Cocktail Recipes, Spirits, and Local Bars

Creamy potato and leek soup recipe

Creamy potato and leek soup recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup
  • Leek and potato soup

A very easy yet homely and delicious soup. Add more or less cream if you desire, it's all up to personal taste. The recipe will still taste beautiful if you get rid of the cream completely and just use 275ml milk.

Greater London, England, UK

29 people made this

IngredientsServes: 4

  • 3 large leeks, with the outer layers peeled off
  • 80g butter
  • 1 medium onion, diced
  • 4 to 5 medium potatoes, peeled and cubed
  • salt and pepper, to taste
  • 850ml vegetable stock
  • 135ml double cream
  • 135ml semi-skimmed milk

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Slice the leeks lengthways and chop finely. Transfer to a colander or sieve and wash thoroughly. Drain.
  2. In a large saucepan over a medium heat, melt the butter then add the leeks, onions and potatoes. Season to taste then cook and stir over a low heat for 15 minutes, stirring occasionally.
  3. After 15 minutes, add the stock, cream, and milk. Stir well, taste test and and season again if desired. Cook for about 20 minutes (or until the potatoes are soft) on a low heat (keeping the pan on a low heat is important),
  4. When the potatoes are soft, remove from the heat and blend using a handheld liquidiser or a food processor to a desired consistency .Serve immediately.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

  • 1/2 lb leeks (thoroughly rinsed)
  • 2 to 3 medium Russet (or other starchy) potatoes
  • 3 to 4 slices of bacon (diced)
  • 1 1/2 tablespoons unsalted butter
  • 1 medium onion (peeled and roughly chopped)
  • 1 clove garlic (peeled and crushed)
  • 1/2 cup dry white wine
  • 1-quart vegetable broth or stock
  • Kosher salt (to taste)
  • Ground white pepper (to taste)
  • 1/4 cup heavy cream (warmed)

Cut leeks into (roughly) same-sized pieces, about 1/2 inch to 1 inch thick, depending on diameter. The pieces should be of uniform size so that they cook evenly, but they don't have to be cut precisely.

Peel the potatoes and cut them into pieces about the same size as the leeks.

In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the bacon and onion, and cook slowly until most of the fat has rendered out, and the bacon is lightly golden brown but not burnt. Remove the bacon from the pan and set aside on paper towels to drain.

Add the onion, garlic, and leeks and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

Add the stock and the potatoes. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

Pull out some of the cooked leeks and set it aside. You can dice it up a little bit smaller and use it as a garnish.

Remove the soup from the heat and purée using an immersion blender, or in a regular blender. If you're using a regular blender, it may be necessary to work in batches, so that you don't overfill the pitcher. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the speed.

Return the puréed soup to the pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

Stir in the cream along with the reserved bacon, season to taste with Kosher salt and white pepper. Garnish with the reserved diced leek and serve right away.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Creamy Leek and Potato Soup Recipe

This Creamy Leek and Potato Soup Recipe is easy to make and sure to warm you up during cold weather days.

This post contains some affiliate links for your convenience. We receive a commission if purchases are made through our links to retailers. Click here to read our full disclosure policy.

Did you know that leeks are part of the onion family? We’re fans of all sorts of onions around here, but we’re especially big fans of leeks. While they can be a bit of a pain to clean, their sweet and mild flavor makes it so worth it in recipes — especially soups.

When you’re looking at a bunch of leeks, it’s the white part and light green parts that you’ll use in my recipes, including this one for this Creamy Leek and Potato Soup recipe.

To clean and prepare your leeks for this recipe, cut off the dark green part at the top and trim off the root part, which is at the very end of the white section. Cut the leeks in half lengthwise and then cut into slices. Fill a bowl with cold water and add the sliced leeks to the water, submerging them. Move them around to wash off any of the dirt that might be on them (the dirt should fall to the bottom of the bowl). Scoop the leeks from water and drain.

To make this Creamy Leek & Potato Soup recipe, you’ll first cook the washed and sliced leeks and carrots in a bit of olive oil in a pot. The remaining ingredients (except for the heavy cream) are added to the leeks and carrots and cooked until the potatoes are tender.

To give this soup a wonderfully smooth and creamy consistency, you’ll use an immersion blender to puree the soup while it is in the pot. If you don’t have an immersion blender, you can puree these cooled soup in multiple batches in a blender or food processor. It’s not as easy as using the immersion blender, but definitely doable.

