This Potato Leek Soup is the perfect bowl of comfort! It’s rich, creamy, and packed with flavor, yet so simple to make. The smooth blend of potatoes and leeks creates a velvety texture, while a touch of cream takes it to the next level of indulgence. Whether you’re making it for a cozy night in or as an appetizer, this soup is sure to impress. It’s the ultimate comfort food, and once you try it, you’ll be hooked!
Let’s get !
This soup is so delicious, creamy, savoury, fragrant and easy to make. It deserves its rightful place at your dining table! Hope you give it a try!
To prepare the leeks:
cut white and pale green parts. Slice each leak horizontally. This exposes many layers of the leek and by doing so - you will be able to wash away the dirt in between the leek layers. Rinse it well. Then slice your leeks.
Heat butter and olive oil over medium heat. Add chopped leeks and cook for about 15 minutes until very soft and fragrant, but not brown. Stir often.
Add potatoes, thyme, bay leaf, stock, pinch of kosher salt and pepper and bring to a boil. Reduce to simmer, cover and simmer on low until the potatoes are very tender. About 20-25 minutes. Remove bay leaf and thyme sprigs, if used. Process soup with an immersion blender or in batches in a regular blender until very smooth. Return back to pot, add cream and bring to gently simmer to heat through. Taste the soup and season with salt and pepper to taste.
Feel free to add a bit more stock at this time to reach your desired consistency, should you wish to thin the soup out.
You can add a bit of cream and olive oil to each plate and swirl them gently, for presentation purposes. Sprinkle with fresh thyme leaves, if using. Serve right away.
Ingredients
Directions
To prepare the leeks:
cut white and pale green parts. Slice each leak horizontally. This exposes many layers of the leek and by doing so - you will be able to wash away the dirt in between the leek layers. Rinse it well. Then slice your leeks.
Heat butter and olive oil over medium heat. Add chopped leeks and cook for about 15 minutes until very soft and fragrant, but not brown. Stir often.
Add potatoes, thyme, bay leaf, stock, pinch of kosher salt and pepper and bring to a boil. Reduce to simmer, cover and simmer on low until the potatoes are very tender. About 20-25 minutes. Remove bay leaf and thyme sprigs, if used. Process soup with an immersion blender or in batches in a regular blender until very smooth. Return back to pot, add cream and bring to gently simmer to heat through. Taste the soup and season with salt and pepper to taste.
Feel free to add a bit more stock at this time to reach your desired consistency, should you wish to thin the soup out.
You can add a bit of cream and olive oil to each plate and swirl them gently, for presentation purposes. Sprinkle with fresh thyme leaves, if using. Serve right away.
Notes
Hi Ellen, I still want my soup to be creamy without using heavy cream. Do you think I could use half and half instead?
Hey Tammy,
Absolutely. Can omit entirely, use cream, half an half, any amount, or even other suitable replacements. All of the taste is coming from the veggies anyway and texture from blending 🙂