Potato Leek Soup
This cozy Potato Leek Soup is creamy, comforting, and ridiculously easy to make. Soft potatoes and gently sautéed leeks blend into a smooth, velvety soup that feels like a warm hug in a bowl. Perfect for chilly days, lazy dinners, or when you just need something soothing and homemade without the drama.
Ingredients
- 3 tablespoons butter or olive oil if that’s your vibe
- 3 large leeks
- 3 –4 medium potatoes Yukon Golds are my ride-or-die
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1 cup milk or heavy cream depends how cozy you’re feeling
- Salt and black pepper season like you love yourself
- Optional: a pinch of thyme or bay leaf
Instructions
Prep the leeks without crying
- Cut off the dark green tops (save them for stock if you’re feeling responsible). Slice the white and light green parts into rounds. Toss them in a bowl of water, swish them around, and let the dirt sink. Scoop them out gently and drain. Boom — clean leeks, no drama.
Potatoes, but make them ready
- Peel your potatoes if you want (I usually do, but you don’t have to). Chop them into chunks — nothing fancy, just roughly the same size so they cook evenly. This is not a precision sport.
Butter + leeks = instant happiness
- In a big pot, melt the butter over medium heat. Add the leeks and a pinch of salt. Let them cook slowly for about 8–10 minutes, stirring now and then. You want them soft and cozy, not brown and angry. This step is where the magic starts, so don’t rush it.
Garlic moment
- Add the garlic and stir for about 30 seconds — just until it smells amazing. If you let it burn, it will hold a grudge, so keep an eye on it.
Potatoes and broth, let’s go
- Toss in the potatoes and pour in the broth. Add a little black pepper and, if you’re using it, thyme or a bay leaf. Bring it to a gentle boil, then lower the heat and let it simmer for about 15–20 minutes, until the potatoes are super tender.
Blend till dreamy
- Take the pot off the heat. Remove the bay leaf if you used one. Blend the soup until smooth using an immersion blender (my favorite) or carefully transfer to a regular blender in batches. Be careful — hot soup is not something to play with.
Make it creamy, babe
- Put the soup back on low heat and stir in the milk or cream. Taste and adjust salt and pepper. This is your moment to make it your soup. Too thick? Add a splash of broth. Too thin? Let it simmer a bit longer.
Notes
- Yukon Gold potatoes give the creamiest texture, but Russets work too.
- Clean your leeks really well — they love hiding dirt.
- For extra richness, use heavy cream; for a lighter version, use milk or half-and-half.
- Soup thickens as it cools, so add a splash of broth when reheating if needed.
- Freezes best without the cream — add it after reheating for the smoothest texture.
- Tastes even better the next day (leftover magic is real).