Creamy Potato Soup Leeks (Print Version)
Comforting velvety dish with tender potatoes and sweet leeks, ideal for chilly days.
# What You Need:
→ Vegetables
01 - 3 large leeks, white and light green parts only, cleaned and sliced
02 - 1.5 pounds potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Dairy & Liquids
05 - 4 cups vegetable broth
06 - 1 cup whole milk or heavy cream
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - Chopped fresh chives or parsley
12 - Croutons
13 - Extra cream for drizzling
# Directions:
01 - Melt unsalted butter in a large pot over medium heat. Add sliced leeks and chopped onion, cooking gently for 5 to 7 minutes until softened without browning.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, bay leaf, and dried thyme to the pot. Season with salt and freshly ground black pepper.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to simmer uncovered for 20 to 25 minutes until potatoes are very tender.
05 - Take out and discard the bay leaf from the soup.
06 - Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully purée in batches using a regular blender.
07 - Stir in whole milk or heavy cream, heating gently until warmed through. Adjust seasoning with salt and pepper as needed.
08 - Ladle the soup into bowls and garnish with chopped chives, parsley, croutons, or a drizzle of extra cream, according to preference.
# Expert Tips:
01 -
- It comes together in less than an hour and tastes like you've been simmering it all day.
- The velvety texture happens naturally when you blend it, no cream tricks needed though you can add extra if you're feeling indulgent.
- One pot means minimal cleanup, which matters when you're already wrapped in a blanket watching the rain.
02 -
- Do not skip the gentle sweating of leeks in butter at the beginning; this is where the soup's personality lives, and rushing it by turning up the heat ruins everything that follows.
- When blending hot soup, never fill the blender past halfway and always let steam escape by holding a towel over the lid—I learned this the hard way with soup on the ceiling.
03 -
- Invest in an immersion blender if you make soup often; it's faster and safer than transferring hot liquid to a regular blender.
- For extra silkiness without adding cream, reserve a cup of the soup before blending and whisk it back in at the end for texture contrast.