Creamy Potato Leek Soup with Fresh Savory
A silky, herb-infused potato and leek soup that balances earthiness with bright savory notes. This French-inspired classic combines tender leeks and potatoes simmered in chicken broth and milk, then blended into a luxurious cream. Fresh savory adds a peppery, slightly minty complexity that distinguishes it from standard versions, while a topping of melted Cheddar brings richness and depth. Perfect for weeknight dinners or elegant lunches, it's comfort food enhanced without fuss. The combination of butter-softened aromatics, creamy base, and herbaceous finish makes this ideal for anyone seeking warmth and substance in a bowl—especially during cooler months when savory is in peak season.
Ingredients
- 2 tbsp butter
- 1 onion, minced
- 9 oz leeks, sliced
- 2 tbsp flour
- 3 ¼ cups chicken brothvegetable broth1brothFull guide →
- 1 cups milk
- 5 potatoes, diced
- 2 tbsp fresh savory, choppedthyme0.5herb
earthier, less peppery
- salt, to taste(optional)
- pepper, to taste(optional)
- 3 tbsp fresh parsley, chopped
- 1 cups Cheddar cheese, grated
Instructions
- 1
Heat butter in a casserole over medium-low heat.
- 2
Add minced onion and sliced leeks, cook for 2 minutes without browning.
- 3
Sprinkle flour over the vegetables and stir to combine.
- 4
Pour in chicken broth and milk, then bring to a boil.
- 5
Add diced potatoes and fresh savory, season with salt and pepper.
- 6
Simmer for 15 minutes until potatoes are tender.
- 7
Stir in fresh parsley.
- 8
Blend the soup until smooth and creamy using a mixer.
- 9
Ladle into bowls and top each portion with grated Cheddar cheese.
Tips
Blend the soup until completely smooth for a velvety texture, or pulse briefly if you prefer some potato chunks. An immersion blender works better than a stand mixer for easier cleanup and better control.
Savory is a peppery herb with a subtle minty edge—don't substitute without testing. If unavailable, thyme offers earthiness but loses the distinctive peppery bite that defines this version.
Add cheese garnish just before serving so it melts slightly into the hot soup. Reserve some to sprinkle on top for textural contrast and visual appeal.
Good to Know
Refrigerate in airtight container for up to 4 days. Reheat gently on stovetop with splash of broth to restore consistency. Do not freeze if topped with cheese.
Prepare and blend soup up to 2 days ahead. Store without cheese topping. Warm gently before serving and add fresh cheese garnish.
Ladle into bowls and top with grated Cheddar. Pair with crusty bread or a simple green salad. Serve hot.
Common Mistakes
Do not brown the leeks and onions—cook gently to preserve their delicate sweetness and keep the soup pale and refined.
Do not skip blending or under-blend; insufficient processing leaves a grainy texture instead of the intended silky cream.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup ahead of time?
Yes. Prepare and blend the soup up to 2 days in advance, then refrigerate. Reheat gently on the stovetop with a splash of broth to restore consistency. Add cheese garnish and fresh parsley just before serving for best flavor and texture.
What if I don't have fresh savory?
Substitute with thyme at half the quantity for earthiness, though it loses the peppery bite. Alternatively, use a pinch of marjoram or oregano. Avoid dried savory as it becomes bitter. Consider omitting if unavailable rather than using a poor substitute.
Can I freeze this soup?
Freeze the soup base without the cheese topping in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, thinning with broth as needed. Add fresh cheese and parsley after reheating.