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Classic Creamy Potato Leek Soup Recipe

A close-up of creamy potato leek soup in a white bowl, garnished generously with freshly chopped green chives.
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This recipe delivers a velvety smooth, comforting potato leek soup, perfect for a cozy weeknight dinner or a satisfying starter. We use Yukon Gold potatoes for the best texture.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Optional Garnish: Fresh chives or fresh dill

Instructions

  1. Clean the leeks thoroughly to remove any grit. Slice the white and light green parts thinly.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook slowly, stirring often, for 8 to 10 minutes until they are very soft and translucent. Do not let them brown.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the diced potatoes, chicken broth, and water to the pot. Season with salt and pepper.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream. Heat the soup gently over low heat until warmed through; do not boil after adding the cream.
  8. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh chives or dill.

Notes

  • For a dairy-free or vegan leek soup, substitute the heavy cream with full-fat coconut milk or cashew cream.
  • If you prefer a rustic texture, blend only half of the soup and leave the rest chunky.
  • To replicate a Gordon Ramsay style, use unsalted butter and high-quality broth for the richest flavor base.
  • Serve this comfort food soup with crusty bread for dipping.

Nutrition

Find it online: https://cravybite.link/potato-leek-soup-creamy-recipe/