Creamy Leek Soup Diced Potatoes (Printable)
A velvety, comforting blend of tender leeks and potatoes, perfect for a light meal or satisfying starter.
# What You’ll Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
02 - 3 medium potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk or heavy cream
→ Fats
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp salt
09 - ½ tsp ground white pepper
10 - Pinch of freshly grated nutmeg (optional)
→ Garnishes
11 - Chopped fresh chives or parsley
12 - Extra cream for drizzling
# How To Make It:
01 - Melt the butter in a large pot over medium heat. Add the chopped onion, leeks, and garlic. Sauté for 6–8 minutes, stirring often, until the leeks are soft and translucent but not browned.
02 - Add the diced potatoes, salt, and white pepper. Stir to coat the vegetables evenly.
03 - Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are very tender.
04 - Remove the pot from the heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a countertop blender.
05 - Stir in the milk or cream and the pinch of nutmeg if using. Gently reheat over low heat until hot, but do not boil. Adjust seasoning to taste.
06 - Ladle the soup into bowls. Garnish with chopped chives or parsley and an extra drizzle of cream if desired. Serve hot.
# Expert Advice:
01 -
- It comes together in less than an hour, which means you can have something restaurant-quality on the table without fussing.
- The texture is pure velvet without any pretension, making it equally at home as a quiet lunch or the start of a dinner party.
- One pot, barely any cleanup, and the smell alone is worth the effort.
02 -
- The leeks must be truly clean; grit trapped between layers survives even gentle cooking and ruins the whole experience.
- Don't let the finished soup boil after you add the cream, or it can separate and look broken instead of silky.
- If your blended soup seems too thin, that's actually fine; it thickens slightly as it cools, and you can always add more broth or cream to suit your preference.
03 -
- Make it earlier in the day and reheat gently before serving; the flavors actually deepen and meld overnight.
- A tiny drizzle of truffle oil or a small handful of crispy bacon bits transforms it into something unexpected for dinner guests without changing the core recipe.