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Creamy Leek and Potato Soup

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 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: French
Keyword: potato soup recipe, soups with leeks, vegetarian recipes
Servings: 8
Calories: 197kcal



  • 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.


Serving: 1cup | Calories: 197kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 319mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg