Creamy Leek Potato Soup (Printable version)

Smooth blend of leeks and potatoes simmered to creamy, flavorful warmth.

# What You'll Need:

→ 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 option)

→ Fats

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

→ Seasonings

08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg (optional)

→ Garnish

11 - Chopped fresh chives or parsley (optional)

# How to Prepare:

01 - Melt butter in a large pot over medium heat. Add leeks and onion, cooking for 6 to 8 minutes until softened but not browned, stirring frequently.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, salt, black pepper, and nutmeg if using. Cook for 2 minutes to blend flavors.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender.
06 - Stir in milk or cream, gently reheat without boiling, and adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh chives or parsley if desired.

# Expert advice:

01 -
  • It turns humble pantry staples into something that tastes like you spent all day in the kitchen.
  • The texture is so velvety you forget there are only a handful of ingredients involved.
  • It reheats beautifully, which means you can make it ahead and pretend you're effortlessly elegant the next day.
02 -
  • Leeks trap dirt and grit between their layers, so slice them first and rinse them in a bowl of cold water, lifting them out gently so the sand stays at the bottom.
  • If you blend the soup while it's too hot in a countertop blender, the steam can blow the lid off, so let it cool for a few minutes and blend in small batches with the lid vented.
  • Don't boil the soup after adding the cream or milk, it can break and turn grainy instead of silky.
03 -
  • Reserve a few thin slices of leek before blending and crisp them in a hot pan with butter, they make a gorgeous garnish and add a sweet, caramelized flavor.
  • If you want extra body without more cream, blend in a small boiled potato or a spoonful of cashew cream, it thickens the soup and makes it taste richer without feeling heavy.
  • Taste the soup after blending and before adding the dairy, that's when you can adjust the salt and pepper most accurately.

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