Leek and Potato Soup Cream (Printable)

A comforting blend of leeks and potatoes with a creamy finish for a warm, satisfying dish.

# What You’ll Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, thinly sliced
02 - 3 medium potatoes (about 1.1 lbs), peeled and diced
03 - 1 small onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup heavy cream

→ Fats

07 - 2 tablespoons unsalted butter

→ Seasonings

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

→ Garnish

11 - Chopped fresh chives or parsley
12 - Extra cream for drizzling

# How To Make It:

01 - Melt butter in a large saucepan over medium heat. Add leeks, onion, and garlic. Cook gently for 8–10 minutes, stirring frequently, until softened but not browned.
02 - Add diced potatoes, salt, pepper, and nutmeg if using. Stir well to coat vegetables with butter.
03 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are very tender.
04 - Remove from heat. Use an immersion blender to puree until completely smooth, or carefully blend in batches using a countertop blender.
05 - Return soup to low heat. Stir in cream and heat gently until warmed through. Adjust seasoning as needed.
06 - Ladle into bowls. Garnish with chopped chives or parsley and a swirl of cream if desired. Serve hot.

# Expert Advice:

01 -
  • This soup comes together with humble ingredients you probably already have in your kitchen, yet it tastes like something from a French bistro
  • The texture is incredibly velvety without needing any fancy techniques or hours of stirring
  • It freezes beautifully, so you can double the batch and always have something soothing on hand for days when cooking feels like too much
02 -
  • Don't rush the initial vegetable cooking—taking your time to soften the leeks and onion without browning them creates a sweeter, more delicate base for the soup
  • Always rinse sliced leeks thoroughly under cold water, even if they look clean. There's almost always hidden soil between those layers.
  • When blending hot soup, never fill your blender more than halfway full. Hot liquid expands rapidly when blended, and I've learned this lesson the messy way more than once.
03 -
  • Cut your leeks in half lengthwise before slicing them open under running water—this makes removing hidden grit so much easier
  • If the soup seems too thick after blending, add warm broth a tablespoon at a time until it reaches your preferred consistency
  • A splash of white wine or lemon juice added right before serving can brighten all the flavors and cut through the richness

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