Description
Creamy, comforting, and surprisingly simple—this Leek and Potato Soup is everything you need on a cold day. Made with just a few pantry staples, this recipe brings together the mellow sweetness of leeks and the soft richness of potatoes into a velvety soup that feels like a warm hug in a bowl. It’s naturally vegetarian, perfect for batch cooking, and easy to adapt with your favorite herbs, creams, or toppings. Serve it as a light lunch, an elegant starter, or a quick dinner with crusty bread. Whether chunky or smooth, it’s always satisfying.
Ingredients
3 large leeks, white and light green parts only, cleaned and sliced
2 tablespoons unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
4 medium potatoes (Russet or Yukon Gold), peeled and diced
4–5 cups vegetable broth
Salt and freshly ground black pepper, to taste
Optional: ½ cup cream or milk
Optional garnish: chopped chives, fresh thyme, olive oil drizzle
Instructions
- Melt butter in a large soup pot over medium heat.
- Add leeks and onion, cook for 10 minutes until soft and translucent, stirring often.
- Add garlic and cook for 1 more minute.
- Add potatoes and stir well to coat with the aromatic mixture.
- Pour in enough broth to cover the vegetables. Season with salt and pepper.
- Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or leave it chunky as desired.
- Stir in cream if using. Heat gently but do not boil.
- Taste and adjust seasoning. Serve hot with toppings of choice.
Notes
Always clean leeks thoroughly to avoid grit.
Use starchy potatoes for the best texture.
Add a splash of lemon juice or vinegar for brightness.
For a vegan version, use olive oil and coconut or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 275