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Creamy potato leek soup. Easy, delicious. | joeshealthymeals.com

Creamy potato leek soup

Easy main course meal or use it as a first course.
Course Main Course, One Pot
Cuisine American
Keyword potato leek soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 298kcal
Author Joe Boyle


  • 3 leeks, quartered lengthwise, cleaned and chopped Use 1/2 of a leek to cut fine slivers for browning.
  • 1 1/2 lbs. russet potatoes, peeled and chopped into 1/2 inch cubes
  • 1 garlic clove, minced
  • 4 tbsp butter
  • 1 cup dry white wine
  • 4 cups vegetable stock
  • 1 tsp dried oregano
  • 1 tsp ground fennel seeds
  • 1 tsp powdered mustard
  • 1/2 tsp dried dill weed
  • 1/2 tsp sage
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 3/4 cup heavy cream


  • Melt butter in a dutch oven or stock pot and add leeks and garlic. Cook on medium heat, 5 to 7 minutes stirring to prevent browning.
  • Add the wine, stock, potatoes, bay leaf and seasonings and bring to a boil. Cook 20 minutes to soften.
  • While the soup cooks, lightly coat the leek slivers with olive oil and fry in a skillet on medium heat until nicely browned. Remove to a paper towel lined plate.
  • Once the potatoes are nicely softened, remove the bay leaf from the pot and use a potato masher to coarsely mash the potatoes to thicken the soup.
  • Stir in the cream and let it warm up a couple minutes.
  • Serve hot and garnish with the fried leeks.


Calories: 298kcal