Leek Potato Cream Soup (Printable Version)

A velvety blend of leeks and potatoes finished with cream for rich, comforting flavor.

# What You'll Need:

→ Vegetables

01 - 3 medium leeks, white and light green parts only, cleaned and sliced
02 - 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1 cup heavy cream

→ Fats & Seasonings

08 - 2 tablespoons unsalted butter
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Fresh chives or parsley, chopped (optional)

# How to Make It:

01 - Melt butter in a large soup pot over medium heat. Add chopped onion, garlic, and sliced leeks. Cook, stirring occasionally, until softened and fragrant but not browned, approximately 6-8 minutes.
02 - Add diced potatoes, bay leaf, and thyme to the pot. Stir well to combine and cook for 1 minute to meld flavors.
03 - Pour in vegetable broth and water. Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes until potatoes are completely tender when pierced with a fork.
04 - Remove and discard bay leaf. Using an immersion blender, puree soup directly in pot until completely smooth. Alternatively, carefully transfer soup in batches to a countertop blender and puree until silky, returning to pot when finished.
05 - Stir heavy cream into pureed soup. Warm gently over low heat for 2-3 minutes, being careful not to boil. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
06 - Ladle hot soup into warmed bowls. Garnish with chopped fresh chives or parsley if desired. Serve immediately while hot.

# Expert Insights:

01 -
  • It comes together with humble ingredients you probably already have in your kitchen
  • The texture transforms into something restaurant-worthy with almost no effort
02 -
  • Leeks can hide a shocking amount of dirt between their layers, so slice them lengthwise first and rinse them thoroughly
  • Adding the cream at the end prevents it from separating or becoming grainy
03 -
  • Make a double batch and freeze half before adding the cream for a quick weeknight meal
  • For a lighter version, half and half works just as well as heavy cream

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