Description
This Best Potato Leek Soup recipe is creamy, cozy, and full of comforting flavor. Made with leeks, potatoes, garlic, and cream, it’s an easy and satisfying winter soup. Perfect for meal prep, family dinners, or freezing for later. A simple vegetarian option with dairy-free swaps.
Ingredients
1 tablespoon butter
2 large leeks, white and light green parts only, sliced
2 cloves garlic, minced
4 cups potatoes, peeled and diced (Yukon Gold or Russet)
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons chopped parsley or chives (optional, for garnish)
Instructions
1. Clean and slice the leeks, peel and dice the potatoes, and mince the garlic.
2. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the leeks and garlic and sauté until soft and fragrant, about 8–10 minutes.
3. Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes or until potatoes are fork-tender.
4. Use an immersion blender to blend the soup directly in the pot until smooth. For a chunkier texture, blend only half.
5. Stir in the cream or half-and-half. Simmer another 5 minutes. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with parsley or chives. Serve warm with crusty bread.
Notes
Clean the leeks thoroughly to remove hidden grit—soaking in water works best.
For extra flavor, sauté leeks in butter with a pinch of salt before adding garlic.
To make it dairy-free, use olive oil and full-fat coconut milk instead of butter and cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 730mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg