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Creamy Potato and Leek Soup – Cozy Comfort in Every Spoon

Creamy Potato and Leek Soup in white bowl
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This creamy potato and leek soup features the mild sweetness of leeks, hearty potatoes, and a rich, velvety texture from heavy cream. A comforting and elegant dish perfect as a starter or light main course.

Ingredients

Scale
  • 2 large leeks (white and light green parts only, cleaned and sliced)
  • 1.5 lbs (3–4 medium) starchy potatoes (Russet or Yukon Gold), peeled and diced
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • Liquids & Fats:
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Herbs & Seasonings:
  • 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Optional Garnishes:
  • Fresh parsley
  • Chives
  • Croutons
  • A swirl of extra cream
  • Crispy bacon bits
  • Grated cheese

Instructions

1. Slice off the root and dark green tops of the leeks. Clean thoroughly by rinsing under cold water and slice into thin half-moons.

2. In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add diced onion and sauté for 5–7 minutes until softened.

3. Add minced garlic and sliced leeks, cooking for another 8–10 minutes until leeks are soft and fragrant.

4. Add diced potatoes, thyme sprigs, bay leaf, salt, and black pepper. Pour in vegetable broth and bring to a boil.

5. Reduce heat to low, cover, and simmer for 20–25 minutes or until potatoes are tender.

6. Remove bay leaf and thyme sprigs. Blend the soup with an immersion blender or in batches using a regular blender until smooth.

7. Return soup to low heat and stir in heavy cream. Heat gently without boiling. Adjust seasoning with salt and pepper.

8. Ladle soup into bowls and garnish with desired toppings like herbs, croutons, bacon bits, or cheese. Serve hot.

Notes

Use Russet or Yukon Gold potatoes for the creamiest texture.

Clean leeks thoroughly to remove hidden grit.

For a lighter option, substitute heavy cream with half-and-half or milk.

Make it dairy-free by using full-fat coconut milk or cashew cream.

Use low sodium broth to better control seasoning.

Always blend hot liquids carefully to avoid splatter or burns.

Find it online: https://cookingwithramsay.com/creamy-potato-and-leek-soup/