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–+ servings
A bowl of creamy potato leek soup, garnished with fresh chives, showcasing its rich and silky texture.

Rich and Silky Potato Leek Soup

This potato leek soup recipe creates a rich and silky texture. It's a comforting and flavorful soup perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter
  • 3 large leeks white and light green parts only, sliced
  • 4 cloves garlic minced
  • 2 pounds potatoes peeled and cubed (Yukon Gold or Russet recommended)
  • 6 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Equipment

  • Large pot or Dutch oven
  • Blender (immersion or standard)
  • Knife
  • Cutting board

Method
 

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a standard blender, return the pureed soup to the pot.
  5. Stir in the heavy cream, salt, and pepper. Heat gently over low heat until warmed through. Do not boil.
  6. Taste and adjust seasoning if needed. Serve hot.

Notes

For an even richer soup, you can use half-and-half instead of heavy cream. Garnish with fresh chives or a swirl of cream before serving.

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