Creamy Potato Leek Soup (Printable Format)

Velvety mixture of potatoes and leeks finished with cream for a smooth, comforting bowl.

# 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, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Broth & Dairy

06 - 4 cups vegetable broth, gluten-free if required
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - 2 tablespoons fresh chives or parsley, chopped, for garnish

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add sliced leeks and diced onion; cook for 5-7 minutes until softened without browning.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, vegetable broth, salt, pepper, and nutmeg if using. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until potatoes are tender.
04 - Remove from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender.
05 - Return soup to low heat, stir in milk and heavy cream, and warm gently without boiling. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with chopped chives or parsley. Serve hot.

# Expert Suggestions:

01 -
  • It tastes expensive but relies on pantry basics you probably already own.
  • The texture is silky without any fuss, no fancy technique required.
  • Leftovers taste even better the next day when the flavors settle into something deeper.
02 -
  • Leeks hide dirt between their layers, so slice them first and swish in cold water until no grit remains at the bottom of the bowl.
  • If you add the cream while the soup is boiling, it can curdle and turn grainy, always finish on low heat.
  • Blending hot liquid can be dangerous, leave the blender lid slightly vented and cover with a folded towel to let steam escape safely.
03 -
  • Use Yukon Golds instead of russets, they blend smoother and don't turn gluey.
  • Taste before you garnish, a little extra salt or a squeeze of lemon can make everything sing.
  • If you want deeper flavor, roast the potatoes and leeks in the oven before adding them to the pot.

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