Creamy Potato Leek Soup (Printable)

Velvety blend of potatoes and leeks with fresh chives, perfect for a warm, comforting dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks (white and light green parts only), cleaned and sliced
03 - 1 medium yellow onion, chopped
04 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable stock (gluten-free if needed)
07 - 1 cup whole milk or cream

→ Seasonings

08 - 1 bay leaf
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - Pinch of nutmeg (optional)

→ Garnish

12 - 2 tablespoons fresh chives, finely chopped
13 - Extra cream for drizzling (optional)

# Steps:

01 - Melt butter in a large pot over medium heat. Add leeks and onion, sauté for 6 to 8 minutes until softened without browning.
02 - Incorporate minced garlic and cook for 1 minute until aromatic.
03 - Add diced potatoes, bay leaf, salt, black pepper, and nutmeg if using; stir to combine.
04 - Pour in vegetable stock, bring to a boil, then reduce heat. Cover and simmer for 20 to 25 minutes until potatoes are tender.
05 - Remove bay leaf. Use an immersion blender or transfer in batches to a blender to blend until smooth and creamy.
06 - Stir in milk or cream and gently reheat without boiling. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh chives and a drizzle of cream if desired.

# Expert Advice:

01 -
  • It's genuinely creamy without being heavy, which feels like you're getting away with something delicious.
  • The flavor deepens as it sits, so it's actually better the next day if you manage not to eat it all immediately.
  • Minimal ingredients mean you're tasting butter, leeks, and potatoes—no shortcuts or hidden flavors masking anything real.
02 -
  • The bay leaf must come out before blending or you'll have a gritty, unpleasant surprise in what should be silky soup.
  • Don't skip cleaning the leeks properly—slice them, then soak the slices in cold water and rinse between the layers because sand clings to them stubbornly.
  • If you over-blend, you'll end up with something that feels gluey instead of creamy, so use a light touch and stop as soon as everything is smooth.
03 -
  • Warm your bowls before serving—it keeps the soup at the perfect temperature for longer and feels like someone actually cares about your experience.
  • If the soup breaks or becomes grainy, it usually means the heat got too high at some point; next time, keep everything below a simmer after the cream goes in and you'll have silky soup every time.

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