Description
This creamy Potato Leek Soup is the ultimate comfort dish for cozy nights. With buttery Yukon gold potatoes, tender leeks, fresh thyme, and a splash of cream, it delivers rich flavor without feeling heavy. Whether you’re looking for an easy dinner, a healthy snack, or cozy food ideas to prep ahead, this soup ticks every box. It’s gluten-free, one-pot, and perfect for chilly days or light lunches.
Ingredients
4 tablespoons olive oil
2 tablespoons unsalted butter
4 large leeks (white and light green parts only), cleaned and sliced
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
2 pounds Yukon gold potatoes, peeled and diced
5 cups vegetable broth
1 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
Instructions
1. Cut off the dark green tops and root ends of the leeks. Slice the pale parts and soak them in water to clean. Drain thoroughly.
2. In a large pot, heat olive oil and butter over medium heat. Add leeks and sauté for 10 minutes, stirring occasionally, until softened.
3. Stir in the garlic and thyme. Cook for 1 minute until fragrant.
4. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes or until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or blend in batches.
6. Stir in the heavy cream and season with salt and black pepper. Simmer for 2-3 minutes more.
7. Serve hot, garnished with more thyme or croutons if desired.
Notes
Use Yukon golds for the creamiest texture without needing extra thickeners.
For a dairy-free version, use olive oil and coconut milk instead of butter and cream.
Don’t skip soaking the leeks—they hide lots of dirt between layers!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: potato leek soup, creamy soup, cozy soup recipe, fall dinner, vegetarian soup