Leek and Potato Soup Recipe
This creamy leek and potato soup recipe is rich, comforting, and incredibly easy to make. With just a few simple ingredients, this classic French soup delivers a velvety texture and deep, savory flavors. Perfect for a cozy meal or an elegant starter.
Ingredients
- 3 large leeks white and light green parts only, sliced
- 3 Russet potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 2 tbsp butter or olive oil for a dairy-free option
- 2 cloves garlic minced
- 1 cup heavy cream optional
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp thyme optional
- Chopped fresh chives or croutons for garnish
Instructions
- Prepare the Leeks: Slice the leeks into thin rounds, then place them in a bowl of cold water. Swish them around to remove any dirt, then drain and set aside.
- Sauté the Leeks: In a large pot, melt butter over medium heat. Add the garlic and sliced leeks. Cook for 5-7 minutes, stirring occasionally, until the leeks become soft and fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the broth. Bring to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for about 20 minutes or until the potatoes are fork-tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending in batches to avoid splattering.
- Add Cream (Optional): Stir in the heavy cream for extra richness. Taste and adjust seasoning with more salt and pepper if needed.
- Serve & Garnish: Ladle into bowls and top with chopped chives, croutons, or an extra drizzle of cream. Serve with crusty bread for dipping.
Notes
- Dairy-Free Option: Use olive oil instead of butter and skip the cream for a lighter, dairy-free version.
- Chunky Version: If you prefer a rustic texture, mash the potatoes with a fork instead of blending.
- Make-Ahead & Storage: This soup stores well in the fridge for up to 4 days. Freeze it for up to 3 months, but leave out the cream until reheating.
- Best Potatoes: Russet or Yukon Gold work best for a creamy consistency. Avoid waxy potatoes, as they won’t blend as smoothly.