Prep Time 10 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Winter, Fall
Description

This Creamy Potato Leek Soup with Olive Oil Drizzle is a velvety, comforting bowl of warmth perfect for chilly days. Made with buttery leeks, starchy potatoes, and a swirl of quality olive oil, this recipe is a soul-soothing classic that’s both simple and elegant. Naturally gluten-free and easily adaptable to be vegan, it's a nourishing staple for any season.

Ingredients
    For the Soup Base
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp unsalted butter (optional, for richness)
  • 3 medium leeks (white and light green parts only)
  • 2 cloves garlic – minced
  • 4 medium Yukon Gold potatoes – peeled and diced
  • 1 tsp salt – or to taste
  • 0.5 tsp freshly cracked black pepper
  • 1.2 liters vegetable broth (low-sodium preferred)
  • 0.5 cup heavy cream (or coconut cream for dairy-free)
    • For the Garnish
  • 1 tbsp high-quality olive oil – for final drizzle
  • Fresh herbs (e.g., chives, parsley, or thyme)
  • Optional: crusty bread, microgreens, crumbled feta (for extra flair)
Instructions
    Prepare the Leeks
  1. 1
    Trim the dark green tops and roots off the leeks. Slice the white and light green parts into thin half-moons. Place them in a bowl of cold water and swish to remove grit. Drain and set aside.
    2. Sauté the Aromatics
  2. 2
    In a large soup pot or Dutch oven, heat olive oil and butter over medium heat (approx. 180°C). Add the sliced leeks and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until soft and translucent. Add garlic and sauté for another 1–2 minutes until fragrant.
    3. Add Potatoes and Simmer
  3. 3
    Stir in the diced potatoes, black pepper, and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes or until the potatoes are fork-tender.
    4. Blend the Soup
  4. 4
    Turn off the heat. Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, carefully blend in batches using a high-speed blender.) Adjust consistency with extra broth or water if needed.
    5. Add Cream and Season
  5. 5
    Stir in the cream and return the soup to low heat. Taste and adjust salt and pepper. Let it warm through for 3–5 minutes. Do not boil after adding cream.
    6. Serve with Olive Oil Drizzle
  6. 6
    Ladle the hot soup into bowls. Drizzle each serving with a thread of good-quality olive oil and top with fresh herbs. Serve with toasted bread or croutons.
Note

Storage: Keeps in an airtight container in the fridge for up to 4 days. Reheat gently over the stove.

Freezing Tip: Leave out the cream before freezing. Add cream after thawing and reheating.

Vegan Option: Use only olive oil and replace heavy cream with coconut cream or cashew cream.

Add-ins: A handful of spinach or kale can be blended in for a green variation.

Flavor Boost: Add a splash of white wine after sautéing leeks for extra depth.

Keywords: creamy soup, leek soup, potato soup, healthy, vegetarian
Read it online: https://petitepanini.com/recipe/creamy-potato-leek-soup-with-olive-oil-drizzle/