Save A creamy, comforting classic featuring tender potatoes and leeks, perfect for a cozy meal on a budget.
I first made this potato leek soup on a chilly evening when I wanted something satisfying but light. The velvety texture and delicate flavors made it an instant favorite for both family dinners and casual gatherings.
Ingredients
- Leeks: 3 large, white and light green parts only, cleaned and sliced
- Potatoes: 800 g (about 1.75 lbs), peeled and diced
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable stock: 1 liter (4 cups), gluten-free if needed
- Whole milk or cream: 250 ml (1 cup)
- Unsalted butter: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Nutmeg: Pinch, optional
- Chopped fresh chives or parsley: To garnish, optional
- Croutons: Optional
Instructions
- Sauté Aromatics:
- Melt the butter in a large pot over medium heat. Add the leeks and onion. Sauté for 5–7 minutes until soft but not browned.
- Add Garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add Potatoes and Simmer:
- Stir in the potatoes, bay leaf, salt, and pepper. Pour in the vegetable stock and bring to a boil.
- Cover and Cook:
- Reduce heat, cover, and simmer for 20–25 minutes until potatoes are very tender.
- PuréE the Soup:
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth or blend in batches.
- Finish and Season:
- Return to low heat. Stir in the milk or cream and a pinch of nutmeg if desired. Heat gently. Adjust seasoning to taste.
- Garnish and Serve:
- Serve hot, garnished with chives, parsley, or croutons.
Save This soup became a staple at our table during winter, with everyone sharing laughter over warm mugs. It is especially loved by kids for its creamy texture and mild flavor.
Required Tools
Large soup pot, knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains dairy. For dairy-free, use plant-based butter and milk. Always check stock ingredients for gluten if needed.
Nutritional Information
Per serving: 220 calories, 7 g total fat, 34 g carbohydrates, 5 g protein
Save This classic French soup is ready in under an hour and will warm up any evening with its gentle flavors and creamy consistency.
Recipe FAQ
- → What type of leeks work best for this dish?
Use the white and light green parts of fresh leeks, well cleaned and sliced, for the mildest flavor and best texture.
- → How can I make this dish vegan-friendly?
Replace butter and milk with plant-based alternatives like vegan margarine and almond or oat milk to maintain creaminess while keeping it vegan.
- → Can I use an immersion blender or regular blender?
Both work well. An immersion blender offers convenience directly in the pot, while a regular blender can be used in batches for a smooth finish.
- → How do I adjust seasoning for best flavor?
Season with salt and black pepper to taste, and consider adding a pinch of nutmeg for warmth. Fresh herbs like chives or parsley also enhance freshness.
- → What dishes pair well with this creamy preparation?
This creamy base complements crusty bread or can serve as a starter for larger meals, providing a comforting introduction to any dining experience.