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potato leek soup recipe

The Best Potato Leek Soup Recipe

This Potato Leek Soup is a creamy, comforting dish with a perfect balance of leeks and potatoes. Easy to make, it’s ideal for cozy nights and family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon Butter
  • 3 large Leeks
  • 4 large Potatoes
  • 4 cups Vegetable broth
  • 1 cup Heavy cream
  • 2 cloves Garlic
  • To taste Salt
  • To taste Pepper

Method
 

  1. Sauté the leeks: In a large pot, melt butter over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally until softened. Be careful not to brown the leeks too much—this can make them bitter.
  2. Add garlic: Toss in the minced garlic and cook for another minute, stirring so it doesn’t burn.
  3. Simmer the potatoes: Add the diced potatoes and vegetable broth. Bring the mixture to a simmer and cook for about 25 minutes, or until the potatoes are tender.
  4. Blend the soup: Once the potatoes are soft, use an immersion blender to purée the soup until smooth and creamy. If you prefer a chunkier texture, you can pulse for a few seconds instead.
  5. Add cream and season: Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together.
  6. Serve: Ladle the soup into bowls and garnish with a sprinkle of fresh herbs, if desired. Serve hot and enjoy!

Notes

  • Potato Type: For the best texture, use starchy potatoes like Russets. They break down nicely and create a creamy base.
  • Broth Quality: A good vegetable broth is key to a flavorful soup. Homemade is ideal, but store-bought low-sodium broth works well too.
  • Cream Substitution: If you prefer a lighter version, replace heavy cream with coconut milk or a splash of almond milk for a dairy-free option.
  • Herb Variations: Experiment with herbs like thyme or rosemary to enhance the flavor profile. Add them early in the cooking process for a deeper infusion.
  • Make Ahead: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove to maintain its creamy texture. For a smooth finish, you can blend it again before serving.