Print

Creamy Potato Leek Soup

Creamy potato leek soup in a rustic bowl garnished with fresh green chives
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A velvety, comforting soup that achieves its luxurious creaminess from blended potatoes, not heavy cream. It's a simple, one-pot meal that comes together in under an hour, perfect for a cozy reset. The mild, sweet flavor of leeks and buttery potatoes creates a bowl that feels like a gentle hug.

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 diced
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup whole milk or half-and-half
  • Salt and freshly ground black pepper, to taste
  • Optional for serving: chopped fresh chives, crispy bacon bits, a swirl of cream, or shredded cheddar

Instructions

  1. Thoroughly clean the leeks. Slice them lengthwise, fan the layers under cold water to remove grit, then slice the white and light green parts.
  2. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until soft and sweet but not browned.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Add the diced potatoes, broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, until the potatoes are fork-tender.
  5. Remove the bay leaf. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and velvety. (If using a countertop blender, blend in batches, venting the lid to avoid steam pressure.)
  6. Stir in the milk or half-and-half. Warm through over low heat for 2-3 minutes. Do not boil.
  7. Season generously with salt and pepper to taste. Serve hot with desired toppings.

Notes

For the silkiest texture, blend the soup while it is still hot. To make it dairy-free, use olive oil instead of butter and full-fat canned coconut milk instead of dairy. The soup stores and freezes beautifully; it will thicken when chilled, so thin with a splash of broth or milk when reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-potato-leek-soup/