Go Back

Creamy Potato Leek Soup

A velvety, rich soup that perfectly balances creaminess and the subtle sweetness of leeks, making it a comforting family classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 large large potatoes, peeled and diced (Russets recommended) For a creamier mouthfeel.
  • 2 pieces leeks, cleaned and sliced Ensure they're firm and crisp.
  • 4 cups vegetable broth Homemade or store-bought; use low-sodium for better control.
  • 1 cup coconut milk Or other non-dairy milk like cashew or almond.
  • 2 tablespoons olive oil Extra virgin recommended for best flavor.
  • Salt and pepper to taste Adjust according to preference.
  • Optional: fresh herbs for garnish (like parsley or chives)

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat, swirling for even coating.
  2. Add sliced leeks and stir occasionally until softened, about 5 minutes.
  3. Toss in the diced potatoes and vegetable broth. Bring to a boil, then reduce to a gentle simmer.
  4. Cook for about 15-20 minutes until potatoes are tender.
  5. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
  6. Stir in the coconut milk and season with salt and pepper.
  7. Let the soup simmer for an additional 5 minutes on low heat.
  8. Ladle into bowls and garnish with fresh herbs if desired.

Notes

This soup can be frozen (without coconut milk) for up to 3 months. Reheat gently and stir in coconut milk before serving.