Creamy Leek Potato Soup (Print Version)

A rich blend of tender leeks, potatoes, and cream for a smooth and hearty delight.

# Recipe Ingredients:

→ 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 onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable or chicken broth
06 - 1 cup whole milk
07 - ½ cup heavy cream

→ Fats & Oils

08 - 2 tablespoons unsalted butter

→ Seasonings

09 - 1 bay leaf
10 - ¼ teaspoon ground white pepper
11 - ½ teaspoon salt, or to taste

→ Garnish (optional)

12 - Chopped fresh chives
13 - Extra cream or olive oil

# Directions:

01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic; sauté for 8 to 10 minutes until softened without browning.
02 - Add diced potatoes, bay leaf, salt, and white pepper to the pot; stir to evenly distribute.
03 - Pour in the broth and bring to a gentle simmer. Cover and cook for 20 minutes, or until potatoes are very tender.
04 - Discard the bay leaf from the pot before pureeing.
05 - Use an immersion blender to blend the soup until smooth, or carefully puree in batches using a countertop blender.
06 - Stir in the whole milk and heavy cream. Warm gently for 2 to 3 minutes without bringing to a boil. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh chives and a drizzle of cream or olive oil if desired.

# Expert Advice:

01 -
  • It turns humble leeks into something silky and elegant without any fuss.
  • The flavor is gentle and comforting, perfect for when you need something soothing.
  • It comes together in under an hour and tastes like you spent all day on it.
02 -
  • Leeks trap dirt between their layers, so slice them first and rinse them in a bowl of cold water to get them truly clean.
  • Don't let the leeks brown when you sauté them or the soup will taste bitter instead of sweet.
  • If you blend hot soup in a regular blender, leave the lid slightly vented and cover it with a towel to avoid pressure buildup.
03 -
  • If your leeks are especially thick, slice them thinner so they cook evenly and blend smoothly.
  • Taste the soup before adding the cream, sometimes it needs a pinch more salt to really shine.
  • For a vegan version, swap the butter for olive oil and use coconut cream or cashew cream instead of dairy.

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