Creamy Potato Leek Soup: Simple, Southern, and Seriously Good
Let’s talk soup. Not the kind that’s an afterthought or just a side dish, but the kind of soup that steals the spotlight. That’s exactly what this Creamy Potato Leek Soup does—takes your usual idea of comfort food and gives it a fresh, no-fuss upgrade.
First off, this soup isn’t trying to be fancy, but it sure does deliver. Potatoes and leeks might sound like the stars of some Pinterest-perfect recipe, but here’s the thing: this soup keeps it grounded, simple, and packed with flavor. No hard-to-find ingredients, no complicated techniques—just honest, good cooking that hits every note right.
Ingredients You Will Need:
- large potatoes, peeled and chopped
- dried leeks (or fresh leeks if you prefer)
- minced garlic
- onion powder
- salt
- black pepper
- Badia Complete seasoning
- cream cheese
- water
This Creamy Potato Leek Soup Will Warm You Up in No Time
The secret? It’s all about layering those flavors. We’re talking garlic, a little cream cheese for that silky texture, and my absolute go-to seasoning: Badia Complete. If you’ve never tried it, let me tell you, it’s a pantry MVP. Think of it as your cheat code to adding a full, rounded flavor without overthinking it.
This isn’t just a soup; it’s a moment. The kind of thing that warms you from the inside out, whether you’re curled up with a book or sitting down with the family after a long day. It’s smooth, creamy, and the perfect balance of savory and comforting without ever feeling too heavy.
The best part? Making it is almost too easy. Boil your ingredients, let them simmer, and then puree it all into a velvety bowl of perfection. That’s it. No stress, no mess. Just a one-pot wonder that will have you thinking, “Why don’t I make this more often?”
Southern-Inspired Creamy Potato Leek Soup You Can’t Resist
What I love about this recipe is how versatile it is. Want to dress it up? Add a drizzle of olive oil or a sprinkle of fresh herbs on top. Keeping it casual? Pair it with a crusty slice of bread or crackers, and you’re good to go. Either way, this soup shows up and delivers every time.
So, if you’re looking for a dish that’s comforting but still feels fresh and modern, this Creamy Potato Leek Soup has your name all over it. It’s cozy, simple, and just what you need to bring a little warmth to your table.
Creamy Potato Leek Soup
Equipment
- 1 large soup pot
- 1 potato peeler
Ingredients
- 8 to 10 large potatoes, peeled and chopped
- 1 cup dried leeks (or fresh leeks if you prefer)
- 3 tbsp minced garlic
- 2 1/2 tbsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp Badia Complete seasoning
- 4 oz cream cheese
- 48 to 50 oz water
Instructions
- In a large soup pot, combine the potatoes, leeks, garlic, onion powder, salt, pepper, Badia Complete seasoning, and water.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for at least an hour, or until the potatoes are soft and tender.
- Remove the pot from heat and carefully transfer the mixture to a food processor or use an immersion blender to puree the soup until smooth and creamy.
- Now return back to the pot still on low heat. Stir in the cream cheese until fully melted and incorporated.
- Serve warm with your favorite bread or crackers, or enjoy it as is!
