Creamy Potato Leek Soup (Printable View)

Silky French-style soup with tender potatoes, sweet leeks, and rich cream. Ready in 50 minutes.

# What You’ll Need:

→ 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

# Cooking Steps:

01 - Slice leeks lengthwise, rinse thoroughly to remove grit, then slice into thin half-moons.
02 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté until soft and translucent, about 8 minutes.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Stir to combine.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until potatoes are very tender.
06 - Remove and discard the bay leaf from the soup.
07 - Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, blend in batches in a countertop blender, then return to pot.
08 - Stir in the milk and heavy cream. Warm through over low heat, but do not boil. Adjust seasoning to taste.
09 - Ladle into bowls and garnish with fresh chives or parsley and croutons, if desired.

# Expert Tips:

01 -
  • The texture transforms into something velvety and luxurious without any fancy techniques
  • It costs pennies to make but tastes like something from a French bistro
  • The leftovers actually taste better the next day, if they last that long
02 -
  • An immersion blender is worth the investment for soups like this. Transfering hot soup to a blender is messy and slightly dangerous.
  • The soup thickens as it cools, so it might look thinner in the pot than it will be in the bowl.
  • Don't skip rinsing the leeks. I learned this lesson once and had to explain the gritty texture to my guests.
03 -
  • Use Yukon Gold potatoes if you want a slightly buttery flavor and less peeling work
  • A splash of white wine added with the broth adds brightness and depth
  • For a vegan version, olive oil and coconut milk work surprisingly well

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