Creamy Potato Leek Soup

Warm up with a bowl of velvety, homemade Creamy Potato Leek Soup, a comforting classic that's perfect for cool evenings. This recipe combines the delicate, earthy sweetness of sautéed leeks and garlic with the hearty richness of russet potatoes, all simmered in a savory vegetable broth. Blended to silky perfection and finished with a touch of heavy cream, this soup achieves a luxuriously smooth texture that’s both light and indulgent. Infused with aromatic thyme and topped with fresh chives for a burst of flavor and color, this one-pot wonder is as easy to prepare as it is satisfying. Ready in under an hour and ideal for meal prepping, this cozy soup is sure to become a go-to favorite for family dinners or elegant starters.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 3 medium leek
• 2 cloves garlic
• 4 medium russet potatoes
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme
• 2 tablespoons chives

Directions

Step 1

Begin by preparing the leeks: cut off the dark green tops and root ends, then slice the leeks in half lengthwise. Rinse each half under running water to remove any dirt or grit. Slice the leeks into thin half-moons.

Step 2

Mince the garlic cloves and set aside.

Step 3

Peel and dice the russet potatoes into 1-inch cubes.

Step 4

In a large pot over medium heat, melt the unsalted butter.

Step 5

Add the sliced leeks to the pot, stirring occasionally, and cook until they are softened, about 5 minutes.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 7

Add the diced potatoes to the pot. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil.

Step 8

Reduce the heat to a simmer and cover the pot. Cook for about 20 minutes, or until the potatoes are very tender.

Step 9

Using an immersion blender, blend the soup until smooth. Alternatively, if using a countertop blender, blend in batches, being cautious of the hot liquid.

Step 10

Once blended, return the soup to the pot (if using a countertop blender) and stir in the heavy cream.

Step 11

Season the soup with salt, black pepper, and fresh thyme. Adjust the seasoning as needed to taste.

Step 12

Continue to heat the soup over low heat for another 5 minutes, but do not bring it to a boil.

Step 13

Serve the creamy potato leek soup warm, garnished with freshly chopped chives.

Nutrition Facts

Serving size	(2196.7g)

Amount per serving	% Daily Value*
Calories	2382.4

Total Fat 132.4g	0%
Saturated Fat 72.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 338.3mg	0%
Sodium 5183.4mg	0%
Total Carbohydrate 251.9g	0%
Dietary Fiber 29.0g	0%
Total Sugars 33.0g
Protein 41.9g	0%

Vitamin D 0IU	0%
Calcium 433.1mg	0%
Iron 18.9mg	0%
Potassium 6129.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 7.1%

Carbs: 42.6%