Classic Potato Leek Soup (Printable)

Creamy potato leek soup with tender potatoes and leeks in a velvety broth. French comfort food at its finest.

# What You’ll Need:

→ Vegetables

01 - 3 medium leeks (white and light green parts only), cleaned and sliced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or heavy cream
08 - 1 bay leaf

→ Seasonings

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

→ Garnish

12 - 2 tablespoons chopped fresh chives or parsley
13 - Drizzle of olive oil or swirl of cream (optional)

# How-To Steps:

01 - Slice leeks lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any trapped grit and sand.
02 - In a large pot, melt butter over medium heat. Add leeks and onion, stirring occasionally, until softened but not browned, approximately 7 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes until potatoes are very tender.
05 - Remove bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.
06 - Stir in milk or cream and heat gently until warmed through, being careful not to boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh chives or parsley. Optional: add a swirl of cream or drizzle of olive oil.

# Expert Tips:

01 -
  • It's foolproof enough for a weeknight but tastes like you actually know what you're doing in the kitchen.
  • That cream-colored silkiness hits different when you've made it yourself, not from a can.
  • One pot, minimal cleanup, and people always ask for the recipe because it somehow tastes more sophisticated than it should.
02 -
  • Leeks genuinely can harbor sand between their layers, and one crunchy spoonful ruins the entire smooth texture you're going for, so don't skip the thorough rinsing even though it feels fussy.
  • Blending the soup is non-negotiable—it's the difference between a chunky vegetable soup and something silky enough to make people think you trained in a French kitchen.
03 -
  • Make it in the morning and reheat it gently in the evening—it actually tastes better the next day because all the flavors have had time to get comfortable with each other.
  • If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches; hot liquid can be dangerous, so never fill it more than halfway and hold the lid slightly loose.
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