cream of leek and potato soup recipe

Written ByJenny Smyth Posted on
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The Best cream of leek and potato soup recipe

I’ve been making this cream of leek and potato soup recipe for years, and it’s always a hit with my family. The first time I tried it, I was hooked – the combination of tender potatoes and sweet leeks in a rich and creamy broth was love at first taste.

It’s a recipe that’s perfect for any occasion, whether you’re looking for a comforting meal on a cold winter’s night or a light and refreshing option for a springtime dinner party. The best part?

It’s incredibly easy to make and requires minimal prep time, making it a staple in our household. One of the things I love about this recipe is the way the flavors meld together – the subtle sweetness of the leeks pairs beautifully with the earthy taste of the potatoes, all wrapped up in a velvety-smooth broth that’s infused with just the right amount of creaminess.

It’s truly a magical combination that never fails to impress. As an added bonus, this recipe is also incredibly healthy – with only a few ingredients and no heavy processing required, you can feel good about serving it up to your loved ones.

Over the years, I’ve tweaked this recipe to suit my family’s tastes – we like it with just a hint of garlic and onion for added depth, but feel free to experiment and find your own perfect balance. Whatever your preference, this cream of leek and potato soup recipe is sure to become a favorite in your household too.

Cream of Leek and Potato Soup

4.7 from 1908 votes

This comforting soup combines tender leeks, potatoes, and a rich cream base. Its velvety texture and delicate flavor make it a perfect choice for a cozy meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the sliced leeks and cook until softened, about 5 minutes, stirring occasionally.
3The leeks will become translucent and slightly golden.
4Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5The garlic will become fragrant.
6Add the diced potatoes, vegetable broth, salt, and black pepper to the pot.
7Stir well to combine.
8Bring the mixture to a boil over high heat.
9Reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes.
10Stir occasionally to prevent the potatoes from sticking to the bottom.
11The potatoes will be tender and easily pierced with a fork.
12Using an immersion blender, blend the soup until smooth.
13Be careful, as the soup will be hot.
14If you do not have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
15Stir in the heavy cream and heat the soup over low heat until warmed through, about 2-3 minutes.
16Do not let the soup boil.

🔧Equipment

Large pot
Wooden spoon
Immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 5g

📝Notes

Tips: For a smoother soup, you can strain it through a fine-mesh sieve after blending. To make it vegetarian, ensure your broth is vegetarian-friendly.

Watch Video Of How Cream of Leek and Potato Soup Works

This cream of leek and potato soup recipe has been a staple in our household for years, and it’s always a good idea for any occasion – whether you’re hosting a dinner party or just need something comforting on a chilly evening. The best part?

It’s incredibly easy to make and requires minimal prep time, making it perfect for busy families like mine. When storing leftovers, be sure to refrigerate within two hours of cooking – let it cool completely before transferring it to an airtight container or zip-top bag.

When reheating, simply simmer over low heat until warmed through – feel free to add more broth if needed to maintain the desired consistency.

❓ Frequently Asked Questions About Cream of Leek and Potato Soup

Q: What is the difference between leeks and onions?

Leeks are a type of vegetable that belongs to the same family as onions and garlic. They have a milder flavor than onions but can be used in similar ways – in soups, stews, or as a topping for baked potatoes.

Q: Can I use regular potatoes instead of Yukon Golds?

While you can use regular potatoes in place of Yukon Golds, keep in mind that they will have a slightly different texture and flavor profile. Yukon Golds have a naturally buttery taste that pairs perfectly with the sweetness of the leeks.

Q: How do I prevent the soup from becoming too thick?

To avoid an overly thick consistency, be sure to stir in enough chicken or vegetable broth during cooking – aim for about 2 cups total.

Q: Can I make this soup ahead of time?

Yes! This soup freezes beautifully – simply transfer it to an airtight container or freezer bag after it has cooled completely, then thaw as needed.

Q: Are there any variations on this recipe that I can try?

One fun twist is adding some diced ham or bacon for added smokiness – just be sure to adjust the seasoning accordingly.

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