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When the cold winds start to blow and the leaves turn their vibrant hues, there's nothing quite like a warm bowl of homemade soup to provide comfort and nourishment. Creamy leek and potato soup is a tantalizing dish that brings together the sweetness of leeks and the heartiness of potatoes in a velvety blend, making it the perfect antidote to chilly days. This soup not only warms your body but also envelops your senses with its rich flavors and creamy texture, adding a touch of elegance to any meal.
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Creamy Leek and Potato Soup Delight

This creamy leek and potato soup is a comforting dish perfect for any occasion. It's rich in flavor and can be made vegan-friendly.
Course Soup
Cuisine American
Keyword comfort food, creamy, easy recipe, leek, potato, soup, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 250kcal

Ingredients

  • 3 large leeks
  • 4 medium potatoes
  • 1 medium onion
  • 3 cloves garlic
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • to taste salt
  • to taste pepper
  • to garnish fresh chives or parsley

Instructions

  • Clean the leeks thoroughly and slice them thinly.
  • Heat olive oil and butter in a large pot over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Add minced garlic and sliced leeks, cooking for 5-7 minutes until softened.
  • Stir in diced potatoes and season with salt and pepper.
  • Pour in the broth and bring to a gentle boil, then simmer for 20-25 minutes.
  • Use an immersion blender to puree the soup to desired consistency.
  • Stir in heavy cream and heat until warmed through.
  • Ladle into bowls and garnish with chopped chives or parsley.
  • Serve warm with crusty bread.

Notes

For a vegan option, substitute heavy cream with coconut milk.