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Classic Creamy Potato Leek Soup

Close-up of a creamy, pale green leek soup served in a white mug, generously topped with freshly cracked black pepper.
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Make a rich and velvety potato leek soup using simple ingredients. This recipe yields a comforting, classic soup perfect for any cold day.

Ingredients

Scale
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, peeled and cubed
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and chopped onion. Cook, stirring occasionally, until soft, about 8 to 10 minutes. Do not brown.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the cubed potatoes and the broth to the pot. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat gently over low heat until warmed through. Do not boil after adding cream.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • Clean your leeks thoroughly by slicing them first, then rinsing them well in a bowl of water to remove trapped grit.
  • For a dairy-free version, substitute the heavy cream with full-fat coconut milk or unsweetened cashew cream.
  • If you prefer a thinner soup, add a little extra broth until you reach your desired consistency.

Nutrition

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