Creamy Potato Leek Soup (Print version)

Silky smooth soup with tender potatoes and sweet leeks in a creamy, comforting broth.

# What you'll need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 2 large leeks, white and light green parts only, cleaned and sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 4 medium Yukon Gold potatoes, peeled and diced
07 - 2 stalks celery, diced

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk

→ Seasonings

10 - 1 bay leaf
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 3/4 teaspoon kosher salt

→ Optional Garnish

14 - 7 ounces cooked seafood such as shrimp, scallops, or white fish
15 - 4 strips cooked bacon, crumbled
16 - Chopped fresh chives or parsley

# Directions:

01 - In a large pot, heat butter and olive oil over medium heat. Add sliced leeks and diced onion, cooking for 5 to 6 minutes until softened but not browned.
02 - Add minced garlic and diced celery, sautéing for 2 minutes until fragrant.
03 - Stir in diced potatoes, bay leaf, thyme, salt, and pepper. Pour in the broth and bring to a boil over medium-high heat.
04 - Reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender and easily pierced with a fork.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or leave slightly chunky according to preference.
06 - Stir in the milk and gently reheat over low heat. Adjust seasoning with additional salt and pepper as needed.
07 - For seafood chowder, fold in cooked seafood and heat through for 2 to 3 minutes, stirring gently to maintain texture.
08 - Ladle soup into bowls. Top with crumbled bacon if desired, and finish with fresh chives or parsley. Serve hot.

# Expert Tips:

01 -
  • It tastes fancy but comes together with pantry staples and whatever vegetables need using up.
  • The texture is so creamy you'd swear there's cream in every spoonful, even when there isn't.
  • You can dress it up with seafood for guests or keep it simple for a quiet Tuesday dinner.
02 -
  • Leeks hide dirt between their layers, so slice them first, then soak and rinse in a bowl of cold water before using.
  • If you add the milk while the soup is boiling, it can curdle and look grainy, so always stir it in over low heat.
  • Don't skip peeling the potatoes, the skins can make the texture gritty and the color dull.
03 -
  • Use a potato masher instead of a blender if you want a chunkier, more rustic texture that still feels hearty.
  • Add a pinch of nutmeg or white pepper for a subtle warmth that makes people wonder what the secret ingredient is.
  • If the soup tastes flat, a squeeze of lemon juice at the end brightens everything up without making it taste citrusy.
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