Potato and Leek Soup
A velvety, comforting soup built on the classic pairing of earthy potatoes and sweet, mellow leeks. Simmered gently and blended until silky smooth, this soup relies on just a handful of pantry staples to deliver a bowl of warmth that's perfect for chilly evenings. A swirl of cream or a sprinkle of fresh chives at the end makes it feel special without any fuss.
For 4 servings
- prep
Clean and slice the leeks.
Trim off the dark green tops and root ends of the leeks. Slice the white and light green parts in half lengthwise, then cut into thin half-moons. Place in a bowl of cold water and swish to remove grit, then drain well.
TIPLeeks hide dirt between layers — don't skip the water bath. Lift them out of the water rather than pouring through a colander so the grit stays behind. - saute · ~10 min
Sauté the leeks and garlic.
1.Melt the butter in a large pot over medium heat.2.Add the drained leeks and a pinch of salt. Cook, stirring occasionally, until softened but not browned (8-10 minutes).3.Add the minced garlic and cook until fragrant (1 minute). - boil · ~20 min
Simmer the potatoes until tender.
1.Add the diced potatoes and water to the pot.2.Increase heat to high and bring to a boil.3.Reduce heat to maintain a gentle simmer. Cover and cook until potatoes are fork-tender (15-20 minutes). - mix
Blend the soup until smooth.
Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until completely smooth and velvety. If using a countertop blender, blend in batches and vent the lid to release steam.
TIPFor the silkiest texture, blend a little longer than you think you need. If the soup seems too thick, thin it with a splash of water until it reaches your desired consistency. - mix
Season and finish.
Stir in the remaining salt and black pepper. Taste and adjust. Ladle into bowls and garnish with a swirl of heavy cream and a scattering of fresh chives.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest texture, blend the soup for a full 60 seconds; starch from Yukon Gold potatoes helps create a velvety mouthfeel.
- 2Don't skip washing the leeks in a bowl of cold water; swish them gently and lift out by hand so grit sinks to the bottom.
- 3To avoid a gluey soup, do not over-blend if using a high-speed blender; pulse in short bursts and vent the lid.
- 4Make ahead: cool the soup completely, then refrigerate for up to 3 days; flavors deepen overnight.
- 5If the soup thickens after chilling, thin it with a splash of water or broth when reheating over low heat.
- 6For a restaurant-style finish, drizzle cream with a spoon in a circular motion and drag a toothpick through for a swirl.
Adapt it for your goals.
Vegan
Substitute the butter with 2 tablespoons of olive oil or vegan butter, and replace the cream garnish with a swirl of coconut cream or a dollop of vegan crème fraîche.
low fatLow-fat
Omit the butter and heavy cream entirely; sauté the leeks in 1 tablespoon of olive oil or a splash of water instead. The potato starch alone will still yield a creamy consistency.
herb infusedHerb-infused
Add 2 sprigs of fresh thyme or a bay leaf to the pot while simmering the potatoes. Remove the herbs before blending for a subtle, earthy layer of flavor.
loaded baked potatoLoaded baked potato
Stir in 1/2 cup of shredded cheddar cheese and 1/4 cup of crisp bacon bits after blending. Top with sour cream and extra chives for a heartier take.
spicySpicy
Sauté 1/2 teaspoon of red pepper flakes along with the garlic, or stir in 1 teaspoon of smoked paprika after blending for a warm, smoky kick.
Why this is on our healthy list.
Rich in Potassium
Potatoes are a good source of potassium, which supports healthy blood pressure and muscle function.
Digestive Health Support
Leeks contain prebiotic fibers that feed beneficial gut bacteria and promote regular digestion.
Low Calorie Base
This soup is built primarily from low-calorie vegetables and water, making it a light yet satisfying meal or starter.
Source of Vitamin C
Both potatoes and leeks provide vitamin C, an antioxidant that supports immune health and collagen production.
Frequently asked questions
Yes, but Yukon Gold are ideal for their creamy, buttery texture and moderate starch. Russet potatoes will make the soup thicker and more starchy, while waxy red potatoes will yield a thinner, less velvety soup.
