Description

This Delicious Potato and Leek Soup is a creamy, comforting dish perfect for cozy dinners. Featuring tender potatoes and fragrant leeks simmered to perfection, this soup blends smooth textures with savory flavors. Easy to prepare on the stovetop, it’s ideal for a nourishing meal that warms you up on chilly days. With options for dairy or dairy-free variations, it suits vegetarian and gluten-free diets, making it a versatile choice for many.

Ingredients

Scale

Soup Base

2 tablespoons unsalted butter
1 tablespoon olive oil
3 large leeks (white and light green parts only), cleaned and sliced
2 cloves garlic, minced
5 medium Yukon gold or russet potatoes, peeled and diced
4 cups low-sodium vegetable or chicken broth

Finishing Touches

1 cup whole milk or heavy cream
Salt and black pepper to taste
Fresh thyme or chives for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Leeks: In a large pot, heat butter and olive oil over medium heat. Add sliced leeks and cook for 5–7 minutes, stirring often, until soft and fragrant but not browned, building the flavorful base for the soup.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing it to release its aroma without burning.
Cook Potatoes in Broth: Add the diced potatoes and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the potatoes are very tender and ready to be pureed.
Puree Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth directly in the pot, or carefully blend in batches in a standard blender, then return to the pot for final seasoning.
Add Cream and Season: Stir in whole milk or heavy cream and season with salt and black pepper to taste. Warm the soup gently over low heat without boiling to combine flavors and achieve the perfect creamy texture.
Serve and Garnish: Ladle the finished soup into bowls. Garnish with freshly chopped chives or thyme if desired for an elegant touch. Serve with crusty bread to complete this cozy meal.

Notes

For a dairy-free alternative, substitute milk or cream with full-fat coconut milk or unsweetened oat milk.
You can leave the soup slightly chunky if you prefer more texture instead of a fully smooth puree.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup pairs wonderfully with crusty artisan bread or a side salad for a fuller meal.