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Creamy Potato Leek Soup

A warm, velvety soup made with leeks, potatoes, and cream, perfect for chilly evenings and effortless cleanup.
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Temps de préparation 10 minutes
Temps de cuisson 30 minutes
Temps total 40 minutes
Portions: 6 servings
Type de plat: Comfort Food, Main Course, Soup
Cuisine: American, Vegetarian
Calories: 290
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 2 tablespoons unsalted butter
  • 3 medium leeks (white and light green parts only), cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 4 medium Yukon Gold or Russet potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (optional) Use milk or plant-based cream for a lighter version.
  • Chopped chives or parsley (for garnish)

Method
 

Cooking Instructions
  1. In a large pot, melt the unsalted butter over medium heat.
  2. Add the leeks and sauté until they soften, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the diced potatoes, vegetable broth, water, thyme, salt, and pepper.
  5. Bring to a boil, then reduce to a simmer, covering and cooking for about 20 minutes, or until the potatoes are tender.
  6. Blend the soup until smooth using an immersion blender. Leave some chunks for texture if desired.
  7. Stir in the heavy cream (if using), and let it heat through for a few minutes.
  8. Serve garnished with chives or parsley.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat over medium heat, adding a splash of water or broth as needed.