Warm, hearty, and brimming with flavor, this Creamy Potato Leek Soup is the ultimate comfort dish. With tender potatoes and mild, aromatic leeks, this soup is perfect for chilly nights or whenever you crave something wholesome and satisfying. Whether you’re a soup lover or trying something new, this recipe is a must-try!
This Potato Leek Soup has become a go-to in our household, especially on those crisp evenings when all you want is something cozy and filling. My husband adores it—he says it reminds him of the soups his grandmother used to make when he was young. Even our little one looks forward to the creamy richness in every spoonful. It’s light enough to enjoy as a starter yet hearty enough to be the star of the meal. We love serving it with crusty bread and watching everyone come back for seconds!
Why This Creamy Potato Leek Soup?
- Silky Smooth Texture: The Yukon Gold potatoes bring a creamy, velvety texture, making the soup rich without needing heavy cream.
- Delicate Flavor: Leeks provide a mild, sweet onion flavor that pairs beautifully with the earthy potatoes and fragrant thyme.
- Simple Ingredients, Big Flavor: Made with just a handful of pantry staples like vegetable broth, garlic, and bay leaves, this soup packs serious flavor without being complicated.
- Healthy and Light: It’s vegetarian, loaded with veggies, and perfect for anyone looking for a lighter, comforting meal.
Ingredients:
- 2 tablespoons extra-virgin olive oil (28 g / 1 oz)
- 3 large leeks (white and light green parts only)
- 2 garlic cloves, minced (10 g / 0.35 oz)
- 4 cups vegetable broth (960 ml / 32 fl oz)
- 2 pounds Yukon Gold potatoes, peeled and diced (900 g / 2 lb)
- 1 teaspoon kosher salt (6 g / 0.21 oz)
- 1 bay leaf
- 2 sprigs fresh thyme
- Freshly chopped chives and ground black pepper for garnish
Directions:
- Prepare the leeks: Trim off the dark green leaves and root ends from the leeks, leaving only the white and light green parts. Slice each leek lengthwise, then chop into thin pieces. Place the chopped leeks into a colander and rinse under cold running water to remove any dirt or sand.
- Cook the leeks: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cleaned leeks and sauté for 8 to 10 minutes, stirring occasionally, until they become soft but not browned. Add the minced garlic and cook for another minute until fragrant.
- Simmer the soup: Add the diced potatoes, vegetable broth, salt, bay leaf, and thyme sprigs to the pot. Turn up the heat to bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Blend the soup: Remove and discard the bay leaf and thyme sprigs. Using an immersion blender, carefully blend the soup until it reaches your desired level of creaminess. Alternatively, blend the soup in batches in a blender.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped chives and a generous sprinkle of ground black pepper.
Notes:
- Texture Control: If you like a chunkier soup, blend only half the mixture and leave the rest with potato chunks for added texture.
- Thinner Soup: For a thinner consistency, add more vegetable broth as needed during blending.
- Substitutions: Swap the vegetable broth for chicken broth if you prefer a non-vegetarian option, or add a splash of cream for extra richness.
