Creamy Leek Soup Potatoes (Print Version)

Velvety leek and potato soup enriched with cream and fresh herbs for a comforting warm dish.

# 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 option)
07 - 1/2 cup heavy cream (optional, use coconut cream for vegan)

→ Fats

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

→ Seasonings

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

→ Garnish

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

# Step-by-Step Guide:

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 sauté for an additional 2 minutes.
03 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
04 - Remove from heat and blend soup until smooth using an immersion blender or transfer to a countertop blender in batches.
05 - Return soup to low heat. Stir in milk and cream, warming gently without boiling. Season with salt, pepper, and optional nutmeg.
06 - Ladle soup into bowls and garnish with chopped chives and freshly cracked black pepper.

# Expert Suggestions:

01 -
  • It tastes like a cozy French bistro but takes less time than ordering takeout.
  • The blending trick turns ordinary vegetables into something that feels restaurant-quality with zero fuss.
  • Works for weeknight dinners or unexpected guests—it's that reliable.
02 -
  • Clean your leeks properly or you'll bite into sand—cut them open lengthwise and rinse each layer under running water.
  • Blending while the soup is still hot saves time and keeps the temperature stable; cold soup is harder to blend smoothly.
  • Add the cream after blending—adding it before can make the finished texture less smooth.
03 -
  • If your cream breaks or separates, whisk in a splash of cold milk off heat and it usually comes back together.
  • Freeze this soup in portions before adding the cream—it thaws beautifully and you just warm it gently with dairy stirred in at the end.

Go Back