Creamy Potato Leek Soup (Printable version)
Silky French-style soup with tender potatoes and sweet leeks
# Ingredient List:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced and rinsed
02 - 1 medium onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups low-sodium vegetable broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Chopped fresh chives or parsley
13 - Croutons
# How to Make It:
01 - Slice leeks lengthwise and rinse thoroughly under cold running water to remove all grit and sand from between the layers. Pat dry and slice into thin half-moons.
02 - Melt butter in a large soup pot over medium heat. Add prepared leeks and diced onion. Cook, stirring occasionally, until vegetables are soft and translucent, approximately 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown or burn the garlic.
04 - Add diced potatoes, bay leaf, dried thyme, and a generous pinch of salt and black pepper. Stir well to distribute seasonings and coat potatoes.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 to 25 minutes, until potatoes are completely tender and easily pierced with a fork.
06 - Remove and discard the bay leaf from the pot before proceeding to the blending step.
07 - Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, transfer soup in batches to a countertop blender, blend until smooth, then return to the pot.
08 - Stir in whole milk and heavy cream. Warm over low heat just until heated through, approximately 3 to 5 minutes. Do not allow the soup to boil after adding dairy. Adjust seasoning with additional salt and pepper as needed.
09 - Ladle hot soup into bowls and garnish with chopped fresh chives or parsley and croutons, if desired. Serve immediately.
# Expert Suggestions:
01 -
- The humble potato transforms into something silky and elegant with almost no effort from you
- It comes together with ingredients you probably already have in your pantry right now
- This soup freezes beautifully so you can pull comfort out of the freezer on busy nights
02 -
- Leeks are notorious for hiding dirt between their layers, and nothing ruins a silky soup like unexpected grit
- Letting the vegetables soften completely before adding liquid makes a noticeable difference in the final flavor depth
- Never boil the soup after adding the dairy, or you'll end up with separated cream and a less appealing texture
03 -
- Add a pinch of nutmeg with the cream for a subtle warmth that people notice but cannot quite identify
- Leftover baked potatoes work surprisingly well here if you need to use them up