Creamy Potato Leek Soup
This creamy potato leek soup is smooth, comforting, and made with simple ingredients. It's a cozy homemade soup that's perfect for chilly days and quiet nights at home.
Equipment
- Large Soup Pot
- Cutting Board
- Knife
- Immersion Blender or Blender
- Wooden Spoon
Ingredients
Soup Base
- 2 tbsp butter
- 3 leeks, sliced and cleaned white and light green parts only
- 3 cups potatoes, peeled and diced russet or Yukon gold
- 4 cups vegetable or chicken broth
Creamy Finish
- 1 cup heavy cream
- salt and black pepper to taste
Instructions
- Sauté the leeks: Melt the butter in a large soup pot over medium heat. Add the sliced leeks and cook gently for 8–10 minutes, stirring often, until soft and fragrant without browning.
- Add potatoes and broth: Stir in the diced potatoes and pour in the broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, blend in batches and return the soup to the pot.
- Add cream and season: Stir in the heavy cream and season with salt and black pepper to taste. Let the soup warm gently for a few minutes without boiling.
- Serve and enjoy: Ladle the creamy potato leek soup into bowls and serve warm. Garnish with herbs, pepper, or a drizzle of cream if desired.