Creamy Potato Leek Soup (Printable View)

Velvety blend of potatoes and leeks in a rich, creamy broth for cozy warmth.

# 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 onion, chopped
04 - 3 garlic cloves, minced
05 - 2 pounds Yukon Gold or Russet potatoes, peeled and diced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or heavy cream

→ Seasonings

08 - 1 teaspoon salt, plus more to taste
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg

→ Garnish

11 - 2 tablespoons chopped fresh chives or parsley

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add leeks and onion; sauté 5 minutes until softened but not browned.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add diced potatoes, salt, pepper, and nutmeg. Cook 2 minutes, stirring constantly to coat vegetables evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 20 minutes until potatoes are very tender.
05 - Remove from heat. Use immersion blender to purée until completely smooth, or blend in batches in a countertop blender.
06 - Stir in milk or cream and heat gently over low heat until warmed through. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with chopped chives or parsley.

# Expert Advice:

01 -
  • This soup comes together with minimal effort but tastes like something from a fancy French bistro
  • The texture is incredibly velvety and luxurious without needing any fancy techniques
  • It keeps beautifully for days and actually tastes better the next time around
02 -
  • Leeks can hide a surprising amount of dirt between their layers—slice them lengthwise and rinse them thoroughly under cold water
  • Don't rush the simmering step—undercooked potatoes will leave your soup grainy instead of silky smooth
  • If the soup seems too thick after puréeing, simply add more broth or milk until it reaches your desired consistency
03 -
  • Room temperature leeks are easier to slice—let them sit on the counter for about 20 minutes before prep
  • Use a microplane to grate the nutmeg fresh instead of using pre-ground for much more vibrant flavor

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