Creamy Potato & Leek Soup Recipe

Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 95  C
Servings: 4
Best Season: Winter, Fall
Description

This Creamy Potato & Leek Soup is a smooth, comforting classic made with tender potatoes, gently sautéed leeks, and rich cream. Perfect for chilly days, this easy stovetop soup delivers deep flavor with simple, wholesome ingredients and a velvety finish that feels both cozy and satisfying.

Ingredients
    For the Soup Base
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 medium leeks (white and light green parts only, thinly sliced and well washed)
  • 3 medium potatoes (peeled and diced)
  • 3 cups vegetable stock
  • 1 cup water
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg (optional, for warmth)
    • For Creaminess
  • 0.75 cup fresh cream (heavy or cooking cream)
  • 0.5 cup milk (optional, for thinning)
    • For Garnish (Optional)
  • 1 tbsp fresh parsley or chives (finely chopped)
  • A drizzle of olive oil
  • Freshly ground black pepper
Instructions
    Prepare the Leeks
  1. 1
    Carefully slice the leeks and rinse them thoroughly under running water to remove any hidden dirt. Drain well and set aside.
    2. Sauté the Aromatics
  2. 2
    In a large pot, heat butter and olive oil over medium heat. Add the sliced leeks and sauté gently for 8–10 minutes until soft and translucent. Do not brown them; slow cooking keeps the flavor sweet and mild.
    3. Add Potatoes and Liquid
  3. 3
    Add the diced potatoes to the pot and stir well to coat them in the butter and leeks. Pour in the vegetable stock and water, then season with salt and black pepper.
    4. Simmer the Soup
  4. 4
    Bring the soup to a gentle boil, then reduce heat to a low simmer (around 95°C). Cover and cook for 18–20 minutes, or until the potatoes are fork-tender.
    5. Blend Until Smooth
  5. 5
    Remove the pot from heat and allow it to cool slightly. Blend the soup using an immersion blender or countertop blender until completely smooth and creamy.
    6. Add Cream and Adjust Texture
  6. 6
    Return the soup to low heat. Stir in the cream and milk (if using). Add nutmeg if desired. Simmer gently for 5 minutes, adjusting seasoning and thickness as needed.
    7. Rest and Serve
  7. 7
    Turn off the heat and let the soup rest for 5 minutes before serving. This helps flavors settle and deepen.
Note

For a lighter version, replace cream with extra milk or blended potatoes.

This soup thickens as it cools—add warm stock when reheating if needed.

Store in an airtight container in the refrigerator for up to 3 days.

Freeze without cream for best texture; add cream after reheating.

For extra flavor, sauté a small amount of garlic with the leeks.

Keywords: creamy soup, easy comfort food, vegetarian soup, winter meal, budget-friendly
Read it online: https://petitepanini.com/recipe/creamy-potato-leek-soup-recipe/