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Creamy Potato Leek Soup

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A comforting and easy-to-make creamy potato leek soup that delivers nostalgic warmth and rich flavor with simple ingredients.

Ingredients

Scale
  • 3 medium leeks, white and light green parts only, cleaned and sliced
  • 4 large russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low sodium preferred)
  • 1 cup heavy cream
  • 2 teaspoons fresh thyme, chopped (optional)
  • Salt and black pepper to taste
  • Chives or parsley for garnish

Instructions

  1. Trim the dark green tops and root ends of the leeks, slice the white and light green parts thinly, rinse thoroughly in cold water, then drain well.
  2. Melt butter in a large pot over medium heat. Add sliced leeks and a pinch of salt. Cook gently, stirring occasionally, for 8-10 minutes until soft and translucent.
  3. Add minced garlic and cook for 1-2 minutes until aromatic, being careful not to burn.
  4. Add diced potatoes and broth. Stir gently, bring to a boil, then reduce heat to a simmer, cover partially, and cook for 20-25 minutes until potatoes are fork-tender.
  5. Stir in fresh thyme, remove pot from heat, and puree soup with an immersion blender until silky smooth. For chunkier texture, blend only half the soup.
  6. Pour in heavy cream, stir to combine, taste and adjust salt and pepper. Warm through over low heat for 3-5 minutes without boiling.
  7. Ladle soup into bowls, garnish with chopped chives or parsley, and serve immediately.

Notes

Cook leeks gently to coax out sweetness without browning. Blend soup carefully to avoid splashes. Adjust seasoning gradually as potatoes absorb salt. For vegan version, substitute butter with olive oil and heavy cream with coconut or cashew cream. Soup can be stored in fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: potato leek soup, creamy soup, comfort food, easy soup recipe, homemade soup, vegetarian soup, gluten-free soup

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