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

Creamy Leek And Potato Soup Easy Weeknight Dinner

This creamy leek and potato soup is a comforting and simple soup recipe perfect for an easy dinner or weeknight meal. Loaded with flavor and smooth texture, it makes a delightful family dinner and cozy comfort food everyone will love.
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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. Put the butter into a large pot over medium heat and allow it to melt gently.
  2. Pour in the olive oil next.
  3. Add the sliced leeks to the pot, sprinkle with salt and pepper, and cook, stirring often, until the leeks become tender, about 6 minutes.
  4. Mix in the minced garlic and cook for just 15 seconds to release its fragrance.
  5. Incorporate the cubed potatoes and cook while stirring for 20 seconds.
  6. Pour the vegetable broth into the pot and add the thyme sprigs, then bring everything up to a boil.
  7. Cover the pot with a lid and lower the heat to maintain a soft simmer.
  8. Let it simmer for 22 to 25 minutes until the potatoes have softened thoroughly.
  9. Switch off the heat and fish out the thyme sprigs from the soup.
  10. Use an immersion blender to puree the soup until it turns smooth and creamy.
  11. Stir the heavy cream into the blended soup.
  12. Season with salt and pepper to taste and adjust as needed.
  13. Serve the soup in bowls and top with croutons, fresh parsley, and chopped chives.
  14. Enjoy your delicious homemade creamy leek and potato soup.

Notes

  • For a richer flavor, use homemade vegetable broth if possible. This soup freezes well; store leftovers in an airtight container for up to 3 months. Garnish with fresh herbs just before serving to keep their color and flavor vibrant.