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Creamy Potato Leek Soup

Close-up of a white bowl filled with hot, creamy potato leek soup, lightly seasoned with pepper.
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A simple recipe for a smooth and comforting potato leek soup, perfect for a cozy meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook until softened, about 8 to 10 minutes. Stir often to prevent browning.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • For a richer flavor, substitute half the vegetable broth with chicken broth.
  • Garnish individual servings with fresh chopped chives or a drizzle of olive oil.
  • If you prefer a thicker soup, use slightly fewer potatoes or simmer uncovered for the last 5 minutes of cooking.

Nutrition

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