Creamy Potato Leek Soup (Printable)
Velvety blend of potatoes and leeks simmered in a rich, creamy broth, perfect for warming up.
# What goes in:
→ Vegetables
01 - 3 medium potatoes, peeled and diced
02 - 2 large leeks, white and light green parts only, sliced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup water
→ Seasonings
09 - 1 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish (optional)
12 - Chopped chives or parsley
13 - Extra cream for drizzling
# Directions:
01 - Melt the butter in a large pot over medium heat. Add the leeks and onion, sauté for 5–7 minutes until softened but not browned.
02 - Add the garlic and cook for another 1 minute until fragrant.
03 - Stir in the potatoes, then pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are very tender.
04 - Remove from heat. Using an immersion blender (or working in batches with a countertop blender), purée the soup until smooth and creamy.
05 - Return the soup to low heat. Stir in the heavy cream, salt, pepper, and nutmeg, and heat gently without boiling for 2–3 minutes.
06 - Taste and adjust seasoning as needed. Ladle into bowls, garnish with chives or parsley and a drizzle of cream if desired. Serve hot.
# Expert Advice:
01 -
- This soup comes together in under an hour but tastes like it simmered all day
- The ingredients are humble and inexpensive but the result feels luxurious and restaurant worthy
02 -
- Leeks can hide dirt between their layers so slice them lengthwise and rinse thoroughly under cold water
- Letting the soup cool slightly before blending prevents splattering and hot liquid accidents
03 -
- Use an immersion blender directly in the pot for easy cleanup and perfect texture
- Dont rush the initial vegetable sauté the sweetness develops during those slow minutes