Creamy Potato Leek Soup (Printable View)

Smooth blend of potatoes, leeks, and fresh chives offering a warm, comforting experience.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks (white and light green parts only), cleaned and sliced
03 - 1 medium yellow onion, chopped
04 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable stock (gluten-free if needed)
07 - 1 cup whole milk or cream

→ Seasonings

08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - Pinch of nutmeg (optional)

→ Garnish

12 - 2 tablespoons fresh chives, finely chopped
13 - Extra cream for drizzling (optional)

# How to Prepare:

01 - Melt butter in a large pot over medium heat. Add leeks and onion; cook for 6 to 8 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, bay leaf, salt, pepper, and nutmeg if using. Stir to combine.
04 - Pour in vegetable stock and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until potatoes are tender.
05 - Remove bay leaf. Blend the soup with an immersion blender or work in batches using a regular blender until smooth and creamy.
06 - Stir in milk or cream and reheat gently without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh chives and a drizzle of cream, if desired.

# Expert Suggestions:

01 -
  • It feels fancy enough to serve guests but honest enough to eat alone on a Tuesday.
  • The whole thing comes together in under an hour, and most of that time the soup just simmers while you do something else.
  • One immersion blender moment turns humble vegetables into something that tastes like you've been cooking all day.
02 -
  • Don't skip cleaning the leeks properly—grit between the layers will ruin the whole experience, so slice them lengthwise, fan them open under cold water, and pat dry.
  • The immersion blender is non-negotiable here; a regular blender works but leaves you with hot soup in batches and a nervous feeling about the whole process.
03 -
  • Don't overcook the leeks at the beginning—they should be soft, not brown; browning makes them taste bitter and you've lost the whole point.
  • Taste constantly as you go, especially after adding the stock; you might need less salt than you think if your stock is already seasoned.

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