Hearty Leek Potato Soup
Cozy up with a bowl of this creamy and satisfying Hearty Leek Potato Soup, a timeless comfort food perfect for chilly evenings or any time you crave a wholesome and warming meal. Made with tender leeks, creamy potatoes, and a velvety blend of vegetable broth and heavy cream, this soup is infused with the aromatic notes of garlic, fresh thyme, and a hint of bay leaf. The secret to its luxurious texture is pureeing the cooked veggies into a smooth, silky base, creating a balance of rustic flavors and refined comfort. Garnished with fresh chives and best served with crusty bread or crunchy croutons, this easy-to-follow recipe is ready in under an hour, making it an ideal choice for busy weeknights or elegant dinner parties. Packed with rich flavor and simple-to-find ingredients, this leek and potato soup checks all the boxes for hearty, homemade goodness.
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 6 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives
Instructions
Trim the dark green parts off the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise, then slice them into thin half-moon pieces. Rinse thoroughly under cold water to remove any dirt or sand, then drain well.
Peel the potatoes and cut them into small, even-sized cubes.
In a large heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the leeks and sauté for 5-7 minutes, stirring occasionally, until softened but not browned.
Mince the garlic and add it to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Add the cubed potatoes, vegetable broth, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Once the vegetables are cooked, remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and blend, being careful with the hot liquid.
Stir in the heavy cream and taste to adjust seasoning, adding additional salt or black pepper as needed.
Ladle the soup into bowls and garnish with freshly chopped chives. Serve warm with fresh bread or croutons if desired.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.8 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
