Save There's something about leeks that catches you off guard if you're not expecting them, the way they soften into something almost silky when they hit warm butter. I discovered this soup on a gray afternoon when I had three leeks sitting in my crisper drawer, slightly wrinkled, and absolutely no plan for them. Two hours later, my kitchen smelled like a French countryside cottage, and I understood why this simple combination has remained unchanged for generations.
I made this for my neighbor last winter when she came down with a cold, and she called me three days later asking for the recipe because she'd already made it twice. There's something healing about spooning soup that tastes like it took all afternoon but actually took forty minutes, and watching someone's shoulders relax as they eat it tells you everything about whether you got it right.
Ingredients
- Leeks (3 medium, white and light green parts): These are milder than onions and become almost sweet when cooked down, but they hide dirt between their layers so slice and rinse them carefully.
- Unsalted butter (2 tablespoons): You're building a flavor foundation here, so good butter makes a genuine difference in the final taste.
- Yellow onion (1 medium, diced): This adds depth and a subtle sweetness that balances the leeks perfectly.
- Yukon Gold potatoes (3 medium, peeled and diced): They have enough starch to create natural creaminess without being grainy, which is why they're worth seeking out over other varieties.
- Garlic (2 cloves, minced): Just enough to whisper in the background, not shout over everything else.
- Vegetable broth (4 cups): Low-sodium lets the vegetables shine instead of being masked by salt.
- Whole milk or heavy cream (1 cup): Either works depending on how luxurious you're feeling, and you can even use half and half if you want the middle ground.
- Bay leaf (1): Remove it before blending or you'll spend ten minutes fishing around for it.
- Salt, black pepper, and nutmeg: The nutmeg seems optional until you taste it, then you realize it's the secret handshake.
- Fresh chives or parsley and olive oil for garnish: These finish the soup with brightness and a hint of richness.
Instructions
- Prepare your leeks with patience:
- Slice them in half lengthwise, then into thin half-moons, and rinse them thoroughly under running water while separating the layers with your fingers. Grit hiding between the layers is the enemy of a perfect soup.
- Build your aromatic base:
- Melt butter in a large pot over medium heat, then add leeks and onion, stirring occasionally for about 7 minutes until they're soft and translucent but not starting to brown. This step is where patience rewards you with deeper flavor.
- Add your aromatics:
- Stir in minced garlic and let it cook for just one minute until the kitchen smells incredible but before it has any chance to burn.
- Simmer the vegetables:
- Add potatoes, bay leaf, and vegetable broth, bring to a boil, then reduce heat and cover. Simmer for 20 to 25 minutes until potatoes are completely tender when you poke them with a fork.
- Blend it smooth:
- Fish out the bay leaf, then use an immersion blender right in the pot, moving it around until you reach the texture you want. If using a countertop blender, work in batches and take your time so it doesn't splash everywhere.
- Add the cream and season:
- Stir in milk or cream gently and heat through without boiling, then taste and adjust your salt, pepper, and nutmeg until it tastes exactly right to you.
- Serve with intention:
- Ladle into bowls and top with chives or parsley, maybe a drizzle of olive oil or a small swirl of cream if you're feeling generous.
Save My daughter, who usually picks around soup like it might bite her, asked for seconds without me even suggesting it. That's when I knew this recipe belonged in regular rotation, not just for special occasions.
The Leek Question
People ask me why they can't just use regular onions and skip the leeks, and the answer is that you absolutely can, but you'd be missing the mild sweetness and subtle flavor that makes this soup taste like something more than just potato soup with cream. Leeks add a gentle sophistication that onions can't quite reach, which is why they've been paired with potatoes in French cooking for so long. If you can only find large leeks, just use less of them since they're more intense.
Potato Texture Matters More Than You Think
Yukon Golds are worth the extra step of seeking them out because they have enough natural starch to make the soup creamy without needing to add cream to a soup that's already basically broken potatoes. Russets work too if that's what you have, but they're slightly more floury and might need you to blend a bit more aggressively. The key is cooking them long enough that they practically fall apart when you blend them.
Making It Your Own
This is the kind of soup that welcomes additions without demanding them, so feel free to play with it. Some versions benefit from a splash of crisp white wine added after the leeks are soft, and others sing when you add crispy bacon bits on top or swap half the cream for sour cream for a bit of tang. Whatever direction you take it, remember that good seasoning at the end is what separates average from memorable.
- A tiny pinch of nutmeg is magic, but go easy because it can easily overpower everything else.
- If you're making this vegan, olive oil replaces butter perfectly and plant-based cream works just as well in the final step.
- Leftovers keep beautifully in the fridge for three days and reheat gently on the stovetop without any loss of flavor.
Save This soup is proof that sometimes the simplest combinations are the ones we come back to again and again. Make it once and it becomes the recipe you pull out whenever you want something that feels like coming home.
Recipe FAQs
- → What makes this soup naturally creamy?
Yukon Gold potatoes have a naturally waxy, creamy texture that breaks down during simmering. When blended, they create velvety smoothness without requiring flour or other thickeners. The starch released from potatoes acts as a natural thickener, resulting in rich body.
- → How do I properly clean leeks?
Slice leeks lengthwise, then cut into thin half-moons. Place sliced leeks in a bowl of cold water, swishing vigorously to dislodge sand and grit trapped between layers. Let them sit for a few minutes so dirt settles to the bottom, then lift leeks out carefully. Repeat if necessary until water runs clear.
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting in the refrigerator for 1-2 days as flavors meld and develop. Store in an airtight container for up to 4 days. When reheating, add a splash of milk or broth if the consistency seems too thick. Gently warm over low heat, avoiding boiling to prevent separation.
- → What's the best way to achieve smooth texture?
An immersion blender works wonderfully directly in the pot, minimizing mess and transfer. If using a countertop blender, purée in batches, filling only halfway and venting the lid to allow steam escape. Blend until completely smooth with no visible potato pieces. For extra silky results, pass through a fine-mesh sieve after blending.
- → How can I add more depth to the flavor?
After sautéing leeks and onions, deglaze the pot with 1/4 cup dry white wine and let it reduce almost completely before adding broth. This adds subtle acidity and complexity. You can also incorporate fresh thyme sprigs with the bay leaf, or finish with a splash of sherry vinegar right before serving to brighten flavors.