Best 4 Creamy Leek And Potato Soup Recipes

Indulge in the comforting embrace of velvety Creamy Leek and Potato Soup, a culinary symphony of flavors that warms the soul. This classic soup showcases the harmonious blend of tender leeks, creamy potatoes, and a symphony of herbs and spices, simmered to perfection in a rich and flavorful broth. Each spoonful promises a delightful journey, from the delicate sweetness of leeks to the earthy notes of potatoes, all enveloped in a creamy embrace that soothes and satisfies. Accompanying this delectable soup are three enticing variations that cater to diverse palates and dietary preferences. Embark on a culinary adventure with Leek and Potato Soup with Bacon, where crispy bacon crumbles add an irresistible smoky flavor and textural contrast. For a vegan delight, explore the Vegan Creamy Leek and Potato Soup, where creamy coconut milk lends a rich and velvety texture, while a hint of curry powder adds a touch of exotic warmth. Last but not least, the Gluten-Free Creamy Leek and Potato Soup ensures that those with gluten sensitivities can savor this classic dish without compromise, using gluten-free flour for a smooth and satisfying experience.

Here are our top 4 tried and tested recipes!

CREAMY POTATO AND LEEK SOUP

Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

CREAMY POTATO, CARROT, AND LEEK SOUP

Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

Steps:

Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)

Potato and Leek Soup (Creamy but No Cream!) image

Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 tablespoons olive oil
2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth or 6 cups vegetable broth
1 1/4 lbs red potatoes, peeled and cubed
1 teaspoon dried thyme
1/2 teaspoon chili powder

Steps:

Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

CREAMY LEEK AND POTATO SOUP

Creamy Leek and Potato Soup image

This creamy soup loaded with chicken, potatoes & leeks, made in slow cooker - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h40m

Yield 8

Number Of Ingredients 8

Ingredients

6 medium leeks (2 pounds), thinly sliced
4 medium potatoes (1 1/2 pounds), cut into 1/2-inch cubes
2 cans (14 1/2 ounces each) ready-to-serve chicken or vegetable broth
1/4 cup margarine or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
Chopped fresh chives, if desired

Steps:

Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.
Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.
Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg

Tips:

To save time, use pre-cut leeks or frozen diced potatoes.
For a richer flavor, use chicken broth or vegetable broth instead of water.
Add a splash of white wine or dry vermouth to the soup for a touch of complexity.
If you like a thicker soup, add an extra potato or two, or blend a portion of the soup until smooth and then stir it back in.
Garnish the soup with fresh herbs, such as chives, parsley, or thyme.

Conclusion:

Creamy leek and potato soup is a classic comfort food that is perfect for a cold night. It is easy to make and can be tailored to your liking with different herbs and spices. Whether you serve it as a starter or a main course, this soup is sure to please everyone at your table. So next time you are looking for a warm and comforting meal, give this creamy leek and potato soup a try.

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