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Classic Creamy Potato Leek Soup for Cozy Weeknight Dinners

A close-up of a bowl of creamy potato leek soup topped with chopped green leeks.
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Make this comforting potato leek soup for a satisfying meal. This recipe delivers a silky, velvety texture using simple ingredients perfect for a cozy dinner on a chilly day.

Ingredients

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

Instructions

  1. Clean the leeks well to remove all grit. Slice the white and light green parts thinly.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook slowly for 8 to 10 minutes, stirring occasionally, until they are soft and translucent. Do not brown them.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the diced potatoes, chicken broth, and water to the pot. Season with salt and pepper.
  5. 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 very tender when pierced with a fork.
  6. 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.
  7. Stir in the heavy cream. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the creamy potato leek soup into bowls. Garnish with fresh chopped chives before serving.

Notes

  • For the best velvety texture, ensure your potatoes are fully cooked before blending.
  • If you prefer a slightly rustic texture, blend only half of the soup and leave the rest chunky.
  • This soup freezes well. Cool completely before storing in airtight containers.
  • To make this a vegetarian soup recipe, use vegetable broth instead of chicken broth.

Nutrition

Find it online: https://mistyplate.com/potato-leek-soup-creamy-easy-weeknight-dinner/