Classic Potato Leek Soup (Creamy & Comforting)

A silky-smooth French classic that’s both elegant and budget-friendly

KEY INFO:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Vegetarian (vegan-adaptable), Gluten-free

EQUIPMENT NEEDED:

Large soup pot or Dutch oven
Sharp knife and cutting board
Immersion blender (or regular blender)
Colander for washing leeks
Alternative: Food processor can replace blender

INGREDIENTS:

For the Base:

3-4 medium leeks (4-5 cups sliced) – white and light green parts only
4 medium potatoes (1.5-2 lbs/680-900g) – Yukon Gold or Russet
2 tablespoons (30g) butter or olive oil
2 garlic cloves, minced
4 cups (950ml) vegetable or chicken stock
1 cup (240ml) heavy cream (or coconut cream for vegan option)
2 sprigs fresh thyme (or 1 tsp dried)
Salt and pepper to taste

For Garnish:

Fresh chives, finely chopped
Drizzle of olive oil
Optional: crispy fried leek tops

METHOD:

Clean leeks thoroughly: Slice lengthwise, fan out layers under running water to remove all grit
Chop leeks into ½-inch pieces
Tip: Only use white and light green parts
Cut potatoes into 1-inch cubes (peeling optional)
Heat butter/oil in pot over medium-low heat
Add leeks and garlic, cook until soft (8-10 minutes)
Important: Don’t brown the leeks!
Add potatoes, stock, thyme
Bring to boil, then reduce to gentle simmer
Cook until potatoes are fork-tender (15-20 minutes)
Remove thyme sprigs
Blend until smooth using immersion blender
OR carefully transfer to standing blender in batches
Stir in cream, season with salt and pepper