Description
This creamy Potato and Leek Soup is a quick and comforting dinner idea that turns humble ingredients into a silky, flavorful bowl. Perfect for chilly evenings or healthy lunch prep, this easy recipe is naturally gluten-free and rich with nourishing flavor. Whether you’re looking for food ideas that feed a crowd or a cozy bowl for two, this dinner recipe belongs in your rotation.
Ingredients
3 large leeks
3 tablespoons butter
3 garlic cloves, minced
2 pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable broth
1/4 cup heavy cream
Salt and pepper to taste
Fresh chives or parsley, for garnish
Instructions
1. Slice the leeks (white and light green parts only) and rinse them thoroughly to remove grit.
2. In a large pot, melt the butter over medium heat. Add leeks and sauté for 8 minutes until soft. Add garlic and cook for 1–2 more minutes.
3. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Blend the soup with an immersion blender until smooth. Or cool slightly and blend in batches.
5. Stir in heavy cream. Season with salt and pepper. Simmer for 5 more minutes.
6. Serve hot with fresh chives or parsley and a drizzle of olive oil if desired.
Notes
Clean your leeks thoroughly to avoid gritty bites.
If freezing, leave out the cream and stir it in after reheating.
For a vegan option, use olive oil and plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
Keywords: potato and leek soup, easy dinner, soup recipe, cozy meals