Creamy Leek Potato Soup (Printable)

Velvety blend of leeks and potatoes simmered to tender perfection with a creamy finish.

# Ingredient List:

→ Vegetables

01 - 3 large leeks (white and light green parts only), sliced and rinsed
02 - 3 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk or heavy cream (or unsweetened plant-based milk for vegan)

→ Fats

07 - 2 tablespoons unsalted butter (or olive oil for vegan)

→ Seasonings

08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

11 - Chopped fresh chives or parsley (optional)

# How to Make:

01 - Melt butter in a large pot over medium heat. Add sliced leeks and diced onion, cooking for 6–8 minutes until softened without browning.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, salt, black pepper, and nutmeg; cook for 2 minutes.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
05 - Remove from heat and blend soup using an immersion blender until smooth or blend carefully in batches with a countertop blender.
06 - Stir in milk or cream (or plant-based alternative), reheating gently without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with chopped fresh chives or parsley if desired.

# Expert Tips:

01 -
  • It tastes like something slow and careful, but it comes together in under an hour with minimal effort.
  • The texture is impossibly creamy without feeling heavy, and you can make it as rich or as light as you want.
  • It's one of those recipes that feels fancy enough for guests but forgiving enough for a weeknight when you're too tired to think.
02 -
  • Leeks hold onto dirt like it's their job, so slice them first and rinse in a bowl of cold water, swishing them around until no grit settles at the bottom.
  • Don't skip the step of cooking the leeks slowly at the start. Rushing them means losing that sweet, mellow flavor that makes this soup what it is.
  • If you're using a countertop blender, let the soup cool slightly and remove the center cap to let steam escape, or you'll end up wearing it.
03 -
  • Taste your broth before you add it. If it's weak, the soup will be too, and no amount of cream will fix that.
  • Let the soup sit for ten minutes after blending. The flavors settle and deepen in a way that's worth the wait.
  • If you want a little texture, blend only half the soup and leave the rest chunky, then stir them together for a rustic finish.

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