Creamy potato leek soup is the perfect easy dinner recipe. So simple yet so delicious served with crusty bread and a drizzle of cream.
There is something exceptionally satisfying about sitting down with a deep bowl of creamy soup and a piece of crusty bread. Cooler months always have me excited at the possibility of having soup multiple times a week. This creamy, very easy potato leek soup is one I make often. It’s creamy, gentle flavors are perfect for a cozy weeknight dinner. If you want to amp up the flavors, feel free to add more mustard and even ingredients like smoked paprika, chilli flakes and mature cheddar cheese which is a perfect match to cream and potatoes.
How to make potato leek soup
Slice leeks in half lengthwise and rinse well to ensure all the dirt has been removed. Open the leaves with your fingers as you rinse under the tap to get it all out otherwise the dirt will leave your soup gritty. Finely slice the leeks then soften in melted butter in a large pot or saucepan. Add the garlic, thyme and bay leaf and fry for another 30 seconds. Add the peeled and diced potatoes. Allow the potatoes to cook for a few minutes then pour in the chicken stock. Reduce the heat and allow the soup to simmer until the potatoes are completely soft. Remove the herbs and blend with an immersion blender until smooth. Pour in the cream and season to taste with mustard, salt and pepper. Allow to simmer for another 5 minutes before serving with crusty bread.
What to serve with potato leek soup
- Easy healthy chicken broccoli soup
- Honey roasted butternut squash soup
- Creamy broccoli chicken gnocchi soup
Potato leek soup
- 2 tbsp butter
- 4 large leeks washed, halved and finely sliced
- 6 large potatoes peeled and cubed
- 2 garlic cloves crushed
- 4 cups chicken stock
- 1 bay leaf
- 2 stalks of thyme
- 2 tsp Dijon mustard
- 2/3 cup heavy cream / whipping cream
- salt & pepper to taste
- In a pot, fry the leeks in the butter until they are soft.
- Add the garlic, thyme and bay and fry for another 30 seconds.
- Add the potatoes and stock.
- Lower the heat and cover. Allow to simmer for about 20 minutes until the potatoes are soft and cooked.
- Remove the bay leaf and thyme. With a hand blender, puree the soup until thick and smooth.
- Return to the heat and add the cream and mustard and season to taste. Allow to simmer for 5 minutes.
- Serve hot with crusty bread.
Looking forward to making this! What type of potato do you suggest? And to health it up a bit, I’m thinking to substitute the heavy cream with combo of coconut milk and pureed roasted cauliflower…..your thoughts?
I would suggest any potato suitable for mashing or roasting. A waxy potato won’t become creamy when blended. I think pureed cauliflower is a fantastic idea!
Made this soup for the family a while back and it’s become a firm favourite. Delicious.
So glad they liked it Colleen!
So sad, just finished making my Leek and Potato soup this morning – youor recipe sounds great – wish I’d seen it earlier! Will try it next time. Barry
I really think any mustard would go great with this! 🙂
What a lovely twist to a traditional recipe! I’ve been looking for an idea to up the ‘zing’ factor in this soup, and I think the mustard must be a delicious addition! I wonder what it would be like with some hot English mustard? Or German mustard… I think that would go down a treat!