After pureeing the soup, stir in the heavy cream and the soup is ready to serve and enjoy!

Creamy Potato Leek Soup

This post may contain affiliate links. Please check our privacy and disclosure policy.

Creamy, savory, and with an (optional!) cayenne kick, this is a twist on a traditional French comfort food. This Creamy Potato Leek Soup is so incredibly easy to make that it’s sure to become a staple in your house this winter. Just top with fresh chives and serve warm for a meal your family will love.

I’ve noticed lately that it’s getting dark out much earlier now. Pretty soon I’ll be driving to work in the dark, and leaving work in the dark. But that doesn’t seem so bad when I think of the warm, home-cooked meal we’ll be having that night.

It’s the time of year where I want to hibernate and just sit in my cozy house with a good book, a crackling fireplace and a warm bowl of something hot to eat.

That’s right. It’s officially soup weather.

Nothing quite warms you to your bones the way a good bowl of hot soup does. This Creamy Potato Leek soup does exactly that, while also satisfying your comfort-food cravings. The best part? Besides for being really cheap to make (the main ingredients are potatoes and leeks), this fancy-looking soup is really, really easy to make.

I’ve made this in the past, but I’ll be honest, I really resisted making it this winter. I’m not sure why. Andrew has been asking me to make this recipe for a few weeks now. I’m pretty sure I planned to a few times, but then conveniently “forgot”. (Hey, there was Slow Cooker Kale and White Bean Soup to be made! Also, I’m over-worked. Feel bad for me.)

When I finally did make it, he had three big bowls of it.

Next time, I’m planning on making a double batch.

I think my hesitation has to do with the fact that we moved in August, and most of my kitchen stuff is now sitting in a storage unit. Including my immersion blender.

Did I mention that Andrew and I moved back in with my parents for the next few month? It turns out that weddings and houses are expensive, particularly in the North East US, so we’re saving up for a down payment on a house, and a hall for the wedding. It’s been a bit crazy, but so far, so good.

It’s not quite my own kitchen, but I do like my parent’s gas stove better than my old electric one. I just feel like cooking on real flame heats better than hot metal. That’s just my opinion, though. I’ve still cooked many delicious things on my old electric stove.

So, immersion blender-less, I used my parent’s big food processor for this recipe. My other option was a blender, which would have worked just as well, depending on what you have available to you. You may have to work in batches. I scooped the entire pot of soup into the food processor in one batch, it depends how big your appliance is.

After all was said and done, I’m really glad I made this.

There’s only a few ingredients in this one and they’re all pretty cheap to buy (yay for easy/cheap recipes!). Potatoes, leeks, onion, butter, broth, garlic, cream, salt, pepper, and cayenne. You probably have half of these ingredients in your pantry already. Personally, this is what I do when I have leftover potatoes from another recipe. Even if I have to go buy leeks, it’s so worth it.

The cayenne part is optional, if you like a bit of spice in your life.

She does not like spicy food. Which I remembered a bit late.

So, the cayenne is optional. If you hate spice, like my mom, then just leave it out. The soup will still be delicious, I promise.

I also used a Dutch oven to make this soup. If fact, I’m going to take a moment now to express just how much I love my Dutch oven. It’s cast iron, but coated with enamel. It has superior heating abilities (we’re talking even, delicious conductivity, people). I’m pretty convinced that everything that comes out of my Dutch oven takes like magic.

But mostly potato leek soup magic.

If you haven’t invested in a Dutch oven yet, and you want to, I highly recommend checking Amazon. I don’t have an affiliate link for you, but mine is a Lodge brand and I bought it from there. It’s a great price as far as Dutch ovens go, and I can attest to the delicious, delicious food that’s come out of mine. Maybe one day I’ll drop $500 on a top-quality Dutch oven, but I probably won’t.

If you don’t have a Dutch oven, don’t worry. It’s not a make-it or break-it kind of deal here. Just pull out your big ole’ (at least 3 quart) soup pot and follow the directions as usual.

If you’re feeling particularly adventurous, you might even want to try chopping up some crispy cooked bacon to throw on top of this. I mean, come on, bacon and potatoes? It’s a win-win situation.

Now if you’ll excuse me, a bowl of warm, oh-so-delicious potato leek soup is calling my name.

