Creamy Leek and Potato Soup: A Cozy Comfort Food Delight

Leek and Potato Soup is like a warm hug in a bowl, inviting you with its creamy texture and comforting aroma. The blend of tender leeks and fluffy potatoes creates a flavor explosion that dances on your taste buds, making it hard to resist seconds—or thirds! creamy garlic mashed potatoes.

I first encountered this delightful dish at my grandmother’s kitchen table during chilly winter evenings, where laughter mingled with the savory scent of simmering soup. Every spoonful felt like home, and I knew I had to recreate that magic for myself.

I remember making this soup for friends once, and their delighted faces were priceless—someone even said it was “better than therapy.” comforting chicken and rice.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Leeks: Choose fresh, firm leeks with bright green tops for the best flavor. For more inspiration, check out this Garlic Butter Green Beans recipe.
• Potatoes: Use starchy potatoes like Russets; they give the soup a creamy texture when blended.
• Onions: Sweet onions add depth; yellow onions work well too!
• Vegetable Broth: Homemade broth adds more flavor, but store-bought works just fine.
• Heavy Cream: A splash elevates the richness; feel free to substitute with milk if desired.
• Butter: Using unsalted butter helps control saltiness while adding richness to the soup.
• Salt and Pepper: Essential for seasoning; adjust to taste during cooking.
• Fresh Thyme (optional): Adds an aromatic herby note; it can be substituted with dried thyme if that’s what you have on hand.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Veggies: Start by washing and chopping the leeks, potatoes, and onions into small pieces. The smaller they are, the quicker they will cook.

Sauté the Aromatics: In a large pot, melt butter over medium heat. Add chopped leeks and onions; sauté until they turn soft and fragrant, about 5-7 minutes.

Add Potatoes and Broth: Toss in the diced potatoes along with vegetable broth. Bring everything to a gentle boil before reducing heat to let it simmer for about 20 minutes or until potatoes are tender.

Puree It Up!: Once cooked through, use an immersion blender to blend until smooth. If you prefer some texture, reserve a cup of diced potatoes before blending.

Add Cream and Seasoning: Stir in heavy cream until combined. Taste and season with salt, pepper, and fresh thyme if using. Heat through gently without boiling.

Serve & Enjoy!: Ladle into bowls and garnish with extra thyme or a drizzle of cream if you’re feeling fancy! Serve alongside crusty bread for dipping.

Now you have an irresistible bowl of Leek and Potato Soup ready to warm your heart! sweet honey glazed carrots.

Perfecting the Cooking Process

Start by sautéing leeks until soft, then add potatoes and broth. Simmer until tender for a smooth blend.

Add Your Touch

Consider adding garlic for extra depth or sprinkle fresh herbs like thyme before serving for freshness.

Storing & Reheating

Store in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat.

Sharing my first attempt at this soup brings back memories of my family gathered around the table, everyone raving about how delicious it was—a moment I’ll cherish forever.

FAQ

Can I use frozen leeks and potatoes for this recipe?

hearty pot roast recipe.

Yes, frozen vegetables work well but may alter the texture slightly.

How can I make this soup vegan?

Use vegetable broth instead of chicken broth and omit any dairy products.

What can I serve with leek and potato soup?

For more inspiration, check out this Caramel Coconut Cookies recipe.

Serve with crusty bread or a fresh salad for a complete meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Creamy Leek and Potato Soup

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• Author: Mery Mack
• Total Time: 45 minutes
• Yield: Serves 6

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Description

This comforting Creamy Leek and Potato Soup is the ultimate cozy dish for chilly evenings. With its rich, velvety texture and savory flavor, each spoonful feels like a warm embrace. Perfectly blended leeks, fluffy potatoes, and a dash of cream make this soup irresistible. Pair it with crusty bread for a satisfying meal that will warm your heart and soul!

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Ingredients

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• 2 large leeks, chopped
• 3 medium Russet potatoes (about 1.5 lbs), diced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream (or milk)
• 3 tablespoons unsalted butter
• Salt and pepper to taste
• 1 teaspoon fresh thyme (optional)

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Instructions

1. Wash and chop the leeks, potatoes, and onion into small pieces for quicker cooking.
2. In a large pot, melt the butter over medium heat. Add the leeks and onion; sauté until soft and fragrant (about 5-7 minutes).
3. Stir in diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes or until potatoes are tender.
4. Use an immersion blender to blend the soup until smooth. For added texture, reserve a cup of diced potatoes before blending.
5. Stir in heavy cream until well combined. Season with salt, pepper, and thyme if using. Heat gently without boiling.
6. Ladle into bowls and garnish with extra thyme or a drizzle of cream if desired. Serve with crusty bread for dipping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 50mg