Creamy Potato Leek Soup (Printable)

A smooth, comforting blend of tender potatoes and sweet leeks in a creamy broth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks (white and light green parts only), cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt

→ Optional Garnish

14 - 7 ounces cooked seafood such as shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley

# How-To Steps:

01 - In a large pot, heat butter and olive oil over medium heat. Add leeks and onion, cooking for 5 to 6 minutes until soft but not browned.
02 - Add garlic and celery, sautéing for 2 minutes until fragrant.
03 - Stir in potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred.
06 - Stir in the milk and gently reheat. Adjust seasoning as needed.
07 - For seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes.
08 - Ladle soup into bowls and top with crumbled bacon, fresh chives, or parsley as desired. Serve hot.

# Expert Suggestions:

01 -
  • The balance of leeks and potatoes creates this incredible velvety texture that somehow feels both luxurious and wholesome at the same time.
  • You can make this soup on Sunday and it actually improves overnight in the fridge, becoming your secret weapon for busy weeknight dinners.
02 -
  • The first time I made this, I rushed the leeks and they turned bitter instead of sweet - now I always cook them slowly with patience until they practically melt.
  • If using an upright blender instead of immersion, fill it only halfway with the hot soup and hold a kitchen towel over the lid while blending to prevent volcanic soup eruptions.
03 -
  • The key to cleaning leeks properly is slicing them first, then submerging in cold water - the grit falls to the bottom while the leeks float.
  • For the silkiest texture, let the soup cool slightly before blending and use the lowest speed on your blender first, gradually increasing to avoid incorporating too much air.
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