Creamy Potato Leek Soup (Print Version)

Smooth, comforting blend of tender potatoes and leeks simmered to creamy perfection in under an hour.

# Components:

→ 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 - Olive oil or cream for drizzling, optional

# Directions:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any grit between layers.
02 - In a large pot, melt butter over medium heat. Add leeks and onion, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf. Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender, purée, and return to pot.
06 - Stir in milk or cream. Heat gently until warmed through without boiling. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.
07 - Transfer soup to serving bowls. Garnish with fresh chives or parsley and a swirl of cream or olive oil if desired.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it took hours but comes together in under an hour, making weeknight cooking feel less like a chore.
  • The Yukon Gold potatoes create natural creaminess without needing excessive cream, which means you can adjust richness to your mood.
  • One pot, honest ingredients, and the reward is something that genuinely tastes like comfort in a bowl.
02 -
  • Don't skip cleaning the leeks thoroughly—I learned this the hard way when a guest crunched into grit and suddenly the whole meal felt ruined, even though everything else was perfect.
  • If your potatoes aren't falling apart by 25 minutes, they need more time, and pushing the blender too early results in chunky soup instead of the velvety texture that makes this dish special.
  • Never let the soup boil after you add cream or milk because the fat separates and you're left with something grainy that tastes like a mistake rather than intention.
03 -
  • If you don't have an immersion blender, a potato ricer mashed into the pot creates that creamy texture naturally, though you'll get some small pieces rather than complete smoothness.
  • For depth, add a splash of dry white wine after the leeks soften but before the broth—it adds sophistication without making the soup taste winey.
  • Save a few raw leeks to sauté separately in olive oil and use as a garnish for texture contrast and a reminder of what fresh tastes like.
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