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Classic Creamy Potato Leek Soup

Overhead view of a creamy leek soup in a white mug, garnished generously with chopped fresh chives.
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Make a velvety, comforting soup using fresh leeks and potatoes. This recipe yields a rich texture perfect for a light dinner or starter.

Ingredients

Scale
  • 3 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 large Yukon Gold potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 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. Clean the leeks thoroughly to remove all grit. Slice them thinly.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and chopped onion. Sauté until soft and translucent, about 8 to 10 minutes. Do not brown them.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the broth. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream (or coconut milk). Heat gently over low heat until warmed through. Do not boil after adding the cream.
  7. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh chives before serving.

Notes

  • To clean leeks, slice them lengthwise, then rinse them thoroughly under cold running water in a colander to remove trapped dirt.
  • For a richer flavor, roast the garlic before adding it to the pot.
  • If you prefer a thinner soup, add more broth until you reach your desired consistency.

Nutrition

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