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Creamy baked potato and leek soup served in a bowl with herbs

Comforting Baked Potato and Leek Soup

Warm up with this creamy and comforting Baked Potato and Leek Soup — a cozy, flavorful blend of tender potatoes and sweet leeks simmered in rich broth and cream. Perfect for chilly nights or as a comforting starter at dinner gatherings.
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Préparation 15 minutes
Cuisson 30 minutes
Temps total 45 minutes
Portions: 4 bowls
Plat: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 4 large potatoes peeled and diced
  • 2 leeks cleaned and sliced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • salt and pepper to taste
  • chopped chives for garnish

Équipement

  • Large Pot
  • Immersion Blender or Regular Blender

Préparation
 

  1. Wash, peel, and dice the potatoes. Clean and slice the leeks into thin half-moons.
  2. In a large pot, heat olive oil over medium heat. Add leeks and sauté for 5–7 minutes until softened and fragrant.
  3. Add diced potatoes to the pot and pour in the vegetable or chicken broth. Stir to combine and bring to a boil over medium-high heat.
  4. Reduce the heat to low and simmer for about 20 minutes, until the potatoes are tender.
  5. Blend the soup using an immersion blender (or in batches using a regular blender) until smooth and creamy.
  6. Stir in the heavy cream and season with salt and pepper to taste. Adjust the consistency with extra broth or water if needed.
  7. Ladle into bowls, garnish with chopped chives, and serve hot.

Notes et conservation

For a lighter version, substitute heavy cream with milk or plant-based cream. Add crispy bacon bits or shredded cheese for extra flavor. This soup freezes well for up to three months.