Potato Leek Soup

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There is nothing quite as comforting as a warm bowl of homemade soup. This classic Potato Leek Soup is rich, creamy, and surprisingly simple to pull together - I've combined multiple recipes to achieve perfection. With just a few ingredients, you can create a velvety, savory dish that highlights the delicate sweetness of leeks and the heartiness of potatoes—perfect for a cozy weeknight dinner or an elegant starter. So quick and easy to make too!

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4-6

Ingredients

  • 2 T Unsalted butter
  • 3-4 Leeks (white and light green parts only), cleaned and thinly sliced
  • 2 Cloves garlic
  • 4 Medium potatoes, peeled and diced (I use petite potatoes, unpeeled and cut in half for a more rustic soup)
  • 4 C Vegetable or chicken broth
  • 1 C Water
  • 1 t Dried thyme
  • 1/2 t Salt (or to taste)
  • 1/4 t Black pepper (or to taste)
  • 1/2 C Heavy cream (optional - half 'n half or milk are great alternatives)
  • Chopped chives, parsley and/or bacon for a garnish
Instructions

  1. Melt butter in a large pot over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5 minutes, until softened but not browned. Add the minced garlic and cook for an additional minute.
  2. Stir in the diced potatoes, broth, water, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
  3. Remove from heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy. Be cautious with the hot liquid. (I leave some chunks of potato to give soup a rustic finish.)
  4. Stir in the cream if a richer soup is desired. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Garnish with chopped chives, parsley or bacon bits.


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