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The Ultimate Creamy Potato Leek Soup (Easy Weeknight Dinner)

A close-up of creamy potato leek soup in a gray bowl, garnished generously with chopped fresh chives.
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Make this classic Potato Leek Soup for a comforting, velvety meal. This recipe focuses on simple steps to achieve a rich texture, perfect for a cozy dinner.

Ingredients

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  • 2 tablespoons unsalted butter or olive oil
  • 4 large leeks, white and light green parts only, thoroughly cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or unsweetened cashew cream for dairy-free)
  • Fresh chives, chopped, for garnish

Instructions

  1. Melt the butter or heat the oil in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook slowly, stirring occasionally, until they are very soft and translucent, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, vegetable broth, water, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream (or cashew cream). Heat gently for a few minutes, but do not boil after adding the cream. Taste and adjust salt and pepper as needed.
  8. Serve the soup hot, garnished generously with fresh chopped chives.

Notes

  • For a richer flavor, you can roast the potatoes before adding them to the soup base.
  • To make this a Slow Cooker Potato Leek Soup, sauté the leeks and garlic separately, then combine all ingredients except the cream in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Blend before stirring in the cream.
  • If you want a thicker soup, use fewer liquids or mash some of the cooked potatoes before blending.

Nutrition

Find it online: https://kitchenslang.com/creamy-potato-leek-soup-easy-weeknight/