If you like this recipe, be sure to follow me here on Pinterest!

Related Video

I think it's a bit..wrong? To rate a recipe, when you change this or that, or have to substitute something. If someone follows the original recipe, and doesn't like it, that's an honest review. I see this all the time on other recipe sites, and I just think it's unfair to rate a recipe poorly if you haven't made it like the author wrote it. However, I love all the different ideas people have around making this recipe suit their tastes better! We all like different things, and our culinary skills. or efforts. are made better by the sharing we can do on sites like this one.

I like to look at a lot of recipes and take the best ideas from all of them. I love that you got your children involved! I wish Iɽ done that with my son, but now, at 32, he just likes my cooking and doesn't want to try it himself. *sigh* Anyway, I used 3 leeks, added thyme and rosemary. Left out the garlic, but I can add it tomorrow. I have some leftover marscapone cheese, which I'll use instead of cream cheese, and add the cheddar. And cheddar on top, as you suggested. I am obviously not critiquing your recipe, which sounds delicious! I can't critique other's cooking, unless I follow their recipe, which obviously, just isn't my style. Most importantly, you are getting your kids involved! Kudos to you!

I made this soup with a few modifications, and it was delicious. Instead of sauteing the veggies in plain butter, I browned a few slices of bacon and used about 1 tbsp. of bacon fat to cook them along with 1 tbsp. of butter. I cooked the veggies about 30 minutes in the broth. I only had half the amount of cheddar cheese called for, so I used that along with some grated Swiss and a slice of American cheese to make up for it. I didn't use any cream cheese, as I though it was plenty rich without it. I served the soup with a bit of crumbled bacon on top.

I have never made a cream-based, cheesy soup before, but my daughter specifically requested a potato leek soup for dinner and wanted it with cheese. This was a huge hit with the whole family (including my 13 year old who is not a huge soup fan). As always, I made a few modifications based on recommendations. Used veggie broth instead of chicken. Doubled the leeks and garlic and added a few scallions and eliminated the carrots. Cooked veggies for about 30 minutes and cooked the whole thing with the broth etc. for a bit longer as well (it was Sunday, I had time!) Used fat free half and half instead of milk and didn't use the cream cheese. That with the cheddar cheese was plenty rich enough! Served with a loaf of bread and a green salad and everyone was very happy!

I followed the recipe with the following exceptions: 1. slightly increased amount of leeks & garlic 2. used half & half instead of milk. It took closer to 30 minutes for the veggies to become tender. In the process, I lost a lot of liquid, resulting in a thicker soup than I would have liked. Maybe I should have chopped the potatoes and carrots into smaller pieces so they would have cooked faster. I don't think carrots added too much to this soup, so I will omit them next time. To all reviewers who criticize the soup for being too "fatty": when you decided to try the recipe, why did you not think a soup with milk, cheese and cream cheese would be fattening? Saying something is "heavy" is a legitimate complaint, but this recipe doesn't claim to be low-fat.

I've made this a number of times, and this is what I modify at this point: <p>- double the leeks <p>- triple the garlic <p>- add one bunch of green onions, half in the beginning, and half at the end when you return the puree to the soup <p>- use chicken stock or Better Than Bouillon instead of low-salt broth <p>- double the dill <p>- use sour cream instead of cream cheese <p>- half-and-half instead of milk <p> Adding a head of broccoli doesn't hurt, either, though I don't do this every time.

With a few modifications, the soup was quick and delicious. I skipped the dill and used fresh tarragon instead used only a 1/2 cup of 2% milk and used onion & chive cream cheese rather than plain. A good dose of white pepper and salt brought it all together.

Iɽ remove the word 'leek' from the name as this hardly tastes at all like a traditional potato-leek soup should. Bland and thick, although the texture is nice - I added half the cream cheese it calls for (and noticed without it, it would have been tasteless and very un-creamy). Very disapponted as I've been meaning to make a good potato-leek soup for weeks, searched many recipes, and ultimately settled on this one.

Of countless recipes I have prepared from this site, this is the first I will not make again. I did not use cream cheese, and I added an additional garlic clove. Otherwise, I stayed true to the recipe. There is a possibility this would have been a fine soup with thyme in place of the dill, but I won't make it again to see. Too many other yummy potato and leek soups out there to try!

