If you have ever craved a comfort dish that feels like a warm hug in a bowl, then this Creamy Potato and Leek Soup Recipe is about to become your new best friend. Velvety smooth, gently aromatic from the leeks and thyme, and perfectly rich without being heavy, this soup is the ultimate go-to for cozy evenings or anytime you want a simple yet elegant meal. Each spoonful combines buttery leeks, tender potatoes, and a luscious creaminess that will make you feel like you’re dining at a charming countryside bistro, no matter where you are.
Ingredients You’ll Need
With surprisingly few ingredients, this soup shows how simplicity can create something truly special. Each component plays a crucial role: the butter for richness, the leeks for subtle sweetness, and the potatoes for that irresistible creamy texture.
- 2 tablespoons butter: Adds a smooth, rich base flavor that brings all the ingredients together.
- 2 leeks, cleaned and thinly sliced: Provide a gentle onion-like sweetness that is softer and more delicate.
- 3 cloves garlic, minced: Gives just the right hint of savory depth without overpowering the dish.
- 2 pounds potatoes, peeled and diced: The heart of the soup, delivering creaminess and substance.
- 4 cups chicken broth: Builds a flavorful, savory foundation for the soup’s body.
- 1 cup milk: Lightens the soup slightly while enhancing creaminess.
- 1/2 cup heavy cream: Makes the soup luxuriously smooth and luscious.
- 1 teaspoon dried thyme: Adds a subtle herbaceous note that complements the leeks beautifully.
- 1/2 teaspoon salt: Brings out all the natural flavors.
- 1/4 teaspoon black pepper: Gives just a touch of gentle warmth.
How to Make Creamy Potato and Leek Soup Recipe
Step 1: Sauté the Leeks in Butter
Begin by melting the butter in a large pot over medium heat. Once melted, add your cleaned and thinly sliced leeks. Cook them gently for about 5 minutes until they become soft and fragrant but not browned. This slow softening releases the leeks’ natural sweetness, forming the flavorful backbone of your soup.
Step 2: Add Garlic and Cook Briefly
Next, stir in the minced garlic and cook for an additional minute. Don’t rush this step; the garlic needs just enough heat to release its savory aroma without turning bitter, adding a little complexity to the soup’s profile.
Step 3: Add Potatoes and Broth
Now, add the diced potatoes to the pot along with the chicken broth. Bring everything to a boil, then reduce the heat to a simmer. Let the potatoes cook until tender, about 15 minutes. This is the stage where the flavors start melding beautifully, as the potatoes soak up the leek and garlic notes.
Step 4: Puree the Soup
Once the potatoes are tender, it’s time to blend. Use an immersion blender directly in the pot or transfer to a regular blender in batches. Puree the soup until it is perfectly smooth and creamy, achieving that signature texture that makes this a beloved Creamy Potato and Leek Soup Recipe.
Step 5: Add Dairy and Seasonings
Return the pureed soup to gentle heat and stir in the milk, heavy cream, dried thyme, salt, and black pepper. These final ingredients enhance the richness and add a subtle herbal kick, rounding out the flavor beautifully.
Step 6: Warm Through and Serve
Let the soup warm over low heat just until heated through. Avoid boiling after adding the cream to keep the velvety consistency intact. Your delicious Creamy Potato and Leek Soup Recipe is now ready to be ladled into bowls and enjoyed.
How to Serve Creamy Potato and Leek Soup Recipe
Garnishes
A sprinkle of crispy bacon bits or finely chopped fresh chives can add fantastic texture and color contrast. A dollop of sour cream or a drizzle of olive oil also pairs beautifully, elevating the soup’s presentation and flavor.
Side Dishes
Warm crusty bread or buttery garlic toast is a no-brainer companion to scoop up every creamy drop. For a light side, consider a simple green salad with lemon vinaigrette to balance the soup’s richness.
Creative Ways to Present
Serve this soup inside hollowed-out bread bowls for an inviting rustic presentation that doubles as dinnerware. Alternatively, try topping it with a swirl of pesto or a handful of toasted pumpkin seeds for an unexpected flavor boost and extra crunch.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors meld even more overnight, making any leftovers just as delightful as the first serving.
Freezing
If you want to save some for later, this Creamy Potato and Leek Soup Recipe freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Keep in mind cream can sometimes separate upon thawing; stirring well or gently blending again upon reheating restores the texture.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring often to prevent scorching. Avoid boiling after reheating to keep the creaminess smooth and luscious. Adding a splash of milk during reheating can refresh the soup’s consistency perfectly.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute vegetable broth for the chicken broth, and you’ll still get a deliciously satisfying Creamy Potato and Leek Soup Recipe with all the same comforting flavors.
What type of potatoes work best?
Starchy potatoes like Russets are ideal for this soup because they break down nicely, creating a creamy texture without needing extra thickening agents.
Can I use fresh thyme instead of dried?
Yes, fresh thyme is a great option. Use about 1 tablespoon of fresh thyme leaves instead of 1 teaspoon dried, adding them toward the end of cooking to preserve their bright flavor.
Is it possible to make this soup vegan?
Definitely! Swap the butter for olive oil, use vegetable broth, and replace milk and cream with your favorite plant-based alternatives like oat or cashew milk and coconut cream for richness.
How do I clean leeks properly?
Leeks often harbor dirt between their layers. Slice them thinly and then soak in a bowl of cold water, swirling to dislodge grit. Lift them out carefully without disturbing the sediment, and drain well before cooking.
Final Thoughts
I can’t recommend this Creamy Potato and Leek Soup Recipe enough when you want something simple, soulful, and utterly delicious. It’s a timeless classic that brings comfort and nourishment all in one bowl, perfect for sharing with loved ones or savoring yourself on a chilly day. Give it a try—you might just find yourself making it again and again!
Print
Creamy Potato and Leek Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Creamy Potato and Leek Soup is a comforting and velvety dish perfect for any season. Made by simmering tender potatoes and fragrant leeks in chicken broth, then blended to a smooth consistency and enriched with milk and heavy cream, this soup offers a rich, luscious taste ideal as a hearty appetizer or light meal.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 leeks, cleaned and thinly sliced
- 3 cloves garlic, minced
- 2 pounds potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter: In a large pot over medium heat, melt 2 tablespoons of butter until it’s fully liquefied and starts to foam gently.
- Sauté the leeks: Add the cleaned and thinly sliced leeks to the pot. Cook them, stirring occasionally, until they soften and become fragrant, about 5 minutes.
- Add minced garlic: Stir in the 3 cloves of minced garlic and cook for an additional minute, allowing the garlic to release its aroma without browning.
- Add potatoes and broth: Add the peeled and diced 2 pounds of potatoes along with 4 cups of chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, around 15 minutes.
- Puree the soup: Using an immersion blender directly in the pot or transferring in batches to a regular blender, blend the soup until it achieves a smooth and creamy texture.
- Add dairy and seasonings: Stir in 1 cup of milk, 1/2 cup of heavy cream, 1 teaspoon of dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, blending the flavors together.
- Warm through: Heat the soup gently over low heat until it is warmed through, taking care not to let it boil to prevent curdling.
- Serve: Ladle the hot soup into bowls and serve immediately with crusty bread or crackers for a satisfying meal.
Notes
- Make sure the leeks are thoroughly cleaned to remove any grit or dirt.
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- You can adjust the thickness by adding more broth or milk according to your preference.
- Use an immersion blender for easier and safer blending directly in the pot.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
