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Creamy Potato Leek Soup

Creamy potato leek soup in a rustic bowl with chives and bread.
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A silky, comforting soup that is pure elegance in a bowl. Built on a foundation of sweet leeks and buttery potatoes, it’s a simple recipe that delivers deep, satisfying flavor. Perfect for meal prep, as it tastes even better the next day.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, thoroughly washed and sliced (about 4 cups)
  • 3 cloves garlic, minced
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 teaspoon dried thyme or 3-4 fresh sprigs
  • 1 bay leaf
  • 1 cup heavy cream, half-and-half, or whole milk
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped fresh chives, crispy bacon bits, a swirl of cream, grated sharp cheddar

Instructions

  1. Prepare the leeks by slicing them and washing thoroughly in a bowl of cold water to remove all grit. Drain well.
  2. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until soft and fragrant, but not browned.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the cubed potatoes, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, until potatoes are fork-tender.
  5. Remove the bay leaf (and thyme sprigs if using fresh). Carefully blend the soup until completely smooth using an immersion blender or a stand blender (blend in batches if needed, venting the lid).
  6. Return the smooth soup to the pot if using a stand blender. Place over low heat and stir in the cream. Warm through gently; do not boil.
  7. Season generously with salt and freshly ground black pepper to taste. Serve hot with desired garnishes.

Notes

For a dairy-free version, use olive oil and full-fat coconut milk. The soup thickens upon standing; thin with extra broth or milk when reheating. It freezes beautifully for up to 3 months.

Nutrition

Find it online: https://harmonymeal.com/creamy-potato-leek-soup/