Classic Creamy Potato Leek Soup
This recipe delivers a velvety smooth leek soup, perfect for cozy winter evenings. You achieve a rich, comforting flavor using simple ingredients and straightforward blending techniques.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French Inspired
- Diet: Vegetarian
Ingredients
Scale
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, sliced thin
- 2 cloves garlic, minced
- 1.5 pounds Yukon Gold potatoes, peeled and diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh chives, chopped (for garnish)
Instructions
- Clean the leeks thoroughly. Slice the white and light green parts thinly. Discard the dark green tops or save them for making stock later.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, for 8 to 10 minutes until they are very soft and sweet. Do not let them brown.
- Add the minced garlic to the pot and cook for 1 minute until fragrant.
- Add the diced potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
- Remove the pot from the heat. Stir in the heavy cream, salt, and pepper.
- Carefully transfer the soup in batches to a high-powered blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If using a standard blender, vent the lid slightly to allow steam to escape, covering the opening with a kitchen towel.
- Return the blended soup to the pot (if necessary) and heat gently over low heat until warmed through. Taste and adjust salt and pepper as needed. Do not boil after adding the cream.
- Serve your warm winter soup immediately, garnished with fresh chopped chives.
Notes
- For the silkiest smooth soup texture, make sure your potatoes are fully cooked before blending.
- If the soup seems too thick after blending, add a splash more broth or water until you reach your desired consistency.
- Sautéing the leeks first builds a deep, sweet base flavor essential for this classic leek soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 4
- Protein: 7
- Cholesterol: 75