Creamy Leek Soup Potatoes (Printable)
A velvety blend of tender leeks and potatoes for a comforting, smooth, and hearty meal.
# What You’ll Need:
→ Vegetables
01 - 3 medium leeks (white and light green parts only), sliced and thoroughly washed
02 - 2 medium Yukon Gold or Russet potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable or chicken stock
06 - 1 cup whole milk or heavy cream
→ Fats
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 bay leaf
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon salt, adjust to taste
→ Garnish (optional)
11 - Chopped fresh chives or parsley
12 - Extra drizzle of cream
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic; cook, stirring occasionally, until softened and translucent without browning, about 8 minutes.
02 - Add diced potatoes, bay leaf, salt, and pepper to the pot, stirring to combine evenly.
03 - Pour in the stock and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, approximately 20 minutes.
04 - Remove the bay leaf. Using an immersion blender, puree the soup until smooth, or blend carefully in batches with a countertop blender.
05 - Return the soup to the pot if necessary. Stir in milk or cream and warm gently over low heat without allowing it to boil.
06 - Adjust seasoning as needed. Ladle into bowls and garnish with fresh chives or parsley and a drizzle of cream if desired.
# Expert Advice:
01 -
- It's ready in under an hour, yet tastes like you've been simmering it all day.
- The leeks become almost buttery as they soften, creating natural creaminess that makes heavy cream feel like a bonus rather than a necessity.
- You'll find yourself making this constantly because the ingredient list is short enough to keep on hand, but the comfort factor is surprisingly high.
02 -
- Sand hides between leek layers like a secret—slice them in half lengthwise and rinse thoroughly under running water or your soup will have a gritty surprise.
- Don't blend piping hot soup in a countertop blender with the lid on; steam builds pressure and the lid can blow off, covering your kitchen in soup instead of creating a meal.
03 -
- If your leeks are particularly large, split them lengthwise into quarters instead of halves before slicing—they cook more evenly and release their flavor faster.
- Adding a pinch of nutmeg or a squeeze of lemon juice at the very end lifts the flavors without making the soup taste like anything but itself.