Why You’ll Love This Recipe
This creamy soup is comforting and satisfying, yet light enough to enjoy as a meal on its own. The leeks add a gentle, sweet onion flavor, while the potatoes create a creamy base without being overly rich. It’s a simple, yet elegant dish that combines basic ingredients to create a luxurious texture and a savory depth of flavor. Easy to make and perfect for any occasion, this potato leek soup is the perfect balance of comforting and healthy. Plus, it’s a great way to use leeks in a dish that will impress everyone at the table.
Ingredients
- 3 large leeks, cleaned and sliced (white and light green parts only)
- 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
- 4 cups vegetable broth (or chicken broth)
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt, to taste
- Fresh parsley or chives for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the leeks:
- Leeks can have dirt trapped between their layers, so it’s important to clean them thoroughly. Slice the leeks and then rinse them under cold water, separating the layers to remove any dirt or grit. Set aside.
2. Cook the leeks and garlic:
- In a large pot or Dutch oven, melt the butter (or heat the olive oil) over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 8-10 minutes, or until they become soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
3. Add the potatoes and broth:
- Add the diced potatoes, vegetable broth, thyme, and black pepper to the pot. Stir to combine and bring the soup to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Blend the soup:
- Once the potatoes are tender, use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be careful, as the soup will be hot! For a chunkier texture, blend only half of the soup and leave the rest as is.
5. Add the cream:
- After blending, stir in the heavy cream (or half-and-half) to create a silky, creamy consistency. Taste and adjust the seasoning with salt and additional pepper, if necessary.
6. Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley or chives for a burst of color and freshness. Serve hot with a side of crusty bread for dipping.
Servings and timing
- Servings: 4-6
- Total time: 1 hour
- Prep time: 10 minutes
- Cook time: 40-45 minutes
Variations
- Add bacon: For a savory, smoky flavor, sprinkle crumbled cooked bacon on top of the soup before serving.
- Make it vegan: Replace the butter with olive oil and use coconut milk or almond milk in place of the heavy cream for a dairy-free version.
- Herb variations: Add fresh herbs like rosemary or bay leaves during the simmering process for a deeper flavor profile. Just remove them before blending the soup.
- Cheese topping: Top your soup with shredded cheese such as Gruyère, cheddar, or Parmesan before serving.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve the next day, so it makes for a great make-ahead meal.
- Freezing: This soup freezes well! Let it cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. When ready to serve, thaw it overnight in the refrigerator and reheat on the stovetop.
- Reheating: Reheat the soup over low to medium heat on the stove, stirring occasionally. Add a splash of broth or cream if the soup thickens too much upon reheating.
FAQs
Can I use frozen potatoes for this soup?
While fresh potatoes are ideal for this recipe, you can use frozen potatoes in a pinch. However, fresh potatoes provide the best texture and flavor in this creamy soup.
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead! The flavors develop even more after sitting in the fridge overnight. Just reheat it gently on the stovetop before serving.
Can I make this soup without an immersion blender?
If you don’t have an immersion blender, you can use a regular blender to puree the soup in batches. Just be sure to allow the soup to cool slightly before blending, as hot liquids can splatter.
Can I use other vegetables in this soup?
Yes, you can add other vegetables such as carrots, celery, or parsnips to add more flavor and texture to the soup. Just be sure to adjust the cooking time depending on the vegetables used.
How can I make the soup thicker?
If you prefer a thicker soup, you can mash some of the potatoes with a potato masher before blending, or blend only half of the soup to leave some chunks for added texture.
Conclusion
Creamy Potato Leek Soup is the epitome of comfort food—smooth, velvety, and packed with savory flavors. The combination of sweet leeks, tender potatoes, and a rich, creamy base makes this soup a perfect choice for any occasion, whether you’re enjoying it on a cold winter day or serving it as a comforting starter at dinner. Easy to make and highly customizable, this soup is sure to become a favorite in your kitchen. Serve it with your favorite bread, and you have a satisfying, delicious meal that everyone will love!
PrintEasy Creamy Potato Leek Soup
Creamy Potato Leek Soup is a comforting, velvety dish combining sweet leeks and hearty potatoes in a smooth, rich broth. Perfect for chilly evenings, this soup is both satisfying and flavorful, ideal as a main course or appetizer.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Ingredients
- 3 large leeks, cleaned and sliced (white and light green parts only)
- 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
- 4 cups vegetable broth (or chicken broth)
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
Slice the leeks and rinse thoroughly to remove any dirt. Set aside.
- In a large pot, melt butter (or heat olive oil) over medium heat. Add sliced leeks and cook, stirring occasionally, for 8-10 minutes, until soft and translucent. Add minced garlic and cook for another 1-2 minutes.
- Add diced potatoes, vegetable broth, thyme, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
- Blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup in batches to a blender (be cautious as it’s hot!). For a chunkier texture, blend only half the soup and leave some pieces intact.
- Stir in heavy cream (or half-and-half) to achieve a creamy consistency. Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley or chives, and serve with crusty bread for dipping.
Notes
- To make it vegan, use olive oil and substitute heavy cream with coconut milk or almond milk.
- Enhance flavor with rosemary or bay leaves during the simmering process, but remove before blending.
- Top with shredded Gruyère, cheddar, or Parmesan for added richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg