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Easy Potato Leek Soup

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A creamy and comforting classic soup made with tender potatoes and mild, sweet leeks simmered in broth and finished with cream for a smooth, velvety texture.

Ingredients

  • 2 pounds potatoes, peeled and diced
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or whole milk
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh thyme or parsley, for garnish (optional)

Instructions

  1. Slice the leeks and rinse thoroughly under cold water to remove any grit; drain well.
  2. In a large pot or Dutch oven, melt the butter over medium heat.
  3. Add the leeks and onion and sauté for 5–7 minutes until softened and fragrant.
  4. Add the garlic and cook for 1 minute until fragrant.
  5. Add the diced potatoes and pour in the broth until vegetables are just covered. Season with salt and black pepper.
  6. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
  7. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a countertop blender.
  8. Stir in the cream or milk and heat gently without boiling.
  9. Taste and adjust seasoning, then serve garnished with fresh herbs if desired.

Notes

Yukon Gold or russet potatoes provide the creamiest texture.For a dairy-free version, use olive oil and coconut milk.Leave potato skins on for extra texture and nutrients if desired.Soup thickens as it cools; add broth when reheating if needed.

Nutrition

Find it online: https://cookibly.com/easy-potato-leek-soup/