Description
This hearty potato leek soup is velvety smooth, rich with flavor, and finished with fresh green onions and chives. It’s the ultimate bowl of comfort perfect for chilly days or anytime you need a warm, satisfying meal.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and diced
- 3 large leeks, cleaned and sliced
- ½ cup green onions, thinly sliced
- 2 tablespoons fresh chives, chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cups vegetable broth
- 1 cup heavy cream
- 1½ teaspoons salt (or to taste)
- ½ teaspoon black pepper
Instructions
- Place a large pot or Dutch oven over medium heat.
- Add butter and olive oil. Once melted, add sliced leeks and sauté for 8–10 minutes until softened. Add garlic and cook for 1 minute.
- Add diced potatoes and vegetable broth. Stir to combine and bring to a boil.
- Reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth.
- Return to pot and stir in heavy cream, salt, and black pepper. Heat gently without boiling.
- Serve hot, garnished with green onions and chives.
Notes
- Soak leeks in water to remove grit before cooking.
- Use Yukon Gold potatoes for a slightly firmer texture if preferred.
- Add smoked paprika for a subtle smoky twist.
- To make it vegan, use plant-based butter and coconut milk instead of cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: potato leek soup, hearty soup, vegetarian soup, creamy soup, comfort food