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Creamy Potato Leek Soup

A close-up of a white bowl filled with smooth, creamy potato leek soup, garnished with fresh chives and a swirl of cream.
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This recipe yields a rich and velvety potato leek soup, achieving a smooth texture through blending.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Russet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook slowly, stirring occasionally, until they are very soft and translucent, about 10 to 12 minutes. Do not brown them.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are completely tender, about 15 to 20 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it 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 the cream.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • To clean leeks, slice them first, then soak the slices in a bowl of cold water, agitating them to release trapped dirt. Skim the leeks off the top of the water.
  • For an extra silky texture, pass the finished soup through a fine-mesh sieve after blending.
  • Serve hot, garnished with fresh chives or a drizzle of olive oil.

Nutrition

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