Description
This best potato leek soup recipe is creamy, comforting, and full of flavor. Made with buttery Yukon Gold potatoes, fresh leeks, garlic, and herbs, this classic soup is perfect for chilly days or light dinners. It’s easy to make, naturally gluten-free, and can be adapted for dairy-free diets. A cozy favorite with rich taste and smooth texture.
Ingredients
2 tablespoons olive oil or butter
3 large leeks (white and light green parts only), sliced and rinsed
2 cloves garlic, minced
1.5 pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable broth or chicken stock
1 bay leaf or 1 sprig fresh thyme
1 cup heavy cream or milk
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped chives or scallions (for garnish)
Instructions
1. Slice the white and light green parts of the leeks. Rinse thoroughly to remove grit and drain.
2. In a large soup pot, heat olive oil or butter over medium heat. Add leeks and garlic and sauté for 8–10 minutes until soft and fragrant.
3. Add diced potatoes, broth, and bay leaf or thyme to the pot. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 20 minutes.
4. Remove the bay leaf or thyme. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
5. Stir in heavy cream or milk. Season with salt and black pepper to taste.
6. Ladle into bowls, garnish with chives or scallions, and serve warm.
Notes
Use Yukon Gold potatoes for their buttery flavor and creamy texture.
To make it dairy-free, use olive oil and a plant-based milk like oat or almond.
Soup can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 270
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg