Print

The Ultimate Velvety Potato Leek Soup (Classic Creamy Style)

A creamy bowl of potato leek soup topped generously with fresh, chopped chives, sitting near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic potato leek soup for a comforting, velvety dinner. This easy recipe uses simple ingredients to create a rich, satisfying bowl perfect for cozy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup water
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Salt and freshly ground black pepper to taste
  • Optional garnish: Fresh chives, croutons, or a drizzle of olive oil

Instructions

  1. Clean the leeks thoroughly to remove any grit. Slice the white and light green parts thinly.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook gently until soft and translucent, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the diced potatoes, chicken broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  6. Stir in the heavy cream. Heat the soup gently over low heat until warmed through; do not boil after adding the cream.
  7. Taste the soup and season generously with salt and pepper.
  8. Ladle the soup into bowls. Garnish with fresh chives or your preferred topping before serving hot.

Notes

  • For a richer flavor, sauté the leeks in 1 tablespoon of butter and 1 tablespoon of olive oil.
  • If you prefer a lighter soup, substitute the heavy cream with half-and-half or use only 1/4 cup of cream.
  • To make this recipe vegan, use vegetable broth and full-fat coconut milk instead of dairy products.
  • If you want a more rustic texture, blend only half of the soup and leave the rest chunky.

Nutrition

Find it online: https://cookingbyjade.com/potato-leek-soup-recipe-velvety-creamy/