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Potato and Leek Soup Recipe

French · Soup · 50 min total

A creamy, comforting soup that highlights the mild onion flavor of leeks and the heartiness of potatoes. Perfect for a chilly day.

Ingredients

• 2 tablespoons unsalted butter
• 3 medium leeks (white and light green parts only), halved lengthwise, sliced thin, and washed
• 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh chives, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, about 8 minutes.
2. Add potatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are very tender, about 20 minutes.
3. Remove from heat. Using an immersion blender, puree the soup until smooth. (Alternatively, let cool slightly and puree in batches in a blender.)
4. Stir in heavy cream and season with salt and pepper. Reheat gently if needed.
5. Ladle into bowls and garnish with chives.

Tips

• For a vegan version, substitute butter with olive oil and use full-fat coconut milk instead of cream.
• This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
• Serve with crusty bread for a complete meal.

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