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CREAMY LEEK AND POTATO SOUP centered hero view, clean and uncluttered
Yesica Andrews

Creamy Leek And Potato Soup Easy Cozy Weeknight Dinner

This creamy leek and potato soup is an easy dinner option perfect for a cozy weeknight meal. Packed with flavor, it's a simple soup recipe loved by the whole family and ideal for comfort food cravings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 197
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 large leeks, thinly sliced, white and pale green parts only (about 2 cups, total)
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh minced garlic
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 6 cups low sodium vegetable broth
  • 3 sprigs fresh thyme
  • ½ cup heavy cream
  • croutons, for garnish
  • chopped fresh parsley, for garnish
  • chopped fresh chives, for garnish

Method
 

  1. Heat butter in a large soup pot over medium heat until melted.
  2. Add olive oil to the pot.
  3. Put sliced leeks into the pot, season with salt and pepper, and cook for about 6 minutes until they soften, stirring often.
  4. Mix in minced garlic and let it cook for 15 seconds.
  5. Add the cubed potatoes and cook for 20 seconds, stirring to coat.
  6. Pour in the vegetable broth, add the thyme sprigs, and bring the mixture to a boil.
  7. Cover the pot with a lid, reduce heat to low, and let it simmer gently for 22 to 25 minutes until potatoes become very tender.
  8. Take the pot off the heat.
  9. Remove the thyme sprigs from the soup.
  10. Use an immersion blender to puree the soup until it’s silky smooth.
  11. Stir in the heavy cream to add richness.
  12. Adjust the seasoning by tasting and adding more salt or pepper if needed.
  13. Serve the soup by ladling it into bowls.
  14. Top each bowl with croutons and sprinkle with fresh parsley and chives before serving.

Notes

  • For a vegan version, substitute butter with vegan margarine and heavy cream with coconut cream. Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.