Creamy Potato Leek Soup Recipe You’ll Make All Season
A velvety, French-inspired soup made with leeks, potatoes, and cream. Simple, elegant, and deeply satisfying—served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
3 large leeks, white and light green parts only, sliced
1.5 lbs Yukon Gold potatoes, peeled and diced
3 tbsp unsalted butter
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream or crème fraîche
Salt and black pepper, to taste
Fresh chives or parsley, for garnish (optional)
Instructions
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Clean leeks thoroughly by slicing and rinsing in a bowl of water.
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Melt butter in a large pot over medium heat. Sauté leeks with a pinch of salt for 8 minutes until soft.
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Add garlic and cook for 1–2 minutes.
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Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
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Blend until smooth using immersion or countertop blender.
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Stir in cream and season with salt and pepper to taste.
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Garnish with herbs and serve hot or chill for vichyssoise.
Notes
For dairy-free, use olive oil and plant-based cream. Soup can be made ahead and frozen before adding cream.