Creamy Potato, Leek and Garlic Soup

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Welcome back! Hopefully, you enjoyed the Christmas season with your family and friends and indulged in all the festive food. The glitz and the shimmer of the holiday have passed, and it is time to gear up for this new year with energy, zest, and a happy body.

Right after the holidays, I always crave meals that are simple and light and don’t require slaving away in the kitchen for hours. When that happens, I turn to some of my favorite healthy soup recipes like this one.
A hearty, comforting, elegant garlic-flavored soup that has the goodness of leeks, creaminess of potatoes and is topped with homemade croutons. Guaranteed to satisfy your soup cravings any wintery night.

This Creamy Potato, Leek and Garlic Soup is wonderful served as an appetizer or entree with a generous pile of golden homemade croutons. I also recommend some fresh crusty bread and butter on the side for a complete meal.
More Reasons to Love this Soup
  • Quick and easy: Made with just a handful of simple ingredients, and ready in under 40 minutes, this is a great recipe that the whole family will love.
  • Flavorful: This classic combines sweet leeks with humble potatoes and heavy cream for a lusciously creamy soup. The simplicity of this recipe allows the flavors of the ingredients to shine through.
  • Great as Leftovers: This Soup also reheats beautifully for stress-free dinners or lunches throughout the week.
Here are some of my popular Soups and Stews to beat the winter blues: Extra Notes
  • If you are new to cooking with leeks, don’t be intimidated. Think of them like big green onions, and use only the white and light green parts in this soup and discard the dark green parts. Also don’t forget to rinse well before using them, since dirt often gets trapped between the leaves.
  • For a vegan soup, replace the heavy cream with additional vegetable stock or use coconut milk.
  • Make sure that the veggies are very soft before blending them in the blender.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.

    For the Soup
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 medium potatoes, chopped into 1 inch pieces
  • 1 large leek, thinly sliced, white and pale green parts only
  • 7-8 cloves of garlic, roughly chopped
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 ½ cups vegetable stock (or chicken stock)
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • Chopped fresh chives, for garnishing

  • For the Croutons
  • 3 tablespoon olive oil
  • 6 slices of crusty bread for Croutons

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions, leeks and garlic and cook, stirring occasionally, for 3-5 minutes until leeks have softened slightly.
  3. Add the potatoes to the pot and stir to combine and cook for 3-4 minutes.
  4. Add dried thyme, and season well with salt and freshly ground pepper.
  5. Add the vegetable stock and scrape up any browned bits on the bottom of the pan.
  6. Bring soup to a simmer and cook, stirring occasionally, for 20-25 minutes until leeks and potatoes are soft.
  7. Remove the soup from heat, allow it to cool and then purée until smooth.
  8. Stir in heavy cream and cook for 2 minutes on low heat. Taste and add salt and pepper if needed.
  9. For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy.
  10. Dish soup into serving bowls. Garnish with chopped fresh chives and prepared croutons and serve hot!


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