Hearty Potato and Leek Soup: A Comforting Recipe

This soul-warming bowl of goodness combines the gentle, slightly sweet essence of leeks with the satisfying heartiness of potatoes, creating a velvety-textured masterpiece that’s sure to become a family favourite.

In this recipe, I’ll guide you through the simple steps to create this comforting dish, perfect for warming up chilly evenings or impressing guests with your culinary skills. Whether you’re a seasoned home cook or just starting your culinary journey, this soup is a delightful addition to your repertoire.

Potato and Leek Soup

Indulge in comfort with our Creamy Potato and Leek Soup—a warm and velvety blend of leeks, potatoes, and savoury goodness that'll melt away the chill and satisfy your cravings.

| Cook with Paolo |

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Equipment

• Stock Pot / Dutch Oven
• Immersion Blender or Blender

Ingredients

• 1-2 Onions, chopped
• 5-6 Garlic Cloves, minced
• 4 leeks, white and light green parts only, washed and sliced
• 4-5 Medium potatoes, peeled and diced
• 3 Tbsp Olive Oil
• 1 Bunch Fresh Thyme
• 4 Cups Vegetable Stock
• Salt and Pepper to taste
• ½ Cup Heavy Cream (Optional)
• Chopped chives or parsley for garnish (optional)

Instructions

• Sauté the Vegetables

  In a Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped leeks, onion, and garlic. Sauté for about 5 minutes, or until the vegetables become soft and translucent
• Add Potatoes and Broth

  Stir in the diced potatoes and continue to cook for another 2-3 minutes. Pour in the vegetable broth, ensuring the potatoes are well-covered. Season with salt and pepper to taste.
• Simmer Until Tender

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
• Blend the Soup

  Turn off the heat and let the soup cool slightly. Using an immersion blender, carefully blend the soup until it's smooth and creamy. If you don't have an immersion blender, you can use a regular blender, but be sure to let the soup cool further before blending.
• Finish with Cream (Optional)

  If desired, stir in the heavy cream to add richness to the soup. Heat the soup over low heat until it's warmed through.
• Serve and Garnish

  Ladle the creamy Potato and Leek Soup into bowls.

  Garnish with chopped chives or parsley for a burst of freshness (optional).

  Serve hot with a slice of crusty bread or croutons.

  Note: You can make this soup vegan by substituting the butter with olive oil and omitting the heavy cream.

  Warm your soul with each spoonful of this delightful Potato and Leek Soup. It's perfect for chilly evenings or as an elegant appetizer when hosting guests.

Course: Soup

Cuisine: French

Keyword: Classic Soup, Comfort food recipes, Creamy Soup Recipe, Easy Soup Recipe, Healthy Soup, Homemade Soup, Potato Leek Soup, Soup with Leeks, Vegetarian Soup, Winter Soup

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @cookwithpaolo on Instagram and hashtag it #CookWithPaolo.