We love this soup. I always double the recipe. I never have used the cream cheese, but do add whole milk or cream if I have it in the house. Delish! Sometimes I throw some corn or broccoli in the next night to make the leftovers seem different.

Following suggestions from other reviewers, I used 2 leeks and omitted the cream cheese and the soup was delicious, creamy but not too rich. The time for my veggies to soften was more like 30 min. so I added another 1/2 cup of chicken stock as I like a thinner soup, and blended a little less than half. My husband billed it as my best soup yet! I will be making this again, maybe with a dash or two of tobasco.

I did not have many of the ingredients so I improvised based on comments I've read from others. I didn't have leeks, so I instead used 5 scallions. I didn't have chicken broth, so I used 1 can of veggie broth and I didn't have cheddar cheese, so I just grated some Stilton to give it some flavor. In addition to dill, I added some rosemary. This was a perfect way for me to use the remainder of my Xmas veggie ingredients! The soup was great! I also didn't use 4 oz of cream cheese, I just used about 1/8 - 1/4 of a cream cheese package. Lastly, I made some extra boiled potatoes and carrots and added those to the soup to give it some texture.

Great soup for a cold snowy night. I didn't have enough carrots so I added a celery stalk. This worked fine. My husband loved this soup and we both thought it very flavorful. I did add extra dill.

I thought this soup was delicious. My teenagers loved it.

pretty bland, I think I expected more of a cheese flavor, I did use good sharp cheddar. I added a crunch with small homemade garlic croutons to sprinkle on top and that was great..

Wow! What a fantastic soup and very simple to make. I've made it several times and it freezes beautifully. I even used light cream cheese and cheddar cheese and it's still great. I do chop up the vegtables a bit smaller because I prefer it that way. Hands down, my favourite soup!

Gloppy and bland. Color is very appetizing. I tried every add-in to coax flavor out of this sludge-lemon juice(helped)crumbled bacon(was gobbled up) and additional sauted onions-still searching for the flavor. My childen my enjoy this heavy, fattening, concoction but I'll keep searching for a tastier potato soup. recipe.

Iɽ have to agree with the reviewers who felt the soup doesn't know what it wants to be. While heartwarming and tasty on a cold night, its a bit fatty not delicious. Julia Child's more basic potato and leek recipe (just do a web search) is better.

It was great. I made the following changes: Omitted the dill, used cream instead of milk, cooked a couple of extra potatoes (cubed) and threw them in when the soup was ready for some texture. Everyone loved it. Highly recommend

Easy to make in advance for parties. I blend about half of the soup and leave the rest a little chuncky to add texture.

Everyone loves this soup. I've made it several times. Can't get enough

It was alright. Easy to make, but nothing special.

My kids even loved it and have requested it again.

I can't pinpoint exactly what was wrong with this recipe, but I noticed a weird aftertaste after each spoonful. Could've been the dill. It was also very, very rich and creamy. If I were to make it again Iɽ reduce the cream cheese. On the plus side, it had a beautiful golden colour.

Very good, and easy to make. The dill gives it a nice tang. I used 2 leeks instead of 1, but otherwise followed the recipe as written. The kids liked this.

Related Video

Can't go wrong here! Super quick and easy. I though 1 pound of bacon was too much but it was the perfect amount. YUM, one of the best things that I've eaten in a while was a piping hot bowl of this stuff!!

I pretty well followed the recipe, except for adding a couple of diced kohlrabi that we had on hand and wanted to try out. We loved it. even my 10-month-old daughter gobbled it up! We add the bacon as a garnish after we ladle it up, because we don't like it soggy. Also, I smushed some of the mixture up with a masher so that the soup thickened without having to add all the cream. Perfect for winter in Ohio!

I cooked a version of this today, making some minor changes to the ingredients (as I live in Thailand so it's not always easy to get fresh Leeks and decent spuds) But all in all a very tasty soup - I added some chilli as well to give it a little bit of a kick at the end.

An awesome rich and creamy soup! SOOOOO flavorful!! I served this to a family friend who is VERY picky and really figured he wouldn't eat it. I gave him a tiny bit in a bowl to try first. He ended up eating a huge bowl of it! My picky 12-year-old son also gobbled it up! This one is a big winner!!

