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Creamy Leek Potato Soup Recipe

Creamy Leek Potato Soup Recipe

4 from 5 votes
A rich and velvety Creamy Leek Potato Soup made with tender leeks, Yukon Gold potatoes, and a touch of cream. Perfect for cozy nights or elegant starters, this comforting soup is simple to make and full of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp unsalted butter
  • 3 cups leeks white and light green parts only, thinly sliced and washed
  • 1 clove garlic minced
  • 1.5 lbs Yukon Gold potatoes peeled and diced into 1-inch cubes
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp fresh thyme chopped, plus extra for garnish

Method
 

Steps
  1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5–7 minutes until softened but not browned.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the diced potatoes, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until potatoes are fork-tender.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
  5. Stir in the heavy cream and heat through for 2–3 minutes. Taste and adjust seasoning if needed.
  6. Serve hot, garnished with fresh thyme and a drizzle of cream if desired.

Notes

For a vegan version, substitute butter with olive oil and replace heavy cream with full-fat coconut milk or cashew cream. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.