There is nothing like a bowl of soup on a snowy winter day. This creamy potato leek soup is like a warm hug in a bowl. It fills your home with a cozy, savory aroma while it cooks. You deserve a dinner that feels this special without the stress.
It is 6pm and you are tired from a long day. This recipe is here to save your evening. It delivers a restaurant-quality meal with almost zero effort. Let’s get cooking together!
Why You’ll Love This Recipe
This recipe is a winner because it is completely hands-off. You just toss everything in and let the pot work. It is perfect for busy weeknights when time is short. The ingredients are simple and very budget-friendly for any family.
Your whole family will love the velvety, smooth texture. It feels fancy but is actually very easy to master. Even picky eaters enjoy the mild and buttery flavor. It is the ultimate winter comfort food for a quiet night.
Simple Method
You can use your slow cooker or your Instant Pot. Both ways produce a perfectly smooth soup every time. You do not need to be a professional chef. Just chop your veggies and press a single button. The immersion blender does all the hard work for you.
Ingredients You’ll Need
These simple ingredients create a deep, rich flavor that tastes like home.
- 3 large leeks, white and light green parts only
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium chicken or vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons fresh chives, chopped
Step-by-Step
- Prepare the leeks by removing dark green tops and roots.
- Slice them lengthwise to wash out all the hidden grit.
- Cross-slice the cleaned leeks into thin half-moons.
- For the Crock Pot: Add leeks, potatoes, broth, garlic, and seasonings.
- Cover and cook on Low for 6 to 8 hours.
- For the Instant Pot: Combine everything and cook for 10 minutes.
- Perform a Quick Release once the cycle completes.
- Use an immersion blender to process the soup until smooth.
- Stir in the heavy cream until fully incorporated.
- Taste and adjust seasoning with extra salt or pepper.
- Serve hot garnished with fresh chopped chives.
Best Ways to Enjoy It
Serve this soup hot with a piece of crusty bread. A swirl of extra cream on top looks beautiful. Add some crispy bacon for a salty, crunchy finish. It makes a wonderful lunch for the next day too. Set the table and enjoy a cozy night in.
Storage & Reheating
Keep leftovers in the fridge for up to four days. Store them in an airtight container to stay fresh. Reheat the soup gently on the stove over medium heat. Do not let it boil hard after adding the cream. You can freeze the base before adding the dairy. It is a great meal prep option for busy weeks.
Tips for Best Results
- Clean leeks very well to remove all hidden sand.
- Use Yukon Gold potatoes for the creamiest possible texture.
- Don’t skip the fresh chives for a bright finish.
- An immersion blender makes the cleanup a total breeze.
- For a holiday, serve this in small appetizer mugs.
- Add a squeeze of lemon to brighten the flavors.
- Use high-quality butter for a richer, more velvety taste.
Ways to Switch It Up
- Use coconut milk for a delicious dairy-free version.
- Add a pinch of nutmeg for extra winter warmth.
- Swap chicken broth for vegetable broth to keep it vegetarian.
- Stir in some shredded cheddar for a cheesy twist.
Common Questions
Can I use Russet potatoes?
Yes, you can use Russets if you have them. The soup will be a bit starchier. Yukon Golds give the smoothest, most buttery result.
How do I clean leeks properly?
Slice them down the middle and fan the layers. Run them under cold water to wash away dirt. Dirt likes to hide in the tight layers.
Is this soup kid-friendly?
Absolutely, kids love the mild and creamy flavor. It is smooth and easy for them to eat. You can even serve it with grilled cheese.
I hope this cozy creamy potato leek soup brightens your winter. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Potato Leek Soup
Ingredients
- 3 large leeks , white and light green parts only, cleaned and sliced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 cups low -sodium chicken or vegetable broth
- 3 cloves garlic , minced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons fresh chives, chopped
Instructions
- Prepare the leeks by removing dark green tops and roots, slicing lengthwise to wash out grit, then cross-slicing into half-moons.
- Crock Pot Method: Add leeks, potatoes, broth, garlic, thyme, salt, pepper, and butter to a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours until potatoes are very soft.
- Instant Pot Method: Combine leeks, potatoes, broth, garlic, thyme, salt, pepper, and butter in the inner pot. Secure lid and set to Manual/Pressure Cook on High for 10 minutes. Perform a Quick Release once the cycle completes.
- Once cooked, use an immersion blender directly in the pot to process the soup until completely smooth.
- Stir in the heavy cream until fully incorporated and heated through.
- Taste and adjust seasoning with additional salt or pepper as desired.
- Serve hot garnished with chopped fresh chives.
