Description
Warm up with this creamy leek and potato soup recipe. Easy to make with simple ingredients, it’s cozy, comforting, and perfect for fall or winter meals.
Ingredients
Scale
- 3 tbsp butter
- 3 leeks – trimmed and thinly sliced
- 4–5 russet potatoes – peeled and cubed
- 3 cloves garlic – minced
- 8 cups low-sodium chicken or vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne (optional, for a gentle kick)
- ⅔ cup half & half (or heavy cream for extra richness)
- 2 tbsp chives – chopped, for garnish
Instructions
- Sauté the aromatics – In a large pot, melt the butter over medium heat. Add the sliced leeks and garlic, cooking until soft and fragrant (about 5–7 minutes).
- Add potatoes and broth – Stir in the cubed potatoes, salt, pepper, and cayenne if using. Pour in the broth and bring everything to a boil. Reduce heat, cover, and let simmer for 20 minutes, or until the potatoes are fork-tender.
- Blend until smooth – Use an immersion blender to puree the soup right in the pot, or carefully transfer in batches to a blender. Blend until silky smooth, leaving some chunks if you prefer texture.
- Finish with cream – Return soup to low heat, stir in the half & half, and let warm through for 3–5 minutes.
- Garnish and serve – Ladle into bowls and top with fresh chives. Serve hot with crusty bread.
- Prep Time: 15 mins
- Cook Time: 30 minutes