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creamy potato leek soup
Milica

Creamy Potato Leek Soup Recipe

Potato leek soup is a comforting, creamy dish that feels like a warm hug in a bowl.
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Course: Main Course
Ingredients Method

Ingredients
  

For the Soup
  • 2 tablespoons olive oil or unsalted butter
  • 2 large leeks, trimmed, halved lengthwise, and thinly sliced white and light green parts only
  • 3 medium potatoes, peeled and diced Yukon Gold or Russets work well
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup whole milk or a plant-based alternative like oat or almond milk for a vegan version
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
For Garnish
  • Chopped fresh chives
  • Croutons or crusty bread
  • Drizzle of olive oil or cream optional

Method
 

Prep the Leeks
  1. Wash the leeks thoroughly before slicing to remove any grit or dirt hiding between the layers.
  2. Slice the white and light green parts thinly and set them aside.
Sauté the Leeks and Garlic
  1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5–7 minutes until they soften and release their aroma.
  2. Stir frequently to prevent them from browning. Add the minced garlic and cook for another minute, stirring to combine.
Add the Potatoes and Seasoning
  1. Toss the diced potatoes into the pot with the leeks and garlic. Sprinkle the thyme over the mixture and stir well to coat the vegetables with seasoning.
Pour in the Broth
  1. Add the vegetable broth to the pot, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
  2. Cook for 15–20 minutes or until the potatoes are tender enough to be pierced easily with a fork.
Blend to Perfection
  1. Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
  2. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth, then return it to the pot.
Stir in the Milk
  1. Add the milk (or plant-based alternative) to the soup and stir until fully incorporated.
  2. Heat the soup gently over low heat, but avoid boiling to preserve its creamy texture. Season with salt and black pepper to taste.
Serve and Garnish
  1. Ladle the warm soup into bowls and garnish with freshly chopped chives, croutons, or a drizzle of olive oil. Serve with crusty bread for dipping and enjoy!