Creamy Potato Leek Soup

Winter nights changed forever when my French neighbor taught me this soup. She made it with just potatoes and leeks from her garden, proving that sometimes the simplest ingredients make the most memorable meals.

The secret lies in how you treat the leeks – they need to be cleaned thoroughly and cooked slowly until they’re practically melting. That patience transforms them from something that looks like oversized green onions into pure gold.

Don’t let anyone tell you this needs to be complicated. It’s basically just leeks and potatoes having a conversation in a pot, with a little cream to smooth things out.

What You’ll Need

• 3-4 large leeks (4-5 cups when sliced)
• 3 tablespoons olive oil (or butter/ghee)
• 4 cloves garlic, rough chopped
• 1 tablespoon fresh thyme (or 1 tsp dried)
• 1½ pounds Yukon gold potatoes, thinly sliced
• 4 cups vegetable or chicken stock
• 1 teaspoon salt, plus more to taste
• ½ teaspoon fresh cracked pepper
• ½ cup sour cream (or heavy cream)
• 2 tablespoons fresh chives for garnish

Steps

1. Cut leeks into ¼-inch rings and rinse thoroughly under cold running water. Let them drain in a colander – this extra moisture actually helps them cook better.
2. Warm olive oil in a heavy-bottomed pot over medium-low heat. Add your cleaned leeks, garlic, and thyme. Let them get friendly with each other for 8-10 minutes until they’re soft and golden.
3. Toss in your sliced potatoes, stock, salt, and pepper. Bring everything to a boil, then cover and reduce heat to low. Let simmer for 15-20 minutes until potatoes easily surrender to a fork.
4. Once potatoes are tender, blend until smooth. If using an immersion blender, be gentle – overblending makes potatoes gummy. For a regular blender, work in small batches (never fill more than halfway with hot liquid).
5. Return soup to pot and whisk in sour cream. Taste and adjust seasoning. Warm gently over low heat.
6. Serve in bowls, topped with fresh chives and an extra crack of black pepper.

Substitutions That Actually Work

• Replace sour cream with coconut cream for a dairy-free version – use the same amount
• Swap Yukon golds with red potatoes – they’re less starchy but still work beautifully
• Use dried thyme (1 teaspoon) when fresh isn’t available
• Leek tops can become garnish oil: blend with olive oil and strain

Making It Diabetes-Friendly

• Cut potatoes to 1 pound and add 1 head of cauliflower instead
• Use full-fat Greek yogurt instead of sour cream to add protein
• Add extra fiber with 1 cup of celery root, reducing potatoes accordingly
• Serve smaller portions (1 cup) alongside a protein-rich side

Tips & Storage

• Keeps in the fridge for 4 days in an airtight container
• Freezes beautifully for up to 3 months – leave out cream and add when reheating
• Reheat gently on stovetop, adding a splash of stock if too thick
• Clean leeks thoroughly – dirt loves hiding between those layers
• Make ahead tip: Prep and clean leeks the day before, store in a sealed container