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Potato Leek Soup Recipe

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A creamy and comforting potato leek soup made with tender potatoes and sweet leeks, blended into a smooth and velvety texture. Perfect for a cozy meal any time of year.

Ingredients

  • 2 large leeks (white and light green parts), sliced
  • 3 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme or 1 bay leaf (optional)
  • 2 tbsp chopped chives for garnish (optional)

Instructions

  1. Clean the leeks thoroughly and slice them thinly, using only the white and light green parts.
  2. Peel and cube the potatoes into evenly sized pieces.
  3. Heat butter and olive oil in a large pot over medium heat. Add leeks and onion, cooking until soft without browning.
  4. Stir in the garlic and cook for about 1 minute until fragrant.
  5. Add the potatoes and pour in the broth. Add thyme or bay leaf if using.
  6. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  7. Remove any herbs, then blend the soup until smooth using an immersion blender or standard blender.
  8. Stir in the heavy cream and season with salt and black pepper.
  9. Simmer for a few more minutes, adjust seasoning if needed, and serve warm garnished with chives.

Notes

  • For a lighter version, omit the cream and add extra broth.
  • Use milk instead of heavy cream for a less rich soup.
  • Add cooked bacon for a smoky flavor.
  • Blend only half the soup for a chunkier texture.
  • Freeze without cream for up to 2 months and add cream after reheating.

Nutrition

Find it online: https://thefamilycooking.com/potato-leek-soup-recipe/