Creamy Potato Leek Soup (Printable)

Velvety blend of tender potatoes and leeks with cream for a soothing, classic dish.

# What goes in:

→ 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 (about 1.5 lbs)
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups vegetable stock, gluten-free if needed
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
12 - 1 tablespoon fresh chives, finely chopped for garnish

# Directions:

01 - Melt the butter in a large pot over medium heat.
02 - Add the leeks and onion. Sauté for 6–8 minutes, stirring occasionally, until softened but not browned.
03 - Stir in the garlic and cook for 1 more minute until fragrant.
04 - Add the diced potatoes and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, or until potatoes are very tender.
05 - Remove from heat. Use an immersion blender to puree the soup directly in the pot, or blend in batches using a countertop blender until smooth.
06 - Stir in the milk and heavy cream. Return the soup to low heat and warm through, but do not boil.
07 - Season with salt, pepper, and nutmeg. Adjust seasoning to taste. Ladle into bowls and garnish with chopped chives.

# Expert Advice:

01 -
  • The velvety texture comes from Yukon Golds, which break down beautifully without needing flour or roux
  • Leeks add a gentle sweetness that balances the rich creaminess perfectly
  • This soup comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never rush the leeks, browning them will make the entire soup taste bitter and harsh instead of sweet and mild
  • Let the soup cool slightly before blending to avoid hot splatter, and never fill a blender more than halfway
  • Reheating cream soup too quickly can cause it to separate, so always warm it gently over low heat
03 -
  • Clean leeks thoroughly by slicing them lengthwise and fanning out the layers under cold running water to remove hidden grit
  • Use Yukon Gold or red potatoes instead of russets for the creamiest natural texture without starchiness

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