Classic Potato Leek Soup (Printable Version)

Creamy blend of tender potatoes and leeks, simmered to perfection for a comforting French-inspired bowl.

# What You'll Need:

→ Vegetables

01 - 3 medium leeks (white and light green parts only), cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg, optional

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream, optional

# How To Make It:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any grit between layers.
02 - In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes, or until potatoes are very tender.
05 - Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and purée, then return to the pot.
06 - Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg if desired. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh chives or parsley and a swirl of cream or olive oil if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes impressive but requires almost no technique, just patience and a sharp knife.
  • The soup is naturally elegant enough for guests yet humble enough for a quiet Tuesday night.
  • Once blended, it becomes silky and satisfying without feeling heavy.
  • Leftovers actually improve by the next day as flavors deepen and mellow.
02 -
  • Leeks contain more grit than you'd expect, so cleaning them properly prevents that unpleasant sandy texture in the finished soup.
  • Don't skip the immersion blender—it creates a texture that feels luxurious without requiring cream or stock reduction.
  • Yukon Gold potatoes are worth seeking out because they naturally create creaminess as they break down, while starchy russets can make the soup gluey if blended too much.
03 -
  • Toast a slice of crusty bread in a little olive oil and place it in the bowl before ladling the soup—it adds texture and makes the dish feel more substantial.
  • Keep your seasoning subtle as you cook, then taste at the very end and adjust generously, since this is one of those soups where balance matters more than boldness.
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