Creamy Potato Leek Soup Recipe

This creamy potato leek soup is one of the most comforting dishes you can prepare at home. It combines soft, hearty potatoes with the delicate flavor of leeks to create a smooth and satisfying bowl that works perfectly for lunch or dinner. The recipe is simple, requires only a handful of ingredients, and is ready in under an hour. Whether you’re looking for a cozy meal on a cold day or an easy starter for a family dinner, this soup is a go-to choice. With its naturally rich taste and creamy texture, it is a recipe that quickly becomes a favorite in many kitchens.

Why You’ll Love This Soup

There are many reasons this potato leek soup stands out as a recipe worth adding to your regular meal rotation:

• Simple ingredients: You only need basic vegetables, broth, and cream, making it affordable and easy to prepare.
• Comforting texture: The blend of potatoes and leeks creates a smooth and creamy consistency that feels rich without being heavy.
• Versatile recipe: It works well as a starter, a light meal, or even a side dish for grilled meats and roasted vegetables.
• Customizable options: You can adjust the creaminess by adding more or less heavy cream, swap the broth for a vegetarian or vegan option, or add toppings like crispy bacon or shredded cheese.
• Great for meal prep: This soup keeps well in the fridge and freezer, so you can make a larger batch and enjoy it later.
• Family-friendly flavor: Its mild, savory taste appeals to adults and kids alike, making it a practical recipe for households with varied preferences.

This combination of simplicity, flavor, and adaptability makes potato leek soup one of those recipes that fit seamlessly into weekly meals or special occasions.

Ingredients Needed

To make a bowl of creamy potato leek soup, you’ll need fresh, simple ingredients that come together beautifully. Here’s a closer look at what you’ll need and why each one is important:

• 4 large leeks (white and light green parts only), cleaned and sliced: Leeks add a mild onion-like flavor that’s sweeter and more delicate. Be sure to wash them thoroughly since dirt can hide between the layers.
• 4 medium potatoes, peeled and diced: Potatoes are the base of the soup, giving it a hearty body and creamy consistency once blended. Starchy potatoes like Yukon Gold or Russet work best.
• 1 onion, chopped: Onions deepen the flavor of the soup and balance the sweetness of the leeks.
• 2 cloves garlic, minced: Garlic adds a savory note and enhances the overall taste.
• 4 cups chicken or vegetable broth: This is the cooking liquid that helps the vegetables soften while building depth of flavor. Use vegetable broth for a vegetarian version.
• 1 cup heavy cream: This ingredient makes the soup velvety and rich. For a lighter variation, you can substitute with half-and-half or a dairy-free cream alternative.
• 2 tablespoons butter: Used for sautéing, butter gives a smooth, slightly nutty flavor that complements the leeks and onions.
• Salt and black pepper, to taste: Essential for seasoning and balancing all the flavors.
• Fresh chives or parsley, for garnish: Adds freshness, color, and a finishing touch when serving.

Step-by-Step Instructions

Follow these simple steps to prepare your creamy potato leek soup:

Step 1 – Prepare the vegetables

• Start by cleaning the leeks thoroughly. Slice them lengthwise, rinse under cold water, and then cut into thin slices.
• Peel and dice the potatoes into small cubes for even cooking.
• Chop the onion and mince the garlic.

Step 2 – Sauté the base

• Place a large soup pot on medium heat and melt the butter.
• Add the chopped onion, garlic, and sliced leeks. Cook for 6–7 minutes, stirring occasionally, until the vegetables soften and release their aroma.

Step 3 – Add potatoes and broth

• Stir in the diced potatoes.
• Pour in the chicken or vegetable broth, making sure the vegetables are fully submerged.
• Increase the heat until the mixture reaches a boil, then lower it to a gentle simmer.
• Cover the pot and let it cook for 20–25 minutes, or until the potatoes are soft enough to mash with a fork.

Step 4 – Blend until smooth

• Once the potatoes are tender, remove the pot from heat.
• Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
• If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.

Step 5 – Stir in cream and season

• Place the pot back on low heat. Stir in the heavy cream and mix until fully combined.
• Season with salt and freshly ground black pepper to taste.
• Let it simmer gently for another 3–4 minutes to allow the flavors to blend.

Step 6 – Garnish and serve

• Ladle the soup into bowls.
• Top with fresh chives or parsley for color and freshness.
• Serve hot with crusty bread, crackers, or a light salad on the side.

Tips for the Best Potato Leek Soup

• Use Yukon Gold or Russet potatoes for a creamier texture.
• If you prefer a lighter soup, substitute heavy cream with half-and-half or omit it completely.
• For added flavor, sprinkle some grated Parmesan on top before serving.
• For a vegetarian version, use vegetable broth instead of chicken broth.

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Creamy Potato Leek Soup Recipe

Author: Chef Natalia Courses: Dinner, Lunch Recipe Keys: Quick Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6

Description

This creamy potato leek soup is smooth, rich, and full of flavor. Made with fresh leeks, tender potatoes, onions, and a touch of cream, it’s the perfect comforting soup for lunch, dinner, or as a starter.

Ingredients

• 4 large leeks (white and light green parts only)
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and black pepper, to taste
• Fresh chives or parsley, for garnish

Instructions

1. Clean the leeks thoroughly, slice them thinly, peel and dice the potatoes, chop the onion, and mince the garlic.
2. In a large pot, melt the butter over medium heat. Add onion, garlic, and leeks, and sauté for 6–7 minutes until softened.
3. Stir in the potatoes and pour in the chicken or vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the potatoes are tender.
4. Remove from heat. Blend the soup with an immersion blender until smooth and creamy. If using a countertop blender, work in batches and return the soup to the pot.
5. Stir in the heavy cream and season with salt and black pepper. Simmer gently for 3–4 minutes.
6. Ladle into bowls, garnish with fresh chives or parsley, and serve hot.

Keywords: potato leek soup, creamy potato leek soup, easy soup recipe, homemade soup, leek and potato soup,