Description

This leek and potato soup is a timeless favorite for a reason. It’s smooth, savory, and made with simple pantry staples. Whether served chunky or pureed, it delivers a comforting flavor that feels like a warm hug in every bite.

Perfect for busy weeknights, lazy weekends, or dinner parties alike, this recipe is both versatile and forgiving. Make it vegan, make it rich—it’s completely up to you. With just a few steps and less than an hour of cooking time, this soup is guaranteed to become a repeat favorite in your kitchen.

Ingredients

3 large leeks (white and light green parts only), sliced and cleaned
2 tablespoons butter or olive oil
1 onion, chopped
2 garlic cloves, minced
4 medium Yukon Gold potatoes, peeled and diced
6 cups vegetable or chicken broth
1 bay leaf
1 sprig fresh thyme (optional)
½ cup cream (optional)
Salt and pepper, to taste
Fresh chives or parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat butter or olive oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent.
Add leeks and a pinch of salt. Cook gently for 8-10 minutes, until softened. Stir in the garlic and cook for 1 minute.
Add potatoes, bay leaf, and thyme. Pour in broth until vegetables are covered. Bring to a boil, then reduce to a simmer.
Cook uncovered for 20 minutes or until potatoes are fork-tender. Remove bay leaf and thyme.
Blend soup using an immersion blender or countertop blender until smooth or your desired consistency.
Stir in cream (if using), and season with salt and pepper. Heat gently without boiling.
Garnish with herbs and serve hot.

Notes

Leeks need thorough washing—slice and soak them to remove dirt.
For vegan, skip cream and use olive oil.
Add a pinch of nutmeg for a cozy twist.
Leftovers can be frozen—just hold the cream until reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: French-inspired