Leek and Potato Soup

A creamy leek and potato soup that is simple, comforting, and full of gentle flavor. Easy to make for a cozy lunch or light dinner.

Leek and potato soup is a classic, comforting dish made with simple ingredients and a smooth, velvety texture. This version balances the mild sweetness of leeks with tender potatoes for a satisfying soup that works beautifully as a starter or a light meal. It is easy to prepare, budget-friendly, and ideal for cooler days.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks, white and light green parts only, cleaned and sliced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream or half-and-half, optional
• 2 tablespoons chopped chives or parsley, for serving

Instructions

1. Melt the butter with the olive oil in a large pot over medium heat.
2. Add the sliced leeks and cook for 6 to 8 minutes, stirring often, until soft but not browned.
3. Stir in the garlic and cook for 1 minute more.
4. Add the diced potatoes, vegetable broth, water, bay leaf, salt, and black pepper.
5. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the potatoes are very tender.
6. Remove the bay leaf. Blend the soup with an immersion blender until smooth, or leave a few small pieces if you prefer texture.
7. Stir in the cream, if using, and warm gently without boiling.
8. Taste and adjust the seasoning. Serve hot topped with chives or parsley.