It’s been insanely cold here in Southern Ontario for the past week. I literally cannot bring myself to go outside. We’ve been craving soup 24/7 so I’ve been making all of my regulars on rotation.
On my last grocery run I grabbed a bunch of gigantic leeks not knowing what I would end up doing with them, but I also had some potatoes that were meh… so I thought an easy leek and potato soup recipe seemed like a perfect idea to add to our rotation. I’m not claiming to reinvent the wheel here, I just threw in what I thought would work and it did!
I added Creamy to the title because Yukon Golds (my potato of choice for almost everything) make this soup so velvety even without the addition of the cream that adding .
Keep warm everyone!

What you need to make this Simple Leek & Potato Soup Recipe

Leek & Potato Soup Steps

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Simple Creamy Leek & Potato Soup

Course Main Course

Cuisine British

Keyword soup, soup recipes, vegetarian, winter recipes

Prep Time 5

Cook Time 25

Servings 4

Ingredients

2 large leeks (about 4 cups sliced)
4 Yukon Gold potatoes peeled and cubed
3 -4 garlic cloves chopped
1 tbsp butter
1 tbsp olive oil
¼ tsp black pepper
1 tsp kosher salt
4 cups chicken or vegetable broth
2 sprigs fresh thyme (optional)
¼ cup 35% cream (optional)

Instructions

Remove the dark green parts and root end of the leeks. Cut them in half lengthwise. Leeks have to be cleaned really well. I put mine in a bowl of cold water and let them soak then rinse them off.
Finely slice the leeks
Add oil, butter, garlic, leeks, salt & pepper to the pot. Sauté on medium heat for about 7 minutes stirring occasionally.
Add cubed potatoes and thyme sprigs
Pour in broth, bring to a boil then reduce heat, cover and simmer for about 20 minutes or until potatoes are fork tender
Blend soup with an immersion blender or in a regular blender until silky smooth. Pour blended soup back into the pot and add cream If you desire