Creamy Potato Leek Soup (Printer-friendly)
Velvety blend of potatoes and leeks with a creamy finish, perfect for warming moments.
# What You Need:
→ Vegetables
01 - 2 large leeks (white and light green parts), cleaned and sliced
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth (gluten-free if needed)
06 - 1 cup whole milk or heavy cream
→ Seasonings
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh chives or parsley
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add sliced leeks and chopped onions, sauté for 5 to 7 minutes until softened without browning.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, salt, black pepper, and optional nutmeg.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until potatoes are very tender.
05 - Remove from heat and purée the mixture using an immersion blender or in batches with a countertop blender until smooth and creamy. Return to pot if blended separately.
06 - Stir in whole milk or heavy cream and gently warm over low heat without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with chopped fresh chives or parsley. Serve hot.
# Expert Tips:
01 -
- Its velvety texture feels like a warm hug on a cold day, perfect for quiet dinners.
- The balance of sweet leeks and tender potatoes creates a subtle flavor that never gets old.
02 -
- Washing leeks thoroughly saves you from gritty surprises later; they tend to hide dirt deep in their layers.
- Using Yukon Gold potatoes instead of russets makes the soup creamier and less starchy, which changed my soup game completely.
03 -
- Toast the leeks lightly before sautéing to deepen their flavor without browning.
- Patience is key: blending slowly and carefully helps maintain the silky texture that makes this soup stand out.