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Easy Creamy Potato Leek Soup

A close-up of creamy potato leek soup in a white mug, generously topped with freshly ground black pepper.
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Make this comforting, velvety potato leek soup in one pot. It is a hearty meal perfect for a quick weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil or butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 4 medium russet potatoes, peeled and diced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Optional: 4 slices bacon, cooked and crumbled, for topping

Instructions

  1. Heat the oil or butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook slowly for 8 to 10 minutes, stirring often, until they are very soft but not browned.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, broth, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream or coconut milk. Heat gently for 2 minutes, but do not boil.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the soup into bowls and top with crumbled bacon, if using.

Notes

  • To clean leeks properly, slice them first, then rinse them thoroughly in a bowl of water to remove trapped dirt.
  • For a thicker soup, use one less cup of broth initially.
  • This soup freezes well for up to three months. Thaw overnight in the refrigerator before reheating gently on the stove.

Nutrition

Find it online: https://tastetaught.com/potato-leek-soup-creamy-easy-one-pot/