Creamy Leek Potato Soup (Printable)

Velvety blend of leeks and potatoes for a comforting and smooth savory dish.

# 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 alternative
07 - 1/2 cup heavy cream or coconut cream optional

→ Fats

08 - 2 tablespoons unsalted butter or olive oil

→ Seasonings

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

→ Garnish

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

# Directions:

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 - Incorporate diced potatoes and cook for 2 minutes, stirring occasionally.
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 pot from heat. Use an immersion blender or work in batches with a countertop blender to puree soup until smooth.
05 - Return soup to low heat. Stir in milk and cream gently, warming without boiling. Season with salt, pepper, and nutmeg if desired.
06 - Ladle soup into bowls and garnish with chopped chives and freshly cracked black pepper.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in less than an hour, which means you can make something genuinely special on a weeknight without stress.
  • The velvety texture is pure comfort—there's something almost meditative about blending it until it's perfectly smooth.
  • It adapts beautifully whether you cook for everyone or follow a specific diet, and it doubles easily for a dinner party.
02 -
  • Don't skip the thorough cleaning of the leeks—grit hiding between the layers will ruin the silky texture you're after, so take the time to separate and rinse each ring.
  • The magic happens in the blending: if you rush it or don't blend long enough, you'll have a chunky soup instead of the velvety dream you're after, so be patient with this step.
  • Once you add the milk and cream, keep the heat gentle and never let it boil, or the dairy will separate and the soup will lose its luxurious mouthfeel.
03 -
  • Invest in an immersion blender if you don't have one already—it changes how you approach soup and makes this recipe effortless in the best way.
  • Warming your bowls before ladling the soup into them keeps it hot longer and shows you care about the small details that people notice without realizing.

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