Hearty Leek Potato Soup

Cozy up with a bowl of this creamy and satisfying Hearty Leek Potato Soup, a timeless comfort food perfect for chilly evenings or any time you crave a wholesome and warming meal. Made with tender leeks, creamy potatoes, and a velvety blend of vegetable broth and heavy cream, this soup is infused with the aromatic notes of garlic, fresh thyme, and a hint of bay leaf. The secret to its luxurious texture is pureeing the cooked veggies into a smooth, silky base, creating a balance of rustic flavors and refined comfort. Garnished with fresh chives and best served with crusty bread or crunchy croutons, this easy-to-follow recipe is ready in under an hour, making it an ideal choice for busy weeknights or elegant dinner parties. Packed with rich flavor and simple-to-find ingredients, this leek and potato soup checks all the boxes for hearty, homemade goodness.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 large leeks
• 4 medium potatoes
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic
• 6 cups vegetable broth
• 0.5 cup heavy cream
• 1 teaspoon fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chives

Directions

Step 1

Trim the dark green parts off the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise, then slice them into thin half-moon pieces. Rinse thoroughly under cold water to remove any dirt or sand, then drain well.

Step 2

Peel the potatoes and cut them into small, even-sized cubes.

Step 3

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the leeks and sauté for 5-7 minutes, stirring occasionally, until softened but not browned.

Step 4

Mince the garlic and add it to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Step 5

Add the cubed potatoes, vegetable broth, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 7

Once the vegetables are cooked, remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and blend, being careful with the hot liquid.

Step 8

Stir in the heavy cream and taste to adjust seasoning, adding additional salt or black pepper as needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped chives. Serve warm with fresh bread or croutons if desired.

Nutrition Facts

Serving size	2839.2 grams (2839.2g)

Amount per serving	% Daily Value*
Calories	2301

Total Fat 92.90g	119%
Saturated Fat 43.10g	216%
Polyunsaturated Fat 5.70g
Cholesterol 182mg	61%
Sodium 5933mg	258%
Total Carbohydrate 323.80g	118%
Dietary Fiber 43.50g	155%
Total Sugars 48.30g
Protein 52.80g	106%

Vitamin D 0IU	0%
Calcium 632mg	49%
Iron 27mg	149%
Potassium 7799mg	166%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 9.0%

Carbs: 55.3%