Creamy Leek Soup Potatoes (Printable View)

Velvety leek and diced potato blend, comforting and light for a perfect starter or meal.

# Ingredient List:

→ Vegetables

01 - 3 large leeks, white and light green parts only, thoroughly cleaned and sliced
02 - 3 medium potatoes (approx. 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 tbsp unsalted butter

→ Seasonings

08 - 1 tsp salt, or to taste
09 - 1/2 tsp ground white pepper
10 - Pinch of freshly grated nutmeg

→ Garnishes

11 - Chopped fresh chives or parsley
12 - Extra cream for drizzling

# How to Prepare:

01 - Melt the butter in a large pot over medium heat. Add the chopped onion, leeks, and garlic. Sauté for 6–8 minutes, stirring frequently, until the leeks are soft and translucent but not browned.
02 - Add the diced potatoes, salt, and white pepper to the pot. Stir well to coat the vegetables evenly with the butter and seasonings.
03 - Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a gentle 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 completely smooth, or carefully transfer in batches to a countertop blender to blend.
05 - Stir in the milk or cream and the pinch of nutmeg. Gently reheat over low heat until the soup is hot throughout, taking care not to boil. Adjust seasoning to taste if necessary.
06 - Ladle the hot soup into serving bowls. Garnish with chopped fresh chives or parsley and an extra drizzle of cream if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can serve something genuinely impressive on a weeknight without stress.
  • The texture is silky without feeling heavy, and it tastes elegant in a way that makes people ask for the recipe.
  • It's forgiving—you can adjust the cream, swap in milk, add spinach, and it still works beautifully every time.
02 -
  • Cleaning leeks matters more than you think—grit hides between the layers, and one sandy bite ruins the whole experience, so take the extra minute.
  • Don't blend it past smooth or let it sit blending too long, or the starch from the potatoes will make it gluey instead of silky.
  • If your soup splits or looks grainy after adding cream, remove it from heat immediately and whisk in a splash of cold broth to cool it down.
03 -
  • Prepare your leeks and potatoes the night before and store them in containers in the fridge so assembly on cooking day takes ten minutes flat.
  • This soup freezes beautifully for up to three months—just leave the cream out, freeze the blended base, and stir in fresh cream when you reheat it.

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