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Creamy Potato Leek Soup

A steaming white mug filled with bright green Creamy Potato Leek Soup, garnished with herbs, sitting on a wooden table.
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A simple recipe for a smooth and comforting potato and leek soup, perfect for a light meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 cup whole milk or heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook until softened, about 5 to 7 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are very tender, about 15 to 20 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. 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 milk or cream, salt, and pepper. Heat gently over low heat until warmed through. Do not boil after adding the dairy.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If you want a dairy-free version, substitute the milk or cream with unsweetened cashew milk or full-fat coconut milk.
  • Garnish with fresh chopped chives or a drizzle of olive oil before serving.

Nutrition

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