Description
This creamy Simple Potato Leek Soup recipe is a cozy, comforting dish perfect for cold days. Made with leeks, potatoes, garlic, and optional cream, this easy potato leek soup is gluten-free, budget-friendly, and ideal for lunch or dinner. Learn how to make the best classic potato leek soup with a smooth or rustic texture.
Ingredients
2 tablespoons olive oil or butter
3 large leeks (white and light green parts only), cleaned and sliced
3 cloves garlic, minced
4 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable or chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh thyme leaves (optional)
1/2 cup heavy cream or milk (optional)
Instructions
1. Clean the leeks by slicing them lengthwise and rinsing thoroughly under running water to remove any dirt. Then slice thinly.
2. In a large pot, heat the olive oil or butter over medium heat. Add the sliced leeks and garlic, and cook for about 8 minutes until softened and fragrant.
3. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until potatoes are fork-tender.
4. Use an immersion blender to blend the soup for a smooth consistency, or leave it chunky for a more rustic version.
5. Stir in the cream or milk if using. Season with salt, pepper, and thyme. Adjust to taste and serve hot.
Notes
This soup is excellent when made ahead—it tastes even better the next day.
If freezing, skip the cream until reheating for best texture.
For extra flavor, sauté the leeks with a pinch of chili flakes or nutmeg.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg