Creamy Leek and Potato Soup

4.67 from 6 votes

Creamy Leek and Potato Soup is the perfect French soup recipe, easy to make, loaded with flavor, and a perfectly balanced vegetarian favorite.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: French

Keyword: potato soup recipe, soups with leeks, vegetarian recipes

Servings:

1 tablespoon butter
1 tablespoon olive oil
2 large leeks, thinly sliced, white and pale green parts only (about 2 cups, total)
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 tablespoon fresh minced garlic
2 pounds russet potatoes, peeled and cut into 1-inch cubes
6 cups low sodium vegetable broth
3 sprigs fresh thyme
½ cup heavy cream
croutons, for garnish
chopped fresh parsley, for garnish
chopped fresh chives, for garnish

Melt the butter in a soup pot set over medium heat. I use a 5-quart Dutch oven.
Add in the olive oil.
Add in the sliced leek; season with salt and pepper, and saute for about 6 minutes, or until softened. Stir frequently.
Stir in the garlic and cook for 15 seconds.
Stir in the cubed potatoes; cook for 20 seconds.
Pour in the broth and add in the thyme sprigs; bring to a boil.
Cover with a lid and lower the heat to a gentle simmer.
Cook for 22 to 25 minutes, or until potatoes are very soft.
Remove from heat.
Remove thyme sprigs from the soup.
Using an immersion blender, blend the soup until smooth.
Stir in the heavy cream.
Taste for salt and pepper, and adjust.
Ladle soup into bowls.
Garnish with croutons, parsley, and chives.
Serve.