• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Lola Cherie Cola
  • Home
  • Recipes
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Creamy Potato and Leek Soup

October 28, 2020 by laurenwinegardner

Jump to Recipe - Print Recipe

This Potato and Leek Soup is a creamy and warm cure for the corona-winter blues. Potatoes, fresh cream and vegetable broth come together beautifully to form this classic French soup. Perfect for sitting on the couch in sweats. Again.

It snowed in Chicago today. This is pretty rare before Halloween, but it’s 2020. I definitely don’t feel ready for winter yet, especially with all the new covid restrictions. It’s going to be a very long winter that’s for sure. The thought about getting on Zoom with friends again and playing Jackbox makes me cringe. But one thing that is sure to cheer us up during these unfortunate and cold times is a big bowl of hot homemade soup.

How to cut and clean a leek

To cut a leek, start but cutting off the large green top. Your leek may be precut and you can skip this step. Then cut an inch off the bottom of the leek and discard. Then cut the leek in half, vertically. Rinse the cut leek under running water, peeling back the layers and removing any dirt. When your leek has been cleaned return it to the cutting board and cut the half leek into 1/2 inch moons. Repeat until all the leeks are cleaned and cut.

How to make Creamy Potato and Leek Soup

  1. Cook the leeks and garlic. In a large pot heat the butter over medium heat. When melted add the chopped leeks and cook until soft, around 10 minutes. Add the garlic and cook an additional minute, until fragrant.
  2. Soften the potatoes. Add the potatoes, vegetable stock, thyme, bay leaves, salt and pepper and cook covered until the potatoes are very soft, around 15 minutes.
  3. Blend the soup and add the cream. Remove the thyme sprigs and bay leaves from the soup and discard. Using an immersion blender, blend the soup until creamy. If you do not have an immersion blender you can use a blender and then return the blended soup back to the pot. Add the cream to the soup and stir until blended.
  4. Garnish with fresh chives and cheddar cheese. Serve hot.

Tips and Tricks

  1. If the soup is too thick you can add additional stock. If it is too thin cook it down until it thickens up.
  2. Add additional salt and pepper to taste.
  3. Make sure potatoes are completely soft before blending. Harder potatoes will not get as smooth.

Looking for other soup options? You may also like:

  • French Onion Soup with Red Wine
  • Instant Pot Coconut Ginger Stew with Chicken Thighs
  • Instant Pot Pozole Verde with Chicken

Shop this post

Siterra Bowl
All-Clad Immersion Blender
Gold Silverware

Creamy Potato and Leek Soup

Print Pin Recipe
Course: Soup
Cuisine: French
Keyword: Broth, Buttercream, Potatoes, Soup
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 8

Ingredients

  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 4 large leeks, cleaned and chopped
  • 2 lbs potatoes, skinned and chopped into small chunks
  • 6-7 cups vegetable stock
  • 2 teaspoons salt
  • 2 fresh bay leaves
  • 4 sprigs fresh thyme
  • ½ teaspoon cracked black pepper
  • 1 cup heavy cream
  • chives, chopped for serving
  • shredded cheddar cheese, for serving

Instructions

  • In a large pot heat the butter over medium heat. When melted add the chopped leeks and cook until soft, around 10 minutes. Add the garlic and cook an additional minute, until fragrant.
  • Add the potatoes, vegetable stock, thyme, bay leaves, salt and pepper and cook covered until the potatoes are very soft, around 15 minutes.
  • Remove the thyme sprigs and bay leaves from the soup and discard. Using an immersion blender, blend the soup until creamy. If you do not have an immersion blender you can use a blender and then return the blended soup back to the pot. Add the cream to the soup and stir until blended. If the soup is too thick you can add additional vegetable stock.
  • Garnish with fresh chives and cheddar cheese and serve hot.

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Parent Recipes, Soups Tagged With: Cheesy, creamy, Potato, Soup

Subscribe

for your weekly recipe fix.

Previous Post: « The Devil’s Negroni
Next Post: Shrimp Stuffed Poblano Peppers »

Reader Interactions

Trackbacks

  1. Vegan Sweet Potato Chowder with Lacinato Kale - Lola Cherie Cola says:
    November 10, 2020 at 7:14 pm

    […] Creamy Potato and Leek Soup […]

Primary Sidebar

Welcome Babes!

I'm Lauren. I live in Chicago, IL with my husband and pom Aiden. To learn more about me you can click below! Xx Lauren learn more!

Cozy Winter Recipes

Trending

mezcal grapefruit sour

Recent Comments

  • Coquito - Lola Cherie Cola on Rosemary Maple Bourbon Sour
  • Vanilla Bourbon Pecan Pie - Lola Cherie Cola on Salted Caramel Rose Apple Pie
  • Rosemary Maple Bourbon Sour - Lola Cherie Cola on Salted Caramel Rose Apple Pie
  • Pumpkin French Toast with Bourbon Roasted Pecans — Lola Cherie Cola | My Meals are on Wheels on Pumpkin French Toast with Bourbon Roasted Pecans
  • Vegan Sweet Potato Chowder with Lacinato Kale - Lola Cherie Cola on Creamy Potato and Leek Soup

Footer

Follow on Instagram

Interested in working together? Let's Collab! Contact me here:

laurenwinegardner@lolacheriecola.com

Copyright © 2025 Lola Cherie Cola on the Foodie Pro Theme

%d