Velvety Potato Leek Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A smooth, creamy soup made with tender potatoes and fragrant leeks, perfect for soothing comfort on chilly days. This American-inspired soup recipe, ready in about 40 minutes, pairs potatoes, leeks, olive oil 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

• 2 medium potatoes
• 2 leeks
• 2 tbsp olive oil
• 2 cloves garlic
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp fresh chives
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Peel and dice 2 medium potatoes into 1/2-inch cubes. Trim and thinly slice 2 leeks (white and light green parts only), rinsing thoroughly to remove grit.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add the sliced leeks and cook for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add the diced potatoes and 4 cups chicken broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Step 4: Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth (or carefully transfer to a blender in batches).
5. Step 5: Stir in 1/2 cup heavy cream and season with salt and pepper to taste. Return to low heat and warm gently for 2 minutes without boiling. Garnish with 2 tbsp chopped fresh chives before serving.