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Creamy Potato Leek Soup

A white bowl filled with creamy potato leek soup, garnished generously with freshly chopped green chives.
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Make a simple, creamy potato leek soup perfect for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh chives, chopped, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook until softened, about 5 to 7 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the cubed potatoes, vegetable broth, water, salt, and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream. Heat gently for 2 minutes, but do not boil.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls and garnish with fresh chives before serving.

Notes

  • For a richer flavor, you can substitute half the butter with 2 slices of diced bacon cooked until crisp; remove the bacon bits before adding the leeks, and use the rendered fat instead of butter.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Chill leftover soup completely before blending if you plan to use a standard blender for safety.

Nutrition

Find it online: https://kitchnkudos.com/potato-leek-soup-recipe-creamy-easy/