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The Best Creamy Potato Leek Soup Recipe for Cozy Nights

A close-up of a white bowl filled with creamy potato leek soup, topped generously with fresh chopped chives.
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Discover the ultimate comfort food with this creamy potato leek soup. This easy recipe uses simple ingredients to create a velvety texture perfect for a satisfying weeknight dinner or a warming starter.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, thoroughly washed and sliced
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 6 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or dairy-free alternative for a dairy-free potato soup)
  • Optional Garnish: Fresh chives, extra black pepper, or crumbled bacon

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks to the pot. Sauté them gently for 8 to 10 minutes, stirring occasionally, until they are soft and translucent. Do not let them brown.
  3. Add the diced potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
  4. Cook for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and process until smooth, then return it to the pot.
  6. Stir in the heavy cream, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  7. Taste and adjust seasoning as needed.
  8. Serve your creamy potato leek soup hot, garnished with your choice of toppings for a gourmet soup at home experience.

Notes

  • For a rustic potato soup variation, skip the blending step. Instead, mash the potatoes slightly against the side of the pot with a wooden spoon to break them down, leaving a heartier texture.
  • If you want to make this a slow cooker soup, combine the sautéed leeks, potatoes, and broth in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend and finish with cream before serving.
  • To make this recipe vegetarian, use vegetable broth instead of chicken broth.
  • This soup is excellent for meal prep and freezes well for up to three months.

Nutrition

Find it online: https://cookingzenith.com/potato-leek-soup-creamy-easy-recipe/