Description
This creamy potato leek soup is a comforting and versatile dish perfect for any season. Made with tender leeks, diced potatoes, and a fragrant blend of herbs, it is pureed to a smooth consistency and enriched with milk or a plant-based alternative for a creamy texture. Easy to prepare and customizable for various diets, this soup is perfect as a light starter or a satisfying meal when paired with crusty bread.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil (or unsalted butter)
- 2 large leeks, trimmed, halved lengthwise, and thinly sliced (white and light green parts only)
- 3 medium potatoes, peeled and diced (Yukon Gold or Russets)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup whole milk (or plant-based alternative like oat or almond milk for a vegan version)
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
For Garnish:
- Chopped fresh chives
- Croutons or crusty bread
- Drizzle of olive oil or cream (optional)
Instructions
- Prep the Leeks: Thoroughly wash the leeks to remove any grit or dirt hiding between the layers. Slice only the white and light green parts thinly and set aside.
- Sauté the Leeks and Garlic: Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5–7 minutes until soft and aromatic, stirring frequently to avoid browning. Add minced garlic and cook for another minute while stirring to combine.
- Add the Potatoes and Seasoning: Toss the diced potatoes into the pot with the leeks and garlic. Sprinkle dried thyme over and stir well to coat the vegetables evenly with the seasoning.
- Pour in the Broth: Add the vegetable broth to the pot, ensuring the potatoes are fully submerged. Bring to a boil, then reduce heat to a gentle simmer. Cook for 15–20 minutes until potatoes are tender enough to pierce easily with a fork.
- Blend to Perfection: Use an immersion blender to puree the soup in the pot until smooth and creamy. If using a countertop blender, carefully blend the soup in batches and return to the pot afterward.
- Stir in the Milk: Add the milk or plant-based alternative and stir until fully combined. Heat gently over low heat without boiling to preserve the creamy texture. Season with salt and black pepper to taste.
- Serve and Garnish: Ladle the warm soup into bowls and garnish with freshly chopped chives, croutons, or a drizzle of olive oil or cream. Serve with crusty bread for dipping and enjoy!
Notes
- Choose Yukon Gold potatoes for a naturally creamy texture or Russet potatoes for a fluffier consistency.
- Wash leeks thoroughly as dirt can hide between their layers.
- Adjust soup thickness by varying broth and milk quantities to your preference.
- Make a vegan version by substituting butter with olive oil and milk with plant-based alternatives like oat, almond, or cashew milk.
- For extra flavor, add a splash of white wine or a sprinkle of nutmeg.
- The soup tastes even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, Simmering, Blending
- Cuisine: American / European
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: potato leek soup, creamy soup, vegetarian soup, easy soup recipe, comfort food, healthy soup, meal prep soup
