Description
This creamy potato leek soup is a comforting and classic dish, perfect for chilly days. Made with tender leeks, creamy Yukon Gold potatoes, and a hint of thyme, it’s blended to a smooth consistency and optionally enriched with heavy cream. Garnished with fresh chives or parsley, it’s an easy-to-make vegetarian soup that delivers rich flavor with simple ingredients.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only), cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Optional Ingredients
- 1/2 cup heavy cream
- Chopped chives or parsley for garnish
Instructions
- Prepare the leeks: Melt the butter in a large pot over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5 minutes until softened but not browned. Add the minced garlic and cook for an additional minute to release its aroma.
- Add potatoes and broth: Stir in the diced potatoes, vegetable broth, water, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 20-25 minutes, or until the potatoes are completely tender.
- Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, taking care with the hot liquid to avoid splashes.
- Add cream (optional): Stir in the heavy cream to add richness and a velvety texture. Taste and adjust seasoning by adding more salt or pepper as desired.
- Serve: Ladle the finished soup into bowls and garnish with chopped chives or parsley. Serve warm, ideally accompanied by crusty bread or crackers for a complete meal.
Notes
- For a lighter version, omit the heavy cream or substitute it with milk or a non-dairy alternative such as almond or oat milk.
- If you prefer a chunkier texture, blend only half of the soup and leave the remaining half with diced potatoes and leeks intact.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent curdling.
- For extra flavor and a savory touch, sauté a strip of bacon until crispy, crumble it on top as a garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: French
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 180
- Sugar: 3g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Potato Leek Soup, creamy soup recipe, leek and potato soup, comforting soup, classic potato soup, vegetarian soup, easy potato leek soup, winter soup recipe, French soup, blended soup
