Name: Potato Leek Soup Recipe: The Ultimate Comfort Food Guide (2026)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French-inspired
Ingredients: 4 large leeks (white and light green parts), sliced; 2 pounds Yukon Gold potatoes, peeled and diced; 3 tablespoons unsalted butter; 4 cups vegetable or chicken broth; 1 cup heavy cream; 2 cloves garlic, minced; 1 bay leaf; 1 teaspoon fresh thyme leaves; Salt and black pepper to taste; 2 tablespoons fresh chives, chopped

Ingredients

4 large leeks (white and light green parts), sliced
2 pounds Yukon Gold potatoes, peeled and diced
3 tablespoons unsalted butter
4 cups vegetable or chicken broth
1 cup heavy cream
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
2 tablespoons fresh chives, chopped

Instructions

Clean leeks thoroughly and slice into half-moons
Sauté leeks in butter over medium heat for 8-10 minutes until soft
Add garlic and cook 1 minute
Add potatoes, broth, bay leaf, and thyme; bring to boil
Reduce heat and simmer 20-25 minutes until potatoes are tender
Remove bay leaf and blend soup until smooth
Stir in cream and heat gently
Season with salt and pepper
Serve garnished with chives

Notes

Clean leeks thoroughly to remove all sand and grit
Don’t boil after adding cream to prevent separation
Soup thickens when stored; thin with broth when reheating
Can be made dairy-free by substituting coconut cream
Freezes well for up to 3 months (before adding cream)

Author: Emy Hayer
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop, Blended
Cuisine: French-inspired, American
Diet: Vegetarian