Go Back

Leek Potato Soup

This creamy and comforting leek potato soup is perfect for chilly days. Packed with wholesome flavors and nutrients, it's a delightful dish that can be enjoyed as a main course or a hearty appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine French
Servings 4 People
Calories 220 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 blender or immersion blender
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon

Ingredients
  

  • 3 large leeks, white and light green parts only, well rinsed and sliced
  • 4 medium potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream For a lighter version, substitute with milk or a dairy-free alternative.
  • 2 tablespoons olive oil
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon black pepper To taste.
  • to taste Fresh chives or parsley, for garnish Optional.

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are softened, stirring occasionally to avoid browning.
  • Add the diced potatoes to the pot and stir to combine with the leeks. Cook for another 5 minutes, stirring occasionally.
  • Pour in the vegetable broth, and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
  • Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
  • Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream. Heat gently over low heat for an additional 5 minutes, being careful not to bring it to a boil.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh chives or parsley if desired.

Notes

For a lighter version, you can substitute the heavy cream with milk or a dairy-free alternative.
Leftover soup can be stored in the refrigerator for up to 3 days and may be frozen for later use. Reheat gently on the stove before serving.