Elegant, mellow, and far more than the sum of its parts, this classic soup is basically French comfort food in a bowl.

Leeks bring a gentle, oniony sweetness while the potatoes give it that luxe, velvety texture – without the need for cream. It’s the kind of soup that whispers instead of shouts, but still manages to get everyone’s attention.

Ingredients

• 2 tablespoons butter (or olive oil)
• 3 medium leeks (white + light-green parts only), cleaned and thinly sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, peeled and cubed (~1″)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup milk or half‑and‑half
• ½ teaspoon dried thyme
• Salt & white or black pepper, to taste

Kitchen Tool Tips

Chef’s Knife or Leek Scrubber – helps clean leeks thoroughly between layers.
Immersion Blender – for blending soup in‑pot to silky perfection.
Ladle with Pour Spout – easier to swirl silky soup into bowls without mess.

Instructions

1. Sauté leeks & onion: Melt butter over medium. Add sliced leeks and onion; cook 6–8 min until softened but not browned. Add garlic and thyme; sauté 1 min.
2. Simmer potatoes: Add potatoes and broth. Bring to boil, then simmer 15–20 min until potatoes are soft.
3. Blend: Use immersion blender to puree until smooth and velvety.
4. Finish: Stir in milk or half‑and‑half. Warm gently—don’t boil. Season with salt and pepper.

Nutritional Info (4 servings)

• Calories: 230
• Fat: 7 g
• Carbs: 30 g
• Protein: 6 g
• Fiber: 4 g
• Sodium: 580 mg

How to Serve

Serve hot with a drizzle of extra-virgin olive oil and chopped chives or parsley. Great alongside a simple green salad or toasted baguette slices.

Storage

• Fridge: Up to 4 days.
• Freezer: Freeze in portions (minus milk) for 3 months; add milk when reheating.
• Reheating: Warm slowly on stovetop; stir in extra broth if needed.

FAQs

Can I make this vegan?

Yes—use olive oil instead of butter and plant-based milk.

Why are leeks better than onions here?

Leeks offer a milder, sweeter onion flavor and smoother texture.

Can I add other vegetables?

Yes—celery or fennel can add extra aromatic depth.

Optional Add‑On

Leftover Remix Idea: Use cooled soup as base for scalloped potatoes or creamy leek-potato gratin.

Silky Leek & Potato Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons butter (or olive oil)

• 3 medium leeks (white + light-green parts only), cleaned and thinly sliced

• 1 onion, diced

• 3 garlic cloves, minced

• 2 medium potatoes, peeled and cubed (~1″)

• 4 cups low-sodium chicken or vegetable broth

• 1 cup milk or half‑and‑half

• ½ teaspoon dried thyme

• Salt & white or black pepper, to taste

Directions

• Sauté leeks & onion: Melt butter over medium. Add sliced leeks and onion; cook 6–8 min until softened but not browned. Add garlic and thyme; sauté 1 min.
• Simmer potatoes: Add potatoes and broth. Bring to boil, then simmer 15–20 min until potatoes are soft.
• Blend: Use immersion blender to puree until smooth and velvety.
• Finish: Stir in milk or half‑and‑half. Warm gently—don’t boil. Season with salt and pepper.

Like this recipe?

Follow @dinnerendeavor on Pinterest