Hokkaido Potato and Butter Soup with Leeks and Cream
A velvety soup showcasing creamy Hokkaido potatoes simmered with leeks and enriched with butter and cream for a smooth finish. This Japanese-inspired soup recipe, ready in about 40 minutes, pairs Hokkaido potatoes, peeled and diced, unsalted butter, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium (about 600 g) Hokkaido potatoes, peeled and diced
- 1 large leek, white and light green parts sliced
- 3 tbsp unsalted butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh chives, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 large sliced leek and 1 minced garlic clove, sauté for 5 minutes until softened and fragrant but not browned.
- Step 2: Add 3 medium peeled and diced Hokkaido potatoes (about 600 g) to the pot and stir to coat with butter and leek mixture for 2 minutes.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat and simmer gently for 20 minutes until potatoes are very tender.
- Step 4: Using an immersion blender, puree the soup in the pot until smooth and creamy. Stir in 1/2 cup heavy cream, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Ladle the soup into bowls and garnish with 1 tbsp chopped fresh chives. Serve warm with crusty bread.
Frequently asked questions
How long does Hokkaido Potato and Butter Soup with Leeks and Cream take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hokkaido Potato and Butter Soup with Leeks and Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Hokkaido Potato and Butter Soup with Leeks and Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hokkaido Potato and Butter Soup with Leeks and Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hokkaido Potato and Butter Soup with Leeks and Cream?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
