Save A velvety comforting soup featuring tender potatoes and aromatic leeks finished with a touch of cream for richness.
I first made this soup during a chilly spring evening when I craved something warm and satisfying but didn’t want to spend hours in the kitchen. The mild sweetness of the leeks and the creaminess from the potatoes always remind me of cozy family meals around our worn wooden table.
Ingredients
- Leeks: 2 large white and light green parts only cleaned and sliced
- Yukon Gold potatoes: 3 medium peeled and diced
- Onion: 1 medium chopped
- Garlic: 2 cloves minced
- Vegetable broth: 4 cups (1 liter)
- Whole milk or heavy cream: 1 cup (240 ml)
- Unsalted butter: 2 tbsp
- Salt: 1 tsp
- Freshly ground black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp optional
- Chopped chives or parsley: for garnish if desired
Instructions
- Sauté Aromatics:
- Melt butter in a large pot over medium heat. Add leeks and onion. Cook stirring often until soft but not browned about 6&8 minutes.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add Potatoes & Season:
- Stir in potatoes salt pepper and nutmeg if using. Pour in vegetable broth and bring to a boil.
- Simmer:
- Reduce heat to low and simmer covered for 20 minutes or until potatoes are very tender.
- Purée Soup:
- Remove from heat. Purée soup using an immersion blender until smooth or carefully transfer to a blender in batches.
- Finish & Heat:
- Return soup to pot if needed. Stir in milk or cream and gently heat through without boiling.
- Season & Serve:
- Taste and adjust seasoning. Serve hot garnished with chives or parsley if desired.
Save My family loves sitting together and dipping crusty bread into the creamy steaming bowls. This soup has become a staple on cold nights bringing everyone together with warmth and simple flavors.
Required Tools
Large pot chef’s knife cutting board immersion blender and ladle help make the process smooth and easy.
Allergen Information
Contains dairy (butter milk cream). Substitute with plant-based options if needed and check broth labels for other allergens.
Nutritional Information
Each serving provides about 230 calories 10 g fat 32 g carbohydrates and 4 g protein.
Save Serve this soup hot with a sprinkle of fresh herbs for a beautiful finishing touch. It’s perfect for chilly evenings or when you crave a savory French classic.
Recipe FAQs
- → What type of potatoes yield the creamiest texture?
Yukon Gold potatoes are ideal for a smooth, creamy soup, though russet potatoes can be used as a substitute.
- → Can this soup be made vegan?
Yes, swap the butter for olive oil and use plant-based milk or cream for a vegan-friendly version.
- → How do you blend the soup for a velvety consistency?
An immersion blender works best for puréeing directly in the pot. A standard blender can be used in batches for smoothness.
- → How is the flavor of leeks balanced in the soup?
Leeks pair with mild onion and garlic, mellowed by buttery cooking and potatoes, yielding sweet and aromatic notes.
- → What garnishes complement this potato and leek soup?
Chopped fresh chives or parsley add color and herbal brightness. Crusty bread makes a tasty accompaniment.
- → How long can leftovers be stored?
Leftovers keep well, refrigerated for up to three days. Reheat gently to preserve the creamy texture.