Description
Creamy Potato Leek Soup is a cozy, comforting classic made with tender potatoes, sweet leeks, and just a touch of cream. This silky-smooth soup is hearty, flavorful, and perfect for chilly nights or an easy one-pot family meal. Naturally vegetarian and endlessly satisfying!
Ingredients
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3 tablespoons butter
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3 large leeks (white and light green parts only), sliced
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2 cloves garlic, minced
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4 cups russet or Yukon gold potatoes, peeled and diced
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4 cups vegetable or chicken broth
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup heavy cream (optional)
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Fresh parsley or chives, for garnish
Instructions
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In a large pot, melt butter over medium heat.
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Add sliced leeks and garlic. Cook until soft and fragrant, about 8 minutes.
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Stir in diced potatoes, broth, salt, and pepper. Bring to a boil.
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Reduce heat and simmer uncovered for 20–25 minutes, until potatoes are fork-tender.
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Remove from heat and blend the soup using an immersion blender (or transfer in batches to a blender) until smooth.
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Stir in cream if using and warm through gently.
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Taste and adjust seasoning.
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Serve hot, topped with chopped parsley or chives and optional crusty bread.
Notes
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Leeks must be washed thoroughly to remove grit between layers.
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For a dairy-free version, use olive oil and omit cream.
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Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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Yukon gold potatoes add a creamier texture, while russets yield a fluffier blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European
