Creamy Potato and Leek (Printable Version)

Smooth blend of tender potatoes and sweet leeks in a rich creamy broth, perfect for warming meals.

# What You'll 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 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg (optional)

→ Garnish

11 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté 5 minutes until softened but not browned.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add diced potatoes, salt, pepper, and nutmeg. Cook 2 minutes, stirring constantly to coat vegetables evenly.
04 - Pour in vegetable broth. Bring to boil, then reduce heat and simmer covered 20 minutes until potatoes are very tender.
05 - Remove from heat. Purée with immersion blender until smooth, or blend in batches in countertop blender and return to pot.
06 - Stir in milk or cream. Heat gently over low heat until warmed through. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with chopped chives or parsley.

# Expert Tips:

01 -
  • This soup transforms humble ingredients into something that feels luxurious without any fancy techniques
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The texture is incredibly silky, almost like a restaurant soup you would order on a special date night
02 -
  • Do not brown the leeks and onions at the beginning or the soup will have a bitter undertone
  • Let the soup cool slightly before blending if using a countertop blender to avoid hot steam explosions
  • The soup continues thickening as it sits, so stop blending when it is just a tiny bit thinner than you want
03 -
  • Clean leeks thoroughly by slicing them lengthwise and rinsing between layers to remove hidden grit
  • Use Yukon Gold potatoes if you want the soup to be naturally creamy without adding much cream

Go Back