Creamy Potato Leek Soup (Printable Version)
Tender potatoes and sweet leeks blend smoothly with cream for a warming, satisfying, velvety soup experience.
# What You’ll Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 3 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup whole milk or heavy cream
→ Fats & Seasonings
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish
11 - Chopped fresh chives or parsley
# Step-by-Step Guide:
01 - Melt unsalted butter in a large pot over medium heat. Add leeks and onion, stirring frequently, and sauté until soft but not browned, approximately 6 to 8 minutes.
02 - Add minced garlic to the vegetables and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, salt, black pepper, and ground nutmeg if using. Pour in vegetable broth and increase heat to bring the mixture to a boil.
04 - Lower heat to a gentle simmer, cover the pot, and cook for 20 minutes or until potatoes are completely tender.
05 - Remove the pot from heat. Using an immersion blender, blend the soup until silky smooth, or transfer in batches to a standard blender for puréeing.
06 - Return the puréed soup to the pot if necessary. Stir in whole milk or heavy cream and gently reheat over low heat, taking care not to boil.
07 - Taste the soup and adjust salt and pepper as needed.
08 - Ladle hot soup into bowls and garnish with chopped fresh chives or parsley.
# Additional Tips::
01 -
- Creamy comforting texture without heaviness
- Quick easy preparation for busy days
02 -
- Can be made ahead and refrigerated for up to 3 days
- Use olive oil and plant-based milk for a vegan option
03 -
- Use Yukon Gold potatoes for the best creamy texture
- Do not let the soup boil after adding milk or cream to prevent curdling