This is a terrific soup. It is easy, the ingredients are readily available, and it tastes like heaven. I did not quite have enough cream, made up the difference with milk. I think I'll try this again with just milk and see how it turns out. I think if you mashed some of the potato and used milk you would get that creamy effect without the insane calorie count from the cream. Did I mention this soup also looks great? The chunks of potato, green leek and bacon look super. If you reserve a few leek circles when you are chopping, it makes a great garnish. Thanks!

Fantastic!! This has to be the easiest soup you could make and also the BEST! Since I have to have cheese with everything I eat,the only addition I made was some shredded Vermont white cheddar on top so it could slowly melt in. Once you make this soup, you are sure to be hooked.

Simple and delicious recipe. I tweeked it a little bit to suit my taste. I added a bit of steamed cauliflower I had kicking around in the fridge, which made it even healthier (it's always nice to "hide" some extra veggies in a potato soup to make it a bit less carb rich). I also omitted the heavy cream and used a bit of whole powdered milk, which added creaminess w/o making it any runnier (we live in Africa, where cooking with powdered milk is common). Finally, I put 3/4 of the soup in the blender to make it smooth and more appealing to my 3 year old - she might have resisted a soup full of chunks of leeks, no matter how flavorful they were. Oh, and I used bacon bits instead of cooking my own bacon. Thanks for a simple and quick recipe!

Great soup, and it allows for ample tinkering (as proven by the fact I printed this recipe and then forgot the sheet at the office and ended up doubling the proportion of leeks and broth of the original recipe). The only "conscious" changes I made were sauteeing the leeks with a little white wine (as opposed to frying them) and substituting the cream for milk. Will definitely make it again!

Wow! I was at the store and noticed the fresh leeks and bought them on a whim, then came home and looked up a recipe - i'm so glad I picked this one! I am literally eating the soup as we speak and it is phenomenal. After seeing what I had on hand, I used 5 cups of chicken broth instead of 4 (5 cups of water seasoned with chicken buillion cubes) used half a pound of bacon and half a pound of cubed pancetta (I live in Italy now and we have to use what we can find!) sauteed 4 chopped garlic cloves with the 2 whole leeks after the potatoes were tender I took out approximately 1/4 of the batch and mashed them easily by hand with a masher. This recipe is delicious. A good way to clean leeks for those of us who dont cook with them often is as follows: 1. Rinse the outsides, cut off the bulb/root. 2. remove any outside leaves that are spotty or extra dark green, trim the ends of the green top of the leek. 3. cut the leek lengthwise down the middle, and chop according to recipe. 4. Place leeks in bowl of warm water and swirl around to remove excess dirt. 5. scoop out leeks and place in colandar, rinse. It seems like alot of work, but really its not that hard and it is worth it to not have dirt in your recipe. Thanks for the delicious soup - will most definitely make again!

Recipe of Homemade Creamy Leek and Potato Soup

Creamy Leek and Potato Soup. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.

Potato and leek soup is one of the most satisfying creamy soups. It's like eating a bowl of baked potato, especially cooked, diced bacon is added. Peel the potatoes and cut them into pieces about the same size as the leeks.

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, creamy leek and potato soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.

Creamy Leek and Potato Soup is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Creamy Leek and Potato Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook creamy leek and potato soup using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Creamy Leek and Potato Soup:

In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra creamy soup. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth.

Steps to make Creamy Leek and Potato Soup:

  1. Using a large pan place on a medium heat, spray or drizzle with oil. Throw in the leeks to gently soften. I think the best way to make the soup full of flavour is to be patient allowing them to soften slowly. Whilst they are softening, chop the onion and garlic and then throw in the pan stirring well. Meanwhile stirring regularly, chop up the potatoes..
  2. After about 15 minutes the leeks and onions should be reduced and sweated down. Next add the stock to the mixture, add the milk and potatoes. Bring up to boil and a gentle simmer..
  3. Add salt and pepper to taste. The soup needs to bubble for about 20 – 25 minutes until the potatoes are soft. Next blitz the soup in a blender. If you like your soup chunky don't bother with this next bit! Serve up and Enjoy! Yum.

This creamy leek soup calls for a full, mellow wine that echoes its richness such as a white Graves with a good proportion of Sémillon. Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter, from BBC Good Food. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe. Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour. It's simple to make, cosy and comforting yet also luxurious and elegant.

