Print

Classic Creamy Potato Leek Soup for Cozy Weeknight Dinners

A close-up of a bowl of creamy, pale green potato leek soup garnished generously with chopped fresh chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome! I’m Sarah, and I’m so happy you’re here. This recipe delivers the velvety, comforting Potato Leek Soup you crave, using simple ingredients for an easy weeknight dinner that tastes gourmet.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Optional garnish: fresh chives or crispy croutons

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, for 8 to 10 minutes until they are very soft and tender but not browned. This step sweetens the leeks.
  2. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  3. Add the diced potatoes, chicken broth, salt, and pepper 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.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
  5. Stir in the heavy cream. Heat the soup gently over low heat until warmed through, but do not let it boil after adding the cream.
  6. Taste and adjust salt and pepper as needed. Serve immediately, garnished with fresh chives or crispy croutons for added texture.

Notes

  • For the creamiest texture, use Yukon Gold potatoes; they break down better than Russets.
  • If you prefer a slightly rustic texture, only blend half of the soup, leaving some chunks for interest.
  • To make this a Vegan Leek Soup, substitute the butter with olive oil and use full-fat coconut milk or cashew cream instead of heavy cream.
  • If you want a richer flavor inspired by chef recipes, sauté the leeks in bacon fat before adding the potatoes.

Nutrition

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