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Creamy Potato Leek Soup

Creamy potato leek soup in a white bowl with chives and cream garnish.
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This velvety soup gets its luxurious texture from the natural starch in potatoes, creating a bowl of pure comfort without heavy cream. It's a simple, satisfying meal that's perfect for a cozy weeknight dinner or casual gathering.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 cups low-sodium vegetable or chicken broth
  • 1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)
  • 1 bay leaf
  • 1 cup whole milk or half-and-half
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, for garnish

Instructions

  1. Prepare the leeks by slicing them lengthwise and rinsing thoroughly under cold water to remove all grit. Slice the cleaned white and light green parts.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and a pinch of salt. Cook for 8-10 minutes until soft and sweet, but not browned.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Add the cubed potatoes, broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, until potatoes are fork-tender.
  5. Remove the bay leaf (and thyme sprigs if used). Carefully blend the soup until completely smooth using an immersion blender or a countertop blender. If using a countertop blender, work in batches and do not fill more than halfway.
  6. Return the smooth soup to the pot if needed and place over low heat. Stir in the milk or half-and-half. Warm through gently; do not boil.
  7. Season generously with salt and pepper. Taste and adjust seasoning.
  8. Ladle into bowls and garnish with fresh chives or parsley.

Notes

For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of dairy. Clean leeks thoroughly to avoid grit. Do not boil the soup after adding dairy to prevent curdling. Soup can be refrigerated for up to 4 days or frozen for 3 months.

Nutrition

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