Description
This Classic Potato Leek Soup is smooth, comforting, and wonderfully rich without being heavy. Made with tender potatoes, gently sautéed leeks, and a creamy broth, it’s a timeless soup perfect for cozy lunches or elegant dinners.
Ingredients
Scale
Ingredients
- 3 tbsp butter or olive oil
- 3 large leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, peeled and diced
- 5 cups chicken broth or vegetable broth
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 1/2 cup heavy cream (optional)
- Optional garnish: chives, parsley, or croutons
Instructions
Instructions
- Sauté leeks: Melt butter in a large pot over medium heat. Add leeks and cook 6–8 minutes until soft but not browned.
- Add garlic and cook for 30 seconds until fragrant.
- Add potatoes: Stir in potatoes, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.
- Blend: Use an immersion blender (or blend in batches) until smooth.
- Stir in cream if using and heat through.
- Taste and adjust seasoning as needed.
- Serve warm with desired garnishes.
Notes
For a lighter soup, omit the cream. This soup can also be served chilled (Vichyssoise style) during warmer months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop & Blended
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
Keywords: potato leek soup, leek soup, creamy potato soup, classic soup