Creamy Leek Soup Potatoes (Printable)

A velvety blend of tender leeks and potatoes for a comforting meal.

# What You Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
02 - 3 medium potatoes (about 1.1 lbs), 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 - 1/2 teaspoon ground white pepper
10 - Pinch of freshly grated nutmeg (optional)

→ Garnishes

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 thoroughly.
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 Tips:

01 -
  • It's ready in 45 minutes and feels like you've been cooking for hours.
  • One pot means almost no cleanup, which is honestly the dream on weeknights.
  • The natural sweetness of leeks develops as they cook, so you don't need to add much else.
02 -
  • Don't skip cleaning the leeks properly; grit ruins everything, so slice them lengthwise and rinse thoroughly between each layer.
  • Blending while the soup is still hot works best, as the heat helps it emulsify into a silkier texture than blending a cooled batch.
03 -
  • If your soup seems too thick after blending, thin it with a splash of broth or milk instead of water, which keeps the flavor intact.
  • The soup tastes even better the next day when the flavors have melded together overnight in the fridge.

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