Imagine snuggling up with a warm bowl of soup on a chilly winter day—nothing beats that cozy feeling! My Cozy Potato Leek Soup is the epitome of comfort food. It’s creamy, flavorful, and utterly delicious, made with tender potatoes and buttery leeks, seasoned just right. Pair it with some crusty bread, and you’ve got yourself the perfect meal to keep you warm inside and out!
This Potato Leek Soup has quickly become my go-to winter favorite. Packed with hearty chunks of potatoes and savory leeks, it’s a vegetarian-friendly delight that’ll keep you toasty all season long! And let me tell you, serving it alongside my Jalapeño Cornbread Muffins takes comfort food to a whole new level.
Cozy Potato Leek Soup
Ingredients
- 2 tablespoons salted butter or olive oil
- 2 leeks sliced thin (use only the white and light green parts)
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 bunch chives finely minced
- 6 Yukon Gold potatoes washed and chopped
- 1 32- ounce container chicken broth
- 1/2 cup heavy cream or full-fat coconut milk or dairy-free milk of choice
Instructions
- Let’s whip up this comforting soup! Start by prepping the leeks—wash them and slice them diagonally, using only the whites and light greens.
- Heat a large pot or Dutch oven over medium heat, then add the butter (or olive oil).
- Once the butter is melted and sizzling, toss in the sliced leeks and sauté them for about 5 minutes.
- Next, add in the onion, garlic, and seasonings (kosher salt, black pepper, and thyme), and sauté everything together for another 4-5 minutes until fragrant.
- Once the onions are soft, add in the potatoes, broth, and cream (or milk), and give it all a good stir.
- Bring the soup to a gentle boil, then cover the pot, reduce the heat to low, and let it simmer for 20 minutes until the potatoes are fork-tender.
- Now, remove the soup from the heat and use an immersion blender to blend it until smooth, keeping a bit of texture for that homemade feel—don’t over-blend!
- Once the soup is just right, ladle it into bowls and garnish with chopped chives, a drizzle of olive oil or cream, and a sprinkle of sea salt and black pepper. Then, dive in and savor every spoonful!