Creamy Potato Leek Soup (Printable View)

Smooth, comforting blend of tender potatoes and sweet leeks in a rich, velvety broth.

# What You 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 - Olive oil or cream for drizzling (optional)

# How To Make It:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any grit between layers.
02 - Melt butter in a large pot over medium heat. Add leeks and diced onion, stirring occasionally until softened but not browned, approximately 7 minutes.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring mixture 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 soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender, purée, and return to pot.
06 - Stir in milk or cream and heat gently until warmed through without boiling. Season with salt, pepper, and nutmeg if desired. Adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with fresh chives or parsley. Drizzle with cream or olive oil if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The texture is naturally creamy without feeling heavy, which somehow makes you want another bowl immediately.
  • Leeks are forgiving—this soup teaches you to taste as you go and trust your instincts.
02 -
  • Don't skip cleaning the leeks thoroughly—I've learned this the hard way, and discovering grit halfway through eating ruins both the soup and your mood.
  • Yukon Gold potatoes are the game-changer here; Russets work but they break down into a starchy mush, whereas Yukon Golds stay slightly defined in the blended soup, creating better texture.
03 -
  • Taste the soup before adding any dairy—it's easier to adjust seasoning when it's still savory than trying to balance flavors once the cream has diluted everything slightly.
  • If your soup breaks or separates when you add the cream, don't panic; whisk in a tablespoon of cold milk or cream and it usually comes back together smoothly.
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