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Creamy Potato Leek Soup Recipe

A close-up of creamy, pale green leek soup garnished generously with bright green chopped chives in a white bowl.
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Make this comforting and velvety potato leek soup. This easy recipe uses simple ingredients for a classic, satisfying meal perfect for chilly days.

Ingredients

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

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and chopped onion to the pot. Cook, stirring occasionally, until the leeks are soft and translucent, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, broth, salt, and pepper to the pot.
  5. 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 very tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. 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. Heat the soup 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 chives before serving.

Notes

  • For a slow cooker version, combine the sautéed leeks, onions, garlic, potatoes, and broth in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are soft. Blend until smooth, then stir in the cream and heat through.
  • To achieve a dairy-free or vegan soup, substitute the heavy cream with full-fat canned coconut milk or a cashew cream.
  • If you prefer a rustic texture, mash some of the potatoes against the side of the pot instead of blending completely smooth.
  • Sautéing the leeks first sweetens them, which is key for the best flavor in this classic leek soup.

Nutrition

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