Creamy Potato Leek Soup (Print version)

Velvety blend of tender potatoes and sweet leeks creates this comforting French classic, ready in under an hour.

# What you'll need:

→ Vegetables

01 - 3 medium leeks (white and light green parts only), cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream (optional)

# Directions:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold running water to remove any grit between layers.
02 - In a large pot, melt butter over medium heat. Add leeks and onion, cooking while stirring occasionally until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes until potatoes are very tender.
05 - Remove bay leaf from pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender, purée, and return to the pot.
06 - Stir in milk or cream and heat gently until warmed through, being careful not to boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.
07 - Ladle soup into bowls and serve hot, garnished with fresh chives or parsley and a swirl of cream or olive oil if desired.

# Expert Tips:

01 -
  • This soup maintains that perfect balance between feeling wholesome and indulgent without weighing you down like other cream-based soups.
  • The velvety texture comes naturally from the potatoes, so even when made with minimal cream, it tastes like a proper treat.
02 -
  • Never boil the soup after adding dairy or you risk it separating into an unappetizing curdled mess.
  • Cleaning leeks properly is non-negotiable, as even a small amount of grit can ruin the entire pot with an unpleasant grittiness.
03 -
  • Save the dark green parts of the leeks for making vegetable stock, freezing them until you have enough for a full batch.
  • If you blend in batches in a regular blender, remove the center cap and cover with a kitchen towel to allow steam to escape and prevent a dangerous pressure buildup.
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