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Creamy Leek and Potato Soup

A cozy and rich buttery soup made with leeks and potatoes, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Butter Salted or unsalted based on preference
  • 2 cups Leeks, chopped Wash well to remove grit
  • 4 medium Potatoes, peeled and diced Yukon gold or russet for creaminess
  • 4 cups Vegetable or chicken broth More if needed for consistency
  • 1 cup Heavy cream Can substitute with half-and-half or sour cream

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté until they are soft and translucent, about 5 minutes.
  2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Blending
  1. Using an immersion blender or a regular blender, purée the soup until smooth. Be careful if using a regular blender, as steam can cause the lid to pop off.
  2. Stir in the heavy cream and adjust seasoning as needed.
Serving
  1. Serve hot, garnished with fresh herbs, bacon bits, or a swirl of sour cream, if desired.

Notes

Soups can be made ahead and stored in the fridge for up to 3 days or frozen for a few weeks. Reheat with a little broth if it thickens.