Description
This creamy potato and leek soup is a comforting, velvety dish perfect for chilly days. Combining sautéed leeks, onions, and garlic with tender potatoes simmered in flavorful broth, then blended until smooth and enriched with heavy cream, this classic soup offers a luscious texture and delicate taste. Garnished with fresh herbs, crunchy croutons, and optional crispy bacon or cheese, it makes a satisfying starter or light meal.
Ingredients
Scale
Vegetables
- 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
Liquids & Fats
- 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
Herbs & Seasonings
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- Salt and black pepper, to taste
Garnishes (optional)
- Fresh parsley
- Chives
- Croutons
- A swirl of extra cream
- Crispy bacon bits
- Grated cheese
Instructions
- Prepare the Leeks: Slice off the root and dark green tops from the leeks, 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.
- Sauté the Aromatics: 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. Then add the minced garlic and sliced leeks, cooking for another 8-10 minutes, stirring occasionally, until the leeks are soft and fragrant but not browned.
- Add Potatoes and Broth: 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 the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the potatoes are fork-tender.
- Blend the Soup: Remove the bay leaf and thyme sprigs from the soup. Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or carefully transfer it in batches to a regular blender, venting the lid to avoid splatter.
- Stir in the Cream: Return the blended soup to low heat and gently stir in the heavy cream until warmed through. Be careful not to boil the soup after adding the cream to prevent curdling. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley, chives, croutons, a swirl of extra cream, crispy bacon bits, or grated cheese as desired. Serve hot and enjoy.
Notes
- Use starchy potatoes like Russet or Yukon Gold for a creamier texture.
- To make the soup vegetarian, use vegetable broth; for a richer flavor, chicken broth can be used.
- Be sure to thoroughly clean leeks to avoid grit in the soup.
- Do not overheat the soup after adding cream to avoid curdling.
- Optional garnishes add texture and flavor but can be omitted for a dairy-free or vegan adaptation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: potato leek soup, creamy soup, leek recipe, comforting soup, vegetarian soup, easy soup, homemade soup
