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Classic Creamy Potato Leek Soup

A close-up of a bowl of velvety leek soup, swirled with cream and topped with fresh dill.
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Make this comforting, velvety potato leek soup. It is simple to prepare for a satisfying weeknight dinner or an elegant starter.

Ingredients

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

Instructions

  1. Clean the sliced leeks thoroughly to remove any trapped grit.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, for 8 to 10 minutes until they are very soft and translucent. Do not let them brown.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the diced potatoes, chicken broth, water, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  5. 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 (vent the lid and cover with a towel to allow steam to escape) and blend until silky smooth, then return to the pot.
  6. Stir in the heavy cream. Heat the soup gently over low heat until warmed through, but do not let it boil after adding the cream.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Serve the homemade leek soup hot, garnished with fresh chopped dill if desired.

Notes

  • For the best flavor, sauté the leeks slowly to bring out their natural sweetness before adding the liquid.
  • If you want a richer, French-inspired soup, use only potatoes and leeks, omitting the optional dill garnish.
  • If the soup seems too thick after blending, add a splash more broth or water until you reach your preferred consistency.

Nutrition

Find it online: https://cookingzenith.com/velvety-leek-soup-magic-recipe/