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Creamy Leek and Potato Soup


  • Serves 4
  • Cooks in 40 mins (10m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, heat the melted butter over medium heat.
  2. 2.Add the sliced leeks and cook until softened, about 5 minutes.
  3. 3.Add the diced potatoes and vegetable broth to the pot.
  4. 4.Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
  5. 5.Using an immersion blender or a regular blender, puree the soup until smooth.
  6. 6.Return the soup to the pot and stir in the heavy cream.
  7. 7.Season with salt and freshly ground black pepper to taste.
  8. 8.Simmer for an additional 5 minutes to heat through.
  9. 9.Serve the soup hot, garnished with chopped chives.

lightbulb_outline Tips

  • chevron_rightFor a lighter version, you can substitute half-and-half or milk for the heavy cream.
  • chevron_rightFeel free to add some crispy bacon or croutons on top for extra texture and flavor.
  • chevron_rightThis soup can be made ahead of time and reheated when ready to serve.