Print

Creamy Potato and Leek Soup

Creamy Potato and Leek Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Velvety smooth soup with tender potatoes and mild leeks in a rich, creamy broth. Perfect comfort food that’s surprisingly easy to make.

Ingredients

Scale
  • 2 large leeks (white and light green parts only, about 2–3 cups sliced, thoroughly cleaned)
  • 1.5 lbs potatoes (about 3–4 medium russet or Yukon Gold, peeled and diced into ½-inch uniform cubes)
  • 1 medium onion (yellow or white, diced)
  • 2–3 cloves garlic, minced
  • 6 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream
  • 2 tablespoons butter, unsalted
  • 1 tablespoon olive oil
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional garnishes: fresh parsley, chives, croutons, swirl of extra cream, crispy bacon bits, or grated cheese

Instructions

  1. Slice off root end and dark green tops of leeks. Cut white and light green parts lengthwise, rinse thoroughly under cold water separating layers to remove grit. Slice into thin half-moons, about ¼-inch thick.
  2. In a 5-6 quart pot or Dutch oven, melt butter and olive oil over medium heat. Add diced onion and saute for 5-7 minutes until softened and translucent. Add minced garlic and sliced leeks, saute for another 8-10 minutes until softened, fragrant, and slightly golden but not browned.
  3. Add diced potatoes, fresh thyme sprigs, and bay leaf to pot. Season with salt and pepper. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender.
  4. Remove bay leaf and thyme sprigs. Using an immersion blender, blend soup directly in pot until smooth and creamy. Alternatively, carefully ladle soup in batches into a regular blender. Remove center cap from lid and cover with kitchen towel to vent steam. Blend until completely smooth.
  5. Return pot to low heat. Stir in heavy cream (room temperature preferred) and heat gently for 3-5 minutes until warmed through. Do not boil after adding cream to prevent curdling. Taste and adjust seasoning with more salt and pepper if needed.
  6. Ladle hot soup into bowls. Garnish with desired toppings such as fresh parsley or chives, croutons, swirl of extra cream, or crispy bacon bits. Serve immediately.

Notes

  • Leeks must be cleaned thoroughly as they trap soil between layers. Don’t skip this important step.
  • Use starchy potatoes like Russet or Yukon Gold for best creamy texture. Dice into ½-inch uniform cubes for even cooking.
  • For best results, let heavy cream sit at room temperature for 15 minutes before adding to soup.
  • For dairy-free version, use olive oil instead of butter and full-fat coconut milk or cashew cream instead of heavy cream.
  • Freeze soup before adding cream for best results. Store in freezer-safe containers for up to 2-3 months.
  • For summer variation, serve chilled as classic Vichyssoise. Chill for at least 4 hours or overnight.

Nutrition

Find it online: https://www.benefitiany.com/creamy-potato-and-leek-soup/