Potato Leek Creamy Soup (Printable)

Tender potatoes and leeks simmered into a velvety smooth bowl of French comfort.

# What You'll Need:

→ Vegetables

01 - 3 medium leeks (white and light green parts only), cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream (optional)

# How-To Steps:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any grit between layers.
02 - In a large pot, melt butter over medium heat. Add leeks and onion, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and purée, then return to the pot.
06 - Stir in milk or cream. Heat gently until warmed through without boiling. Season with salt, pepper, and nutmeg if desired. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh chives or parsley and a drizzle of cream or olive oil if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The silky smooth texture achieves that perfect balance between hearty and light, so you can enjoy it year-round without feeling weighed down.
  • It requires minimal active cooking time, letting you focus on other things while your kitchen fills with an aroma that will make everyone ask whats for dinner.
02 -
  • Never boil the soup after adding cream or milk, or youll end up with an unpleasantly curdled texture instead of that silky smoothness were after.
  • Thoroughly cleaning leeks isnt optional, as even the tiniest bit of grit can ruin the entire pot with an unpleasant sandy crunch.
03 -
  • Use the woody leek tops to make vegetable stock for your next batch of soup, creating a zero-waste cycle of flavor.
  • For the absolute silkiest texture, pass the blended soup through a fine-mesh sieve before adding the cream, removing any fibrous bits that might have survived blending.
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