Creamy Leek and Potato Soup (Print Version)
A velvety, comforting soup made with tender leeks and potatoes, blended to perfection for a silky texture.
# What You Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
→ Fats
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1 bay leaf
10 - 1/4 teaspoon ground white pepper
11 - 1/2 teaspoon salt, plus more to taste
12 - Freshly ground black pepper to taste
→ Garnish
13 - 2 tablespoons chopped fresh chives or parsley
14 - Extra cream for drizzling
# Directions:
01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic; cook for 6 to 8 minutes, stirring occasionally, until softened but not browned.
02 - Add the diced potatoes and cook for 2 minutes more, stirring well to combine with the aromatics.
03 - Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are very tender.
04 - Remove the bay leaf. Use an immersion blender to carefully puree the soup in the pot until smooth. Alternatively, work in batches with a countertop blender.
05 - Stir in the milk and heavy cream. Reheat gently over low heat without boiling. Season with salt and white pepper, adjusting to taste.
06 - Ladle into bowls and garnish with chopped chives or parsley and an extra drizzle of cream if desired. Serve hot.
# Expert Tips:
01 -
- The silky texture comes from properly sautéing the leeks until theyre buttery soft—a technique I wish someone had taught me years ago.
- You can make this on a Sunday and enjoy progressively deeper flavors as the week goes on, something I discovered during a particularly busy month when meal prep saved me.
02 -
- Never boil the soup after adding cream or milk—I learned this the hard way when my beautiful batch curdled during a moment of distraction.
- Letting the finished soup sit for 10 minutes off heat before serving somehow makes the flavors settle and meld together more harmoniously, a discovery I made by accident when getting delayed by a phone call.
03 -
- When using an immersion blender, tilt the pot slightly so the blade stays fully submerged—this prevents splattering and incorporates more air for an even creamier texture.
- Reserve about half a cup of the sautéed leeks before blending, then add them back afterward for lovely texture contrasts throughout each spoonful.