Now that the weather has cooled off (finally), it’s really time to get our #soupgame on. This Potato Leek Soup is made in one pot, is so incredibly rich and creamy, and the perfect soup to cozy up with on a chilly night.
I love soup in general because it doesn’t get any easier–just throw things in a big ole pot and hope for the best! This soup is as simple as they come–simply cut everything up, throw it in a pot to mix and mingle, and blend it up.
Roasting the potatoes, leeks, shallots, & garlic is absolutely an option for this soup if you’d like. Just place all of it on a parchment paper lined baking sheet with some olive oil, salt and pepper and roast those babies up! Then blend the roasted goodness with all remaining ingredients, and voila.
For the sake of time, I threw everything in ONE pot and let it cook until the potatoes were soft and ready to be blended to creamy perfection. It’s honestly just as delicious either way, so take your pick.
I went ahead and cooked up a few slices of bacon until they were extra crispy and chopped them up into small pieces as a topping for the soup. Because WHY NOT. Bacon is always a good idea if you ask me.
I would suggest putting on some comfy’s, whipping up a big pot of this soup, and settling in on that couch for the night. Your belly and soul will thank you.Print
One-Pot Potato Leek Soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 5–6 1x
- 3 T butter
- 2 large leeks, sliced
- 3 russet potatos, peeled and cut into 2 inch chunks
- 2 shallots, finely chopped
- 5 cloves garlic, minced
- 5 c vegetable broth
- 3 sprigs fresh thyme
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne
- 1 c heavy cream
- 3/4 c shredded asiago cheese
- OPTIONAL TOPPINGS: chives, crispy bacon chopped into small pieces
- Heat butter in a large stock pot over medium-high heat. Add leeks, shallots, and garlic, and cook for 5-6 minutes.
- Add potatoes to pot with thyme and spices. Stir to combine; cover and cook for 5-7 minutes, until potatoes begin to soften.
- Pour in vegetable broth and bring to a boil. Reduce heat to medium-low and continue cooking for another 10-15 minutes, until potatoes are very soft and a fork inserts easily.
- Remove thyme sprigs, and use a hand blender (or transfer to blender) to blend potato mixture until extra smooth and creamy.
- Stir in cream and cheese, and add more salt/pepper if needed.
- Serve in bowls topped with chives and crispy bacon.