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Creamy Leek and Potato Soup

A comforting and creamy soup made with leeks and potatoes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tbsp butter Adds richness and flavor
  • 1 tbsp olive oil For sautéing
  • 2 large leeks, thinly sliced About 2 cups, white and pale green parts only
  • 1 tsp salt To enhance flavor
  • ½ tsp fresh ground black pepper Adds subtle heat
  • 1 tbsp fresh minced garlic For aromatic depth
  • 2 lbs russet potatoes, peeled and cut into 1-inch cubes The heartiness of the soup
  • 6 cups low sodium vegetable broth For a nourishing base
  • 3 sprigs fresh thyme Adds an earthy flavor
  • ½ cup heavy cream For that creamy finish
For garnish
  • Croutons For garnish
  • Chopped fresh parsley For garnish
  • Chopped fresh chives For garnish

Method
 

Preparation
  1. In a 5-quart Dutch oven over medium heat, melt the butter.
  2. Once the butter has melted, add the olive oil.
  3. Add in the sliced leeks, seasoning with salt and pepper. Sauté for about 6 minutes until softened.
  4. Stir in the minced garlic and cook for about 15 seconds.
  5. Stir in the cubed potatoes and cook for 20 seconds.
Cooking
  1. Add the vegetable broth and thyme sprigs then bring to a boil.
  2. Cover with a lid and lower the heat to a gentle simmer. Cook for 22 to 25 minutes or until the potatoes are very soft.
  3. Take the pot off heat and remove the thyme sprigs.
  4. Using an immersion blender, blend the soup until it reaches a velvety smooth consistency.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with croutons, parsley, and chives.

Notes

Store in an airtight container in the fridge for up to four days or freeze for up to three months. To serve, pair with a green salad or crusty bread.