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Potato Leek Soup

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Potato Leek Soup is a classic, creamy soup made with tender potatoes, mild leeks, and a touch of cream. It’s smooth, comforting, and perfect for chilly days or as a simple starter.

Ingredients

Scale
  • 2 tablespoons butter or olive oil
  • 3 large leeks, white and light green parts only, sliced and cleaned
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or milk (optional)
  • Salt and pepper to taste
  • Fresh chives or parsley, for garnish

Instructions

  1. In a large pot, melt butter over medium heat. Add leeks and cook for 5–7 minutes until softened, but not browned.
  2. Stir in garlic and cook for 1 more minute.
  3. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are very tender.
  4. Remove from heat and use an immersion blender to puree the soup until smooth, or blend in batches in a blender.
  5. Stir in cream or milk, if using, and season with salt and pepper to taste. Reheat gently if needed.
  6. Serve hot, garnished with fresh herbs.

Notes

  • For a dairy-free version, omit cream or use unsweetened plant milk.
  • Add a splash of white wine while sautéing leeks for extra depth of flavor.
  • Pairs well with crusty bread or grilled cheese sandwiches.

Nutrition

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