Creamy Leek Soup Potatoes (Print Version)
Comforting blend of tender leeks and potatoes for a smooth, warming dish.
# What You Need:
→ Vegetables
01 - 3 medium leeks, white and light green parts only, sliced and thoroughly washed
02 - 2 medium Yukon Gold or Russet potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable or chicken stock
06 - 1 cup whole milk or heavy cream
→ Fats
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 bay leaf
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon salt, adjust to taste
→ Garnish (optional)
11 - Chopped fresh chives or parsley
12 - Extra drizzle of cream
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic. Cook, stirring occasionally, until softened but not browned, approximately 8 minutes.
02 - Add diced potatoes, bay leaf, salt, and black pepper. Stir well to combine all ingredients evenly.
03 - Pour in the stock and bring mixture to a boil. Reduce heat to low, cover pot, and simmer until potatoes are fully tender, about 20 minutes.
04 - Remove bay leaf. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
05 - Return the pureed soup to the pot if blended separately. Stir in whole milk or heavy cream and gently heat until warmed through, avoiding boiling.
06 - Taste and adjust seasoning if necessary. Ladle soup into bowls and garnish with chopped chives or parsley and an optional drizzle of cream.
# Expert Hints:
01 -
- It comes together in under an hour and tastes like you've been stirring a pot all day.
- The creamy texture means no cream needs to feel guilty—it's just pure comfort in a bowl.
- One pot, minimal fuss, the kind of cooking that lets your mind wander while something good happens.
02 -
- Don't skip washing the leeks between layers—dirt hides in there like it's been invited, and nobody wants to bite down on sand.
- If your soup breaks and looks grainy after adding cream, it's usually because the heat got too high; next time, add the dairy off the heat and warm it gently after stirring.
03 -
- An immersion blender beats a countertop blender here because you can stop when you want tiny flecks of potato still visible—that's where the texture lives.
- Save a ladle of the soup before blending and stir it back in at the end if you want some chunks to break the smoothness and remind you that this came from real vegetables.