Creamy Roasted Potato Leek Soup

  • Author: Chrissy Taylor
  • Yield: 4 1x


This French comfort food is super simple and is sure to become a staple for those cold winter evenings.



  • 3 large leeks – washed and remove roots and dark green parts
  • 3 large potatoes, peeled and chopped into about 1 inch pieces
  • 1 yellow onion, diced
  • 4 1/2 cups vegetable broth
  • 1/4 cup light cream
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons chives, chopped
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne, optional


  • Melt butter in a large pot over medium heat.
  • Add onion, garlic, and leeks. Cook all for about 5 minutes until softened
  • Add in salt, pepper, potatoes and cayenne. Stir together and cover pot.  Cook for an additional 5 minutes, or until potatoes begin to soften. 
  • Add in vegetable broth and bring to a boil. Reduce heat to a low simmer. Cook for an additional 10 minutes. 
  • Using either an immersion blender or blender. Blend soup mixture until smooth and creamy and return to pot. 
  • Return pureed soup to the pot, reduce heat to low and whisk in cream. Cook for an additional 3 minutes. 
  • Top with chives, cheese or bacon and serve.