, add 2-3 tbsp water and scrape for flavor.
- When plating, dollop sour cream, spoon a little soup over it, swirl, then pour the rest on top.

## Source

- Original video: https://www.instagram.com/p/DU53fLRkUiV/?igsh=MmRpNnhiYXY1Ym55
- Recipe page: https://www.cliprecipe.com/recipe/2b3ea6cb-7ff6-4127-a434-1ba867c44c40
- Extracted: 2026-02-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt