Creamy Leek and Herb Potato Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Creamy Leek and Herb Potato Soup is your perfect companion for those chilly nights when you crave something comforting yet simple to whip up. With its rich blend of leeks, herbs, and potatoes, this soup brings warmth and flavor to your table with minimal effort.

Ingredients for Creamy Leek and Herb Potato Soup

Let's break down what makes each ingredient essential to this soup:

Russet potatoes are our star, providing the body and creamy texture when blended. They absorb flavors beautifully.

Butter adds a touch of richness and helps to soften the leeks for a mellow, sweet flavor.

Leek, with its mild onion-like flavor, forms the aromatic base of the soup.

Vegetable broth acts as the liquid base, tying all the flavors together while keeping it vegetarian-friendly.

Heavy cream is what makes the soup creamy and luscious, adding that luxurious mouthfeel.

Fresh parsley and chives bring an herby freshness that brightens the soup.

Garlic adds depth and aromatic hints that complement the leeks perfectly.

Dried thyme offers a subtle earthiness that rounds out the flavor profile.

Parmesan cheese is optional but adds a salty, nutty finish if you choose to use it.

Tips & Tricks

  • Wash the leeks thoroughly; grit can hide between the layers.
  • If the soup is too thick for your liking, add more broth to reach your desired consistency.
  • For a lighter version, substitute half-and-half for the heavy cream.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a side salad for a complete meal. Consider serving it alongside a grilled cheese sandwich for a nostalgic twist.

Frequently Asked Questions

Can I freeze this soup?
Yes, you can freeze it, but omit the cream before freezing. Add the cream when reheating for the best texture.
What can I use instead of heavy cream?
Half-and-half or a plant-based cream alternative can be used for a lighter or dairy-free version.

Creamy Leek and Herb Potato Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once melted, toss in the thinly sliced leeks and minced garlic. Give them a good sauté until they're soft and fragrant, about five minutes should do it.

Next, add the diced potatoes and sprinkle in the thyme. Stir everything together, letting the flavors mingle for a couple of minutes.

Pour in the vegetable broth and crank up the heat to bring it all to a boil. Once boiling, reduce the heat and let it simmer for a good 20 minutes. You want those potatoes nice and tender.

Take the pot off the heat and grab your immersion blender. Blend the soup until it's smooth and creamy. If you don’t have an immersion blender, a regular stand blender works fine—just be careful with the hot liquid.

Place the pot back on low heat and stir in the heavy cream, parsley, and chives. Season with salt and pepper to your liking.

Serve the soup hot, and if you're feeling indulgent, sprinkle some Parmesan cheese on top.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for weeknights.
  • Packed with fresh herbs for a burst of flavor.
  • Rich and creamy texture without feeling overly heavy.
  • Customizable with optional toppings like Parmesan cheese.

Ingredients

4 large russet potatoes (about 2 lbs), peeled and diced
2 tbsp unsalted butter
1 large leek, white and light green parts only, thinly sliced
4 cups vegetable broth
1 cup heavy cream
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 cloves garlic, minced
1/2 tsp dried thyme
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)

Step-by-step Instructions

1. Melt the butter in a large pot over medium heat. Add the sliced leeks and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the diced potatoes and thyme to the pot, stirring to combine. Cook for an additional 2 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
4. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can use a stand blender in batches.
5. Return the pot to low heat and stir in the heavy cream, parsley, and chives. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese if desired.

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