Rustic Potato and Leek Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A creamy, comforting soup with tender potatoes and sweet leeks, finished with fresh dill. This french-inspired soups ready in about 40 minutes pairs Potatoes, Leeks, Onion 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

• 2 medium, peeled and diced into 1/2-inch cubes Potatoes
• 2, white and light green parts only, sliced into 1/4-inch rings Leeks
• 1, diced Onion
• 2 cloves, minced Garlic
• 4 cups Chicken broth
• 1/2 cup Heavy cream
• 2 tbsp Butter
• 1 tsp, chopped Fresh dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced onion and 2 sliced leeks, cooking for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 2 diced potatoes and 4 cups chicken broth. Bring to a simmer, cover, and cook for 20 minutes until potatoes are fork-tender.
3. Step 3: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches). Return to pot and stir in 1/2 cup heavy cream, 1 tsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Heat gently for 5 minutes without boiling.
4. Step 4: Taste and adjust seasoning. Serve hot with crusty bread.