Creamy Leek Potato Soup (Printable Version)
Velvety smooth leek and potato blend, comforting and satisfying. Ideal as a light meal or delicious starter.
# What You'll Need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), thoroughly cleaned and sliced
02 - 3 medium potatoes (approx. 1.1 pounds), 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 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon salt (or to taste)
09 - ½ teaspoon ground white pepper
10 - Pinch of freshly grated nutmeg (optional)
→ Garnishes (optional)
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.
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 -
- You'll be amazed at how such simple ingredients can create such a luxurious, velvety texture that feels incredibly gourmet.
- It's surprisingly quick to whip up for something so satisfying, making it perfect for a weeknight but special enough for guests.
02 -
- Properly cleaning leeks is absolutely non-negotiable; even a tiny bit of grit can ruin the whole experience.
- Never boil the soup after adding the milk or cream, as it can cause the dairy to separate and give your beautiful soup a grainy texture.
03 -
- Always taste your soup and adjust seasoning *at the very end*; different broths have varying sodium levels, and adding salt too early can make it overly salty.
- If you want an extra layer of flavor, roast your potatoes lightly before adding them to the pot; it adds a subtle depth you'll love.