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Classic Creamy Potato Leek Soup for Cozy Weeknight Dinners

A close-up of creamy potato leek soup in a white mug, topped generously with fresh, chopped chives.
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This recipe delivers the comforting, velvety potato leek soup you crave. It uses simple ingredients to create a rich, smooth texture perfect for a satisfying homemade dinner on a chilly evening.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Optional Garnish: Fresh chives or a swirl of cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced leeks and cook slowly, stirring occasionally, for 8 to 10 minutes until they are very soft and translucent. Do not let them brown.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the diced potatoes, chicken broth, water, salt, and pepper to the pot.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  6. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender (vent the lid to allow steam to escape) and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream. Heat the soup gently over low heat until warmed through; do not let it boil after adding the cream.
  8. Taste and adjust salt and pepper as needed.
  9. Ladle the **creamy potato leek soup** into bowls. Garnish with fresh chives or an extra swirl of cream before serving this **comfort food soup**.

Notes

  • For the silkiest texture, ensure you cook the leeks until they are very soft before adding liquid.
  • If you prefer a slightly rustic texture, reserve about 1 cup of the cooked potatoes before blending, then stir them back into the finished soup.
  • This recipe is excellent for **weeknight soup** preparation; leftovers store well for up to 4 days.

Nutrition

Find it online: https://cookincorner.com/potato-leek-soup-recipe-creamy-comfort-food/