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Easy Creamy Potato Leek Soup Recipe

A comforting and velvety potato leek soup made with simple ingredients. Perfect for a cozy weeknight dinner or a light lunch, this creamy soup is rich, flavorful, and ready in under 40 minutes.
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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 butter
  • 2 cups leeks white and light green parts only, thinly sliced and rinsed
  • 3 cloves garlic minced
  • 1.5 lbs potatoes peeled and diced (about 3 medium Yukon Gold or Russet)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
  • 1 tsp fresh thyme chopped, or 0.5 tsp dried thyme

Method
 

Steps
  1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 5 minutes, stirring occasionally, 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, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until potatoes are 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 warm, garnished with fresh thyme or a drizzle of cream if desired.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream. To make it vegan, use olive oil instead of butter and coconut milk or cashew cream in place of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.