Sablon Leek & Potato Soup with Herbed Cream

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A velvety Belgian-inspired soup featuring caramelized leeks, Yukon Gold potatoes, and a touch of fresh herb-infused cream, capturing the elegance of Brussels' Sablon district. This Belgian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs leeks, Yukon Gold potatoes, 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 6, 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 medium leeks
• 1 pound Yukon Gold potatoes
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1/2 cup heavy cream
• 2 tablespoons fresh chives
• 1 tablespoon fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Trim the leeks, cut into 1/4-inch-thick half-moons, and rinse thoroughly under cold water to remove grit. Melt 1 tablespoon butter in a large pot over medium heat, add the leeks, and cook for 10 minutes until softened and golden, stirring occasionally to prevent sticking.
2. Step 2: Meanwhile, peel and dice the potatoes into 1/2-inch cubes. Add the potatoes to the pot with the leeks, then stir in the flour and cook for 2 minutes until golden, stirring constantly to avoid lumps.
3. Step 3: Gradually whisk in the chicken stock while scraping the bottom of the pot, bring to a simmer, and cook for 20 minutes until potatoes are tender. Remove the pot from heat and blend with an immersion blender until completely smooth — or transfer to a regular blender in batches.
4. Step 4: Return the soup to low heat, stir in the heavy cream, chives, dill, salt, and black pepper, and heat gently for 5 minutes until warmed through — do not boil, as cream may curdle.