Go Back
As the chill of winter settles in or a rainy day beckons for comfort, nothing quite warms the soul like a steaming bowl of soup. Among the array of hearty options, few can rival the timeless appeal of Creamy Potato Leek Soup. This classic dish is a celebration of simple ingredients that come together to create a velvety texture and a depth of flavor that is both satisfying and nourishing.

Creamy Potato Leek Soup

Warm up this winter with a bowl of Creamy Potato Leek Soup! This comforting classic features smooth potatoes and sweet leeks, creating a rich, velvety texture that's perfect for chilly days. Learn how to craft this delicious dish with simple ingredients and tips for variations. Whether you choose heavy cream or coconut milk, this healthy recipe is sure to satisfy. Perfect for cozy dinners or elegant gatherings! #PotatoLeekSoup #ComfortFood #HealthyRecipes #SoupSeason #RecipeInspiration
Print Recipe Pin Recipe

Ingredients
  

4 medium potatoes, peeled and diced

3 leeks, white and light green parts only, cleaned and sliced

1 onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

2 tablespoons olive oil

1 teaspoon thyme (fresh or dried)

Salt and pepper, to taste

Chives or parsley, for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions and leeks, and sauté until they become soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    Cook the Potatoes: Add the diced potatoes and vegetable broth to the pot. Increase the heat and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

      Blend the Soup: Once the potatoes are tender, remove the pot from heat. Using an immersion blender, puree the soup until smooth. (If you don't have an immersion blender, you can carefully transfer the soup to a blender in batches.)

        Add Cream and Seasoning: Return the pot to low heat. Stir in the heavy cream (or coconut milk) and thyme. Season with salt and pepper to taste. Let it simmer for an additional 5-10 minutes to allow the flavors to meld.

          Serve: Ladle the soup into bowls and garnish with chopped chives or parsley. Serve hot with crusty bread if desired.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6