Name: Creamy potato leek soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 large leeks, white and light green parts only; 3 tbsp unsalted butter; 2 cloves garlic, minced; 2 lb Yukon Gold potatoes, peeled and cut into ½-inch (1-cm) cubes; 6 cups low-sodium vegetable broth; ½ tsp dried thyme; ½ tsp fine salt; ¼ tsp ground black pepper; ½ cup heavy cream; 2 tbsp fresh chives, washed and sliced

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Wash between the leek layersHalve the trimmed leeks lengthwise, then slice. Rinse thoroughly in a colander, separating the layers to release grit; drain well. Aim for about 5 cups (1.2 L by volume) sliced leeks.
02Soften without browningMelt butter over medium-low heat. Cook leeks for 8–10 minutes, stirring, until soft. Add garlic and stir for 30 seconds.
03Simmer until the potatoes are softAdd potatoes, broth, thyme, salt and pepper. Bring to a boil, lower the heat, cover and simmer for 15–20 minutes until a fork easily breaks the potato cubes.
04Blend gently and finishRemove from the heat. Keeping the immersion blender head submerged, blend in short bursts until smooth; avoid splashing. Stir in cream and return to low heat for 2–3 minutes. Taste, divide among six bowls and add chives.

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A few useful notes

Leeks can hold soil deep between the layers; rinse after slicing rather than only washing the outside.

Blend just until smooth. If you prefer a rustic soup, use a potato masher instead and leave small pieces.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-06. How we work.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.