Can I use other types of potatoes in this soup?

Yes! While starchy potatoes like Russets give the creamiest texture, you can use Yukon Golds for a slightly buttery flavor or even red potatoes for a chunkier soup. Just know the texture will vary a bit.

What’s the best way to clean leeks?

Leeks can trap dirt between their layers, so slice them first and then soak in a large bowl of cold water, swishing around to let any grit fall to the bottom. Repeat if needed until the water is clear.

Can I make this soup vegan?

Absolutely! Replace the butter with a plant-based alternative and swap cream cheese for a dairy-free version or coconut cream. Use vegetable stock, and you’re good to go without losing the comforting texture.

How can I make the soup richer without adding cream?

Adding cream cheese, as in this recipe, gives a lovely rich texture without heavy cream. You can also stir in a small knob of butter at the end or finish with a drizzle of good-quality olive oil for extra depth.

Leek and Potato Soup: Cozy, Creamy Comfort Food

Name: Leek and Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 2 leeks white and light green parts only; 2 potatoes , starchy such as Russet, approx. 12 oz / 350 g; 3 cups vegetable stock , about 600-750 ml; 2 tablespoons olive oil; 2 tablespoons butter , 30 g; 2/3 cup cream cheese , 80 g or more to taste; Salt and pepper to taste

Description

A creamy and comforting French-inspired leek and potato soup made with tender leeks, starchy potatoes, and cream cheese, perfect as a warming appetizer or light meal.

Ingredients

Scale

Vegetables

2 leeks white and light green parts only
2 potatoes , starchy such as Russet, approx. 12 oz / 350 g

Liquids and Fats

3 cups vegetable stock , about 600-750 ml
2 tablespoons olive oil
2 tablespoons butter , 30 g
2/3 cup cream cheese , 80 g or more to taste

Seasonings

Salt and pepper to taste

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Instructions

Prepare the vegetables: Peel the potatoes and cut them into 1 inch (3 cm) cubes. Remove the dark green part of the leeks, cut them in half, and rinse well under cold water to remove all dirt. Then slice the leeks.
Sauté the leeks: Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and sauté gently for about 5 minutes until softened. Add the butter, mix well, and season with salt and pepper to taste.
Add potatoes and stock: Add the potato cubes to the saucepan, then pour in the vegetable stock. Bring the mixture to a boil, reduce the heat to medium, cover the pot, and simmer for 25 minutes until the vegetables are tender.
Blend the soup: Blend the soup directly in the saucepan using an immersion blender or transfer to a blender. Add the cream cheese and blend again until smooth and creamy. Taste and adjust salt and pepper as needed.

Notes

For added flavor, serve the soup with smoked salmon, fried leek greens, and fresh dill.
Use starchy potatoes like Russet for the best creamy texture.
You can adjust the amount of cream cheese to make the soup richer or lighter.
Make sure to clean the leeks thoroughly to remove all grit.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 15 mg