Creamy Potato Leek Soup

There’s nothing cozier than a bowl of Potato Leek Soup on a chilly evening. This classic, creamy soup is made with tender potatoes, sweet leeks, and a touch of cream for silky richness. Simple, nourishing, and full of flavor, it’s a perfect recipe for weeknight dinners or slow weekend meals. Serve it with crusty bread and you have pure comfort in a bowl.

Why You’ll Love This Recipe

• Creamy and velvety: Smooth texture that’s deeply satisfying.
• Simple ingredients: Pantry staples come together beautifully.
• Comfort food classic: Perfect for cozy nights and family dinners.
• Naturally vegetarian: Wholesome, meat-free comfort.

Ingredients

• 3 large leeks (white and light green parts only, sliced and rinsed)
• 2 tablespoons olive oil or unsalted butter
• 2 cloves garlic, minced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 1 cup milk or cream (optional for extra creaminess)
• Salt, to taste
• Black pepper, to taste
• Fresh thyme or parsley, for garnish

Step-by-Step Instructions

1. Heat olive oil or butter in a large soup pot over medium heat.
2. Add sliced leeks and cook for 5–6 minutes, stirring often, until softened but not browned.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes, vegetable broth, and water. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20–25 minutes until the potatoes are tender.
6. Blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
7. Stir in milk or cream if desired, and season with salt and black pepper.
8. Serve warm, topped with fresh thyme or parsley.

Tips & Variations

• Add flavor: Sprinkle in a pinch of nutmeg or smoked paprika for extra depth.
• Make it dairy-free: Use coconut milk or cashew cream for a vegan version.
• Chunky texture: Blend only half of the soup for a rustic feel.
• Add protein: Top with roasted chickpeas or crumbled feta for extra richness.

Storage & Freezer Instructions

• Refrigerate: Store leftover soup in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze in sealed containers for up to 3 months.
• Reheat: Warm gently on the stove over low heat; stir in a splash of broth or milk if needed.
• Do not boil: Overheating may affect the creamy texture.

Serving & Pairing Ideas

• Serve with garlic bread, toasted sourdough, or cheddar biscuits.
• Pair with a fresh green salad or roasted vegetables.
• Drizzle with a bit of olive oil or a spoonful of sour cream for a beautiful finish.

Frequently Asked Questions

Can I use onions instead of leeks?

Yes. If leeks aren’t available, substitute one medium onion for every two leeks. The flavor will be slightly sharper, but still delicious.

How do I make this soup thicker?

Use less broth or simmer longer to let it reduce. You can also add a small amount of instant potato flakes to thicken the texture.

Can I make Potato Leek Soup ahead of time?

Absolutely. This soup tastes even better the next day as the flavors meld together. Store in the fridge and reheat gently before serving.

Is this soup gluten-free?

Yes, it’s naturally gluten-free when made with vegetable broth that doesn’t contain added gluten ingredients.

Ready to Make It?

Warm, comforting, and incredibly simple, this Potato Leek Soup is perfect for cozy evenings or when you crave something homemade and satisfying. Save it now and make it part of your regular comfort food rotation.

You Might Also Like

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• Tuscan White Bean and Kale Soup – A cozy Italian-inspired soup rich with beans, kale, and herbs
• Baked Feta Eggs – Creamy baked eggs in a savory feta and tomato sauce

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