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Creamy Potato Leek Soup: The Ultimate Comfort Food Recipe

A close-up of creamy potato leek soup topped with freshly chopped green chives in a white bowl.
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Make this creamy potato leek soup for a comforting, velvety dish perfect for chilly evenings. This easy recipe uses simple ingredients to create a satisfying meal that tastes like home.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or dairy-free alternative for a vegan option)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional topping: Fresh chives, chopped

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks to the pot. Cook, stirring occasionally, until they are soft and translucent, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced potatoes and the broth 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 very tender when pierced with a fork.
  5. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender (vent the lid and cover with a towel to prevent steam buildup) and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  7. Taste the soup and adjust the seasoning if needed.
  8. Serve your potato leek soup hot, garnished with fresh chives if desired. This soup pairs well with crusty bread for dipping.

Notes

  • For a dairy-free potato leek soup, substitute the heavy cream with full-fat coconut milk or a cashew cream.
  • If you prefer a rustic potato soup texture, only partially blend the soup, leaving some small chunks of potato.
  • You can cook this as a slow cooker leek soup by combining all ingredients except the cream in the slow cooker and cooking on low for 6-8 hours, then blending and stirring in the cream before serving.
  • For added flavor, sauté 3 slices of bacon until crisp before starting; use the bacon fat instead of butter and crumble the bacon on top as a garnish.

Nutrition

Find it online: https://cookingbycarla.com/potato-leek-soup-ultimate-comfort-food-recipe/