Go Back
Warm and Cozy Potato Leek Soup Recipe

Potato Leek Soup

There’s something incredibly comforting about a bowl of creamy potato leek soup, isn’t there? This recipe is easy and quick to whip up, making it perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Leek Soup
  • 4 large leeks cleaned and sliced
  • 2 tbsp unsalted butter
  • 3 medium potatoes peeled and diced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
Salt and pepper
  • Fresh chives chopped (for garnish)

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté until they are soft, about 5 minutes.
  2. Step 2: Add the diced potatoes to the pot and stir to combine with the leeks.
  3. Step 3: Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer until the potatoes are tender, about 20 minutes.
  4. Step 4: Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
  5. Step 5: Stir in the heavy cream and season with salt and pepper to taste. Heat through without boiling.
  6. Step 6: Serve hot, garnished with chopped chives and enjoy this cozy treat!

Notes

For a lighter version, swap heavy cream for half-and-half or a plant-based cream. This soup can be stored in the fridge for up to 3-4 days.