HOMECOOKPICKS RECIPES

Creamy Potato Leek Soup

Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

Ingredient swaps: For vegan, choose olive oil and vegetable broth, omit cream and bacon, and check toppings. These adaptations are not included in the badges or nutrition estimate.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Simmer potatoes and leeks, then blend into a creamy soup for serving with crusty bread.

Prep: 15 min Cook: 40 min Approx. total: 55 min Serves 6 Easy
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LET’S GET COOKING

Creamy Potato Leek Soup

6 servings
servings

Original recipe: 6 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Prepare the vegetables

    Trim the root ends and dark green tops from the leeks, slice lengthwise and rinse thoroughly under cold water to remove grit. Slice the white and light green parts thinly. Peel and dice the potatoes into roughly 1-inch cubes so they cook evenly. Dice the onion.

    Tip: Leeks can harbor dirt between layers; slice and rinse in a bowl of cold water, letting grit settle to the bottom.

  2. Sweat the aromatics

    Heat the butter or oil in a 5–7 quart Dutch oven over medium-low heat. Add the leeks and onion and a pinch of salt. Cook gently, stirring occasionally, until soft and translucent but not browned, about 8–10 minutes.

    Tip: Low and slow is key here—browning changes the flavor profile and reduces the sweet leek character.

  3. Add potatoes and stock

    Add the diced potatoes, thyme, bay leaf, and enough stock and water to just cover the vegetables. Increase heat to bring to a simmer, then reduce to low and cook until the potatoes are very tender, about 15–20 minutes.

    Tip: Keep the lid slightly ajar when simmering if you want to concentrate flavor by reducing liquid a bit.

  4. Blend to desired texture

    Remove the bay leaf. Use an immersion blender to puree the soup until smooth or partially smooth, depending on your preference. Alternatively, transfer batches to a blender and puree, then return to the pot. Use an immersion blender with the head submerged, or follow the countertop blender manual for hot liquids. Never put hot soup in a sealed personal-blender cup. If hot blending is not permitted, cool the soup first, blend, then reheat.

    Tip: If using a high-speed blender, leave the lid slightly open and cover with a kitchen towel to allow steam to escape safely.

  5. Finish and season

    Stir in the cream or milk if using, and warm through. Taste and season with salt and freshly ground black pepper. Adjust thickness with a splash of stock or water if it's too thick.

    Tip: Add dairy at the end over low heat to prevent curdling and to preserve the color and freshness of the soup.

  6. Serve

    Ladle the soup into bowls and garnish with chopped chives, a drizzle of olive oil, crispy bacon, or croutons as desired.

    Tip: A small spoonful of browned butter or sherry vinegar added just before serving elevates the flavors.

Equipment: Dutch Oven / Slow Cooker buying guide

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Creamy Potato Leek Soup

Estimated nutrition per serving · 1/6 of the defined batch

Calories
213 kcal
Protein
4.5 g
Carbs
36.8 g
Fat
6.1 g
Fiber
3.1 g

One sixth of the soup. Russet potatoes, butter and vegetable broth. No optional cream or toppings. Bay leaf removed; extraction not modeled. Salt/pepper fixed at 3 g/0.575 g for batch.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Keeping the texture smooth

Clean the leeks carefully and soften them gently. Use blending equipment approved for the soup’s temperature, following its fill and venting instructions.

Finishing ideas

Top with croutons, toasted pumpkin seeds or cooked bacon. For a dairy-free variation, omit the cream and use a little olive oil; also check the broth and any other dairy ingredients.

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