Classic Creamy Potato Soup

Tiffany Manners

This Classic Creamy Potato Soup is the ultimate comfort dish, inspired by rustic European country kitchens and reinvented with a modern, velvety twist. With its rich, creamy base, soft Yukon Gold potatoes, and aromatic blend of leeks, garlic, and herbs, this soup is your go-to recipe for cold days or comforting dinners. Served with a crusty piece of sourdough or a sharp cheddar crumble, it revitalizes a time-honored favorite with elegance and warmth.

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Prep Time 20

Cook Time 40

Total Time 1

Course Soup

Cuisine Other European

Servings bowls

Calories 367 kcal

Equipment

Large soup pot or Dutch oven
Cutting board
Chef's Knife
Immersion blender or countertop blender
Ladle

Ingredients

2 tablespoons unsalted butter preferably European style, for richer flavor
1 medium yellow onion diced finely
2 cloves garlic minced
2 cups leeks cleaned and sliced (white and light green parts only)
2 ½ pounds Yukon Gold potatoes peeled and diced into 1/2 inch cubes
4 cups low sodium chicken broth or vegetable broth for vegetarian option
1 cup heavy cream can substitute with half & half for a lighter taste
½ teaspoon dried thyme
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper to taste
2 tablespoons chopped fresh chives for garnish

Instructions

In a large soup pot over medium heat, melt the butter until it foams and begins to smell nutty—about 2 minutes.
Add diced onion, garlic, and leeks. Sauté for 5-7 minutes until the onions are soft and translucent, but not browned. Stir occasionally and adjust heat to prevent scorching.
Add diced potatoes, chicken broth, thyme, salt, and pepper. Stir well, increase heat, and bring to a boil.
Reduce heat to low, cover partially, and simmer for about 25–30 minutes, or until potatoes are fork-tender.
Using an immersion blender, purée the soup in the pot until smooth. Alternatively, allow the soup to cool slightly and purée in batches with a countertop blender, being cautious of steam pressure.
Stir in the heavy cream. Simmer uncovered for another 5 minutes to blend flavors and slightly thicken. Taste and adjust seasoning as needed.
Remove from heat. Ladle into bowls and garnish with chopped chives and a crack of black pepper before serving.

Notes

For a vegan version, substitute butter with olive oil, chicken broth with vegetable broth, and heavy cream with canned coconut milk or cashew cream.
Yukon Gold potatoes offer creaminess and subtle sweetness. You can also use Russets for a fluffier texture, though they might require more blending.
To deepen flavor, sauté onions for an extra 2-3 minutes until lightly golden.
Optional Toppings: Crumbled bacon, shredded sharp cheddar, caramelized onions, or sour cream for extra indulgence.

Nutrition

Calories: 367kcalCarbohydrates: 42gProtein: 9gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 55mgSodium: 464mgPotassium: 1060mgFiber: 5gSugar: 5gVitamin A: 1246IUVitamin C: 43mgCalcium: 83mgIron: 3mg

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