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Classic Creamy Potato Leek Soup

A close-up of a bowl of vibrant Creamy Potato Leek Soup, garnished with a swirl of cream and fresh chopped chives.
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A simple recipe for rich and creamy potato leek soup, perfect for a comforting meal.

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 chicken or vegetable 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 gently until softened, about 8 to 10 minutes. Do not brown them.
  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 until the potatoes are very tender, about 15 to 20 minutes.
  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 to the pot.
  7. Stir in the heavy cream, if using. Heat through gently without boiling.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls and garnish with fresh chopped chives before serving.

Notes

  • To make this soup vegan or dairy-free, substitute the butter with olive oil and omit the heavy cream, or substitute it with 1/2 cup of full-fat coconut milk or soaked, blended cashews for creaminess.
  • For an extra thick soup, use slightly fewer potatoes or cook off a bit more liquid before blending.
  • You can crisp some thinly sliced leeks in butter to use as a crunchy topping instead of fresh chives.

Nutrition

Find it online: https://eatableempress.com/creamy-potato-leek-soup-recipe/