Creamy Leek Soup Potatoes (Print Version)

Velvety blend of leeks and potatoes creates a comforting, smooth soup with fresh herbs and gentle spices.

# What You'll Need:

→ Vegetables

01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk (or plant-based milk for vegan option)
07 - 1/2 cup heavy cream (optional, or coconut cream for vegan)

→ Fats

08 - 2 tablespoons unsalted butter (or olive oil for vegan alternative)

→ Seasonings

09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives
13 - Freshly cracked black pepper

# How to Cook:

01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic. Sauté 6 to 8 minutes until softened without browning.
02 - Add diced potatoes to the pot and cook for 2 minutes while stirring.
03 - Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until potatoes are tender.
04 - Remove from heat. Use an immersion blender or transfer in batches to a blender and blend until smooth.
05 - Return soup to low heat. Stir in milk and cream; warm gently without boiling. Season with salt, pepper, and nutmeg if desired.
06 - Ladle soup into bowls. Garnish with chopped chives and freshly cracked black pepper.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day when you've really spent less than an hour in the kitchen.
  • The texture is naturally luxurious without feeling heavy or pretentious.
  • Leeks become almost sweet when they're sautéed gently, turning what could be a boring vegetable soup into something unexpectedly silky and comforting.
02 -
  • The soup will look thin when it first comes off the heat, but it continues to thicken slightly as it cools and the potato starch settles; don't panic and add more cream.
  • Leeks that aren't cleaned properly will give you the unwelcome crunch of soil, so spend the extra 30 seconds rinsing them really well.
  • An immersion blender keeps the soup warmer and eliminates the awkward dance of transferring hot soup to a regular blender in small batches.
03 -
  • If you don't have an immersion blender, a regular blender works perfectly; just let the soup cool slightly and blend in smaller batches, then return it to the pot to finish warming.
  • The potato starch is what creates the creaminess naturally, so there's no need to add flour or cornstarch if you're allergic to dairy—the texture comes from the vegetables themselves.

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