Quick Creamy Potato Leek Soup (Printable Version)
Creamy potato leek soup with smooth texture in just 30 minutes. Cozy, easy, and full of classic flavor.
# What You’ll Need:
→ Soup Base
01 - 2 tablespoons olive oil or unsalted butter
02 - 2 large leeks, white and light green parts only, sliced
03 - 3 medium russet potatoes, peeled and diced
04 - 4 cups vegetable broth
05 - Salt and freshly ground black pepper, to taste
→ Finishing Touch
06 - 1/2 cup heavy cream or plant-based cream
07 - Chopped fresh chives, for garnish
# Step-by-Step Guide:
01 - Heat olive oil or butter in a large pot over medium heat. Add sliced leeks and sauté for 5 to 7 minutes, stirring occasionally, until leeks are softened but not browned.
02 - Add diced potatoes and vegetable broth to the pot. Increase heat to bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes, until potatoes are fork-tender.
03 - Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, work in batches with a countertop blender, returning soup to the pot after each batch.
04 - Stir in the heavy cream or plant-based cream. Season with salt and freshly ground black pepper to taste. Ladle soup into bowls and garnish generously with chopped chives.
# Additional Tips::
01 -
- Quick and easy for busy nights and ready in about thirty minutes
- Relies on simple ingredients you probably already have
- Naturally vegetarian and easy to make dairy free
- Velvety texture tastes much more decadent than the effort
02 -
- Gluten free if all ingredients are certified
- Leftovers taste even better the next day
- Freezes beautifully for future meals
03 -
- Clean leeks thoroughly as hidden grit can spoil the soup
- Gently simmer rather than boil to preserve a silky texture
- Taste before serving and adjust salt as different broths vary