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Velvety Creamy Potato Leek Soup for Cozy Weeknight Dinners

Close-up of a bowl of creamy potato leek soup garnished generously with chopped fresh chives.
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This recipe delivers the ultimate comfort food: a rich, velvety Potato Leek Soup. It is simple to prepare, perfect for chilly evenings, and tastes like a warm homemade classic.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh chives, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. 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.
  2. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  3. Add the diced potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are completely tender, about 15 to 20 minutes.
  4. 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, blend until smooth, and return it to the pot.
  5. Stir in the heavy cream, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not allow the soup to boil after adding the cream.
  6. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh chopped chives before serving.

Notes

  • For the creamiest texture, use starchy potatoes like Russets or Yukon Golds.
  • If you want a richer flavor, sauté 3 slices of bacon until crisp before starting; remove the bacon and use 1 tablespoon of the rendered fat instead of butter. Crumble the bacon for garnish.
  • This soup freezes well. Cool completely before transferring to airtight containers for freezer storage.

Nutrition

Find it online: https://gourmetgaze.com/potato-leek-soup-creamy-velvety-recipe/