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Velvety Potato Leek Soup for Cozy Weeknight Dinners

A close-up of a bowl of creamy, pale green potato leek soup topped with fresh chives and olive oil.
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Make this classic French soup for a comforting, easy weeknight dinner. This recipe focuses on achieving a truly silky texture using simple, quality ingredients.

Ingredients

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  • 2 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, thoroughly washed and sliced
  • 2 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream (or full-fat unsweetened cashew cream for dairy-free)
  • Optional topping: Crispy bacon bits or fresh chives

Instructions

  1. Clean the leeks well. Slice the white and light green parts thinly. Place the sliced leeks in a large pot or Dutch oven with the butter over medium heat. Cook slowly for 8 to 10 minutes, stirring often, until the leeks are very soft and sweet. Do not let them brown.
  2. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  3. Add the diced potatoes, chicken broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
  5. Stir in the heavy cream (or cashew cream), salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  6. Taste the soup and adjust salt and pepper as needed. Serve immediately in bowls, topped with crispy bacon bits or fresh chives, if desired.

Notes

  • For the best flavor, sauté the leeks low and slow to bring out their natural sweetness. This step is key to a gourmet soup experience.
  • If you prefer a slightly rustic texture, blend only half of the soup and leave the rest chunky.
  • To make this recipe dairy-free, substitute the heavy cream with an equal amount of full-fat, unsweetened cashew cream or full-fat coconut milk (canned).
  • Yukon Gold potatoes work best because their starch content helps create a naturally creamy texture when blended.

Nutrition

Find it online: https://blissbatter.com/potato-leek-soup-velvety-creamy-recipe/