Leek Onion and Potato Soup
Warm, comforting, and irresistibly creamy, this Leek Onion and Potato Soup is a classic recipe perfect for cozy evenings and family dinners. Made with tender leeks, sweet yellow onion, and hearty potatoes, this velvety soup strikes the perfect balance of flavors. A hint of garlic and optional fresh thyme add depth, while a splash of heavy cream takes it to the next level of indulgence. Whether you’re serving it as a starter or a main dish, this wholesome, one-pot soup pairs beautifully with crusty bread or crackers. Plus, it’s easy to tweak—use vegetable or chicken broth, or skip the cream for a lighter version. Ready in under an hour, it’s a soul-soothing dish to savor all year round!
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Recipe Information
Ingredients
- 3 stalks leeks (white and light green parts only)
- 1 medium yellow onion
- 4 medium potatoes (Yukon Gold or Russet)
- 3 cloves garlic
- 3 tablespoons unsalted butter
- 6 cups vegetable broth (or chicken broth)
- 0.5 cups heavy cream (optional)
- 1 teaspoon fresh thyme (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons chives (for garnish)
Instructions
Thoroughly clean the leeks by slicing them lengthwise and rinsing under running water to remove dirt. Slice the leeks into thin rounds.
Peel and dice the onion and garlic. Set aside.
Peel and chop the potatoes into 1-inch cubes. Place them in a bowl of cold water to prevent browning.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the leeks and onion to the pot. Sauté for 5-7 minutes until they are soft and translucent but not browned.
Add the minced garlic and cook for another minute until fragrant.
Drain the potatoes and add them to the pot. Stir to coat the potatoes with the leek-onion mixture.
Pour in the vegetable broth and add the fresh thyme, if using. Bring the soup to a simmer over medium-high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
Remove the thyme sprigs if used. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender. Add additional broth if the soup is too thick.
Stir in the heavy cream, if using, and season with salt and black pepper to taste. Simmer for another 2-3 minutes to warm through.
Ladle the soup into bowls and garnish with freshly chopped chives. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 8128 mg | 353% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4184 mg | 89% | |
*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.
