Creamy Potato Leek Soup Recipe
A bowl of creamy potato leek soup is pure comfort and elegance in one. The gentle flavor of leeks combined with the smooth texture of potatoes creates a dish that feels both homely and refined. It is rich, silky, and deeply warming, the kind of soup that makes even an ordinary evening feel special. This version brings out the best of each ingredient, turning something simple into something truly memorable.
Ingredients List
• 3 large leeks, white and light green parts only, cleaned and sliced
• 4 medium russet potatoes, peeled and diced
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt to taste
• Freshly ground black pepper to taste
• Fresh thyme or chopped chives for garnish
• Optional: a drizzle of olive oil or truffle oil when serving
Step-by-Step Instructions
Step 1: Prepare the vegetables
Trim the leeks and remove the dark green tops and roots. Slice the pale sections thinly and rinse well under running water to remove grit. Peel the potatoes and cut them into even cubes for smooth cooking.
Step 2: Cook the leeks and onion
Melt the butter in a large pot over medium heat. Add the onion and leeks and cook gently until they soften and release a sweet aroma. Stir occasionally and keep the heat moderate to prevent browning.
Step 3: Simmer the soup
Add the diced potatoes and pour in the broth. Bring it to a gentle boil, then lower the heat and let it simmer until the potatoes become tender, around twenty minutes.
Step 4: Blend until smooth
Use an immersion blender to puree the soup directly in the pot until it becomes smooth and creamy. If you prefer using a regular blender, work in batches and handle the hot liquid with care.
Step 5: Add cream and season
Return the soup to low heat and stir in the heavy cream. Season with salt and black pepper. Warm it through without boiling and taste to adjust the flavor.
Step 6: Serve and garnish
Pour the soup into warm bowls and top with a few sprigs of thyme or a sprinkle of chives. Add a touch of olive oil or truffle oil for an elegant finish. Serve with slices of fresh crusty bread.
Cook Time
Total: 40 minutes
Preparation: 10 minutes
Cooking: 30 minutes
Servings
Serves 4 to 6 people
Nutritional Information (approx. per serving)
Calories: 260
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Fiber: 3g
Sodium: 540mg
Storage Instructions
Let the soup cool before placing it in an airtight container. Keep it in the refrigerator for up to four days. To store for longer, freeze it for up to two months. When reheating, warm slowly on low heat and add a little broth or cream if needed to restore the creamy texture.
Suggestions
To deepen the flavor, add roasted garlic or a splash of white wine while cooking the leeks. For a lighter version, replace the cream with milk or a dairy-free substitute. Crispy bacon pieces, toasted croutons, or shaved parmesan make lovely toppings. Serve the soup with a green salad or warm bread for a complete meal.
Seasonal Relevance
This soup is most comforting during the cooler months, especially from late autumn through early spring. Leeks are naturally sweeter and potatoes are at their best during this season, making this dish a perfect choice for cold evenings.
Conclusion
Creamy potato leek soup is a classic that never loses its charm. It is smooth, flavorful, and nourishing, a perfect balance of simplicity and refinement. Whether you serve it as a starter or a main course, it brings warmth, calm, and a touch of elegance to any table.
Creamy Potato Leek Soup Recipe
4-6
servings10
minutes30
minutes1560
kcal40
minutesA smooth and comforting potato leek soup with a rich creamy texture and delicate flavor. This classic recipe blends the sweetness of leeks with the heartiness of potatoes, creating a satisfying dish perfect for any cool evening. It’s easy to prepare, elegant enough for guests, and always a cozy favorite.
Ingredients
3 large leeks, white and light green parts only, cleaned and sliced
4 medium russet potatoes, peeled and diced
3 tablespoons unsalted butter
1 medium onion, finely chopped
4 cups vegetable or chicken broth
1 cup heavy cream
Salt to taste
Freshly ground black pepper to taste
Fresh thyme or chopped chives for garnish
Optional: drizzle of olive oil or truffle oil for serving
Directions
- Trim and clean the leeks, removing dark green tops and roots. Slice the pale sections thinly and rinse well. Peel and dice the potatoes into even cubes.
- Melt butter in a large pot over medium heat. Add the onion and leeks, and cook gently until soft and fragrant, stirring occasionally.
- Add the potatoes and pour in the broth. Bring to a gentle boil, then lower the heat and simmer until the potatoes are tender, about 20 minutes.
- Blend the soup using an immersion blender until smooth and creamy. If using a countertop blender, work in small batches carefully.
- Return the soup to low heat, stir in the heavy cream, and season with salt and pepper. Warm through without boiling.
- Serve hot with fresh thyme or chives, and drizzle with olive oil or truffle oil if desired.
Recipe Video
Notes
- For extra flavor, try adding roasted garlic or a splash of white wine when cooking the leeks.
- To make it lighter, substitute the heavy cream with milk or a plant-based alternative.
- The soup stores well and tastes even better the next day as the flavors blend beautifully.
FAQs
1. Can I prepare this recipe without cream?
Yes, you can replace the cream with milk or a plant-based option like oat or almond milk. The soup will stay creamy while feeling a little lighter.
2. What can I use if leeks are not available?
If you cannot find leeks, mild onions or shallots make good substitutes. They give a similar soft flavor with a slightly sharper note.
3. Can I make the soup in advance?
Yes, it tastes even better the next day as the flavors develop more fully. Store it in the refrigerator and reheat gently before serving.
