Can I make this soup ahead of time?

Yes! Cozy Potato Leek Soup is perfect for make-ahead meals. It stores well in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just be sure to cool the soup completely before storing it in an airtight container.

How can I make this soup dairy-free?

To make Cozy Potato Leek Soup dairy-free, substitute the butter with olive oil or a dairy-free butter alternative. For the creaminess, use coconut milk or another plant-based milk like almond or cashew milk instead of heavy cream.

What can I serve with Cozy Potato Leek Soup?

Cozy Potato Leek Soup pairs wonderfully with crusty bread, a fresh salad, or even a side of cornbread. For a heartier meal, serve it alongside grilled cheese sandwiches or a protein of your choice, like roasted chicken or a veggie burger.

Cozy Potato Leek Soup Recipe

Description

Cozy Potato Leek Soup is a heartwarming and creamy dish made with tender Yukon Gold potatoes, buttery leeks, and fresh herbs. It’s a perfect comfort food to warm you up on chilly days and is easy to make, vegetarian-friendly, and gluten-free.

Ingredients

Scale

2 Tablespoons Salted Butter (or olive oil for dairy-free)
2 Leeks, sliced thin, using only the white and light green parts
1 Yellow Onion, diced
3 Cloves Garlic, minced
1 Tablespoon Fresh Thyme, chopped
2 Teaspoons Kosher Salt
1 Teaspoon Ground Black Pepper
1 Bunch Chives, finely minced
6 Yukon Gold Potatoes, washed and chopped
1 32 Ounce Container Chicken Broth (or vegetable broth for vegetarian version)
½ Cup Heavy Cream or Coconut Milk (or non-dairy milk of choice)

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Instructions

Prepare the leeks by washing and slicing them on the diagonal, using only the whites and light greens for the soup.
Heat butter (or olive oil) in a large pot or Dutch oven over medium heat. Once melted, add the sliced leeks and sauté for about 5 minutes.
Add the diced onion, minced garlic, and seasonings (thyme, salt, and pepper) and sauté for another 4-5 minutes until the onions are tender.
Stir in the chopped Yukon Gold potatoes, chicken broth, and heavy cream (or coconut milk). Bring to a gentle boil.
Once boiling, reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
Remove the soup from the heat and use an immersion blender to blend the soup, leaving some texture for a creamy consistency.
Serve the soup in bowls, garnished with chopped chives, a drizzle of cream, and a pinch of black pepper.

Notes

This soup can be made ahead of time and stored in the fridge for up to 4 days. It also freezes well for up to 3 months.
If you don’t have an immersion blender, you can use a regular blender. Just make sure the soup cools a little before blending.
For a dairy-free version, substitute the butter with olive oil and use coconut milk or another plant-based milk instead of heavy cream.
Serve the soup with crusty bread, cornbread, or a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 6g
Sodium: 740mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 5g
Cholesterol: 30mg