Creamy Potato Leek Soup Recipe

The aroma of potato leek soup wafts through the kitchen like a cozy hug on a cold winter’s day. Imagine a silky blend of tender potatoes and sweet leeks simmering together, creating a symphony of flavors that dance on your taste buds. It’s the kind of dish that warms your soul and makes you feel like everything is right in the world.

this …

I remember the first time I tasted potato leek soup at my grandmother’s house. She served it with crusty bread on a rainy Sunday afternoon, and it instantly became my comfort food. Now, I whip it up anytime I need a little pick-me-up or want to impress guests with my culinary skills.

I still remember my friends’ delighted faces when I served them this creamy goodness during our weekly get-togethers.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Leeks: Choose firm leeks with crisp green tops for the best flavor; clean thoroughly to remove any grit.
• Peeled Potatoes: Use starchy potatoes like Russets for creaminess; they break down beautifully when cooked.
• Vegetable Broth: Opt for low-sodium broth so you can control the saltiness in your final dish.
• Heavy Cream: Adds richness to the soup; feel free to substitute half-and-half for a lighter version.
• Salt and Pepper: Essential for seasoning; adjust to taste based on your preference.
• Fresh Thyme: Adds an aromatic touch; use dried thyme if fresh isn’t available, but fresh is always better!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather your ingredients and let’s embark on this flavorful journey together!

Sautéing the Leeks: Start by heating a large pot over medium heat. Add a drizzle of olive oil and sauté sliced leeks until they become soft and translucent—about 5-7 minutes—releasing their delightful aroma.

Add Potatoes and Broth: Toss in the peeled and diced potatoes along with vegetable broth. Bring everything to a gentle boil while stirring occasionally; let it bubble away for about 20 minutes until the potatoes are fork-tender.

Seasoning Bliss: Once the potatoes are soft enough to mash, add salt, pepper, and fresh thyme leaves for an irresistible aroma. Stir well to combine everything evenly.

Pureeing the Soup: Carefully ladle the mixture into a blender or use an immersion blender right in the pot. Blend until smooth and creamy—this step transforms your chunky concoction into silky perfection!

Finishing Touches: Pour the blended mixture back into the pot over low heat. Stir in heavy cream until fully incorporated; adjust seasoning if needed before serving hot.

Enjoy every spoonful of your homemade potato leek soup!

Perfecting the Cooking Process

Start by sautéing the leeks in butter until they’re sweet and tender, then add diced potatoes. Pour in your broth, simmer until soft, and blend until smooth for that perfect creamy texture.

Add Your Touch

Feel free to toss in garlic or herbs like thyme for extra flavor. You can also swap cream for coconut milk to make it dairy-free while still maintaining that luscious richness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much.

Cooking potato leek soup brings back memories of my grandmother’s kitchen, filled with warmth and laughter as we slurped our bowls clean—those were the best moments!

FAQ

Can I use frozen potatoes for potato leek soup?

Yes, frozen potatoes can work but may alter the texture slightly after blending.

Is potato leek soup healthy?

Absolutely! It’s low in calories and packed with vitamins from the leeks and potatoes.

How can I make potato leek soup vegan?

Simply replace butter with olive oil and use vegetable broth instead of chicken broth.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Potato Leek Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: deleciouscorner
• Total Time: 40 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Experience the warmth of a comforting bowl of creamy potato leek soup, perfect for chilly evenings. This easy recipe blends tender potatoes and sweet leeks for a delightful dish.

---

Ingredients

Scale 1x2x3x

• 3 leeks, cleaned and sliced
• 4 medium Russet potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• Salt and pepper to taste
• Fresh thyme, for seasoning

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté the leeks: In a large pot over medium heat, drizzle olive oil and sauté the sliced leeks for 5-7 minutes until soft.
2. Add potatoes and broth: Incorporate the diced potatoes and vegetable broth. Bring to a gentle boil and simmer for about 20 minutes until potatoes are fork-tender.
3. Season: Once cooked, add salt, pepper, and fresh thyme leaves. Stir to combine.
4. Blend: Carefully blend the mixture until smooth using an immersion blender or by transferring it to a regular blender.
5. Final touches: Return the blended soup to low heat, stir in heavy cream, adjust seasoning if needed, and serve hot.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: French

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 300
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 40mg