Potato and Leek Soup
This Potato and Leek Soup is a cozy, creamy classic that’s perfect for chilly evenings. Simple ingredients — leeks, potatoes, garlic, and broth — come together to create a silky-smooth, comforting meal. Top with herbs, a drizzle of olive oil, or a sprinkle of crispy bacon for the ultimate cozy dinner.
Equipment
- Large pot or Dutch oven
- Immersion blender or high-speed blender
- cutting board
- Sharp Knife
- Ladle
- Measuring cups and spoons
Ingredients
(serves 4 - 6
- 2 tbsp butter or olive oil
- 3 large leeks trimmed and sliced (white and light green parts only)
- 3 cloves garlic minced
- 4 medium Yukon gold potatoes peeled and diced
- 4 cups vegetable broth or chicken broth
- 1 cup water
- ½ cup heavy cream or coconut milk for dairy-free option
- Salt and pepper to taste
- 1 tbsp olive oil optional, for drizzling
- Chopped chives or parsley for garnish
Instructions
- Slice off the dark green tops and roots, then halve the leeks lengthwise. Rinse well between the layers to remove any dirt or sand. Slice thinly.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and sauté for 5–7 minutes, until softened. Stir in the garlic and cook another 30 seconds.
- Add the diced potatoes, broth, and water. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until potatoes are tender.
- Use an immersion blender to puree the soup until creamy. (Or carefully transfer to a blender in batches.)
- Add the heavy cream and stir to combine. Taste and adjust seasoning as needed.
- Ladle into bowls, drizzle with olive oil, and garnish with chopped chives or parsley. Serve warm with crusty bread.