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Classic Creamy Potato Leek Soup

A close-up of a white bowl filled with smooth, creamy potato leek soup, topped generously with fresh chopped chives.
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A simple recipe for rich and creamy potato leek soup, perfect for comfort food.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 4 medium russet potatoes, peeled and diced
  • 6 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (optional, for extra richness)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook slowly until soft, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced potatoes, broth, salt, and pepper to the pot.
  5. 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.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. If using, stir in the heavy cream until fully incorporated. Heat gently for 2 minutes, but do not boil.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls and garnish with fresh chopped chives.

Notes

  • To achieve the thickest texture without cream, use starchy potatoes like Russets and blend thoroughly.
  • For a dairy-free version, substitute the heavy cream with 1/2 cup of full-fat coconut milk or soaked and blended cashews.
  • For crispy leek topping, thinly slice a small portion of the dark green leek tops, toss with oil, and bake at 375F (190C) until crisp.

Nutrition

Find it online: https://hungryhearld.com/creamy-potato-leek-soup-easy/