Potato Leek Soup with Sizzling Herb Chili Oil

This Potato Leek Soup is super cozy, soft, creamy, and comforting. Yukon gold potatoes and leeks simmer down with garlic and onion until everything is mellow and rich, then get blended smooth with cream and a squeeze of lemon to keep it from feeling heavy. But it’s also got a little something different most potato soups don’t! Sizzling herb chili oil gets spooned over the top. It’s fragrant, savory, and just spicy enough. You’re going to love it.

Why This Is Delish

It’s creamy thanks to the mix of potatoes and white beans. The leeks add sweetness, the beans add body, and the chili oil brings contrast with fresh herbs and gentle heat. It’s comforting, but different enough to not feel like any old potato soup. Every spoonful is a burst of flavor. Plus, it’s simple to make, blends great, and tastes even better the next day.

Key Ingredients

How to Make This Potato Leek Soup with Sizzling Herb Chili Oil

Start the soup.

In a large pot over medium heat, melt butter and add a drizzle of oil. Add the onion and leek and cook for 5–7 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for 30 seconds, just until fragrant.

Simmer.

Add the potatoes, white kidney beans, chicken broth and water. Season generously with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the potatoes are fork-tender. Stir in the heavy cream and lemon juice. Taste and adjust seasoning as needed.

Blend until creamy.

Using an immersion blender or a blender, blend the soup until smooth and creamy. If using a blender, add back into the pot. Keep warm over low heat.

Make the sizzling herb chili oil.

Heat the oil in a small saucepan over medium heat until very hot, but not smoking (the oil should be shimmering). Add the basil, parsley, green onions, grated garlic, chili flakes, salt, and pepper to a heatproof bowl. Carefully pour the hot oil over the herbs, it should sizzle immediately. Stir gently and set aside.

Serve.

Ladle the soup into bowls. Top with a dollop of sour cream, spoon over the sizzling herb chili oil, and finish with cracked black pepper. Serve with toasted sourdough on the side and enjoy!

Substitutions For Your Dietary Needs

• Make it vegetarian: Swap chicken broth for vegetable broth.
• Dairy-free: Use full-fat coconut milk or cashew cream instead of heavy cream, and skip the butter or replace with olive oil.
• No white beans: Cannellini beans work here.
• More heat: Add extra chili flakes or a pinch of cayenne to the chili oil.
• Herb swap: Try cilantro or chives in the chili oil if that’s what you have.

Recipe Hacks & Tips

• Season in layers: salt the soup before simmering and adjust after blending.
• Blend thoroughly for the creamiest texture; give it an extra minute if needed.
• Make the chili oil right before serving for maximum sizzle and aroma.

Serve These Delicious Dishes

• Hearty Minestrone Soup
• Creamy Hidden Veggie Roasted Butternut Squash Soup
• Bistro-Style French Onion Soup

How to Store Leftovers

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or water to loosen it. Store the chili oil separately in the fridge for up to 5 days and bring to room temperature before using.

Common Questions

Potato Leek Soup with Sizzling Herb Chili Oil

Creamy potato leek soup blended with white beans and lemon, topped with a sizzling herb chili oil for a cozy bowl with just the right amount of heat and freshness.

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Prep Time:10 minutes mins

Cook Time:40 minutes mins

Total Time:50 minutes mins

Yields: 6 Servings

Ingredients

• 6 Small Yukon Gold Potatoes peeled and chopped
• 1 Leek dark green parts removed, white and light green parts chopped
• 2 Cloves Garlic minced
• ½ White Onion diced
• 32 Ounces Chicken Broth
• ½ Lemon juiced
• 1 Cup Heavy Cream
• 2 Cups Water
• Salt & Freshly Cracked Black Pepper
• 15 Ounce Can White Kidney Beans rinsed and drained
• 1 Tablespoon Unsalted Butter

SIZZLING HERB CHILI OIL

• 1 Handful Fresh Basil finely chopped
• 1 Handful Fresh Parsley finely chopped
• 3-4 Green Onions chopped (whites and greens)
• 1 Clove Garlic grated
• ½ Teaspoon Chili Flakes add more if you like heat
• Salt & Freshly Cracked Black Pepper
• ½ Cup Avocado or Grapeseed Soil heated

FOR SERVING

• Sour Cream
• Sizzling Herb Chili Oil
• Toasted Sourdough
• Salt & Freshly Cracked Black Pepper

Equipment

• Large Dutch Oven or heavy-bottomed soup pot
• Cutting Board
• Sharp Chef's Knife
• Wooden Spoon or silicone spatula
• Immersion Blender or high-speed blender
• Small Saucepan
• Heatproof Bowl
• Microplane or tiny grater
• Olive Oil Dispenser
• Ladle
• Soup Bowls
• Toaster

Instructions

• In a large pot over medium heat, melt butter and add a drizzle of oil. Add the onion and leek and cook for 5–7 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for 30 seconds, just until fragrant.
• Add the potatoes, white kidney beans, chicken broth and water. Season generously with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the potatoes are fork-tender. Stir in the heavy cream and lemon juice. Taste and adjust seasoning as needed.
• Using an immersion blender or a blender, blend the soup until smooth and creamy. If using a blender, add back into the pot. Keep warm over low heat.
• Heat the oil in a small saucepan over medium heat until very hot, but not smoking (the oil should be shimmering). Add the basil, parsley, green onions, grated garlic, chili flakes, salt, and pepper to a heatproof bowl. Carefully pour the hot oil over the herbs, it should sizzle immediately. Stir gently and set aside.
• Ladle the soup into bowls. Top with a dollop of sour cream, spoon over the sizzling herb chili oil, and finish with cracked black pepper. Serve with toasted sourdough on the side and enjoy!

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