Creamy Leek and Potato Soup

This Creamy Leek and Potato Soup is a classic French-inspired dish known for its velvety texture and comforting flavor. Made with simple ingredients like tender potatoes, sautéed leeks, fresh thyme, and a touch of cream, this nourishing soup is perfect for a cozy dinner, a holiday starter, or a make-ahead meal.

It comes together easily and delivers a rich, smooth texture without needing complicated steps or specialty ingredients. Serve it with fresh herbs, warm croutons, or a crisp salad for a beautifully balanced meal.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large leeks, thinly sliced (white and pale green parts only)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 6 cups low-sodium vegetable broth
• 3 sprigs fresh thyme
• 1/2 cup heavy cream
• Croutons, for garnish
• Chopped fresh parsley, for garnish
• Chopped fresh chives, for garnish

Instructions

1. Sauté the Leeks
   In a large soup pot or Dutch oven, melt the butter over medium heat. Add the olive oil, followed by the sliced leeks. Season with salt and pepper, and cook for about 6 minutes, stirring occasionally, until softened and fragrant.
2. Add Garlic and Potatoes
   Stir in the minced garlic and cook for about 15 seconds. Add the cubed potatoes and cook briefly, about 20 seconds, to coat them in flavor.
3. Simmer the Soup
   Pour in the vegetable broth and add the thyme sprigs. Bring the mixture to a gentle boil, then reduce heat, cover, and simmer for 22 to 25 minutes, or until the potatoes are very soft.
4. Blend Until Smooth
   Remove the thyme sprigs. Using an immersion blender, blend the soup until creamy and smooth. Avoid over-blending to prevent a glue-like texture.
5. Finish with Cream
   Stir in the heavy cream and taste for seasoning. Adjust the salt and pepper if needed.
6. Serve
   Ladle into bowls and garnish with croutons, fresh parsley, and chives.

Tips for Success

• Avoid Over-Blending: Potatoes can take on a sticky texture if blended too long. If necessary, puree lightly and pass the soup through a fine sieve for a silky finish.
• Roasting Option: For deeper flavor, roast or bake the potatoes before adding them to the pot.
• Texture Variation: If you prefer some chunkiness, reserve a small portion of cooked potatoes and leeks before blending and stir them back into the soup.

Serving Ideas

This soup pairs beautifully with:

• Warm homemade rolls or crusty artisan bread
• A simple green salad
• Roasted vegetables
• Grilled or smoked chicken for a heartier meal

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months. Leave out the cream before freezing and add it when reheating for the best texture.
• Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Do not boil after adding cream.