Creamy Potato Leek Soup (Print Version)

Velvety blend of tender potatoes and sweet leeks in a rich creamy broth, perfect for cooler weather.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts only, cleaned and sliced
03 - 1 medium onion, chopped
04 - 3 garlic cloves, minced
05 - 2 lbs Yukon Gold or Russet potatoes, peeled and diced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or heavy cream

→ Seasonings

08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground nutmeg

→ Garnish

11 - 2 tablespoons chopped fresh chives or parsley

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add sliced leeks and chopped onion; sauté for 5 minutes until softened and translucent, avoiding browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced potatoes to the pot along with salt, pepper, and nutmeg. Cook for 2 minutes, stirring constantly to coat vegetables evenly with butter and seasonings.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are completely tender when pierced with a fork.
05 - Remove from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth and velvety. Alternatively, blend in batches using a countertop blender and return to pot.
06 - Stir in milk or heavy cream. Heat gently over low heat until warmed through, about 2-3 minutes. Do not boil. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle hot soup into bowls and garnish with chopped fresh chives or parsley. Serve immediately while hot.

# Expert Hints:

01 -
  • Its incredibly forgiving and hard to mess up even if youre new to soup making
  • The ingredients are inexpensive but the result tastes like something from a fancy bistro
  • It freezes beautifully so you can make a big batch and save half for later
02 -
  • Leeks hide dirt between their layers so slice them lengthwise first and swish them vigorously in cold water
  • Overblending can make potatoes gummy so blend just until smooth and stop immediately
03 -
  • Make a double batch and freeze half for lazy weeknight dinners
  • Use an immersion blender if possible to avoid transferring hot soup between containers

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