Creamy Leek Potato Soup (Print Version)

Velvety soup of tender leeks and potatoes, blended smooth for a comforting, cozy dining experience.

# What You'll Need:

→ Vegetables

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

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk (or plant-based milk for vegan)
07 - ½ cup heavy cream (optional; substitute coconut cream for vegan)

→ Fats

08 - 2 tablespoons unsalted butter (or olive oil for vegan)

→ Seasonings

09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon freshly ground black pepper
11 - Pinch of ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons chopped fresh chives
13 - Freshly cracked black pepper

# Directions:

01 - Melt butter in a large pot over medium heat. Add leeks, onion, and garlic, sautéing for 6 to 8 minutes until softened without browning.
02 - Incorporate diced potatoes and cook for 2 additional minutes, stirring occasionally.
03 - Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until potatoes are tender.
04 - Remove from heat. Puree soup until smooth using an immersion blender or in batches with a countertop blender.
05 - Return soup to low heat, stir in milk and cream, warming gently without boiling. Season with salt, black pepper, and nutmeg if desired.
06 - Ladle soup into bowls and finish with chopped fresh chives and a sprinkle of freshly cracked black pepper.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • One pot, one blender, and you've got something elegant enough to serve guests but easy enough for a Tuesday night.
  • The texture is so velvety that even people who claim they don't love soup end up asking for seconds.
02 -
  • Don't skip cleaning the leeks properly—slice them lengthwise and run water between the layers to get out the hidden grit that will ruin the whole experience.
  • The immersion blender makes this foolproof, but if you use a countertop blender, don't overfill it or hot soup will explode everywhere.
  • Nutmeg is subtle but essential—it's what stops this from tasting like plain potato soup and makes it taste like France.
03 -
  • If the soup breaks or looks separated after adding cream, whisk in a spoonful of cornstarch mixed with cold milk to smooth it back out.
  • Keep the blender only half-full when puréeing hot soup or it will overflow—never learn this the hard way.
  • A tiny grating of fresh nutmeg from a whole nut tastes completely different from the jar and is worth keeping on hand.

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