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Classic Creamy Potato Leek Soup

A creamy, pale green bowl of potato leek soup garnished with flecks of green herbs, sitting on a wooden board.
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A simple, comforting recipe for velvety potato leek soup, perfect for a cozy dinner.

Ingredients

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  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped
  • 6 cups chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream (or cashew cream for dairy-free)
  • Optional: 1/4 cup chopped fresh chives for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium-low heat.
  2. Add the sliced leeks to the pot. Cook slowly, stirring occasionally, for 10 to 15 minutes until the leeks are very soft and translucent, but not browned. This slow cooking builds flavor.
  3. Add the chopped potatoes, broth, salt, and pepper to the pot. Increase the heat to medium-high and bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream. Heat the soup gently over low heat until warmed through; do not boil after adding the cream.
  7. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh chives or desired toppings.

Notes

  • For a dairy-free version, substitute vegetable broth for chicken broth and use cashew cream or full-fat coconut milk instead of heavy cream.
  • If you prefer a rustic texture, only partially blend the soup, leaving some small potato chunks.
  • For extra richness, add 1/2 teaspoon of nutmeg during the simmering stage.

Nutrition

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