Print

Creamy Potato Leek Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy potato leek soup is a comforting blend of tender Yukon gold potatoes, sautéed leeks, Parmesan, and fresh herbs. It is smooth, flavorful, and perfect for a cozy meal.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 large leeks (white and light green parts only, sliced and rinsed well)
  • 4 large cloves garlic (minced)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds Yukon gold potatoes (peeled (optional*) and diced)
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1/2 cup freshly grated Parmesan cheese (plus extra for topping)
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • Chopped fresh chives or scallions (for garnish)

Instructions

  1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until soft but not browned.
  2. Stir in the garlic, salt, and pepper. Cook for 1 minute until fragrant.
  3. Add the potatoes, broth, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover and cook for 15–20 minutes, or until the potatoes are tender.
  4. Discard the bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches. For a chunkier texture, blend only half of the soup.
  5. Stir in the grated Parmesan and lemon juice until smooth and melted. Add the cream. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  6. Ladle into bowls and top with chives or scallions and a twist of black pepper before serving.

Notes

  • For a lighter version, substitute the heavy cream with milk or a lighter dairy alternative.
  • Leave some potato pieces unblended for a heartier texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with extra Parmesan cheese and fresh herbs for added flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-potato-leek-soup/