Description
This Creamy Potato and Leek Soup is a comforting and velvety classic French-inspired dish perfect for chilly days. Made with tender leeks, diced potatoes, and rich cream, it offers a smooth texture and delicate flavors. Easily adaptable to be dairy-free or vegan, it’s a simple yet satisfying soup that pairs wonderfully with crusty bread or a fresh salad.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter or olive oil
- 2 large leeks (white and light green parts only, cleaned and sliced)
- 2 garlic cloves (minced)
- 4 cups potatoes (peeled and diced)
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or half-and-half
Optional Toppings
- Chopped chives
- Croutons
- Shredded cheese
- Crispy bacon bits
Instructions
- Sauté the Leeks: In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring often, until they become soft and tender but not browned.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Add Potatoes and Broth: Add the diced potatoes, vegetable or chicken broth, bay leaf, salt, and black pepper to the pot. Stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15–20 minutes, or until the potatoes are fork-tender and soft.
- Remove Bay Leaf and Blend: Remove the bay leaf from the pot. Use an immersion blender to puree the soup directly until smooth and creamy, or carefully transfer in batches to a regular blender and blend until smooth.
- Add Cream and Warm Through: Stir the heavy cream or half-and-half into the blended soup and warm through on low heat without boiling. Adjust the seasoning with extra salt or pepper if necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with your choice of chopped chives, croutons, shredded cheese, or crispy bacon bits for added flavor and texture.
Notes
- For a dairy-free version, substitute butter with olive oil and use coconut milk or oat cream instead of heavy cream.
- This soup pairs excellently with crusty bread or a fresh green salad for a complete meal.
- Ensure leeks are well cleaned to avoid grit in the soup.
- Carefully blend hot soup in batches to avoid splattering and burns.
