Description
This creamy potato and leek soup offers a delicate and refined flavor with the mild sweetness of leeks, hearty potatoes, and a rich, velvety texture from heavy cream. Perfect as a comforting starter or a light main, it’s enhanced with aromatic herbs like thyme and bay leaf, balanced by the savory depth of garlic and onion. This soup can be customized with garnishes such as fresh herbs, crispy bacon, or croutons for added texture and flavor.
Ingredients
Scale
Vegetables
- 2 large leeks (white and light green parts only, cleaned and sliced)
- 1.5 lbs (3-4 medium) starchy potatoes (Russet or Yukon Gold), peeled and diced
- 1 medium onion, diced
- 2–3 cloves garlic, minced
Liquids & Fats
- 6 cups low-sodium vegetable broth (or chicken broth for non-vegetarian option)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Herbs & Seasonings
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- Salt and black pepper, to taste
Optional Garnishes
- Fresh parsley
- Chives
- Croutons
- A swirl of extra cream
- Crispy bacon bits
- Grated cheese
Instructions
- Prepare the Leeks: Slice off the root and dark green tops from the leeks, reserving the tops if desired for broth. Slice the white and light green parts lengthwise and rinse thoroughly under cold running water to remove all grit, separating the layers. Slice into thin half-moons once clean.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add diced onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and sliced leeks, cooking for another 8-10 minutes, stirring occasionally, until leeks are soft and fragrant but not browned.
- Add Potatoes and Broth: Add diced potatoes, fresh thyme sprigs, and bay leaf to the pot. Season with salt and black pepper. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until potatoes are fork-tender.
- Blend the Soup: Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until smooth and creamy directly in the pot, or carefully blend in batches using a regular blender, venting the lid to avoid splatter.
- Stir in the Cream: Return the pot to low heat and gently stir in the heavy cream until warmed through. Avoid boiling after adding cream to prevent curdling. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle soup into bowls and garnish with fresh parsley, chives, croutons, a swirl of cream, crispy bacon bits, or grated cheese as desired. Serve hot and enjoy.
Notes
- Clean leeks thoroughly to avoid grit in the soup.
- Use starchy potatoes like Russet or Yukon Gold for best texture.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Dairy-free option: replace cream with full-fat coconut milk or cashew cream.
- Low sodium broth is recommended to control salt levels.
- Adjust seasoning gradually and taste as you cook.
- Remove bay leaf and thyme sprigs before blending to avoid unwanted textures.
- Use caution when blending hot liquids to prevent burns.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cup (about 1/6 of recipe)
- Calories: 400
- Sugar: 4g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 75mg
Keywords: creamy potato soup, leek soup, comforting soup, vegetarian soup, easy soup recipe, creamy leek and potato
