Leek Onion and Potato Soup

Warm, comforting, and irresistibly creamy, this Leek Onion and Potato Soup is a classic recipe perfect for cozy evenings and family dinners. Made with tender leeks, sweet yellow onion, and hearty potatoes, this velvety soup strikes the perfect balance of flavors. A hint of garlic and optional fresh thyme add depth, while a splash of heavy cream takes it to the next level of indulgence. Whether you’re serving it as a starter or a main dish, this wholesome, one-pot soup pairs beautifully with crusty bread or crackers. Plus, it’s easy to tweak—use vegetable or chicken broth, or skip the cream for a lighter version. Ready in under an hour, it’s a soul-soothing dish to savor all year round!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 stalks leeks (white and light green parts only)
• 1 medium yellow onion
• 4 medium potatoes (Yukon Gold or Russet)
• 3 cloves garlic
• 3 tablespoons unsalted butter
• 6 cups vegetable broth (or chicken broth)
• 0.5 cups heavy cream (optional)
• 1 teaspoon fresh thyme (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon olive oil
• 2 tablespoons chives (for garnish)

Directions

Step 1

Thoroughly clean the leeks by slicing them lengthwise and rinsing under running water to remove dirt. Slice the leeks into thin rounds.

Step 2

Peel and dice the onion and garlic. Set aside.

Step 3

Peel and chop the potatoes into 1-inch cubes. Place them in a bowl of cold water to prevent browning.

Step 4

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.

Step 5

Add the leeks and onion to the pot. Sauté for 5-7 minutes until they are soft and translucent but not browned.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Drain the potatoes and add them to the pot. Stir to coat the potatoes with the leek-onion mixture.

Step 8

Pour in the vegetable broth and add the fresh thyme, if using. Bring the soup to a simmer over medium-high heat.

Step 9

Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.

Step 10

Remove the thyme sprigs if used. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender. Add additional broth if the soup is too thick.

Step 11

Stir in the heavy cream, if using, and season with salt and black pepper to taste. Simmer for another 2-3 minutes to warm through.

Step 12

Ladle the soup into bowls and garnish with freshly chopped chives. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(2702.6g)

Amount per serving	% Daily Value*
Calories	1590.1

Total Fat 94.6g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 226.6mg	0%
Sodium 8127.9mg	0%
Total Carbohydrate 172.7g	0%
Dietary Fiber 19.8g	0%
Total Sugars 28.9g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 369.6mg	0%
Iron 12.8mg	0%
Potassium 4183.5mg	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: 51.9%

Protein: 6.0%

Carbs: 42.1%