Go Back
–+ servings
bowl of leek and potato soup with croutons and a pot with soup on the left from it

Leek and Potato Soup

Author: Lexa
This delicious variation of the classic French potato leek soup is a more creamy and hearty version, made with cream cheese to make it more flavorful and filling on cold Fall and Winter days.
5 from 52 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine French
Servings 6 Servings
Calories 335 kcal

Tools

  • Hand blender

Ingredients
 
 

  • 2 lbs potatoes (Yukon Gold)
  • 1 lb leek
  • 1 medium onion
  • 8.5 oz cream cheese (plain)
  • 6.5 cups vegetable stock
  • ¾ teaspoon ground nutmeg
  • 2 teaspoon salt (depending on whether stock is salted or not)
  • 1 teaspoon pepper
  • 1 tablespoon butter

Instructions

  • Peel and chop the onions roughly. Next cut the root portion and the thick green part off the leek and remove the outer layer. Wash the remaining part of the leek thoroughly to remove all soil and slice it.
  • Lastly, peel the potatoes and cut them in 4 to 6 evenly sized pieces. All ingredients will be blended at the end, so don't put too much effort in chopping the vegetables.
  • Place a large pot on the stove and turn it to medium heat. Melt some butter and glaze the onions until translucent.
  • Add the sliced leek and sauté until onions and leek turn slightly golden.
  • Now, add the potato pieces and pour the vegetable stock into the pot.
  • Once the soup starts to boil, reduce the heat to low and simmer with a closed lid for 15 minutes or until the potatoes are tender.
  • Take a hand blender and blend the ingredients to a creamy and smooth soup.
  • Lastly, add the cream cheese, salt, pepper and nutmeg. Stir the soup until the cream cheese is completely melted and remove the pot from the heat.

Notes

The amount of Salt is calculated based on the usage of pre-salted vegetable stock. More or less salt may be needed, depending on the saltiness of the cream cheese and the vegetable stock used.
Blending the Soup - Do not over puree this soup or it will turn pasty. Stop blending when the soup is just smooth.
 

NUTRITION FACTS

Calories: 335kcal (17%) | Carbohydrates: 46g (15%) | Protein: 7g (14%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg (15%) | Sodium: 1936mg (84%) | Potassium: 915mg (26%) | Fiber: 5g (21%) | Sugar: 8g (9%) | Vitamin A: 2213IU (44%) | Vitamin C: 42mg (51%) | Calcium: 110mg (11%) | Iron: 3mg (17%)
Keywords creamy potato soup, fall recipes, filling soup, French potato soup, potato leek soup, potato soup with cream cheese, recipes with potatoes, vegetarian, winter recipes
Tried this recipe? Show me how it turned out!Mention @Lexas_Recipes or tag #lexas_recipes!