This easy, creamy, dreamy leek and potato soup is ready in under 30 minutes. It’s delicious and comforting on a cold winter evening.
I’m watching the 75th Golden Globes as I write this. How about that Oprah speech, right? If you missed it, I recommend you YouTube it ASAP! I’m grateful, as a woman, to have that powerful, eloquent voice speaking for me. I will admit that the tears were rolling! But I digress…
Let’s talk about this soup.
Food in bowls is the theme around here in January. We’re going for wholesome, hearty and comforting. Bonus points for silky and creamy!
This classic leek and potato soup epitomizes all of that. And it doesn’t hurt that it’s one of Jack’s favorites, which means one less dinnertime struggle! Although actually most creamy vegetable soups are alright by him… I suppose they probably remind him of the purée days :).
Leek and potato soup is ridiculously simple to make and is ready in under 30 minutes. Just sauté some leeks and onions, add broth and potatoes and simmer till tender. Blend, and voilà! Glorious leek and potato soup.
I often make a double batch of this and freeze some for later. If you do that, I would recommend freezing it before adding the cream because cream-based soups tend not to freeze very well. They can separate or take on a grainy texture. Once thawed and re-heated, you can give it a quick blitz with the immersion blender if necessary, and stir in a couple tablespoons of cream and it will be lovely and silky again.
I recommend slicing the leeks in half lengthwise before chopping them, mainly because this makes it easier to clean them properly. Dirt tends to get trapped in the inner layers.
There’s something about buttery sautéed leeks that just really does it for me. If you love them as much as I do, check out this recipe for my favorite leek and bacon quiche.
Or if you’re all about the creamy soups right now, like we are, here are a couple of our favorites:
Have a great week! xx
Potato Leek Soup
- 4 large leeks, white and light green parts only, cut in half lengthwise and sliced about 1/4 inch thick
- 1 large onion, chopped
- 2 small russet potatoes, diced
- 2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 3 cups low sodium chicken or vegetable broth
- 1 cup water
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter
- 1 dried bay leaf
- 1 sprig fresh thyme (optional)
In a large saucepan, melt the butter over medium heat. Add the leeks, onion and salt, and turn the heat down to low. sauté until vegetables are softened but not browned, stirring frequently, about 10 minutes.
Raise the heat to medium high and stir in the potatoes. Add the broth, water, bay leaf and thyme sprig and bring to a boil.
Reduce the heat to low and simmer until the potatoes are tender, about 10 minutes.
Remove from heat. Take out and discard the thyme sprig and bay leaf. Puree the soup in the pot with an immersion blender, or transfer to a regular blender and process in two batches.
Stir in the cream, taste, and add salt and pepper if necessary.
*If you would like to freeze this soup, it is best to do it before adding the cream.