Creamy Potato Leek Soup (Printable version)

Velvety soup combining tender potatoes and sweet leeks in a rich, creamy broth, ideal for cooler days.

# What You'll Need:

→ Vegetables

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

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or heavy cream

→ Seasonings

08 - 1 teaspoon salt, plus additional to taste
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg

→ Garnish

11 - 2 tablespoons chopped fresh chives or parsley

# How to Prepare:

01 - Melt butter in a large pot over medium heat. Add sliced leeks and chopped onion; sauté for 5 minutes until softened and translucent, avoiding browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced potatoes to the pot along with salt, pepper, and nutmeg. Cook for 2 minutes, stirring constantly to coat vegetables evenly with butter and seasonings.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are completely tender when pierced with a fork.
05 - Remove pot from heat. Use an immersion blender to purée soup until completely smooth and velvety. Alternatively, transfer to a countertop blender in batches, then return to pot.
06 - Stir in milk or heavy cream. Heat gently over low heat until warmed through, about 2-3 minutes. Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into bowls and garnish generously with chopped fresh chives or parsley. Serve immediately.

# Expert advice:

01 -
  • It comes together with pantry staples you probably already have
  • The texture transforms from humble vegetables into something silky and elegant
  • It tastes even better the next day, making it perfect for meal prep
02 -
  • Leeks hide dirt between their layers so slice them lengthwise first and rinse thoroughly
  • Overblending can make potato soup gummy so stop as soon as it looks smooth
  • The soup thickens as it cools so add a splash more broth when reheating leftovers
03 -
  • Cut everything to roughly the same size so it cooks evenly
  • Let the soup cool slightly before blending to avoid hot splatters

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