Creamy Potato and Leek Soup

This Creamy Potato and Leek Soup is SO SIMPLE! Velvety, rich, and packed with gentle sweetness and hearty earthiness for a cozy bowl of comfort.

Prep Time 15

Cook Time 30

Total Time 45

Course Soup, Starter

Cuisine American, Comfort Food

Servings 4 servings

4 large potatoes peeled and diced — Russets or Yukon Golds work best for that creamy texture
2 leeks cleaned and sliced — white and light green parts only for tenderness
1 medium onion chopped — adds a foundation of flavor
3 cloves garlic minced — for that aromatic kick
4 cups chicken broth provides the savory base
1 cup heavy cream for the signature creaminess
2 tablespoons olive oil to sauté the vegetables gently
salt and pepper to taste — essential seasoning
chopped chives for garnish — fresh and colorful finishing touch

Begin by thoroughly washing the leeks to remove any grit trapped between the layers. Slice the white and light green parts into thin rounds. Peel and dice the potatoes into roughly equal-sized cubes to ensure even cooking. Chop the onion and mince the garlic.

Heat the olive oil in your large pot over medium heat. Add the chopped onion and sliced leeks, stirring occasionally until they soften and become translucent, about 5-7 minutes. Add the minced garlic in the last minute to prevent burning and release its fragrance.

Add the diced potatoes to the pot and stir to combine. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook gently for about 20 minutes or until the potatoes are fork-tender.

Once the potatoes are soft, use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return it to the pot afterward.

Pour in the heavy cream and stir thoroughly to combine. Season the soup with salt and pepper to taste, then heat gently for another 5 minutes to warm through, but avoid boiling to keep the cream from curdling.

Ladle the soup into bowls and sprinkle generously with chopped chives for a fresh, vibrant finish. For a little extra indulgence, you might enjoy it alongside some crusty bread or a fresh green salad.

Substitute heavy cream with half-and-half or evaporated milk for a lighter version.
Use low-sodium chicken broth to better control salt levels.
Thoroughly clean leeks to avoid grit in the soup.
Avoid boiling the soup after adding cream to prevent curdling.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Keyword Creamy, Easy, Gluten-Free, Quick, Vegetarian