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Classic Creamy Potato Leek Soup

Close-up of a bowl filled with silky, creamy leek soup, showing a pale green hue.
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Make a comforting, velvety potato leek soup that is perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, minced
  • 4 medium russet potatoes, peeled and cubed
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and chopped onions. Cook, stirring occasionally, until softened and translucent, about 8 to 10 minutes. Do not brown them.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the cubed potatoes and the broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  6. Stir in the heavy cream (or coconut milk), salt, pepper, and nutmeg. Heat gently over low heat until warmed through; do not boil after adding the cream.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • For an extra silky texture, strain the finished soup through a fine-mesh sieve before the final heating step.
  • Garnish servings with fresh chopped chives or a drizzle of olive oil.
  • If using coconut milk, ensure you use the thick cream from the top of a chilled can for the best texture.

Nutrition

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