Minnesota-Style Creamy Potato and Leek Soup
A deeply comforting soup simmered with tender potatoes and leeks in a velvety broth, finished with a whisper of cream for rustic elegance. This american-inspired soups ready in about 45 minutes pairs butter, medium, peeled and diced potato, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 2 tbsp butter
- 1 large, white and light green parts only, thinly sliced leek
- 2 medium, peeled and diced potato
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped chives
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 sliced leek and cook for 5 minutes until softened—stir occasionally to prevent browning.
- Step 2: Add 2 diced potatoes and 1 cup vegetable broth to the pot. Bring to a simmer, cover, and cook for 20 minutes until potatoes are fork-tender.
- Step 3: Remove pot from heat and use an immersion blender to puree until smooth (or transfer to a countertop blender in batches).
- Step 4: Return soup to low heat, stir in 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Heat for 2-3 minutes until warmed through—do not boil.
- Step 5: Serve hot, garnished with 1/4 cup chopped chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minnesota-Style Creamy Potato and Leek Soup take to make?
Total time is about 45 minutes (15 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 Minnesota-Style Creamy Potato and Leek Soup?
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 butter from drying out.
Can I substitute ingredients in Minnesota-Style Creamy Potato and Leek Soup?
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 Minnesota-Style Creamy Potato and Leek Soup 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 Minnesota-Style Creamy Potato and Leek Soup?
American 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
