Creamy Potato & Leek Soup
The French country classic: sweet, gently cooked leeks and buttery Yukon Gold potatoes blended until velvety, with just a splash of half-and-half. Simple, cozy and budget-friendly.
Diet swaps
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 3 large Leeks, white and light green parts, sliced and well rinsed
- 2 lb Yukon Gold potatoes, peeled and diced
- 1 tbsp Butter
- 1 tbsp Extra-virgin olive oil
- 2 cloves Garlic, minced
- 6 cups Low-sodium chicken or vegetable broth
- 2 sprigs Fresh thyme and 1 bay leaf
- 1/2 cup Half-and-half
- 2 tbsp Fresh chives, chopped
Directions
- Melt the butter with the oil in a large pot. Add the leeks and a pinch of salt, cover and cook gently for 10 minutes until soft but not browned. Add the garlic for 1 minute.
- Add the potatoes, broth, thyme and bay leaf. Simmer 20 minutes until the potatoes are very tender.
- Remove the herbs and blend until smooth (or leave it a little chunky).
- Stir in the half-and-half, season with salt and white pepper and serve topped with chives.
Calorie breakdown
Potatoes 117 · leeks 27 · half-and-half 27 · olive oil 20 · butter 17 · broth 15 · garlic 2 · herbs 2
💡 Lighter tip: Leeks hide grit between their layers. Slice them first, then swish them in a bowl of water and lift them out.
Helpful for this recipe
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