Soups & Stews > Creamy Soups > Other Creamy Soups > Creamy Corn Chowder Recipe

Creamy Potato and Leek Soup

A comforting and flavorful creamy potato and leek soup, perfect for a chilly day. This recipe uses simple ingredients and is easy to make.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 2 large Leeks
  • 1.5 lb Potatoes
  • 4 cups Vegetable Broth
  • 1/2 cup Heavy Cream
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Fresh Parsley

Prepare the Leeks

Thoroughly wash the leeks, making sure to remove any dirt trapped between the layers. Slice the white and light green parts of the leeks into thin rounds. Discard the dark green parts or save them for making vegetable broth.

Sauté the Leeks

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, or until they are softened and translucent. Be careful not to brown them.

Add Potatoes and Broth

Peel and dice the potatoes into 1-inch cubes. Add the potatoes and vegetable broth to the pot. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Blend the Soup

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, be sure to vent the lid to prevent pressure buildup. Return the blended soup to the pot.

Add Cream and Heat Through

Stir in the heavy cream and heat the soup gently over low heat. Do not boil. Taste and adjust the seasoning as needed.

Serve and Garnish

Ladle the creamy potato and leek soup into bowls. Garnish with fresh chopped parsley and a drizzle of extra virgin olive oil, if desired. Serve hot.

Nutrition Facts Estimated per 100g of product

Calories: 80 kcal
Protein: 1.5g
Fat: 5g
Carbohydrates: 8g
Fiber: 1g

Other Considerations for Nutrition

For a lighter version, use milk instead of heavy cream. You can also substitute the butter with more olive oil.

← Creamy Potato and Leek Soup Creamy Roasted Butternut Squash Soup →

FAQ

  • Can I freeze this soup?

    Yes, you can freeze this soup. Allow it to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
  • Can I use different types of potatoes?

    Yes, you can use different types of potatoes such as Yukon Gold or Russet potatoes. The cooking time may vary slightly depending on the type of potato used.
  • Can I make this soup vegan?

    Yes, you can make this soup vegan by substituting the butter with olive oil and the heavy cream with plant-based cream or cashew cream.