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Classic Creamy Potato Leek Soup

Close-up of a bowl of creamy, velvety leek soup topped with a generous sprinkle of fresh green herbs.
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Make this comforting, velvety potato leek soup. It is a simple, satisfying dish perfect for a cozy weeknight dinner or a warming starter.

Ingredients

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  • 3 tablespoons unsalted butter or olive oil
  • 4 large leeks, white and light green parts only, sliced thin and washed well
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup water
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Fresh dill, chopped, for garnish (optional)

Instructions

  1. Clean the leeks thoroughly. Slice the white and light green parts thinly. Place the sliced leeks in a bowl of cold water and agitate them to remove any trapped grit, then drain well.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the prepared leeks and cook slowly, stirring occasionally, for 8 to 10 minutes until they are very soft and sweet. Do not let them brown.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the diced potatoes, broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  6. Stir in the salt and pepper. Taste and adjust seasoning as needed.
  7. Stir in the heavy cream (or coconut milk for a dairy-free option). Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  8. Serve your homemade leek soup hot, garnished with fresh chopped dill if desired.

Notes

  • When cleaning leeks, remember to use only the white and pale green sections. The dark green tops are too fibrous for a smooth texture and you should save them for making vegetable stock.
  • For the creamiest texture, blend the soup while it is still warm.
  • If you want a richer flavor, sauté the leeks in butter instead of oil.
  • Leeks freeze well. Slice them thin, wash, dry completely, and store them in a sealed bag in your freezer for later use in this leek soup recipe.

Nutrition

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