Roasted Potato and Leek Velouté Soup

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A smooth, velvety soup featuring roasted potatoes and leeks, offering a warm and comforting taste with subtle sweetness. This French-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs medium Yukon Gold potatoes, leeks, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 4 (about 1.5 pounds) medium Yukon Gold potatoes
• 2 large, white and light green parts only leeks
• 3 tbsp unsalted butter
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

The immersion blender we’d purée this with → Best Immersion Blenders for 2026: Stick Blenders for Soups, Sauces & Smoothies

Instructions

1. Step 1: Preheat the oven to 425°F. Peel and cut 4 medium Yukon Gold potatoes into 1-inch cubes, then toss with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until golden and tender.
2. Step 2: While potatoes roast, thinly slice 2 large leeks (white and light green parts) and rinse thoroughly to remove grit. Melt 3 tbsp unsalted butter in a large pot over medium heat, then add the leeks and cook for 8 minutes, stirring occasionally until softened and fragrant.
3. Step 3: Add the roasted potatoes to the pot with the leeks, pour in 4 cups vegetable broth, sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
4. Step 4: Use an immersion blender to puree the soup until completely smooth. Stir in 1/2 cup heavy cream and cook over low heat for 3 minutes to warm through. Adjust seasoning with additional salt and pepper if needed before serving.