So that is going to wrap it up for this special food creamy leek and potato soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Creamy Potato Leek Soup

This soup is creamy, warm, filling - classic comfort food at its best.

Especially considering that this variation is given a boost of plant-based protein and phytonutrients with soft tofu.

If you caught my wild blueberry smoothie post, you know that soft tofu is my one of my favorite secret weapons. Beyond the nutritional benefits, soft tofu adds tons of creaminess without any flavor.

You won't even realize it's there.

When it comes to flavor, this soup is all about the creamy deliciousness that is the spud.

Potatoes may have a bad wrap in some nutrition circles but not over here. They're filled with healthy complex carbohydrates and are also an excellent source of antioxidants like vitamin C. Combined with healthy fats and protein, potatoes are the perfect starchy addition to a healthy and well-balanced meal.

And in my opinion, leeks make the perfect spud-accompaniment.

Leeks are related to onions and garlic (two of the greatest veggies ever, in my opinion) and are a member of the allium family. These sulfur-containing veggies have been researched for a number of health benefits, including antioxidant effects, detoxification support, and cardiovascular protection.

You can use leeks almost anywhere that you would use an onion. (Or you can be like me and just use both.)

I'm telling you right now, all I want for St. Patrick's Day is this creamy potato leek soup.

(But a piece of this lentil shepherd's pie and/or a chunk or warm, crusty bread would certainly be welcome here too.) 😉

  • 1 ½ teaspoons canola oil
  • 3 leeks, trimmed, cleaned and thinly sliced (3 cups)
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 6 cups reduced-sodium chicken broth
  • 1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
  • ½ cup reduced-fat sour cream
  • Salt & freshly ground pepper, to taste

Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.

Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

Creamy potato and leek soup recipe - Recipes

Now that winter has finally arrived, I feel like it’s only appropriate to feature a cold weather staple – a delicious soup recipe! Today I’m bringing you a creamy, dairy-free Leek and Potato Soup that I know will warm you right up. It’s the epitome of a comfort food taste without the dairy or fried foods. I feel like most people are or aren’t a soup person, there’s not much in between. In my case, I’m a total soup lover but I know that some people in my life *cough cough- my boyfriend Matt for example, always says he’s not. So it’s only a LITTLE funny that when I served up a bowl of this healthified Leek and Potato soup, he absolutely loved it and went back for more. I suppose he’s on the soup side after all! But, in his defence he does always say how Leek and Potato soup is his favourite if he has to eat soup, so I guess that helped it out too.

I think the issue around whether people love, or don’t love soup is that they often think of it as a side and not an entrée so they assume it won’t fill them up. I tend to enjoy and make heartier soups so that they end up being a full meal in a bowl and I’m full and satisfied when I finish it. Even though this Leek and Potato soup may seem light and creamy, don’t be fooled because it’s packed with lots of veggies. This soup would be amazing served with a side salad or warm toast with sliced tomato and basil, and trust me it’s the perfect lunch combo.

The funny thing about leeks is that I only really buy them when I’m making my Leek and Potato Soup although I’m sure they have plenty of other uses (like my vegan apple chestnut stuffing recipe). I just don’t buy them that often, and probably like most people, I don’t use them for much more than making soup. Some people don’t even know what a leek is, so I always tell people they’re basically big green onions because they kind of look and taste like it in my onion (opinion to those that are paying attention!). When sautéed, they become soft, tender and add a mild onion flavour to any dish, which I guess is why they work great with potato.

Even the pickiest eaters in your family will enjoy this soup as it doesn’t contain any overpowering flavours. Everything works so well together to create a balance of flavours. Because of this, I think it works great as a starter to almost any meal since it will compliment pretty much anything without overpowering it. Or of course, you can have a giant bowl to enjoy as your whole meal, I won’t judge.

Have I turned you into a soup lover yet? Make this soup and try it out for yourself, you will love it! If you can, I highly suggest using a high-speed blender like a Vitamix. I did in this video, and the soup comes out restaurant style quality. A high speed blender will help you create the silkiest soup you’ve ever had! It was so creamy I didn’t even have to add in the coconut milk, which I usually do. If you’re looking into purchasing you’re own Vitamix blender you can use my affiliate code:06-015 for FREE standard shipping.

I hope you enjoy making this creamy Leek and Potato Soup and don’t forget to share this recipe with your friends and family.