This creamy potato leek soup is cozy and comforting! With just a few ingredients like potatoes and leeks, you get a rich and satisfying bowl of goodness.
I love how easy it is to whip up; just sauté, simmer, and blend! Perfect for chilly days or when you need a warm hug in a bowl! 🥔❤️
Key Ingredients & Substitutions
Leeks: Leeks add a mild onion flavor that’s essential to this soup. If you can’t find leeks, you can substitute with green onions or shallots, but use less as they have a stronger flavor.
Potatoes: Russet potatoes are great for creating a creamy texture, but Yukon Golds work well, too. If you want a thicker soup, use more potatoes or try adding cauliflower for a lighter option.
Broth: Using vegetable broth keeps it vegetarian, while chicken broth adds richer flavor. You can also make your own broth at home for a fresh taste if you have time!
Heavy Cream: This gives the soup a lovely creaminess. You can swap it for half-and-half for a lighter version or use coconut cream for a dairy-free alternative.
Butter: Unsalted butter is the best choice, but you can use olive oil or vegan butter to keep it dairy-free.
How Do I Blend the Soup Smoothly?
Blending the soup is key for that creamy texture! If you’re using an immersion blender, simply submerge it in the pot and blend it until smooth. If you choose a regular blender, pour the soup in batches to avoid spills. Let it cool slightly before blending to prevent steam build-up.
- For immersion blending, aim for a smooth consistency right in the pot.
- If using a traditional blender, fill halfway, secure the lid, and pulse lightly before blending fully.
- Always return the blended soup to the pot and give it a gentle warm up before serving.
Easy Creamy Potato Leek Soup
Ingredients You’ll Need:
Essential Ingredients:
- 3 large leeks, white and light green parts only, cleaned and sliced
- 4 medium russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
Additional Ingredients:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (for drizzling)
- Fresh thyme leaves (optional for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 30 minutes to cook, making the total time around 40 minutes. It’s a quick and easy dish that’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Leeks:
In a large pot over medium heat, melt the butter. Once melted, add the sliced leeks. Cook gently for about 5-7 minutes, stirring occasionally until the leeks are soft but not browned. This helps release their sweet flavor!
2. Add Garlic and Potatoes:
Stir in the minced garlic and let it cook for an additional minute until fragrant. Then, add the diced potatoes to the pot along with the broth. Bring everything to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
3. Blend the Soup:
Once the potatoes are cooked, it’s time to make the soup nice and creamy! Using an immersion blender, puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blend until smooth, then return it to the pot.
4. Add Cream and Season:
Next, stir in the heavy cream (or half-and-half). Season the soup with salt and freshly ground black pepper to your taste. Heat it through gently but don’t let it boil.
5. Serve and Enjoy:
Carefully ladle the soup into bowls. Drizzle some olive oil in a nice swirl on top and sprinkle fresh thyme leaves if you’d like. Serve warm and enjoy this rich, creamy, comforting soup to warm your heart and soul!
FAQ for Easy Creamy Potato Leek Soup
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes lend a creamy texture, you can also use Yukon Gold potatoes for a slightly different flavor. If you’re looking for a lighter version, try using less starchy options like red potatoes or even cauliflower for a twist!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. If the soup thickens while stored, add a splash of broth or cream when reheating to restore its creamy consistency.
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan! Substitute the heavy cream with coconut cream or a non-dairy milk like almond milk. Use olive oil in place of butter and ensure your broth is vegetable-based.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to a freezer-safe container. It will keep well for up to 2-3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave, adding a little extra broth or cream to recreate the creamy texture.
