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Creamy Potato and Leek Soup

A spoonful of creamy, velvety leek soup topped with fresh green chives being lifted from a white bowl.
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Make a comforting, velvety soup using potatoes and leeks. This recipe yields a rich soup that is simple to prepare.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, sliced and cleaned
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream (or substitute with full-fat coconut milk for dairy-free)
  • Fresh chives, chopped, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the cleaned leeks and cook until softened, about 8 to 10 minutes. Do not brown them.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, vegetable broth, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the potatoes are very tender.
  6. 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 it to the pot.
  7. Stir in the heavy cream (or coconut milk). Heat gently over low heat until warmed through; do not boil after adding the cream.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls and garnish with fresh chopped chives before serving.

Notes

  • To clean leeks thoroughly, slice them first, then place them in a bowl of cold water. Swirl them around to release trapped dirt, then lift the leeks out, leaving the grit behind. Repeat rinsing if necessary.
  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If you prefer a thicker soup, mash a few extra cooked potatoes against the side of the pot before blending.

Nutrition

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