Ingredients

2 large leeks (white and light green parts only, cleaned and sliced)

1.5 lbs (3-4 medium) starchy potatoes (Russet or Yukon Gold), peeled and diced

1 medium onion, diced

2-3 cloves garlic, minced

6 cups low-sodium vegetable broth (or chicken broth for non-vegetarian option)

1 cup heavy cream

2 tablespoons unsalted butter

1 tablespoon olive oil

2 sprigs fresh thyme (or ½ teaspoon dried thyme)

1 bay leaf

Salt and black pepper, to taste

Fresh parsley, for garnish

Chives, for garnish

Croutons, for garnish

A swirl of extra cream, for garnish

Crispy bacon bits, for garnish (optional)

Grated cheese, for garnish (optional)

Instructions

Step 1: Prepare the leeks by slicing off the root and dark green tops, reserving the tops if desired for broth. Slice the white and light green parts lengthwise and rinse thoroughly under cold running water to remove all grit, separating the layers. Then slice into thin half-moons once clean.

Step 2: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and sliced leeks, cooking for another 8-10 minutes while stirring occasionally until the leeks are soft and fragrant but not browned.

Step 3: Add the diced potatoes, fresh thyme sprigs, and bay leaf to the pot. Season with salt and black pepper. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the potatoes are tender when pierced with a fork.

Step 4: Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until smooth and creamy directly in the pot, or carefully blend in batches using a regular blender, venting the lid to avoid splatter.

Step 5: Return the pot to low heat and gently stir in the heavy cream until warmed through. Avoid boiling after adding cream to prevent curdling. Adjust the seasoning with salt and pepper as needed.

Step 6: Ladle the soup into bowls and garnish with fresh parsley, chives, croutons, a swirl of extra cream, crispy bacon bits, or grated cheese if desired. Serve hot and enjoy.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.

Adding a pinch of nutmeg enhances the warmth and depth of flavor in the soup.

Use homemade or high-quality store-bought broth for the best taste.

Leftover crispy bacon bits make an excellent garnish and add a smoky crunch.

FAQs

Can I freeze creamy potato and leek soup?

Yes, you can freeze the soup, but it’s best to freeze it before adding the cream. Defrost fully in the refrigerator and reheat gently, then stir in fresh cream just before serving to maintain the best texture.

Can I use other types of potatoes?

Starchy potatoes like Russet or Yukon Gold work best as they break down easily and create a creamy texture. Waxy potatoes may result in a chunkier soup texture.