Warm and Hearty Potato Leek Soup Recipe

There’s something magical about a bowl of potato leek soup—rich, velvety, and comforting, it’s the kind of dish that wraps you in warmth from the inside out. With just a few simple ingredients, this soup delivers big flavor. Whether you’re serving it for a cozy family dinner or enjoying it solo, this recipe is sure to please.

What You’ll Need

• 4 large potatoes (Yukon Gold or Russet work perfectly)
• 3 leeks, cleaned and sliced (stick to the white and light green parts)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth if you prefer)
• 1 cup heavy cream (substitute coconut cream for a dairy-free version)
• 2 tablespoons butter (or olive oil if you’re keeping it light)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• Optional: Fresh thyme or rosemary for added flavor
• Chives or parsley, finely chopped for garnish

How to Make It

1. Prep the Veggies

• Peel and chop the potatoes into bite-sized cubes. You want them small enough to cook quickly but not too small that they turn to mush.
• Slice the leeks and rinse them thoroughly (leeks can be gritty inside, so be sure to wash them well). Use just the white and light green sections, discarding the dark green tops.
• Dice the onion and mince the garlic. Simple, right?

2. Sauté the Leeks and Onion

• In a large pot, melt the butter over medium heat. If you’re using olive oil, heat that up instead.
• Toss in the sliced leeks and diced onion and cook them for about 5-7 minutes until the onions turn soft and translucent. Stir them occasionally, letting them release their sweet aroma.

3. Add Garlic and Potatoes

• Add the garlic to the pot and cook for another minute. Your kitchen should smell amazing by now!
• Drop in the cubed potatoes and give everything a good stir. Let the potatoes soak up all those savory flavors.

4. Simmer and Cook

• Pour in the vegetable broth (or chicken broth) and bring everything to a boil. Once it starts bubbling, lower the heat, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.

5. Blend the Soup

• If you’ve got an immersion blender, now’s your time to shine. Stick it right into the pot and blend until the soup is smooth and creamy.
• No immersion blender? No problem. Just carefully transfer the soup in batches to a regular blender. For a rustic texture, blend half of it and leave some chunks.

6. Stir in the Cream and Season

• Add the heavy cream (or coconut cream) and stir. Taste it—this is when you can tweak the seasoning with a bit more salt or pepper.
• Stir everything together and let it heat through.

7. Serve and Enjoy

• Pour the soup into bowls and top with freshly chopped chives or parsley. The garnish gives it a nice touch of color and flavor. Pair it with some warm, crusty bread for the ultimate meal.

Tips & Customizations

• Extra Flavor: Craving something extra? Try adding crispy bacon bits or a sprinkle of shredded cheese on top. It makes the soup richer and even more delicious.
• Dairy-Free: You can swap the heavy cream for coconut milk or almond milk. Coconut cream works especially well for a rich, dairy-free version.
• Vegan Version: Just use olive oil instead of butter, and make sure your broth is veggie-based. Simple swaps, big flavor!

Wrapping It Up

This potato leek soup is the definition of cozy comfort. With its creamy texture and satisfying flavors, it’s the perfect dish to make on a cold day or when you just need a warm, delicious meal. It’s easy to make, packed with flavor, and guaranteed to be a hit. Give it a try—you won’t regret it!